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Indigenous Foods & Sustainability
Sunday, October 10 @ 12:00 PM-1:30 PMFree
—a 2021 Indigenous Knowledge & Sustainability – Food Conference virtual session
FREE and OPEN to ALL. Registration required.
CLICK HERE to REGISTER!
Please note that this Zoom event is limited to one device per registration.
The 2021 virtual Indigenous Knowledge & Sustainability – Food Conference is sponsored by the Whitney R. Harris World Ecology Center at the University of Missouri – St. Louis, the Kathryn M. Buder American Indian Studies Center at Washington University in St. Louis, Missouri Botanical Garden, the Saint Louis Zoo, the Native American Studies Program at Southern Illinois University Edwardsville, the Center for Spirituality & Sustainability at SIUE, SIUE’s Office of Research & Projects, and SIUE’s College of Arts and Sciences.
Tiffanie Hardbarger, PhD (Cherokee Nation)
Assistant Professor, Cherokee and Indigenous Studies, Northeastern State University – Tahlequah, Oklahoma
Elizabeth Hoover, Ph.D.
Associate Professor, Department of Environmental Science, Policy & Management, University of California Berkeley
Tiffanie Hardbarger and Elizabeth Hoover, specialists in indigenous food systems, Native sovereignty, and related fields, speak about their research and projects and their ideas about ways that indigenous perspective and practices can support sustainability in food production and food justice—for Native people and everyone. Dialogue to follow.
The Alliance for Native Programs and Initiatives’ (ANPI) 2021 Collaborative Conference, Indigenous Knowledge and Sustainability | Food, offers a series of free virtual events from October 6 – 13 to advance research and education in indigenous knowledge and sustainability in the region. These events are open to the public. Each event must be registered for separately. For more information on additional events, dates and times, and registration links, please visit the host website by CLICKING HERE.