WEBVTT 00:00.360 --> 00:06.960 Okay we are finally going to start.  Hello everybody! Attention please. 00:12.480 --> 00:18.600 Okay we're finally gonna get started and so  I think you all for coming. I'm uh Dr. Maria   00:18.600 --> 00:22.740 Elisa Christie. I'm Director of Women and  Gender in International Development that's   00:22.740 --> 00:27.000 at the Center for International Research,  Education, and development, which is in turn   00:27.000 --> 00:33.900 part of OIA- Outreach and International Affairs.  So welcome to all of you those on Zoom those in   00:33.900 --> 00:38.400 the multi-purpose room to this hybrid Gender and  Development Discussion Series. this is the last   00:38.400 --> 00:44.760 one of the Academic Year and I want to thank first  of all Nina Mukerjee Furstenau for driving here   00:44.760 --> 00:51.060 from Missouri and joining us for a whole week of  events and then my co-panelists up here who have   00:51.060 --> 00:55.380 been scheming with me for over a year on this  and have hosted their own events, side events   00:55.380 --> 01:01.260 so we've kept her busy and also Lumbini Barua,  my grad student over there who is uh supports   01:01.260 --> 01:06.660 this discussion series and is a PhD student in the  School of Education here at Virginia Tech. So this   01:06.660 --> 01:12.000 is our final one of the year and it's organized by  CIRED and is supported by OIA as an inclusive VT   01:12.000 --> 01:18.180 event of OIA. So I want to thank our co-sponsors  and I actually put the little poster up on that   01:18.180 --> 01:24.900 beam and also by the signature because I'm very  proud of the diversity of our co-sponsorships   01:25.800 --> 01:31.140 um because it shows how food is an issue  that really brings people together. So we   01:31.140 --> 01:36.600 have multiple colleges and programs so food  studies program and the women's and gender   01:36.600 --> 01:41.580 studies program both are in the College of Liberal  arts and human Sciences. We have the Center for   01:41.580 --> 01:46.080 food systems and community transformation  which is in the College of Agriculture and   01:50.220 --> 01:54.960 Life Sciences also life sciences  and the Women and minority artists   01:54.960 --> 01:58.980 and Scholars lecture series which  is run out of the Moss Art Center,   01:59.880 --> 02:05.100 the Department of geography in the College  of natural resources and the environment,   02:05.100 --> 02:10.740 the School of Visual Arts in the College of  architecture arts and design and then also   02:10.740 --> 02:16.260 again the College of liberal arts supported us  through their diversity mini Grant. So as of this   02:16.260 --> 02:23.040 morning we had 166 people registered. In addition  to many diverse folks in the United States we have   02:23.040 --> 02:29.160 people joining us from 10 countries including  Bangladesh, Benin, Bolivia, Brazil, Canada, 02:31.020 --> 02:39.120 India, Italy, Kenya, Nigeria, and Pakistan. So  welcome to all. Please note that our event will   02:39.120 --> 02:43.440 be recorded. So if you're on zoom and you don't  want your image recorded turn your camera off   02:44.220 --> 02:50.160 and before I introduce our speaker and panelists  I invite you to reflect on Virginia Tech's land   02:50.160 --> 02:56.580 and labor recognition. So our land acknowledgment  Virginia Tech acknowledges that we live and work   02:56.580 --> 03:01.980 on the Tutelo/Monacan people's homeland and we  recognize their continued relationships with   03:01.980 --> 03:07.380 their lands and waterways. We further acknowledge  that the Morrill Land-Grant College Act of 1862   03:07.380 --> 03:11.760 enabled the Commonwealth of Virginia to  finance and found Virginia Tech through   03:11.760 --> 03:15.960 the force removal of native nations from their  lands in California and other areas in the West.   03:17.040 --> 03:23.580 Then a labor recognition: we also recognize that  it's Blacksburg Virginia Tech's Blacksburg campus   03:23.580 --> 03:27.660 sits partly on land that was previously the  site of the Smithfield and Solitude plantations   03:28.680 --> 03:34.440 owned by members of the Preston family and this  is actually a short version of this but between 03:34.440 --> 03:39.840 1770s and 1860s the Prestons and other local white  families that own parcels of what became Virginia   03:39.840 --> 03:44.820 Tech also owned hundreds of enslaved people. So  that's part of our history at which you would take   03:44.820 --> 03:49.920 enslaved black people generated resources that  finance Virginia Tech's predecessor institution,   03:49.920 --> 03:56.580 the Preston and Olin Institute and they  worked on the construction building. So okay,   03:56.580 --> 04:02.520 so our event will last approximately 90 minutes.  So the idea is that speaker's presentation will   04:02.520 --> 04:06.900 be about 20 minutes then we'll have about 30  minutes of discussion, question and answer   04:06.900 --> 04:13.680 among the panelists and the speaker and then 30  minutes open to folks both in person and  zoom 04:13.680 --> 04:17.460 um that putting their questions on  chat or raising their hands advising   04:18.000 --> 04:23.640 and you can post those of you on Zoom you can post  your questions anytime in the chat box and we'll   04:23.640 --> 04:28.800 be saving those to Google Docs so that we can go  back to them when we get to the questions. So in   04:28.800 --> 04:33.240 order for this discussion to be as rich as it can  be, we need everyone to be respectful and treat   04:33.240 --> 04:38.760 all participants with kindness and consideration  without discriminatory behavior. So again this   04:38.760 --> 04:43.740 is being recorded and so therefore you will have  access to it via our website in a couple weeks.   04:45.060 --> 04:49.500 In advance I'd like to ask you to please fill out  the survey that you'll get a link to at the end of   04:49.500 --> 04:56.220 this. It's very important to help us keep funding,  and you can tweet Us by tagging us @wgd_vt. Okay   04:56.220 --> 05:01.800 finally I know you're here for the speaker and  the panelists so Nina Mukerjee Fursteanu is a   05:01.800 --> 05:08.700 journalist, culinary writer. You know, why don't  you raise your hands. An editor of the food story   05:08.700 --> 05:14.340 book series for the University of Iowa press.  She was a Fulbright Global Research scholar,   05:14.340 --> 05:19.380 is on the board of directors for media for  Change and has won the Mfk Fisher book award,   05:19.380 --> 05:22.680 the grand prize award for cultural  culinary writing from Les Dames d'Escoffier 05:22.680 --> 05:29.160 International a Kansas notable book award  and more. Green chili and other imposters 05:31.200 --> 05:35.880 um also called Chilies, Chana and Rasa in India  her most recent work was published in October   05:36.540 --> 05:41.760 um of 2021 in the U.S and December 2021 in  India. Other published Works include the   05:41.760 --> 05:46.440 award-winning book Biting through the skin: An  Indian Kitchen and America's Heartland as well   05:46.440 --> 05:52.500 as Tasty Mozambique, Savor Missouri: River Hills  country food and wine and other and numerous   05:52.500 --> 05:57.900 stories and essays for newspapers and magazines.  Nina was also a Peace Corps volunteer in Tunisia   05:57.900 --> 06:04.320 and I would like to thank Dr. Brady Deaton and  Dr. Ann Deaton the founders of the Brady and   06:04.320 --> 06:09.960 Deaton Institute at the University of Missouri for  introducing me to Nina over a year and a half ago   06:09.960 --> 06:14.460 when we first started scheming this and when can  we do this in person because we know if we knew a   06:14.460 --> 06:18.360 food event we had to have it in person because  we've had a lot of these discussions series by   06:18.360 --> 06:24.360 Zoom for the last two years including in the fall  and Brady was serving as our interim executive   06:24.360 --> 06:29.040 director at CIRED and he suggested that she and  I might have some things in common because my   06:29.040 --> 06:33.720 work with a similar book with peanut farmers in  Uganda and my work with kitchen space in Mexico.   06:33.720 --> 06:38.520 So I'd also like to introduce the panelists and  so if you could raise your hand Dr. Kim Nieowlny   06:39.420 --> 06:44.580 is an associate professor of Community Education  and Development at the Department of agricultural   06:44.580 --> 06:49.800 leadership and Community Education at the College  of Agriculture and Life Sciences she's also   06:49.800 --> 06:55.980 the director of the Center for food systems and  Community transformation. We have Dr. Ozzy Obaye,   06:55.980 --> 07:00.540 she's a professor of the School of plant and  environmental Sciences at Virginia Tech's College   07:00.540 --> 07:08.160 of Ag and life sciences and she teaches among  other things worldcraft, student culture. Finally   07:08.160 --> 07:13.080 we have Dr. Anna Zeide and she is the associate  professor of the Department of history and the   07:13.080 --> 07:17.640 founding director of the Food studies program at  the College of liberal arts and human sciences and   07:17.640 --> 07:22.260 she also teaches among other things intro to food  studies. For the time of the discussion today is   07:22.260 --> 07:28.920 food, gender and identity in a global context,  please welcome Ms Nina Mukerjee Furstenau. 07:32.100 --> 07:39.900 Thank you! Hello thank you very much I think we  are having the slides come up right now but thank   07:39.900 --> 07:45.540 you so much for the invitation. I was thrilled to  be invited. I'm very honored to be here it's been   07:45.540 --> 07:50.880 a wonderful trip to Blacksburg. I've not been  to this area before and found I find it very   07:50.880 --> 07:55.800 beautiful. So thank you so much for having me and  also to the panelists that just distinguished and   07:55.800 --> 08:02.400 I'm just really uh excited to talk further  with each of you. Okay so to get started   08:04.140 --> 08:09.180 um I wanna if you can change the slides for  me I appreciate that. So first I'm going to   08:09.180 --> 08:15.540 start with a premise that food story reveals a  nuanced uh Trail into the history of a region   08:15.540 --> 08:24.060 and it makes it more obvious what might make  comfort there what uh how um spirituality is   08:24.060 --> 08:31.740 celebrated and you know what grows in the fields  and what is made in the kitchens tells you a lot   08:31.740 --> 08:38.160 about a region so that's the premise and because  of this universality it's the same here as it is   08:38.160 --> 08:43.800 for anyone in any part of the world. Food can  reach across boundaries of gender and education   08:44.580 --> 08:50.700 and conflict and geography and politics in  many and many more things in accessible ways   08:51.720 --> 08:58.200 um this approach creates an opportunity for  a deeper dive into the roles of gender and   08:58.200 --> 09:04.860 identity in a global context. So if you follow  the food trail you're going to find maybe uneven   09:04.860 --> 09:11.100 distribution of information between men and  women due to gendered norms or literacy of women,   09:11.100 --> 09:18.240 divisions of labor and access to resources and  as well as power relations. So in journalism I   09:18.240 --> 09:25.560 taught students to learn to focus on the five  W's who, what, when, and where often are in   09:25.560 --> 09:32.340 headlines around media platforms but for me  and for many people time and again the most   09:32.340 --> 09:40.440 important W is the last one, it's the why and  um I think it's the heart of the story and um 09:42.840 --> 09:50.100 Oh okay continue all right so the why is the  most important W to me and I think it's because   09:50.100 --> 09:57.180 it is the heart of the story for journalists and  storytellers but it is also the pivot point for   09:57.180 --> 10:04.320 social science research and I think that, that  food story can reach that heart of the of the   10:04.320 --> 10:12.360 culture swiftly in accessible ways. So you might  wonder why I personally focus on food in my work   10:12.360 --> 10:19.740 and that story stems from how I was raised.  I was um my parents came from Northeast India   10:19.740 --> 10:27.660 they brought us to South East Kansas in the early  1960s and you know at that time what was outside   10:27.660 --> 10:34.200 our front door was the world of Kansas. There  was pot roasts and there was mac and cheese and   10:34.200 --> 10:40.200 there was fried chicken and behind our front  door was the only place I sensed India and   10:40.200 --> 10:46.560 that was usually you know could have been partly  the sound of my mom walking in her saree, this   10:46.560 --> 10:54.060 texture of silk or cotton that she wore but it was  probably most noticeably in the kitchen and that's   10:54.060 --> 11:01.740 where the aromas and uh flavors of my parents  Homeland came home to me. Now if you think about   11:02.580 --> 11:08.040 um how you learn about food story you probably  don't think of it in that way but you know we   11:08.040 --> 11:15.360 grow up understanding our tie to the agricultural  cycle of our land without even maybe being overtly   11:15.360 --> 11:21.660 told. So in Kansas at the Fourth of July there  is probably going to be maybe if we were lucky   11:21.660 --> 11:27.900 sweet corn and there would might be fried chicken,  well that was because pullets were ready and corn   11:27.900 --> 11:34.740 was ready for us to have those treats. You kind of  understood that without being told that's what was   11:34.740 --> 11:41.040 going to happen, we were tied to the agricultural  cycle without being aware necessarily. So I didn't   11:41.040 --> 11:47.640 have that connection to the foods of India unless  it was in the kitchen. My father on a rainy day   11:47.640 --> 11:54.360 might say I would really enjoy some khichuri and  that's all lentil and rice dish that's very stick   11:54.360 --> 12:01.740 to your ribs comfort food for Northeast India and  I suddenly had an idea of what it might be like   12:01.740 --> 12:06.900 to live through monsoon in India because that's  what my mother would make for him if she had been   12:06.900 --> 12:13.620 in Bengal or in southeast Kansas. So it was um it  was very striking to me I don't know if I realized   12:13.620 --> 12:18.720 it as a child but certainly as I grew older.  So I want to talk about food story for just a   12:18.720 --> 12:24.000 few minutes and then we're I'm going to show you a  project tasty Mozambique that I did in Mozambique   12:24.000 --> 12:31.140 to give you an example of how food story can  move forward uh research in the social sciences.   12:33.120 --> 12:39.600 So if you talk about what's in a taste um I'm  talking about the senses right so it's not just   12:39.600 --> 12:47.280 taste, it's touch, sight, sound, and aroma and it  and how they these sensory uh tools that we have   12:47.280 --> 12:53.880 reach across almost any boundary humans can come  up with so it pun intended it's at the gut level   12:53.880 --> 13:00.420 it's subconscious we just really get it you know  it doesn't matter if we're in Virginia, Northeast   13:00.420 --> 13:07.860 India, South America all of our senses are the  same we experience the world through those portals   13:07.860 --> 13:13.860 and if you can think of your mind as a sensory  organ how you sense the world and interact in it   13:13.860 --> 13:20.220 that's a sixth sense so in my field writers that  leverage what's on the plate in their narratives   13:20.940 --> 13:26.280 reveal much more than taste. I've already  alluded to some of those things cultural,   13:26.280 --> 13:32.520 social, economic, gender roles all kinds of things  are showing up on your plate so if you give given   13:32.520 --> 13:39.060 the idea that food reveals these personal and  cultural choices descriptions of what is eaten who   13:39.060 --> 13:47.280 is preparing it how it's being prepared it carries  story it can't help it it's already loaded and   13:47.280 --> 13:53.100 um it's a learned examination of place and  if every time we sit down to a plate of food   13:53.100 --> 13:58.380 we really can't help it you know we're human,  we're wired this way we bring our minds with   13:58.380 --> 14:04.320 us right? So that internal landscape that  internal landscape is something that we are   14:04.320 --> 14:09.360 we carry with us every time we take a bite of  food and you know in the U.S where if you think   14:09.360 --> 14:16.860 about food media those luscious images on TV of  a hamburger that's grilling or maybe a vegetarian   14:16.860 --> 14:24.360 savory dish that's just so delicious. We are  wrapped to food media because we are wired for   14:25.260 --> 14:29.460 um food understanding and being  interested in food for survival.   14:30.240 --> 14:36.840 So because we're human we carry this memory every  to everything we eat, every landscape we tread and   14:36.840 --> 14:43.080 um I think that food uh what food tastes good  to us how we prepare it, produce it, expect it's   14:43.620 --> 14:50.700 arrival on our plates our cultures decide those  things based on all of these ideas we have in our   14:50.700 --> 14:56.460 minds. So when you look down at a plate uh it will  show you the story of who you are and where you   14:56.460 --> 15:01.620 live and you settled and influenced the flavors of  your region and as social science researchers as   15:01.620 --> 15:07.020 many of you probably are I think that that's  something to uh that can be a powerful tool 15:09.240 --> 15:15.780 so I feel there's three ingredients to seeing  story through food and writers and Scholars   15:15.780 --> 15:21.540 that can use the census tools for effective  communication lift your communication out of   15:21.540 --> 15:28.200 the ordinary and it will add depth and dimension  uh to connection and connection to your research   15:28.200 --> 15:34.800 so one food is a personal identifier it reveals  personal choices. Now I'm not talking about   15:34.800 --> 15:41.100 subsistence level of eaters in the world they're  eating for survival but for most of us in the   15:41.100 --> 15:48.840 world food is a choice, what we eat what's a you  know um we express how who we are as people many   15:48.840 --> 15:59.040 times through the what we're choosing. It's a  message like clothing. Okay food also reveals   15:59.040 --> 16:04.920 cultural values it is for instance I gave  an example on the slide of medieval times a   16:04.920 --> 16:12.900 host table at the top with the honored guests and  then maybe the rest of the guests are down seated   16:12.900 --> 16:19.620 a little lower much like a much like a wedding uh  reception in this culture today and you know what   16:19.620 --> 16:27.540 served at that meal uh fantastic foods spiced  with little with little bits of larger things   16:27.540 --> 16:32.940 that come from all over the world at the time and  literally that host is telling you you're going to   16:32.940 --> 16:39.240 be eating this and it's and it's showing you who I  am my place in society that I can do this for you.   16:39.240 --> 16:46.200 Think about that and how different a message  that is than a tailgate at a football game or   16:46.860 --> 16:51.720 um two people eating in a cozy dinner  you know in a secluded restaurant. It's   16:51.720 --> 16:56.040 a very different message depending on how  you consume food and how it's presented.   16:57.120 --> 17:05.220 um so it reveals a lot about cultural choices  and history and last food has always been and   17:05.220 --> 17:12.480 remains a catalyst through history um our  country was discovered partly by the West   17:13.260 --> 17:21.000 um by Europe um due to a quest for foods.  Population surges throughout history were after   17:21.780 --> 17:27.780 foods and new sources of calories hit a  culture suddenly there's population surges   17:27.780 --> 17:34.680 when Napoleon's Army was marching it marched  on its stomach there was major migrations and   17:34.680 --> 17:39.960 continued to be through history depending on food  sources and as you know the Irish potato famine,   17:39.960 --> 17:47.700 but also from earlier ancient times. For all three  reasons personal identifier, cultural identifier   17:47.700 --> 17:54.360 of values in catalysts or history uh food story is  powerful in writing but in the Sciences as well.   17:55.500 --> 17:59.580 So now I'm going to speak briefly about  tasty Mozambique and then I'm hoping we   17:59.580 --> 18:04.920 can have a discussion with the panel who've  also had wonderful experiences in this world.   18:05.700 --> 18:12.540 um so tasty Mozambique is a low literacy cookbook  developed with the women of Rotunda Mozambique to   18:12.540 --> 18:19.260 improve human nutrition so in that area childhood  and mental stunting was ranging between 40 and 45.   18:19.260 --> 18:28.440 So the foods that had long sustained the people  of that region were no longer doing so. and um the   18:28.440 --> 18:34.800 project that tasty Mozambique was part of was part  of a larger project that was a feed the future   18:34.800 --> 18:41.880 funded project University of Missouri, USAID,  climate-resilient resilient bean and soybean   18:41.880 --> 18:48.060 Innovation Labs, University of Mississippi, IIAM of Mozambique, Penn State, and the University of   18:48.060 --> 18:55.560 Maryland Eastern Shore were all part of this large  project and the overarching project was focused on   18:55.560 --> 19:02.280 develop developing improved common bean and  soybean seeds traditionally hybridized over   19:02.280 --> 19:10.200 years that would handle the changing climates  better and also the depleted soil quality.   19:11.280 --> 19:16.740 um so my project was just a very small  part taking all this wonderful science   19:16.740 --> 19:22.260 and information that the scientists were  coming up with and digesting it and to use   19:22.260 --> 19:28.920 another fund in a way that people who didn't  have high levels of Education could use it,   19:28.920 --> 19:32.760 so the people who also did the  Agriculture and fed the families,  19:34.380 --> 19:40.500 so communicating the research. So as an overview  it won't be news to many of you in the room and   19:40.500 --> 19:49.260 on Zoom but many um nearly every place on the  planet has its native own native species of beans   19:50.160 --> 19:58.680 every culture and has a species historically all  of us came out of cultures that started with beans   19:58.680 --> 20:07.740 as the base food so we are all full of beans  and I and that's what Ken Albola says that he's   20:07.740 --> 20:13.680 a food historian that's well known but with that  in mind considering that the cultivation of beans   20:14.700 --> 20:20.520 um has been crucial to everyone on the planet it's  a source of protein for humans, it's a source of   20:20.520 --> 20:28.080 cattle fodder it's a means of replenishing soil  health um and even though every great Agricultural   20:28.080 --> 20:35.160 Society has its staple grain so rice in Asia, corn  and meso America, wheat in Europe and the Middle   20:35.160 --> 20:42.420 East beans have been the one common denominator  between all of them and it's been indispensable.   20:43.320 --> 20:50.340 However beans are also deeply charged with social  bias more than any other food. Beans have been   20:50.340 --> 20:58.380 associated with poverty, there's simple economic  reasons why as people start to obtain more means   20:58.380 --> 21:05.280 they they start looking uh to get their protein  from animal sources and people who cannot afford   21:05.280 --> 21:14.040 that are seen as lesser or less able to meet those  nutritional require requirements through meat and   21:14.040 --> 21:21.780 in um you know in places that are high population  density or have low amounts of grazing land beans   21:21.780 --> 21:27.840 remains like in China and India they remain a huge  part of the diet but everywhere else people tend   21:27.840 --> 21:33.060 to want to move out of being at beans as their  source. So we start with almost every culture in   21:33.060 --> 21:40.140 beans and greens we go to soybeans often because  generally as communities rise economically   21:40.980 --> 21:47.280 even a little soybeans seem to make their  appearance uh there take a little bit more   21:47.280 --> 21:53.340 supported agricultural value chain to grow  them, it takes a little more development to   21:53.340 --> 21:57.840 make soybeans viable and farmers start  to raise soy for cash crops at times   21:58.500 --> 22:05.580 and then next uh as people rise out of sustenance  levels they begin to consider more meat and for   22:05.580 --> 22:10.800 much of the last century uh in Europe and the  so-called developed parts of the world only   22:10.800 --> 22:16.020 those people who could not afford meat depend  dependent on beans and so beans became a marker   22:16.020 --> 22:22.800 of class as I mentioned and this feature of beans  is what I focused my project tasty Mozambique on.   22:24.540 --> 22:28.980 So when you come back around to illustrate my  point I believe most cultures go through this   22:28.980 --> 22:36.600 cycle um first it's the lowly I say that you know  sarcastically beans and greens consumed across   22:36.600 --> 22:41.640 the culture and it's mostly where the village I  worked at in Mozambique this is mostly where they   22:41.640 --> 22:46.320 were though they were starting to move through  the cycles um and then people start to find they   22:46.320 --> 22:51.720 can afford meat and they buy it whenever is  possible uh and it's usually about that time   22:52.740 --> 23:00.120 when whole Nations start to consciously promote  dishes that are emblematic of their national   23:00.120 --> 23:06.060 identity and these dishes almost always include  beans. So if you think about typical Foods they're   23:06.060 --> 23:11.340 always typical but not only typical they're  populous foods. They're historically food   23:11.340 --> 23:17.340 that's consumed by the masses and the best so as  an example take for example the battle over who   23:17.340 --> 23:24.060 owns falafel in the Middle East or Israel it's  it's uh shows you something as simple as mashed   23:24.060 --> 23:31.500 chickpeas that are cooked can be invested deeply  with cultural and and political sentiments so   23:31.500 --> 23:37.200 it's no longer just a lowly peasant food at that  point but it's a matter of national pride right   23:38.160 --> 23:45.600 so as it begins to become more obvious or maybe  as a matter of National Health people start to cut   23:45.600 --> 23:52.500 back a little on meat consumption and then we get  back to beans and greens at least some sometimes   23:53.340 --> 24:00.960 um and then we can move them. So in Mozambique  the pilot project I worked on was involved with   24:00.960 --> 24:07.380 aiming at smallholder female Farmers most  of whom were illiterate and the fantastic   24:07.380 --> 24:11.760 research done in the overall project  was just not filtering down to them.   24:11.760 --> 24:18.060 So our main goal was to educate the pilot group  in Rotunda on the health benefits of common beans   24:18.060 --> 24:24.660 and soybeans and legume benefits to the soil so  that's the goal right but I just set all this   24:24.660 --> 24:30.720 up saying that people are wanting to go to meet  they're not valuing beans as much and we'll go on.   24:32.100 --> 24:36.840 um So to do that we wanted first of all to  actually get the information to them we wanted   24:36.840 --> 24:44.760 to create low literacy uh format recipes for the  smallholder female farmers and incorporate images   24:44.760 --> 24:52.080 from that culture itself that celebrated the food  story of the people of central Mozambique using   24:52.080 --> 24:58.440 their fabrics, their pots and pans, their fires  because if you think about it in the west we see   24:58.440 --> 25:04.320 our food story celebrated all the time. People in  advertisements drinking happily or eating yummy   25:04.320 --> 25:10.800 foods and the people look like most of us and they  act like most of us and they're sitting in chairs   25:10.800 --> 25:15.480 that we're familiar with and it's just reinforcing  our notion that our food story is important.   25:16.020 --> 25:21.300 So if you go to parts of the world where that's  not seen very often I think it's really important   25:21.300 --> 25:29.040 to do projects that show their own food culture  celebrated. So tasty Mozambique wanted to do that   25:30.060 --> 25:35.640 um it was trying to set this project up  for a scaling of legumes in the area.   25:37.440 --> 25:40.680 So we did that by doing focus  groups separated by gender 25:43.020 --> 25:51.180 and we'll move on the initial research I worked  with a group of AdZous students which were through   25:51.180 --> 25:58.620 the Missouri school of Journalism. They recognized  and did research on these things that women hold   25:58.620 --> 26:03.960 the key role in mozambique's agricultural labor  force that their children's health was their top   26:03.960 --> 26:09.300 priority this may not be a surprise to anyone  but they they actually verified this uh 24%   26:09.300 --> 26:17.820 about of these women were illiterate. Childhood  mental and physical stunting was really high 40   26:17.820 --> 26:26.520 to 45 percent in the region and the constraints to  making change in diets was that community networks   26:26.520 --> 26:35.340 personal and cultural restrictions and fear of the  unknown made change difficult, and so the team at   26:35.340 --> 26:43.260 AdZOus of wonderful students came up with these  goals of alleviate physical and mental stunting   26:43.260 --> 26:50.280 due to low protein diets encourage additional  use of common beans and soy in home kitchens,   26:51.360 --> 26:57.600 show real women from Mozambique growing cooking  providing for their families and being recognized   26:57.600 --> 27:03.060 for their unsung efforts and give mothers  additional health and agricultural information.   27:04.080 --> 27:10.020 So the content of the campaign was going to  be Mozambique and women who can grow and use   27:10.020 --> 27:16.680 improved soy and common bean and make terrific  traditional and favorite recipes. There's not a   27:16.680 --> 27:22.260 lot of risk if they're their own recipes right  cooking and preparation will be addressed so   27:22.260 --> 27:31.560 there's no worry about being able to make meals  that taste great. People just like me eat common   27:31.560 --> 27:43.740 beans and add them to recipes along with eating  soy to make their families flourish. So we wanted   27:43.740 --> 27:50.700 to test things like the campaign included things  like fabrics because they wear beautiful fabrics   27:50.700 --> 27:56.160 there and so we tested nine patterns and color  combinations this is the one that they liked   27:56.160 --> 28:02.640 and you can see I don't know if you look closely  you can see there's actual beans in that pattern   28:02.640 --> 28:09.060 right so we were trying to in a way brand these  improved seeds. So the Fabrics that were used in   28:09.060 --> 28:15.900 Agricultural Fair Days on the tables the capilanas  that the women wore that were talking about the   28:15.900 --> 28:23.520 improved seeds and also the design of the book  used this pattern and these colors. The students   28:23.520 --> 28:30.600 came up with the idea of the mother being women  were important as the household provider so what   28:30.600 --> 28:37.080 resonated with them was the idea of strength, so  we wanted to tie beans to the idea of strength. 28:39.540 --> 28:46.380 um they came up with posters you can see they're  wearing the capilanas and it had to so I didn't   28:46.380 --> 28:51.000 show you the poster that had the words on it  because this is for a low literacy group we   28:51.000 --> 28:58.680 wanted them to see it and understand that beans  helps you grow strong and so even though the   28:58.680 --> 29:04.500 words in in Portuguese and also some of the  posters in English said strength that grows I   29:04.500 --> 29:10.680 wanted to just see the image by itself so you can  see how we came up with that idea without words   29:11.820 --> 29:17.820 and then another poster that said why beans and  it shows a happy baby um that's how obviously   29:17.820 --> 29:23.400 healthy wrapped in the in the cloth. Okay  so those are some of the techniques we used   29:24.180 --> 29:30.960 um to get there we interviewed women in the rural  Village of Rotunda and um talked about their food   29:30.960 --> 29:35.880 story nobody had really asked them about their  food story their history what they actually did   29:35.880 --> 29:43.020 themselves in the kitchens and in the fields I  went back and forth for about five years and we   29:43.020 --> 29:47.760 collected their favorite recipes. I wasn't there  to tell them what their foods should be I wanted   29:47.760 --> 29:54.300 to find out what their tastes and flavors were  so we got and that also gave them ownership in   29:54.300 --> 29:59.040 the project because it was their recipes and  then we would tweak them with added protein   29:59.880 --> 30:05.580 um to each recipe so and then they would  taste that and see if they liked it   30:05.580 --> 30:10.860 um we did shoot we shot step-by-step photos which  is harder than it looks and you're talking about   30:10.860 --> 30:18.300 uh you know you had to measure uh teaspoon of salt  and add it to a pot of beans that's three photos   30:18.300 --> 30:22.560 at least because you have to show salt you have  to show it in the palm of the hand how much it   30:22.560 --> 30:29.460 is and you have to show it being poured, so each  recipe was quite a few steps um we distributed   30:29.460 --> 30:37.620 cards to residents of the region with the low  literacy recipes on them we compiled a brief   30:37.620 --> 30:43.080 food history of the region and also individuals in  the town and then we made the full book available   30:43.080 --> 30:50.340 through the AG extension people of the region  IIAM. These are some pictures just briefly I'll   30:50.340 --> 30:55.260 show you of some of the women I worked with and  some of the interviewing places that we were in. 30:58.140 --> 31:03.420 You can see the types of pots they use and um 31:05.460 --> 31:12.360 in the color you can see a little some of the  colorful Fabrics and then this photograph is   31:12.360 --> 31:17.580 showing the pots that they use I don't know if  we're maybe past that but there was a photo just   31:17.580 --> 31:22.680 recently that was the pots they use and also the  farm equipment they use so it was the tools of   31:22.680 --> 31:31.380 their life and that's an example of one um one  recipe that actually is a bean stew recipe but   31:31.380 --> 31:37.500 we did the combination of both common beans and  soybeans in this book because the two Innovation   31:37.500 --> 31:44.460 Labs were trying to promote ideas behind the  protein value of both and this is uh some photos   31:44.460 --> 31:49.260 of what they called spare change they called  this recipe spare change and you can go ahead and   31:49.260 --> 31:56.880 forward it because the students that were going to  school could with the spare change in their pocket   31:56.880 --> 32:04.680 buy one. It was very inexpensive it's like a  little um like a butter flower cookie except they   32:04.680 --> 32:11.280 used oil and they added a little bit of like a  shortbread they added a little bit of soy flour to   32:11.280 --> 32:16.980 it making those snacks suddenly much more protein  heavy and the women got together to make them   32:16.980 --> 32:24.000 you can see the bins of them there and we're very  excited about that. And this is an example of one   32:24.000 --> 32:31.740 of the ladies I talked to about her food story and  you can see her lovely dress, there's another one   32:33.420 --> 32:41.940 Amelia and then uh this was the Elder Statesman of  the group, and you know she was telling me stories   32:41.940 --> 32:50.880 about um how she had seven goats but uh somebody  in her family uh decided he wanted more meat and   32:50.880 --> 32:57.420 so he butchered two and so it was the community in  transition and she was very sad about only having   32:57.420 --> 33:04.620 five goats and so the idea that the bean protein  could provide and the strength that their children   33:04.620 --> 33:11.400 needed without having to butcher their animals  was really strong for them and this is a picture   33:11.400 --> 33:18.000 of the cover. The one on the right you can see is  the final chosen photo but I wanted you to see the   33:18.000 --> 33:23.280 one on the left I don't know if you can tell the  difference but uh they're pretty uh light-hearted   33:23.280 --> 33:29.340 wonderful women they had a real joy in life  and that really shows it. I wanted that to be   33:29.340 --> 33:38.220 the cover but the chief joined the photo and they  sort of sobered up for that one. So um and we'll   33:38.220 --> 33:43.020 go to the last photo I think of the presentation  I wanted you to see some of the landscape this is   33:43.020 --> 33:48.060 a little bit north just gorgeous place right? It's  one of the prettiest places I think I've ever been   33:48.060 --> 33:55.980 but I'll stop with that and be looking forward to  maybe the panelists thoughts on this. Thank you! 34:04.560 --> 34:09.000 Okay so I'm gonna make sure these are on I  don't know if people can hear me out there.   34:09.540 --> 34:14.640 um I do want to say that um you are free to help  yourself to coffee and bagels and things they were   34:14.640 --> 34:19.200 a little late being delivered but they are here  for you so either anytime during the presentation   34:19.200 --> 34:25.380 or at the end you can help yourself. so okay so um  first I'd like to ask the panelists to introduce   34:25.380 --> 34:30.540 themselves from whatever perspective you wish and  then I'm going to ask you to go back in the same   34:30.540 --> 34:35.880 order and just have a a brief response to her  Nina's presentation so we'll just start at the   34:35.880 --> 34:42.720 end. Sure um hi everyone my name is Anna Zeide.  Maria Elisa introduced us earlier and um I'm an   34:42.720 --> 34:48.000 associate professor in the history Department here  and also direct our food studies program and so   34:48.660 --> 34:53.820 um which is a relatively new program that began  about three years ago trying to kind of bring   34:53.820 --> 34:59.640 more of the Food Perspectives to um the College of  liberal arts and human Sciences thinking about the   34:59.640 --> 35:06.000 ways that the field of History Humanities more  broadly can add to our discussions of food. So   35:06.000 --> 35:12.720 of course Nina's work is so aligned with work I'm  doing what all of us are doing and I think brings   35:12.720 --> 35:17.340 all of us into conversation in really interesting  ways but I'm looking forward to talking about   35:18.060 --> 35:23.880 um but just to say a little bit more my background  you know I think the kind of food as both personal   35:23.880 --> 35:28.860 identifier, cultural values and major catalysts  through history are also three very significant   35:28.860 --> 35:37.920 touchstones for my own um background and entry way  into thinking about why I study food. So um on a   35:37.920 --> 35:42.240 personal level Nina and I have somewhat similar  stories that we've been talking about in terms of   35:42.780 --> 35:48.900 um having grown up my parents are both Soviet  Jewish immigrants who moved to rural Arkansas,   35:48.900 --> 35:54.480 Southeastern Arkansas in the in the 80s when  I grew up where we were definitely the only   35:54.480 --> 35:59.700 people within an hour radius it seemed who had  happened with my parents who had accents of any   35:59.700 --> 36:07.680 kind who were Jewish for sure and quite early and  quite quickly food for me became clearly a marker   36:07.680 --> 36:11.940 of difference. There were a lot of markers of  difference between me and a lot of the people that   36:11.940 --> 36:17.220 I spent time around but it was one of the earliest  and most tangible ones that I noticed my earliest   36:17.220 --> 36:22.620 memory actually has to do with recognizing that.  I'll tell the stories I often tell it in class   36:22.620 --> 36:26.580 because I think it does capture something  and I was five years old it's kindergarten   36:27.240 --> 36:31.800 um and you know we were all sitting around the  rug in a circle and the teacher just asked as   36:31.800 --> 36:36.300 a way to kind of ice break or what everyone had  for dinner the night before and all the kids are   36:36.300 --> 36:41.820 kind of going around saying very kind of you know  standard American or by that point American dishes   36:41.820 --> 36:47.640 pork chops or mac and cheese or other things um  and it came to me and I remember still the way it   36:47.640 --> 36:51.720 felt like even as I was about to say something  I wasn't sure if I had the right answer and so   36:51.720 --> 36:56.940 I said that we had had um rice with milk like  rice cooked down to almost a porridge with milk   36:56.940 --> 37:01.980 poured outbreak which is like a very common  kind of kids food especially um in Russia. A   37:01.980 --> 37:07.980 grain that's cooked down and I and I said that  and the teacher kind of paused and she said oh   37:07.980 --> 37:14.820 were you still sick? Because I'd been sick the  week before and even then I got this feeling like   37:14.820 --> 37:22.260 I should say and so I said yes the doctor told me  I had to eat that um and so both that feeling of   37:23.220 --> 37:28.080 noticing that what I said was kind of unusual  that it required some explanation and that like   37:28.080 --> 37:35.040 medical expertise was somehow like the layer on  top of it that allowed for acceptability uh really   37:35.040 --> 37:38.340 landed with me and I think has actually  shaped a lot of what I've come to study   37:39.300 --> 37:47.940 um and so that kind of personal story um and then  I um I was trained in the history of science my   37:47.940 --> 37:52.380 degrees my PhD is a history of science medicine  and Technology um which was kind of an interest   37:52.380 --> 37:59.400 interdisciplinary historical um feel but I kept  finding that when I asked those questions about   37:59.400 --> 38:06.300 how we got to where we are medically is you know  technologically agriculturally that food kind   38:06.300 --> 38:12.780 of kept coming to the center of ways of talking  about where all of these fields intersect um and   38:12.780 --> 38:20.100 as well as Tinder and class and all of our kind of  identities that these intersected around food and   38:20.100 --> 38:28.200 so I studied sort of how processed food in America  came to be so dominant because of scientific inter   38:28.200 --> 38:34.260 investment and the way that kind of scientific  research overlaid a stamp of approval by the   38:34.260 --> 38:38.340 early 20th century that made canned foods  and later kind of processed foods more   38:38.340 --> 38:45.120 acceptable and legible to Americans in a kind of  increasingly scientific and industrialized Society   38:45.840 --> 38:49.800 um so that was my earliest book and then since  then I've kind of been thinking about lots of   38:49.800 --> 38:54.600 ways within my research and in some of the work  I've been doing with food studies Aboriginal   38:54.600 --> 38:59.160 Tech both kind of curriculum development and  others to think about how do we bring more   38:59.160 --> 39:04.260 of these many conversations that are sometimes  studied somewhat separately into dialogue with   39:04.260 --> 39:09.780 one another so that history majors are thinking  about food through lenses of History the English   39:09.780 --> 39:15.240 majors and political science Majors have food as  a way to think not only about food writing or food   39:15.240 --> 39:19.980 politics but also intersections with Agriculture  and development and economics and food science   39:19.980 --> 39:25.500 and nutrition and kind of all the fields that  um that I think are necessary to for all of us   39:25.500 --> 39:31.140 to kind of at least have some understanding of  in order to talk about these Central stories so 39:34.980 --> 39:40.200 Well hello everyone! I am Kim Niewolny. I  am associate professor in the department   39:40.200 --> 39:45.600 of agricultural leadership and Community  Education. As I said earlier I also serve   39:45.600 --> 39:50.940 as the Director of our Center for food systems  and Community transformation which is a center   39:50.940 --> 39:55.140 that lives at the College of agricultural  Life Sciences but has a footprint Beyond   39:55.680 --> 40:00.060 um well well beyond just the Virginia but our  southern region particularly focusing on work   40:00.600 --> 40:06.000 intersecting that food Agriculture and Society  for Central Appalachia Mid-Atlantic area in the   40:06.000 --> 40:10.500 southern region it's an extension and Outreach  Center and that's important to us because of the   40:10.500 --> 40:17.040 story that we are connected to with the land grant  Mission both being very critical of of our history   40:17.040 --> 40:22.800 as a generative opportunity to move forward  to think very creatively and hopefully more   40:22.800 --> 40:32.580 um it's going to say generatively to to move our  food system in a more just resilient robust and   40:32.580 --> 40:39.420 abundant space so our Center focuses a lot on  that work and but I wanted to and I'll speak   40:39.420 --> 40:42.360 because I could speak to that to some degree  but I really wanted to you know this is about   40:42.360 --> 40:48.060 this is and I think this is about why we're here  and the work that you're caring for so I wanted   40:48.060 --> 40:54.060 to have a couple touch points and I'm sure we can  circle around the oh so we share the space but I   40:54.060 --> 41:00.300 think something that really excites me um my own  personal story around food and we all have one   41:00.300 --> 41:06.720 that's maybe the point we all have one and that's  a really important place to begin and to nine and   41:06.720 --> 41:13.860 through our Center into the research that I do  my background is in sociology as well as an adult   41:13.860 --> 41:19.020 education and so I really think about the power of  knowledge the ontological possibility of story and   41:19.020 --> 41:24.960 making story sharing story most importantly and  the permission and the ethic of sharing story for   41:24.960 --> 41:29.520 the purpose of cultural and social change and  for me that work is within you know not just   41:30.420 --> 41:35.040 um prior but also with the launch of our centers  really thinking about the questions I like the the   41:35.040 --> 41:41.640 Catalyst the cultural Catalyst that you mentioned  and thinking about why the questions of why and I   41:41.640 --> 41:46.260 agree those are some of the most important some  of the hardest questions to ask and get answers   41:46.260 --> 41:52.380 for but the but the how is also really important  and so I really am excited about the food system   41:52.380 --> 41:59.820 as a space for Praxis what do we mean by Praxis  how do we imagine how we do what we do in action   41:59.820 --> 42:07.320 with a lens of criticalness and for hoping  for maybe a more abundant possibilities and   42:07.320 --> 42:13.980 so doing doing that work in in the food system  for us is really landing on a project called   42:13.980 --> 42:19.020 the stories of Community Food work which has  been a project related to addressing Community   42:19.020 --> 42:23.640 Food Security in the Appalachian region  particularly Central Appalachia I can I can   42:23.640 --> 42:26.700 anyone wants to know more about the project  I'm happy to share but that's not the point   42:27.420 --> 42:31.860 um it is the point but not the point that um  let's want to assure that the the work really   42:31.860 --> 42:36.480 started within the communities themselves  who were interested in sharing their stories   42:36.480 --> 42:43.020 about why they're mobilizing for different  possibilities in their food system their   42:43.020 --> 42:49.260 stories of Community Food work we're really  really significant to this position between   42:50.940 --> 42:58.620 tensions of vulnerability in canoes and transition  also communities of resiliency and dignity and so   42:58.620 --> 43:02.640 how do we sit with those tensions since we  ask stories about what kind of work do you   43:02.640 --> 43:07.200 do? We don't have to tell me what you do we ask  questions about what kind of world are you trying   43:07.200 --> 43:13.980 to make? They don't ask that specifically but we  ask questions around food at tables with food in   43:13.980 --> 43:21.840 a narrative inquiry approach to ask folks how are  you trying to change your possibilities I think   43:21.840 --> 43:27.840 you said it earlier the language you used around  um revealing possibility and so to me that's   43:27.840 --> 43:33.600 sort of that what some Scholars refer to as the  ontological politics however how do we reveal what   43:33.600 --> 43:40.980 was not revealed to you previously to make a new  possibility come forth? Because it's hard cultural   43:40.980 --> 43:46.560 work but people are doing this every single day in  their food communities and so one of our roles is   43:46.560 --> 43:53.940 to create create some facilitation and in spaces  for for these stories to be told and shared and   43:53.940 --> 43:59.220 currently we have well over 75 throughout the  region working with extension agents working   43:59.220 --> 44:06.960 with Farmers working with chefs working with um  individuals who identify as activists individuals   44:06.960 --> 44:13.020 who identify as I live here and I care about  my food system so I thought about the title   44:13.020 --> 44:18.480 it's about what they do and their purpose and  those stories have really been again countless   44:18.480 --> 44:25.680 for project projects if you will in local very  local spaces as well as opportunities for new   44:25.680 --> 44:31.080 relationships to be built because this is about  the imaginary and I personally think that's some   44:31.080 --> 44:36.360 of the most important work a lot of us can connect  to because the tools we have are the tools we've   44:36.360 --> 44:41.580 been given but can we create new tools to change  what we want and so that store power is storing   44:41.580 --> 44:47.280 I think what you're describing is very much alive  in in the communities of which we work in I have   44:47.280 --> 44:51.660 another example but I'm going to hold off for a  minute that I want to hear from a different thing.   44:51.660 --> 45:00.240 Oh thank you and um in my case like I said that  everything you said is me you know the working 45:03.300 --> 45:09.060 big nice but I want to really tell a little  personal story about mysel.f I came in   45:10.140 --> 45:15.960 probably when I was 17 and I was  uh adapted or taken by American   45:15.960 --> 45:22.440 father in Pennsylvania Rural America  and uh my first year I cried a lot   45:23.940 --> 45:33.660 um and also sick mentally sick not physically  but mentally. Just basically there is nothing   45:33.660 --> 45:42.180 that this poor family did not do for me uh  love me and do everything for me and uh so   45:42.900 --> 45:48.660 a local doctor said that that uh I have some  kind of tropical disease which I did not   45:50.580 --> 45:54.000 um and then my mother my poor mother sent me to   45:54.720 --> 46:00.180 um CDC in Atlanta to be examined for  tropical disease which I do not have anymore   46:01.200 --> 46:10.080 so another old uh doctor said I think I know I  have a problem is I'm thinking like oh gee what   46:10.080 --> 46:17.040 else now she said that that he was really a wise  guy he said you need to send her to Washington DC   46:17.040 --> 46:22.740 where they are a lot of Ethiopians she needs  to be with her people and then eat the food   46:22.740 --> 46:29.160 I think that's her problem my mother could be  in the car in Spain a weekend in Washington DC   46:29.160 --> 46:35.940 that cured my entire problem it wasn't really  the people it was the food I ate medium potato   46:36.840 --> 46:44.940 for one year a lady who is who used to prepare  food there she was from German she prepared all   46:44.940 --> 46:54.780 the food that I've never tasted before uh no no  spices I think he was a card of cardamom in my   46:54.780 --> 47:02.460 blood so I you know it was it was completely  it was very interesting when I came back from   47:02.460 --> 47:09.060 the weekend in DC where my mother said me when  I came back I was a totally different person   47:09.660 --> 47:17.160 so you can actually be food secure you know but  not necessarily have the right food to make you   47:17.160 --> 47:23.520 feel good who you are you know so that is  really my passion really started from that   47:23.520 --> 47:30.720 what happened to me for a year in America you  know in Pennsylvania and I really never thought   47:30.720 --> 47:35.520 the story because I was really worried that  my mother would not be happy with me you know   47:36.300 --> 47:44.400 because love did not do it nothing did it but the  cardamom did it at the end yeah yeah and so and   47:44.400 --> 47:52.260 then the law of course love and food go together  so everything that that um Nina mentioned I am   47:52.260 --> 48:01.380 actually my entire life is about food uh the love  of food uh how how food make people really good   48:01.380 --> 48:07.860 and how actually you make friends with food you  know there is no enemy information about food   48:08.700 --> 48:14.820 who would not love you if you provide food or even  talk about food you know and one of the things   48:14.820 --> 48:23.460 that that uh um Nina mentioned was food as a  personal identifier personally when I meet people   48:23.460 --> 48:29.220 I would never ask what do you do for living I  always ask what do you eat what do you like to eat   48:29.220 --> 48:36.420 because if I I say that that uh something else it  might actually go to politics or something rather   48:36.420 --> 48:44.460 not really good but what do you like to eat you  know and uh how do you you know that really is a   48:44.460 --> 48:51.060 great conversation to have because immediately it  will take you a place that you never expect to go   48:52.080 --> 49:02.340 and so put is the best um the best way to connect  with people learn about people and uh and so   49:02.340 --> 49:10.020 that's how that that um I also that that make  my students like me by feeding them quite a few   49:10.020 --> 49:16.620 right here too you know and so um and and um the  other thing that that I will talk about probably   49:16.620 --> 49:27.780 more later on is that uh about uh you amazing um  Mozambique work and uh through um usaid era an   49:27.780 --> 49:38.400 old projects of Virginia Tech and now um USDA we  introduced mung bean uh to Senegal um you know I   49:38.400 --> 49:46.440 am an Agronomy so I actually talk a lot about  how to produce food you know but uh producing   49:46.440 --> 49:53.160 food is actually half of really the problem you  know we we have a lot of food produce but then   49:54.360 --> 50:00.300 um an old friend told me that that about cultural  poverty people don't necessarily eat what they   50:00.300 --> 50:06.180 have because they don't know what it is you know  so the quantity of food you have we actually   50:06.180 --> 50:13.080 produce food in the world to feed everybody there  are many other issues you know involving food so   50:13.080 --> 50:22.680 uh so we uh we introduced welcome into Senegal and  now is being produced and people like it but then   50:23.400 --> 50:30.300 I'm working with a woman in women organization to  produce it and and once they produces their weight   50:30.960 --> 50:38.040 to know how to make it how to fix it they become  all of a sudden insecure this new crop what do I   50:38.040 --> 50:46.080 do with it so we are in the process of developing  um recipes now and the other thing that that also   50:46.980 --> 50:53.820 if you really wanted to know about people again  food under the identifier go to the market just   50:53.820 --> 50:59.880 randomly walk to the market what they eat actually  tell you who they are immediately you don't have   50:59.880 --> 51:06.780 to to know anything else about that and so  I roam around the market it doesn't matter   51:06.780 --> 51:12.960 whether I stick out in different countries  like Thailand like China. I don't care I   51:12.960 --> 51:19.080 just roam around the market you know and I have  no fear of actually somebody is going to attack   51:19.080 --> 51:26.700 me because I look strange now I'm just looking  at Tomatoes I'm looking at anything they produce   51:26.700 --> 51:31.500 because immediately you you know who they  are you know by just looking at the market   51:31.500 --> 51:38.400 so I have a lot of other things I can mention  but for now well thank you for your wonderful   51:38.400 --> 51:44.100 introduction so you see that we've got this  really exciting panel they're all connected to   51:44.100 --> 51:48.720 food we are all connected to food in our work  and our personal lives as are you. Of course,   51:48.720 --> 51:53.340 so I want to make sure we have time to open it  up to people who are in zoom in here so but I   51:53.340 --> 51:57.480 want to go back and just let you each comment if  you can come back again so that was kind of your   51:57.480 --> 52:03.120 introduction you want to comment on something that  Nina presented today or anything else that you had 52:08.400 --> 52:12.480 um sure I'll just say a few thoughts that  came out of both the conversation today   52:12.480 --> 52:16.380 and looking at some of Nina's books and some  of our brief conversation yesterday as well   52:17.220 --> 52:22.200 um but especially I'm interested I guess in Nina's  position as a food writer as someone who's sort of   52:22.740 --> 52:28.620 trained and learned and has all this expertise  and all these content areas that we're talking   52:28.620 --> 52:33.360 about but also is really committed to the  communication of it to the story not just   52:33.360 --> 52:40.140 as individuals held stories but as um the way that  we tell these stories the way we choose what we're   52:40.140 --> 52:44.760 including to make these things land and matter  to people you know every audience that you're   52:44.760 --> 52:50.400 speaking to has different touch points that bring  them into a topic that we're talking about and   52:50.400 --> 52:56.100 yesterday Nina was talking about how including  recipes so in her books when there's kind of a   52:56.100 --> 53:01.200 historical or social or cultural content a  lot of the chapters then and in a recipe in   53:01.200 --> 53:07.980 something that has a kind of concrete takeaway  whether the reader ever makes that recipe or not   53:07.980 --> 53:12.360 that there's this kind of introduction into  something that feels tangible and accessible   53:12.360 --> 53:17.340 and I was really taken by that strategy in your  work and you mentioning that yesterday because   53:18.240 --> 53:22.440 um I think about that a lot you know like the  things that we are passionate about and care about   53:22.980 --> 53:27.900 feel so natural to us like everyone should  love this stuff too you know there's such   53:27.900 --> 53:33.840 like a natural pull for the things that we  um are excited about but thinking about where   53:33.840 --> 53:39.300 audiences people who are coming to this work and  I could think about the way this might apply and   53:39.300 --> 53:44.460 Mozambique or any of the kind of um applied  contexts as well is like how do we make other   53:44.460 --> 53:49.860 people care how do we make other people note  it not make but invite them in to uh to the   53:49.860 --> 53:54.900 spaces where these insights and conversations  can land and so I'm really interested in as   53:54.900 --> 54:00.060 our discussion continues and thinking about how  the different audiences that we all communicate   54:00.060 --> 54:05.580 with whether that's you know with students in our  teaching work with the kinds of audiences that we   54:05.580 --> 54:11.880 write to I'm kind of trained as a historian who  historians I'd like to say like we're one of the   54:11.880 --> 54:16.260 few remaining like narrative disciplines where  we're trained still to like and I don't I mean   54:16.260 --> 54:21.960 that's you know maybe self-aggrandizing way of  thinking about it but um we both talk about it   54:21.960 --> 54:25.440 that way like we care about right writing and  then also there's not a lot of encouragement   54:25.440 --> 54:32.100 to write excessively you know to think about  who's reading our work and where it goes and as   54:32.100 --> 54:37.020 I've kind of moved along in my career I've been  thinking a lot about um writing for the public   54:37.020 --> 54:43.020 what it means who the public is how the kind of  skills and training of Journalism and food writing   54:43.800 --> 54:49.500 um sits alongside what often doesn't overlap with  kind of more academic writing and obviously the   54:49.500 --> 54:54.300 kind of extension work and Community work that  Kim does so much of locally I think about that   54:54.300 --> 55:00.360 obviously as a way of extending audience as well  so these are just sort of both kind of raising   55:00.360 --> 55:03.900 some comments and questions perhaps something  we'll continue to discuss and discussion is like   55:03.900 --> 55:10.320 who are we producing this knowledge for how do the  different audiences that we want to communicate   55:10.320 --> 55:14.940 the value of food to in all of its different  dimensions and then how do we kind of draw on   55:14.940 --> 55:21.660 Knowledge and Skills of areas like journalism  who have who have so deeply practiced The Art   55:21.660 --> 55:27.900 of Storytelling in a very direct and applied  way and bringing that I think more into more   55:27.900 --> 55:33.540 academic spaces is something I'm really interested  in and I've been trying to explore in my own work. 55:36.300 --> 55:42.480 Go ahead please. We brought you here to talk  so you can handle check now and then. so   55:42.480 --> 55:46.860 um you know I think about broader audiences  which is what we're all trying to do in   55:46.860 --> 55:53.820 Academia is get uh information and perspective  to broader audiences and journalism does that   55:53.820 --> 55:58.800 well but storytelling in any form academic or  otherwise also does it I just think there's   55:59.460 --> 56:05.700 um so I when I was hearing everybody talk because  all are amazing so I would love to talk with each   56:05.700 --> 56:13.320 of you more but the um you think about a cultural  uh touchstone and uh this is what we were trying   56:13.320 --> 56:18.720 to get at with tasty Mozambique the research prior  to actually producing the product uh was to find   56:18.720 --> 56:24.240 out what it was that motivated people what their  thoughts were about Who provided food and um you   56:24.240 --> 56:28.620 know this the strength that grows came from this  idea that mothers were the strength of the family   56:28.620 --> 56:35.400 that they were providing this food for them all to  be nurtured so but every culture's got that and uh   56:35.400 --> 56:42.360 every family has that and I think that if you um  think about your own lies and think back to what   56:42.360 --> 56:48.180 it is that maybe pointed you in the direction you  are now focused on in your research and scholarly   56:48.180 --> 56:55.020 work or uh just in your life it often points  to something that's really basic in you know   56:55.980 --> 57:03.660 um I've thought about in Northeast India um  if you travel they say you know you need to   57:03.660 --> 57:08.940 load up on the foods of your home because that's  what's going to sustain you till you come back   57:10.140 --> 57:17.220 um I think about the foods of medicine in India  food is medicine and I think about scientific   57:17.220 --> 57:22.320 medicine and how that led to things in this  country is slightly differently than it did   57:22.320 --> 57:27.900 in India because there's a different approach to  Medicine traditionally and I think about this uh   57:27.900 --> 57:33.960 author uh that just recently passed away he was  from Southern India he came to this country in   57:33.960 --> 57:40.140 the 60s about my age actually and he um he  became ill and passed away fairly young I'm   57:40.140 --> 57:46.860 going to say fairly young because he is my age  and um his late before he passed he was really   57:46.860 --> 57:53.100 promoting the idea that for people who are ill  bring them the foods of home that that's going   57:53.100 --> 57:59.940 to sustain and make them healthier than anything  else so our Hospital Foods need to be considered   57:59.940 --> 58:07.080 about who the patient is that's a very uh Eastern  idea that the patient is individual and there's   58:07.080 --> 58:12.240 not a generalization of what food's going to be  good for that person so I love that and I think   58:12.240 --> 58:17.220 it ties into what you're talking about and then  when you talk about communities and you know how   58:17.220 --> 58:25.020 you know this base idea of what community what  motivates those ladies uh is the health of their   58:25.020 --> 58:30.300 children but their knowledge as providers and  strength uh the strength of their communities   58:30.300 --> 58:36.360 is acknowledged you know but when we come in  with all these wonderful research projects   58:36.360 --> 58:43.980 that are amazing we skip that little bit and these  women aren't giving the information so that Gap is   58:43.980 --> 58:49.620 what you're obviously working on and I just  think that it's it's such a key component   58:49.620 --> 58:56.100 all these pieces fit together to make the  research much more effective I appreciate that   58:57.480 --> 59:03.180 um I wanted to speak a little bit I think this  is a build on I think about the pedagogy of food   59:04.440 --> 59:09.540 um and I don't and I mean that from the classroom  to the community and back uh how can I care a lot   59:09.540 --> 59:17.820 about and similarly you know in my classrooms it's  not only cooking in but also really bringing food   59:17.820 --> 59:22.440 I recognize that people are at different places  in their lives particularly students if we were   59:23.040 --> 59:27.780 if anyone's taking my classes particularly  my graduate courses I mean breaking bread   59:27.780 --> 59:31.860 is part of the pedagogy it's part of the way  we we connect and I see something else who's   59:31.860 --> 59:37.200 been in my class with a nod in your heads it  has to get to have my pesto and things like   59:37.200 --> 59:41.700 that that really that are part of a story  you share why I bring this why do I why do   59:41.700 --> 59:46.440 we do this together and it's I think that's  really significant to the work I think all   59:46.440 --> 59:51.900 of us are doing I think probably many of you  too but I also think about the way um food is 59:52.620 --> 01:00:00.540 utilized in community settings so that's what  you're describing I mean what anyway right else   01:00:00.540 --> 01:00:06.000 I think about in terms of knowledge um creation  a lot of times in community that we're working   01:00:06.000 --> 01:00:12.960 Within have they've been asked a lot of questions  they're getting off the glow of the it's a lot of   01:00:12.960 --> 01:00:19.020 taking and so how do we actually uh flip that  script and think about how we can bring bring   01:00:19.020 --> 01:00:23.340 communities together to share really you know  challenging stories because they want to tell   01:00:23.340 --> 01:00:27.960 the story they want to be the ones to to own  that narrative and and I've learned through the   01:00:27.960 --> 01:00:33.660 years of cultural Community Development practices  around storage service and there are many people   01:00:33.660 --> 01:00:39.600 on this campus who are really well equipped to  to share and teach this work and in our center   01:00:39.600 --> 01:00:44.760 it's something that we really have focused on and  how we use story circles as a as a way to bring   01:00:44.760 --> 01:00:53.280 people together to share short short memories  instances that relate to really challenging   01:00:53.280 --> 01:01:00.840 difficult conversations to open up stay I do this  in the classroom as well and it's always about oh   01:01:00.840 --> 01:01:07.920 wait about food but it's also with sharing food  to do so so it's again if it's the story people   01:01:07.920 --> 01:01:12.480 can share and they can be very it can be painful  stories they can be joyful stories and just making   01:01:12.480 --> 01:01:17.460 sure there's a lot of there's permission to share  those stories to one another so I feel like that   01:01:17.460 --> 01:01:24.900 um just so much more below the surface I often  use um the analogies of rhizomes in my work I   01:01:24.900 --> 01:01:29.820 think about possibility if you know what a rhizome  is look it up it's very important to agricultural   01:01:29.820 --> 01:01:34.500 Concepts also a concept of knowledge things that  are popping up in possible new ways and exciting   01:01:34.500 --> 01:01:39.360 ways and they're agronomists in the house you  would know this voted most and the idea that   01:01:39.360 --> 01:01:45.660 we have to be open to those lines of light lines  of opening and so food in food pedagogy I think   01:01:45.660 --> 01:01:51.300 really does that well and I like to see more more  folk and on across campus it doesn't matter what   01:01:51.300 --> 01:01:55.740 you're teaching you can there's that element  of care and Hospitality that we bring to that   01:01:55.740 --> 01:02:02.340 space and I think it's reciprocated well that was  really what I was thinking about oh you do this 01:02:02.340 --> 01:02:15.900 I thought that was my thing you know so um it's  all thing you know um I teach a course and what   01:02:15.900 --> 01:02:23.020 is it guys you need to tell me what it is  and uh and food and culture so um [Music]   01:02:25.260 --> 01:02:31.140 we cook in class we talk about  different crops of the world and   01:02:31.140 --> 01:02:39.360 um in class and lecture and then in the food lab  we talk about the culture of the grain you know   01:02:39.360 --> 01:02:47.580 and um who actually will grow it for consuming  the most and the celebration around it   01:02:48.300 --> 01:02:54.060 if we are talking about porn we celebrate a  lot of what countries do we celebrate corn guys   01:02:55.200 --> 01:03:02.280 Mexico that's what they say you know and we  we wait we do a Chinese New Year dumplings   01:03:03.060 --> 01:03:09.540 uh so every week we could but what's what's  what's interesting about it is that now more   01:03:09.540 --> 01:03:16.440 and more families are not cooking together  they eat separately you know but when we   01:03:16.440 --> 01:03:20.940 actually make the food in the kitchen people  converse with each other what they're cooking   01:03:21.600 --> 01:03:27.720 and sell for cell phone is not allowed but some of  them tell me that that's the way they look at the   01:03:27.720 --> 01:03:35.520 recipes it's not always true so I always go after  them I think that's also making an enemy you know   01:03:35.520 --> 01:03:44.040 and then it doesn't matter to me uh but um so  and also the other thing that that beside the   01:03:45.540 --> 01:03:54.540 actually the cooking every one of them have to do  uh a write-up and one of it one of the write-ups   01:03:54.540 --> 01:04:03.300 is that that um the first memory of food when  did it happen what was it you know the story   01:04:03.300 --> 01:04:10.080 the students get is unbelievable unbelievable  how they remembered that they are going to this   01:04:10.080 --> 01:04:15.540 little hamburger joint when I was three four  years old eating hamburger that was a memory   01:04:15.540 --> 01:04:21.240 of the food and then the other one is to visit uh  two grocery stores two different grocery stores   01:04:21.240 --> 01:04:27.780 and comparing contrast how things are shared  you know what they are being sold which will   01:04:27.780 --> 01:04:34.320 tell well I think the story will be actually more  interesting that we live near big cities you know   01:04:35.760 --> 01:04:43.740 but in bloxburg what are you comparing and  contrasting Kroger and uh I think Oasis The Oasis   01:04:43.740 --> 01:04:49.920 you know I think that's what they say they went  but I don't know I'm not sure um and and the other   01:04:49.920 --> 01:04:58.920 one is that that family recipe what is the family  recipes the favorite family recipes and um and   01:04:58.920 --> 01:05:03.780 what is this the other one is that the favorite  the favorite call what is their favorite car   01:05:04.440 --> 01:05:10.860 and what do they like about it you know so they  write about this uh and and also another class   01:05:10.860 --> 01:05:18.000 I have actually they develop recipes like for  synagogue when they develop recipe for Senegal   01:05:19.140 --> 01:05:24.960 I provide all the ones I know anyway  ingredients that they find in Senegal   01:05:26.820 --> 01:05:30.480 so they actually develop  culturally appropriate recipes   01:05:31.200 --> 01:05:37.200 but what we're finding out that the actually  learning more about food Security in that country   01:05:38.160 --> 01:05:43.800 through those recipes on anything else and  they'll come and ask me that that whatever 01:05:45.960 --> 01:05:51.060 preach you know do they have preach I say no  they go back and then you know I just said how   01:05:51.060 --> 01:05:56.460 do they make the food it's open fire they go back  and I just in the process they learn about the   01:05:56.460 --> 01:06:03.360 country and the people you know how actually  that that food is produced and consumed so   01:06:04.380 --> 01:06:10.560 um the classroom you know the food  pedagogue the kitchen using the kitchen   01:06:11.400 --> 01:06:16.620 as a classroom is probably one of the best  things that I have ever done in my teaching   01:06:16.620 --> 01:06:22.980 it says a lot to learn I thought I'd jump in  for those of you who ever have the opportunity   01:06:22.980 --> 01:06:29.460 to benefit from the cooking trust me I  am just privileged it's really delicious   01:06:30.180 --> 01:06:36.480 so I'd like to give Nina a chance to respond  and then if you have any comments on on this   01:06:36.480 --> 01:06:41.820 and then I want to read a couple of just quick  comments on on zoom and then maybe we can have   01:06:41.820 --> 01:06:45.660 a question or comment from somebody  here and then I'll read one from the   01:06:46.560 --> 01:06:52.380 so I just a little antidote when I was working in  Mozambique I was working with them on what their   01:06:52.380 --> 01:06:57.840 favorite recipes might be but I came in with you  know a recipe I thought my little addition to a   01:06:57.840 --> 01:07:02.640 bean soup that I thought they might like and it  basically was lemon and maybe a few other little   01:07:02.640 --> 01:07:07.620 things and so you know what it reminded me of it's  like when I when you go to the Midwest and you go   01:07:07.620 --> 01:07:12.840 to a group of ladies who are cooking or baking and  you're the young person that's in the kitchen and   01:07:12.840 --> 01:07:18.420 you have this idea and usually the ladies are just  so kind you know they're like oh what a nice idea   01:07:18.420 --> 01:07:24.900 that's that's lovely Nina so when I was talking  to these ladies in Mozambique they were like oh   01:07:25.500 --> 01:07:31.800 that that's a good idea let's let's try that  they were so nice to me because they wanted   01:07:31.800 --> 01:07:37.320 me to feel part of this circle of people who  were nourishing their families and that my   01:07:37.320 --> 01:07:46.560 idea was valid and you know when you take um that  Community effort towards food security and um you   01:07:46.560 --> 01:07:52.440 you know incorporate their ideas of what they  want to eat you're just going to get something   01:07:52.440 --> 01:07:57.360 that's a lot more useful to the community than if  someone coming in from outside even with the best   01:07:57.360 --> 01:08:03.240 intention uh you know I learned that in Peace  Corps you know my memories of that time I was   01:08:03.240 --> 01:08:07.320 there professionally doing other work but my  memories of that time came from the kitchens   01:08:07.320 --> 01:08:12.540 with the ladies and that's where I learned about  their lives that's where I shared my food Story   01:08:12.540 --> 01:08:19.380 Probably for the first time in my life and um it  was it was very powerful you know so the power   01:08:19.380 --> 01:08:27.120 of food story and sharing which is what we're  talking about today too um is is pretty profound 01:08:30.840 --> 01:08:36.300 okay so now we're going to shift and we're running  late but I want to shift and just make a couple   01:08:36.300 --> 01:08:42.480 comments one is from Theo who's in our Global Ed  and he just wanted to thank you and for sending   01:08:42.480 --> 01:08:49.440 me articles and information about spam before our  Global educations office spam and eggs event so   01:08:50.880 --> 01:08:56.940 um so okay and then Peter Schmidt and to everyone  says by the way he also has a question which I'm   01:08:56.940 --> 01:09:00.960 going to get to later but your book on green  chilies can you hold that one up and other   01:09:00.960 --> 01:09:07.260 imposters um is great I use chapters of it in  a course on Asian food history last semester   01:09:07.260 --> 01:09:10.680 so those are some comments so maybe  we can have one question or come if   01:09:10.680 --> 01:09:14.100 somebody can raise their hand here and  then I'll pick one from here oh yes and   01:09:14.100 --> 01:09:18.420 we are going to use the microphone  so people on Zoom can hear you okay 01:09:21.540 --> 01:09:23.520 maybe just intro just say your name yeah   01:09:25.440 --> 01:09:30.960 um my name is Megan I'm one of Dr. Ozzie's  students but we've talked a lot about how   01:09:30.960 --> 01:09:36.240 food is important to Identity and especially  food security and I'm wondering if you all have   01:09:36.240 --> 01:09:40.980 any thoughts about the role that universities  and departments at the University can play   01:09:40.980 --> 01:09:46.440 in ensuring food security among the student  body or if they have an obligation to do that 01:09:48.960 --> 01:09:53.040 that's a great question I want to jump in  really quickly because I this is an opportunity   01:09:54.480 --> 01:10:01.200 um many of you may be some of you may be familiar  that there has been some food Security on campus   01:10:01.200 --> 01:10:08.220 work research as well as a task force I started on  this task force early on but I want to recognize   01:10:08.220 --> 01:10:13.500 we have actually a Dr Jess Agnew in the room who  could probably speak to this more with Dr Ralph   01:10:13.500 --> 01:10:18.480 Hall actually in a couple weeks they're going  to be speaking about the the second cohort of   01:10:18.480 --> 01:10:23.640 research that they've been producing around the  questions of food Security on this particular   01:10:24.300 --> 01:10:29.880 and also stretches to Northern campus and then  in Roanoke so I just wanted to uplift that and   01:10:29.880 --> 01:10:35.220 we're headed our Center fellows are going to be  highlighting their work and this very topic which   01:10:35.220 --> 01:10:42.300 is a national conversation and I always want to  recognize that our a lot of this work has stemmed   01:10:42.300 --> 01:10:49.260 from the lived experiences and the programmatic  imagination at our community colleges across   01:10:49.260 --> 01:10:54.720 the country who have really been I think leading  the way there's a lot of work to be done but I'm   01:10:54.720 --> 01:11:01.140 excited that this research is taking place here  and so tune in on the 26th of April to learn more 01:11:02.520 --> 01:11:09.840 but I just also have on Tuesday night Nina  was on a panel it was also the launch of a   01:11:09.840 --> 01:11:14.040 group called The Common ingredient I don't know  if you want to say more but is a is a group that   01:11:14.040 --> 01:11:19.680 had foundations in Columbia Missouri and now  there's a new chapter has been formed here who   01:11:19.680 --> 01:11:23.520 are interested in food security locally not just  I mean including Virginia Tech campus but also   01:11:23.520 --> 01:11:30.000 the New River Valley more broadly and Izzy largen  who's the director food security initiatives on   01:11:30.000 --> 01:11:34.800 campus was on that panel discussion as well and I  missed it so maybe you can say quickly more about   01:11:34.800 --> 01:11:39.600 it but I think the goal is to continue adding  the conversation to What's Happening Here the   01:11:39.600 --> 01:11:44.460 research that's happening and then seeing what  kind of collaborations can continue to develop   01:11:44.460 --> 01:11:48.060 with these different organizations who are  talking about this really critical issue   01:11:48.600 --> 01:11:54.180 and he is a large in at that meeting for talking  about the common ingredient launch here in   01:11:54.180 --> 01:11:59.340 Virginia she was talking about the programs they  already offered here on campus and of course the   01:11:59.340 --> 01:12:03.780 hope for more but what I was really struck by  because of course I'm on the communication side   01:12:03.780 --> 01:12:09.540 I I was struck by this idea that you know  you talk about foods and how to make some   01:12:09.540 --> 01:12:13.380 of the foods as was mentioned sometimes people  don't know what to do with these ingredients   01:12:14.280 --> 01:12:21.660 um how to make um that accessible to the  demographic that might be on campus it's   01:12:21.660 --> 01:12:27.780 a totally different way to communicate than  it would be maybe for my generation so it she   01:12:27.780 --> 01:12:33.240 had some great ideas for uh quick little videos  and I'm hoping we can link those on the common   01:12:33.240 --> 01:12:41.460 ingredient website as well so it just amplifies  the the reach but um it's not only the foods but   01:12:41.460 --> 01:12:46.860 it's how to communicate how to work with the foods  to improve human nutrition that's important too 01:12:50.040 --> 01:12:55.320 okay I'm going to read a question from Peter  who's the one who's using your book and question   01:12:55.320 --> 01:13:00.120 for Nina I don't recall much mention in your  presentation about Staples grains in India   01:13:00.120 --> 01:13:04.740 millets were traditionally the staple of drier  regions that are now identified as Poor People's   01:13:04.740 --> 01:13:09.720 food and most people have gradually transitioned  to rice and wheat which are less nutritious are   01:13:09.720 --> 01:13:14.280 you involved with efforts to revive the usage  of more traditional more nutritious Staples   01:13:14.280 --> 01:13:21.000 such as millets that's a very good question and I  think you know the uh in part of the the purpose   01:13:21.000 --> 01:13:27.240 of green chili and other imposters was to show  how food moves around the world and I think that   01:13:27.240 --> 01:13:33.000 um with the grains from outside of India that  came into India during colonialism we did lose   01:13:33.000 --> 01:13:41.880 some of our heritage foods to um maybe other foods  from other places or as as mentioned the Staples   01:13:41.880 --> 01:13:47.940 behind creating those same Foods in different  ways so um I think that there is a lot of work   01:13:47.940 --> 01:13:54.540 being done around Staples that are being lost  Millet is a big one but also there's like six   01:13:54.540 --> 01:14:00.660 thousand varieties of rice and that's um reduced  from earlier times and you know we don't use that   01:14:00.660 --> 01:14:09.240 many varieties right when I lived in India doing  my Fulbright in 2018 to 19. found this if I walk   01:14:09.240 --> 01:14:16.440 down the street about a half a block there is a  shop that had maybe 25 varieties of rice in he who   01:14:16.440 --> 01:14:20.940 took pity on me and say what are you making and  I'd tell him and he'd say oh you want this rice   01:14:20.940 --> 01:14:29.220 because each rice has a different flavor profile  it had a different protein level everybody uh   01:14:29.220 --> 01:14:34.560 we've lost a lot of that wisdom right and if  you talk to people who do the staple grains   01:14:34.560 --> 01:14:41.520 in most countries around the world most regions  of the world um there are people that have that   01:14:41.520 --> 01:14:46.980 knowledge and I think that we're losing it I  do appreciate the question I I do not work in   01:14:46.980 --> 01:14:54.300 Millet but I'm very interested in um in Heritage  Foods I guess that's the that's the bottom line   01:14:54.300 --> 01:15:00.060 that's what that book was about Heritage foods  of Bengal Heritage flavors but it there's so   01:15:00.060 --> 01:15:04.860 much more to be done so if anyone has more  information on Millard I'd love to know yeah 01:15:07.320 --> 01:15:09.420 just Dr. Agnew 01:15:15.780 --> 01:15:19.740 I was just wondering thank you all so  much it's fascinating conversation and   01:15:19.740 --> 01:15:25.140 I'm excited to meet with you all later today  um to chat more but I was wondering if you   01:15:25.140 --> 01:15:29.460 could say something about the word should.  It's all a word you've used in different   01:15:29.460 --> 01:15:33.960 ways and it can create really there's really  positive implications of "should" and really   01:15:33.960 --> 01:15:39.120 negative ones and especially talking about  food security like you know we talk about   01:15:39.120 --> 01:15:43.680 you should eat fresh produce you should eat  culturally you should do this but then when   01:15:43.680 --> 01:15:48.840 maybe somebody's experience at a food bank that  can make that whole experience very negative. So   01:15:48.840 --> 01:15:52.680 it's something I've been thinking a lot about  lately the word should, and should we use it? 01:15:55.980 --> 01:15:57.540 thank you 01:16:00.720 --> 01:16:03.900 okay so who's gonna who  should answer that question? 01:16:06.060 --> 01:16:15.240 I just personally I don't like that word um I  think it's providing information and providing   01:16:16.500 --> 01:16:22.860 um first of all that that you must understand  the community you're talking to you know   01:16:22.860 --> 01:16:28.740 you must understand what their likes and  dislikes in the cultural aspects of the food   01:16:29.640 --> 01:16:35.880 and I mean it takes a long time to get to  the Village inside the village actually to   01:16:35.880 --> 01:16:39.900 understand the people like you know I work  for two hours and then I interact 14 hours   01:16:40.440 --> 01:16:47.460 I mean that's what it is and it's not a waste of  time you're learning about them you know and you   01:16:47.460 --> 01:16:54.180 should actually to me is that the two forceful  or too demanding I mean one never use especially   01:16:54.180 --> 01:16:59.940 food in the culture of people so I I don't use  it and I don't think it's the right thing to   01:16:59.940 --> 01:17:06.780 do to impose you know whatever your beliefs are  in terms of food and should does that you know 01:17:08.820 --> 01:17:14.160 the good thing I was I mean that was a great  response I appreciate the question because you   01:17:14.160 --> 01:17:20.820 think about the ways in which I mean there's  there's a lot of opportunities I think I want   01:17:20.820 --> 01:17:27.120 to uplift the work that I think are always in  Virginia Public attention who are working on   01:17:27.120 --> 01:17:34.380 food access are really present with this question  and there's a lot of you know structural forces   01:17:34.380 --> 01:17:41.340 that kind of sometimes are asking for that  shouldn't you know the question should be   01:17:41.340 --> 01:17:47.400 this way should you eat that way and then not  really always questioning the assumptions behind   01:17:47.400 --> 01:17:51.780 the realities of people's lived experiences and  their structural you know conditions and I think   01:17:51.780 --> 01:17:56.520 there's a lot of I'm missing on some of the food  stories that we've we've been working with and   01:17:56.520 --> 01:18:01.140 these are the questions that I think are every  day they're in that dilemma and they're also   01:18:01.140 --> 01:18:09.600 realizing that people have we have agency we need  to recognize that first first and foremost and so   01:18:09.600 --> 01:18:14.460 um being really mindful of what you know  your that's where I think we should all   01:18:14.460 --> 01:18:20.160 be coming into spaces with your sense of self  and reflection of how you enter those spaces   01:18:20.700 --> 01:18:26.580 and I I just really have a lot of respect for um  family and consumer science corporate extension   01:18:26.580 --> 01:18:32.580 agents who they live this every day and they and  not everyone's we're not perfect individuals in   01:18:32.580 --> 01:18:39.600 the world right we will but um that's recognizing  that um families are coming to to the table to   01:18:39.600 --> 01:18:45.300 to make you know these are the recipes there's  supposed to do it like this like feel your way   01:18:45.300 --> 01:18:51.300 through that you know and be and be a resource be  it be a voice of support and sometimes that means   01:18:52.320 --> 01:18:57.300 this means not asking questions that necessary  arguments aren't aren't important at that moment   01:18:57.900 --> 01:19:02.700 um and so I really know what do I do with eggplant  well let's talk about why we didn't plan for you   01:19:02.700 --> 01:19:08.040 you know it's like that sort of you know just  questioning your your role in that um particularly   01:19:08.040 --> 01:19:12.720 around food access I think that's really something  I don't imagine all the different stories I've   01:19:12.720 --> 01:19:17.760 had this question around and and also being  mindful of open it up and when we do say should   01:19:18.780 --> 01:19:24.060 what did I you know why do we do that that's  kind of that practice right in the moment yeah   01:19:24.060 --> 01:19:28.740 and can I just add a quick comment to that I  think that question has definitely animated   01:19:28.740 --> 01:19:34.140 a lot of my own thoughts and not that not that  um this totally takes away the issue at all but   01:19:34.140 --> 01:19:39.000 I've definitely found myself wanting to work more  with children like or at least when I talk about   01:19:39.000 --> 01:19:43.800 Community Food work that there is a for me a  different kind of space for the word should   01:19:43.800 --> 01:19:48.840 when we begin with nutrition education part of  the school program where we're talking about   01:19:48.840 --> 01:19:56.340 kind of what values a child might develop before  things are kind of a set but there's spaces for   01:19:56.340 --> 01:20:02.460 foreign flexibility that with adults I think it's  a much more tricky territory to be in because of   01:20:02.460 --> 01:20:07.800 all the layers of of work so at least for me some  of the Community Food work I've done in the past   01:20:07.800 --> 01:20:13.620 kids feel like a space of opportunity um not that  they don't have their own agency in space but that   01:20:13.620 --> 01:20:20.160 it does feel like a very important foundation  that a lot of intervention can happen without   01:20:20.160 --> 01:20:29.220 as much of the tricky terrain of the concern of  it it's a tricky terrain and I was thinking over   01:20:29.220 --> 01:20:35.940 what uh if I had used that and if I had meant  it and you know I I tend to kind of view things   01:20:36.720 --> 01:20:44.520 um more like in the listening mode so like uh I'm  also hoping to get others to listen to what their   01:20:44.520 --> 01:20:50.280 bodies need what the Earth is providing what  the land and the history of the region and the   01:20:50.280 --> 01:20:56.160 Heritage Foods teaches them so I don't know I I  see it personally in in terms of should or should   01:20:56.160 --> 01:21:03.420 not I see it more in what is available to me if  I just pause and step back and see it and if I'm   01:21:03.420 --> 01:21:10.980 able to show other people how to do that with my  writing or anything else I'm thrilled and I don't   01:21:10.980 --> 01:21:17.160 necessarily uh maybe I probably need to examine  that every time you know but that I'm not aiming   01:21:17.160 --> 01:21:24.840 for a should, I'm aiming or the other goal So it's  1:59 and we actually have the room another half   01:21:24.840 --> 01:21:30.000 hour for those we'll we'll cut you off on Zoom  I'm sorry but but and you can't have Bagels anyway   01:21:30.900 --> 01:21:34.980 um but I do want to formally close anybody who  needs to be you know you don't feel like you're   01:21:34.980 --> 01:21:39.300 interrupting anything and if you want you can  come up and hang out and ask some questions   01:21:40.080 --> 01:21:49.140 but um it's not my phone is it? okay yes.  I did do that as a speaker I was in a big   01:21:49.140 --> 01:21:53.220 room full of people and in the very back my  phone was going off and everybody was looking   01:21:53.220 --> 01:21:59.520 around like there is this weird person I'm like  I had to run and turn off my phone so that just   01:21:59.520 --> 01:22:05.340 happens it's part of our world these days. So  anyway I want to thank all of you Nina, Anna,   01:22:05.340 --> 01:22:11.520 Kim, Ozzy uh for this great discussion I want to  thank all of you for joining us and all of you on   01:22:11.520 --> 01:22:17.340 Zoom as well and again I ask you please respond  to our survey, it'll take you three minutes and   01:22:17.340 --> 01:22:23.220 it's very helpful to us and we will soon not too  soon but we will have our list of speakers um for   01:22:23.220 --> 01:22:31.740 next fall uh eventually on our website. So join us  and join us all to thank the speakers. Thank you!