{"id":10159,"date":"2021-03-29T11:52:13","date_gmt":"2021-03-29T15:52:13","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?p=10159"},"modified":"2021-03-29T12:34:18","modified_gmt":"2021-03-29T16:34:18","slug":"livinglandscapes10159","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2021\/03\/29\/livinglandscapes10159\/","title":{"rendered":"Living Landscapes:"},"content":{"rendered":"

A Conference Using Foraging to Explore the Intersections of Environmental Stewardship, Racial Justice & Food Sovereignty<\/h4>\n
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Learn more about the artist, Kimberly Barzola, and her inspiration for the piece here<\/a>.<\/figcaption><\/figure>\n

Join the Boston University Gastronomy community for in-depth discussions and (remote) hands-on foraging experiences!<\/strong><\/p>\n

Since the start of the pandemic, the connections between environmental racism, climate change, land (in)access, social justice, and food sovereignty have become clearer than ever.<\/p>\n

A pandemic that has killed hundreds of thousands in the US, with Black, Indigenous, and Latinx communities affected at the highest rates. Civil unrest brought on by racialized state violence. Uncontrolled wildfires in the Western US due to climate change and suppression of indigenous land practices;\u00a0 incarcerated individuals forced to put their bodies in harm\u2019s way to battle the fires, while prisons failed to protect them from the coronavirus. Racialized rhetoric that has fanned the flames of violent xenophobia towards AAPI communities, as equally racialized discourse on the \u201cwet markets\u201d in China circulated throughout popular media.<\/p>\n

While these phenomena may seem unrelated on a superficial level, these on-going issues can be traced back to the White, settler colonialism notions that shape this country\u2019s understanding of the land and \u2018wild\u2019 foods. Living Landscapes<\/em><\/span> was developed with these overlapping issues in mind.<\/p>\n

This conference will use foraging<\/em><\/strong> as a tangible entry point into the nexus of these issues, bringing together people from a wide variety of backgrounds\u2014including foragers, researchers, and activists\u2014for critical conversations. Through this two-day, virtual micro-conference, we hope to interrogate the landscape(s) of Boston and beyond, and the unequal experiences of those that live, eat, and grow there.<\/p>\n

Living Landscapes Conference Program<\/a><\/em><\/strong><\/p>\n

This conference is free and open to the public. Please register<\/a> today. <\/em><\/strong><\/p>\n\n\n\n
\n

Accessibility & Inclusion<\/strong><\/p>\n

The BU Gastronomy Program strives to be accessible, inclusive, and diverse in all of our programming. Your experience at this event is important to us! If you have a disability (including but not limited to learning or attention, mental health, concussion, vision, mobility, hearing, physical or other health-related), require communication access services for Deaf or hard of hearing persons, or believe that you require a reasonable accommodation for another reason please contact Dana<\/a> (dferr@bu.edu<\/a>) upon registration.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

This event is funded by a BU Diversity & Inclusion Catalyst Grant and BU Sustainability and Innovate@BU Sustainability Innovation Seed Grant. In addition, this event would not be possible without the generous support of the BU Gastronomy Fund, the Gastronomy Program faculty and staff, and the Gastronomy Students Association<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

A Conference Using Foraging to Explore the Intersections of Environmental Stewardship, Racial Justice & Food Sovereignty Join the Boston University Gastronomy community for in-depth discussions and (remote) hands-on foraging experiences! Since the start of the pandemic, the connections between environmental racism, climate change, land (in)access, social justice, and food sovereignty have become clearer than ever. […]<\/p>\n","protected":false},"author":2776,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11,18,21,22,27],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/10159"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/2776"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=10159"}],"version-history":[{"count":18,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/10159\/revisions"}],"predecessor-version":[{"id":10180,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/10159\/revisions\/10180"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=10159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=10159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=10159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}