Join us for ASU's Third Annual Food & Thought Event! This is a free event for the ASU community and the public. Please bring a non-perishable food item to donate to the Pitchfork Pantry, which serves students on the Downtown and Tempe campuses.

Cooking Demo by Chef Joe Hobson from LON's at the Hermosa Inn

5:30 pm - Health South, Kitchen

Mr. Hobson will prepare a sustainably-produced and budget-friendly recipe that highlights local food producers, thanks to donations from Uptown Farmers Market, Hayden Flour Mill, McClendon Select, and Shamrock Foods. Everyone gets to sample some of Arizona’s fall bounty.

Lecture/Discussion by Dr. James McWilliams

6:15 pm – Health North, Auditorium

Mr. McWilliams will be talking about the environmental, social and economic issues inherent to food production. His main argument is that “eating local” is not enough to effectively achieve change; we should go beyond the concept of food miles to identify sustainable food production and distribution solutions that maximize yield while minimizing the ecological impact on our land and water resources.

Please RSVP by Tuesday, November 15.