What does community have to do with eating sustainably? Krista Bailey, Director at the Center for a Sustainable Future, Indiana University South Bend will discuss the ingredients of images, stories, and taste that make a sustainable food system.
Indiana is an agricultural state, but we import 90% of what we eat even though we can grow everything we need. This talk combines the ingredients of images, stories, and taste that make a sustainable food system. Food puns a-plenty are part of an experiential story and lesson about social, environmental, and economic seeds needed to grow a sustainable food system.
Krista Bailey is the Director of the Center for a Sustainable Future at Indiana University South Bend, and develops and teaches courses in Sustainable Food Systems and Leadership Strategies in the Sustainability Studies program. Bailey has co-hosted local PBS shows “Outdoor Elements” and “Experience Michiana,” serves as co-chair of the city’s Green Ribbon Commission, and serves on the Bike South Bend committee and county Food Access Council. Bailey also teaches fitness classes, is in the South Bend Masters Rowing Club, coordinates a community garden, bicycles, kayaks, explores and does projects with their partner, and spends time with their two children.
AGE GROUP: | Teens | Seniors | Adults |
EVENT TYPE: | Lecture/Panel Discussion |
TAGS: | wellness | unearthed | plant-based | humanities | Health | environment |
Established as the Broadway Branch in 1924, the library served the neighborhood from a frame house on E. 42nd Street until 1958 when a 6,500-square-foot facility opened on Broadway Street. This aging and overcrowded building was replaced in August 2000 with the current 16,000-square-foot structure on College Avenue that was renamed the College Avenue Branch.
