Culinary News from The Culinary Institute of America

Upcoming Lecture at The Culinary Institute of America Explores Whether Racism Factors into How Food is Produced and Shared

Hyde Park, NY – Educator, farmer, and food justice activist Leah Penniman will speak about racism and food at The Culinary Institute of America on Wednesday, February 17. “Black Lives Matter: The Intersectionality of Race and the Food System” takes place at 11 a.m. in the Marriott Pavilion’s Conference Level on the college’s Hyde Park campus. The public is invited to attend the talk, part of the college’s Dooley Lecture Series.

Ms. Penniman activism is committed to dismantling the oppressive structures that misguide our food system. At Soul Fire Farm in Grafton, NY, she reconnects marginalized communities to the land and upholds our responsibility to steward the earth that nourishes us. As a core member of the Freedom Food Alliance, Leah cultivates food for incarcerated people and their loved ones. She runs an on-farm program that is an alternative to incarceration for area teens and a training program for aspiring black and Latino activist-farmers. She also coordinates an ongoing reforestation and sustainability project with farmers in Haiti, her ancestral homeland.

Her work as a farmer and educator has been recognized nationally by the Fulbright Distinguished Awards in Teaching Program, Presidential Award for Science Teaching, YES! magazine, the Teaching Channel, Food First, New Technology Network, College Board, National Science Teachers Association, Edutopia, Center for Whole Communities, and Rethinking Schools. Ms. Penniman holds an MA in Science Education and BA in Environmental Science and International Development from Clark University.

The Dooley Lecture Series brings food industry leaders, as well as experts on international relations and other interesting luminaries, to The Culinary Institute of America. It is named for Carroll F. Dooley, the first director of the college’s food preparation division in 1946. His daughter, Patricia Dooley Fortenbaugh, has been funding the series since its inception in 2002. Seating is available on a first-come, first-served basis. The entire lecture can also be watched live online.

Photo Caption and Hi-Res Image:

Leah Penniman will speak at The Culinary Institute of America in Hyde Park on February 17, 2016. (Photo credit: Jonah Vitale-Wolff)
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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