Event Information:

  • Wed
    06
    Mar
    2019

    Delaware Valley University • Lecture

    6:00pm - 7:30pmDoylestown, PA
    Delaware Valley University • Lecture

    Gary Paul Nabhan will be presenting a lecture on his book “Food from the Radical Center,” at Delaware Valley University on Wednesday, March 6. The event will be held from 6 to 7:30 p.m. in the Life Sciences Building auditorium. All are welcome, and there is no cost to attend. Guests do not need to register in advance. There will be a book signing at the event.

    “Food from the Radical Center” discusses the collaboration of diverse communities in the U.S. that are working to revive the country’s systems for producing healthy, local food. In a divided nation, efforts to support healthy food production is bringing people are bringing people with different political views, cultures, and religions together and providing hope for future conservation initiatives. Land and rare species restoration as described in Nabhan’s book have brought economic, ecological, and social success to U.S. communities.

    Nabhan’s 50 years of community-based project experience provides a unique perspective on the conservation of biological and cultural diversity. “Food from the Radical Center” offers an inclusive vision of environmentalism and stories of healing through the community-based recovery of food-producing landscapes.

    “Food from the Radical Center” is available for purchase at the university bookstore.

    Nabhan is an award-winning author and agrarian activist whose 36 books have been translated into eight languages. He is an agricultural ecologist, ethnobiologist, and the Kellogg Endowed Chair in Southwestern Borderlands Food and Water Security at the University of Arizona. Nabhan is considered a pioneer of the local food movement and has been honored with a MacArthur Genius award and awards from the Societies for Conservation Biology and Ethnobiology. He raises heritage fruits, heirloom chilis, and spices near the Mexican border.

    The presentation is being sponsored by the University’s One Health Working Group, the Food Systems Institute of Delaware Valley University, and the Heritage Conservancy.

     

    Life Sciences Building Auditorium
    700 E Butler Ave
    Doylestown, PA 18901

     

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