About this Event:
The EHI's 2020 Distinguished Lecturer Elizabeth Hoover presents "From Garden Warriors to Gastrodiplomacy: Farmers, Chefs and Water Protectors Working toward Food Sovereignty."
Professor Hoover will explore Native American community based farming and gardening projects; the ways in which people are defining and enacting concepts like food sovereignty and seed sovereignty; the role of Native chefs in the food movement; and the fight against the fossil fuel industry to protect heritage foods.
This Live Zoom Discussion and Q&A will be moderated by Joan McGregor, professor of philosophy in the ASU School of Historical, Philosophical and Religious Studies, and Melissa Nelson, professor of Indigenous Sustainability in the ASU School of Sustainability.
This virtual event is co-sponsored by the Institute for Humanities Research’s Environmental Humanities Initiative, Julie Ann Wrigley Global Futures Laboratory, Human Sciences Collaboratory, American Indian Studies, Global Institute of Sustainability and Innovation, Swette Center for Sustainable Food Systems, and School for the Future of Innovation in Society.
All are invited to join us for a series of reading groups in preparation for this event.
About the Speaker
Elizabeth Hoover is Associate Professor of Environmental Science, Policy, and Management, University of California-Berkeley
Elizabeth Hoover's work focuses upon Native American food sovereignty and seed rematriation; environmental reproductive justice in Native American communities; the cultural impact of fish advisories on Native communities; and tribal citizen science. She serves on the executive committee of the Native American Food Sovereignty Alliance and the board of North American Traditional Indigenous Food.
Her first book, The River is In Us: Fighting Toxics in a Mohawk Community, is an ethnographic exploration of Akwesasne Mohawks’ response to Superfund contamination and environmental health research. Her second book, a project-in-progress, From Garden Warriors to Good Seeds; Indigenizing the Local Food Movement, explores Native American community-based farming and gardening projects and the role of Native chefs in the food movement.