Seed-to-Plate Workshop Series
The 2015/2016 Seed-to-Plate workshop series was a collaboration between Foodscapes and the Sustainability Initiative and was designed to help students, staff, faculty, and community members build sustainable living skills in the areas of growing, preparing, and producing food through hands-on-experiences and learning journeys.
The Seed-to-Plate workshop series was developed by visiting Eco-chef Roger Feely, in partnership with Victor Becerra, Director, Community Outreach Partnership Center, School of Social Ecology.
Now Available: Final Report Seed-to-Plate Workshop Series
>> Download report (pdf)
Quote from Workshop Participant:
“Chef Roger Feely makes learning about sustainability a fun and entertaining experience! The workshop was very hands-on and all of the participants were encouraged to experiment with the food we were preparing. In a short amount of time I gained confidence in the kitchen, made new friends and had an incredible meal.”
-Kimberly Roberts, workshop participant
Eco-Chef Roger Feely
Roger Feely is an eco-chef, sustainable food-systems educator, and curator of food-related cultural events. Roger is developing a new FoodScapes program at UC Irvine in collaboration with the Global Sustainability Resource Center (GSRC).
FoodScapes incorporates culture, tradition, seed-to-plate systems thinking, and sustainability to create a holistic shift in beliefs and habits to invite a new culture around food that celebrates the rich bio-cultural diversity and interdependence of people, place, and food.Chef Roger is entertaining and thoughtful in his approach to cooking: Watch a YouTube Video of Chef Roger
The People’s Kitchen: Dine for a Cause
On November 20, 2015, the Sustainability Initiative hosted The People’s Kitchen: Dine for a Cause. The People’s Kitchen is a community restaurant that couples political education and social movement building with a local, organic meal prepared by participants, community members, and chefs. During this event participants helped Chef Roger Feely cook a meal and then participated in a discussion over dinner about decolonizing foodways.
Wild Foods: Harvest, Cook, and Eat
On December 3, 2015 the Sustainability Initiative hosted Wild Foods: Harvest, Cook, and Eat. This opportunity was open to community, students, faculty and staff, and included a foraging session with renowned food forager Pascal Baudard. Guest chef Mia Wasilevech from Transitional Gastronomy taught participants how to cook wild foods and Victor Becerra from Café Encuentro led a dialog about eating wild foods and food waste.