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The Center for Food in Community and Culture

Category Archive: Announcements

Laurel Phoenix, new Co-Director of the Center for Food in Community and Culture, honored by the American Water Resources Association

At the May 11 meeting of the Center, Laurel Phoenix, Associate Professor of Public and Environmental Affairs, and Chair of Geography, was elected Co-Director, serving with Debra Pearson.

Professor Phoenix was honored by the American Water Resources Association with the Icko Iben Award, established to recognize persons who have made outstanding contributions to the promotion of communications among the various disciplines of global water resources. She was given this award in November for her work as an Associate Editor of Water Resource IMPACT.

Professor Emerita Sandra Stokes

Professor Emerita Sandra Stokes of the Center for Food in Community and Culture, passed away March 26, 2012. Her research and teaching focused on early childhood education, specifically on pedagogies and community practices that promote literacy.

Her studies on literacy concluded that cultural literacy and anti-poverty programs as well as broad community engagement with literacy are critical to reinforcing good classroom pedagogy. Her interest in literacy led her to study and write about the importance of school lunch and breakfast programs to student achievement. Sandy and her dedication to advancing Center projects, her friendship, and her talent will be missed.

2010 Champions of Conservation Awards

Champions of Conservation, photo courtesy of Dominion
Coggin Heeringa, Carl Scholz, Kay and Wayne Craig and their son Rudy, and LNRP Director Jim Kettler

The Lakeshore Natural Resource Partnership presented its 2010 Champions of Conservation Awards at a reception and ceremony in the Phoenix rooms of the University Union on May 20, 2010.

The honorees were Kay and Wayne Craig, owners and operators of Grassway Organics Farm for Land Use Protection and Habitat Protection through managed rotational grazing.

For Environmental Education and Outreach the winner was Coggin Heeringa, Director of Crossroads in Big Creek in Door County, for promoting environmental education programs for children and adults.

The Champion of Champions Award went to Carl Scholz for his lifelong environmental stewardship in Water Resource Protection.

The program was hosted by Jim Kettler of Lakeshore Natural Resource Partnership, who sponsored the event with Dominion. Campus co-hosts were the Center for Food in Community and Culture, EMBI, and SLO Food Alliance.

Center Faculty publish on Critical Food Issues

Laurel E. Phoenix and Lynn Walter have edited a two volume collection on Critical Food Issues: Problems and State of the Art Solutions Worldwide, which was published by Praeger Publishing in September of 2009.

Among the contributors are Center faculty members–Joanne Gardner, Regan Gurung, Aeron Haynie, Vicki L. Medland, Debra Pearson, Larry Smith, and Sandra M. Stokes. Other regional authors include Bill Van Lopik of the College of Menominee Nation and Cheryl Kalny, Lecturer in the Social Change and Development Department at UW-Green Bay and at St. Norbert College.

The authors take an interdisciplinary approach to the examination of problems ranging from food insecurity and natural resource depletion to disordered eating and declines in food quality. The main focus of each of the 31 chapters is on strategies devised by farmers, scientists, artists, and citizens from around the world to address these problems.

Opening of CFCC

Center Opening Features Lecture by Jack Kloppenburg on “Resolving the Omnivore’s Dilemma: Eating Pleasurably and Sustainably in the 21st Century.”

Jack Koppenburg lecture, photo by Christine Style

On Thursday, March 27, 2008 at 5:00 pm in Mary Ann Cofrin Hall 208, an overflow crowd heard Dr. Kloppenburg, Professor of Rural Sociology at University of Wisconsin-Madison, describe his work promoting local and regional food production. His lecture was followed by a reception and brief presentation by Lynn Walter on why we developed the Center for Food in Community and Culture at the University of Wisconsin.

At the opening reception, Christine Style presented a slide show of images of food and agriculture.

Lynn Walter explained why we established the Center for Food in Community and Culture at UW-Green Bay.

  1. The problems of the agrifood system are multifaceted—from issues of food insecurity in poorer and in wealthier countries to environmental crises such as water shortages and soil loss that impact agriculture, to food safety concerns and worries about the hazards of pesticides, and to obesity and disordered eating.  As specialists in particular disciplines, we have been trained to focus intently on one of these problems, sometimes overlooking its critical connection to the others.  A research center that brings together experts of food issues from many disciplines will encourage us to explore these linkages.
  2. The University of Wisconsin-Green Bay, which has as its core mission the promotion of interdisciplinary education, is fertile ground for such a center.  Its campus-wide environmental focus is most helpful in bringing together scholars whose own research goals coincide with an ecological and holistic approach to the study of food.
  3. We have broad faculty with interest in agrifood research from nursing and psychology; nutritional and environmental sciences; literature and art; economics, geography, and anthropology. Another of our associates is a nutritional specialist from Brown County Extension.
  4. The interdisciplinary richness of University of Wisconsin-Green Bay and its environmental focus can promote synergy—a positively enhancing feedback loop—between various research interests and projects.
  5. Northeast Wisconsin is a region with a strong economic base in food production, a rich set of  food traditions (from brats and booyah to corn soup and eggrolls), and a growing number of farmers, restaurateurs, and other local businesses interested in ways to promote environmental soundness, human and animal well-being, and sustainable development of food and agriculture.

Anne Kok

Anne Kok of the Center for Food in Community and Culture was suddenly taken from us in a car accident on Monday, February 4, 2008 on her way home to Sturgeon Bay. Anne’s interest in food and community focused on food security issues in Brown County. Anne was Associate Professor and Chair of Social Work. Anne and her students conducted a food security survey of vulnerable populations in Brown County, Wisconsin in 1998, 1999, and again in 2004. Karen Early, Nutrition Educator at Brown County Cooperative Extension was her collaborator in these surveys, which were done under the auspices of the Brown County Food and Hunger Network. She will be missed by her family, many students, friends, and colleagues.

Aeron Haynie Develops New “Culture of Food” Courses

Dr. Aeron Haynie was the first recipient of the Instructional Development Council’s new Advanced Course Development Grant to develop a food studies course for the humanities. The course, “The Culture of Food,” is being offered for the first time this fall 2007. It will show how the humanities can be used to examine contemporary debates about scarcity, cultural difference, gender, ethnic identity… making important intellectual issues concrete and real to students, to “connect learning to life” in a very visceral way. The course is likely to include a service-learning component (a trip to a food pantry, for example). She is also offering a new freshman seminar on this same theme.

Peterson Thesis on Traditional Oneida Food Systems

Spring term 2005, Diana L. Peterson completed her thesis, entitled “Three Sisters Gardening: Rejuvenating a Traditional Food System with the Oneida Tribe of Indians of Wisconsin.” Dr. Laurel Phoenix, a faculty associate of the Center, served as Peterson’s major professor. This case study of ten community gardeners who raised a traditional Three Sisters garden for two growing seasons analyzes the sustainability of individual traditional community gardens. She concludes that this part of the Tsyunhehkw^ program, focusing on rejuvenating and preserving traditional agricultural practices, has been helpful in that regard.