Hyde Park, NY – Educator, farmer, and food justice
activist Leah Penniman will speak about racism and food at The Culinary
Institute of America on Wednesday, February 17. “Black Lives Matter: The
Intersectionality of Race and the Food System” takes place at 11 a.m.
in the Marriott Pavilion’s Conference Level on the college’s Hyde Park campus. The public is
invited to attend the talk, part of the college’s Dooley Lecture Series.
Ms. Penniman activism is committed
to dismantling the oppressive structures that misguide our food system. At in Grafton, NY, she reconnects marginalized communities to the
land and upholds our responsibility to steward the earth that nourishes us. As
a core member of the Freedom Food Alliance, Leah cultivates food
for incarcerated people and their loved ones. She runs an on-farm program that
is an alternative to incarceration for area teens and a training program for
aspiring black and Latino activist-farmers. She also coordinates an ongoing
reforestation and sustainability project with farmers in Haiti, her ancestral
homeland.
Her work as a farmer and educator has been recognized
nationally by the Fulbright Distinguished Awards in Teaching Program,
Presidential Award for Science Teaching, YES! magazine, the
Teaching Channel, Food First, New Technology Network, College
Board, National Science Teachers Association, Edutopia,
Center for Whole Communities, and Rethinking Schools. Ms. Penniman
holds an MA in Science Education and BA in Environmental Science and
International Development from Clark University.
The Dooley Lecture Series brings food industry leaders, as
well as experts on international relations and other interesting luminaries, to
The Culinary Institute of America. It is named for Carroll F. Dooley, the first
director of the college’s food preparation division in 1946. His daughter,
Patricia Dooley Fortenbaugh, has been funding the
series since its inception in 2002. Seating is available on a first-come,
first-served basis. The entire lecture can also be watched .
Photo Caption and Hi-Res Image:
Leah Penniman will speak at The
Culinary Institute of America in Hyde Park on February 17, 2016. (Photo credit: Jonah Vitale-Wolff)
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the CIA the think tank of the food
industry in the areas of health & wellness, sustainability, world cuisines
& cultures, and professional excellence & innovation. The college also
offers certificate programs and courses for professionals and enthusiasts. Its
worldwide network of 48,000 alumni includes leaders in every area of
foodservice and hospitality. The CIA has campuses in New York, California,
Texas, and Singapore.
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