Welcome to Food Studies Saturday Seminars!
The Master of Arts in Food Studies Program and the Center for Professional and Continuing Education Presents:
Food Studies Saturday Seminars | Starting Sept. 19, 2015
Are you a food enthusiast? Do you have a passion for food? You are invited to attend the Food Studies Saturday Seminars inspired by our new Master of Arts in Food Studies Program. The seminars feature food experts, food entrepreneurs, and University of the Pacific faculty - all looking to enrich your passion for food. The seminars will be held Saturdays in the fall (Sept 19, Oct 3, Oct 31, Nov 7, Nov. 14); if you attend them all you can receive a Certificate of Participation from the Center for Professional and Continuing Education at University of the Pacific.
Each seminar will feature a 60-90 minute lecture on a fascinating food topic followed by an opportunity to mingle, discuss, and enjoy some special hors d'oeuvres just for the occasion. Don't forget to register to attend - the cost is $25 per seminar ($100 if you register for the whole series in advance) or $35 at the door. Space is limited. Click here to register now!
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Seminar Overview
Old World Wines Vs. New World Wines. Can You Smell and Taste the Difference? | September 19, 2015
Join us for an interactive wine experience and learn while you taste! Do you prefer fruity and juicy wines or earthy and subtle? Wines with big tannins or tannins that are more velvety? Come join us as we "taste" you through wines from both the Old World (more earthy) and the New (more fruity.) Learn what your palate prefers by tasting wines from France, Italy, Spain, Australia, New Zealand and California!
When: Saturday, September 19, 2015 | 3:00 pm
Where: University of the Pacific Center | 155 Fifth Street, Minna Street entrance, San Francisco, CA 94103
Registration: $25.00
About the Expert
Roxanne Langer | President of Wine FUNdamentals 
Roxanne Langer is a sommelier, wine writer, international wine judge and author of two books, The 60-Minute Wine MBA and Wine at Thanksgiving - Talking Turkey with Glass in Hand. Langer has moved from the tasting rooms of the Napa Valley to management positions in global wine sales, public relations and marketing. For the last ten years, Langer has been the President of WineFUNdamentals, a wine edutainment company.
As the president of WineFUNdamentals, Langer is called upon by meeting planners and CEOs to educate and entertain their constituents at conventions, board retreats, incentive sales programs, dinners, special events and holiday parties. She has traveled through 29 countries within Europe, Asia and North America talking, teaching, researching and learning about wine.
A two-time graduate of University of the Pacific (BA & MA) Langer wrote her master's thesis on wine. In addition to being a Sommelier, she attended the University of Davis Community Education Wine Program and obtained her Higher Certificate from the prestigious Wine & Spirit Trust of the United Kingdom. She is currently an adjunct wine professor in University of the Pacific's Food Studies master's program.
Langer resides with her husband and two children in the wine country of the Sierra Nevada Foothills.
Seminar Overview
Beyond Organic Farming | November 7, 2015
Organic farming is a form of agriculture that relies on natural sources of nutrients for crops (such as crop rotation, green manure, and composting) instead of synthetic or inorganic products for reasons of sustainability, health, and safety. Communities and sustainable farms can be connected through a transparent food system and we'll discuss the challenges and opportunities that organic farmers face in today's world and the goal of sustainable agriculture.
When: Saturday, November 7, 2015 | 10:00 am
Where: University of the Pacific Center | 155 Fifth Street, Minna Street entrance, San Francisco, CA 94103
Registration: $25.00
About the Expert
Thaddeus Barsotti | Chief farmer and co-CEO, Farm Fresh To You and Capay Organic
Thaddeus Barsotti was born on his family farm, Capay Organic, one of the first farms to be organic-certified in Yolo County near Sacramento. He holds a degree in Agricultural Engineering from Cal Poly in San Luis Obispo.
Barsotti's parents began farming in 1976 and selling produce at farmers markets in the Bay Area, ultimately co-founding the well-known Davis Farmers Market. Barsotti's mother, Kathy, started the farm's CSA (Community Supported Agriculture) program, Farm Fresh To You, in 1992. Today, Farm Fresh To You feeds thousands of California families in Northern and Southern California, delivering local, fresh, organic produce to homes and offices.
Barsotti is co-CEO of Farm Fresh To You and Capay Organic with his brother, Freeman. Thaddeus also heads up farm management and is active in growing and maintaining over 60 types (130 varieties) of fruit and vegetable crops on the company's farm operations in Capay and Imperial and Ventura Counties. He co-owns the business with Freeman and his older brother, Noah Barnes.
As a well-spoken and passionate advocate for local and sustainable food systems, Barsotti shares his farm experiences with Farm Fresh To You CSA members in a weekly farm newsletter, leads classes for future farmers, participates in panels/conferences and speaks with the media as an industry expert on progressive change in our food system. He is proud to connect more consumers to their local farms than his parents would have ever imagined possible.
Seminar Overview
Farmers Market Tour | November 14, 2015
This tour will explore the world of East Bay Farmers Markets, paying special attention to issues of environmental sustainability, racial and economic inequalities, and issues of access. We'll meet at the Downtown Berkeley Farmers Market (Center St and Martin Luther King Junior Way) at 11 AM to receive a tour of the market and speak with managers and vendors about these themes. The Berkeley Farmers Markets are leaders in environmental sustainability and the Ecology Center, which manages them, has initiated several programs to address food security in South and West Berkeley. Next, we'll caravan to Phat Beets Farmers Market in North Oakland, which works largely with vendors of color and seeks to increase access to affordable healthy food in the neighborhood. Here, we'll discuss how commitments to environmental sustainability and social justice influence the market, as well as Phat Beets' commitment to fighting gentrification in the neighborhood. We'll conclude our tour at Freedom Farmers Market in North Oakland, which highlights the legacy of discrimination faced by African America Farmers and works to highlight connections between black culture and healthy food.
When: Saturday, November 14 | 11:00 am
Where: Downtown Berkeley Farmers Market; Please meet Alison at the Hudson Fish booth
Registration: $25.00
About the Expert
Alison Hope Alkon | Professor at University of the Pacific 
Alison Hope Alkon is a sociology professor at University of the Pacific who researches the environmental and social dynamics of local food systems and food activism. She is passionate about harnessing the potential of food movements to bring about broad and lasting changes to the ways we live, work, eat and interact with one another. Alison is the co-editor of Cultivating Food Justice: Race, Class and Sustainability and author of Black White and Green: Farmers Markets, Race and the Green Economy, as well as over 20 articles in peer-reviewed journals, magazines and blogs. Alison will be teaching Sociology of Food (Food 206), Food Justice (Food 293) in the Master of Arts in Food Studies program at University of the Pacific, San Francisco.
Seminar Overview
Food Entrepreneurship: "What Can We Do For You?" The Model Eater and A Sustaining Food Economy | October 31, 2015
Right now, the hospitality industry, as its name makes clear, is centered on our care for the customer. A customer based food system-actually a "food economy"-inevitably leads to industrial production, faceless food and underpaid labor. The revolution of local farmers and craft production is a critical reminder of another way to relate to our food and to support our producers. Yet it cannot outmatch market forces without a deliberate reorientation of our food economy to one that supports the entire supply chain. We can-from farmer all the way through to the customer-support each other. To do it, we must know each other. We must see each other's faces, smell the farmer's soil, hear the rancher's struggle, feel our supplier's hands, whether cracked from farm work or smooth from the handsoap at our restaurants. I will share why and how we do it at Local and with that, share my hopes for the future of eating.
When: Saturday, October 31, 2015 | 10:00 am
Where: University of the Pacific Center | 155 Fifth Street, Minna Street entrance, San Francisco, CA 94103
Registration: $25.00
About the Expert
Yaron Milgrom | Entrepreneur 
Yaron Milgrom is the owner of Local Mission Group and operates Local Mission Eatery, Local Mission Market, and Local Cellar. In 2010, with Chef Jake Des Voignes, Milgrom opened Local Mission Eatery. Dedicated to rigorous local sourcing, from-scratch cooking, and transparency with customers, the Eatery launched as a sandwich shop with just two employees.
Just five years later, Local Mission Group now has three operations with over 40 employees supporting dozens of local farmers, ranchers, fishermen, and winemakers: Local Mission Eatery, Local Mission Market (the first local, handmade market), and Local Cellar (a California wine, craft-beer, and spirits bottle shop). Prior to opening Local Mission Eatery, Milgrom received an MA in Medieval Jewish Mysticism at New York University. With his wife and three kids, he lives in the Mission District of San Francisco, just blocks from his businesses.
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Seminar Overview
An Overview of Microbial Contamination and its Impact on Food Safety | October 3, 2015
Addressing and solving global issues in food safety requires a multidisciplinary approach - integrating knowledge of different cultures, business, politics, history, and science. Participants will become familiar with fundamentals of microbial spoilage and its effect on food production. We will explore the different kinds of microorganisms responsible for food spoilage, including mechanisms of contamination. Real-world case studies will help reinforce principles and simple, hands-on activities will illustrate the vast microbial world. Participants will also learn about current regulations that aim to keep the US food supply safe. Please note, because of planned experiments, this seminar may last up to three hours.
When: Saturday, October 3, 2015 | 10:00 am
Where: University of the Pacific Center | 155 Fifth Street, Minna Street entrance, San Francisco, CA 94103
Registration: $25.00
About the Expert:
Kirkwood Land | Associate Professor at University of the Pacific
Kirkwood "Kirk" Land is an Associate Professor in the Department of Biological Sciences at University of the Pacific. Land's research explores strategies for the elimination of microorganisms; in particular, bacteria and parasites associated with food animals and domesticated animals as well as those that could pose a possible threat to humans. His work uses the One Health approach, which integrates an understanding of humans, animals, and the environment, to solve global problems, including issues in food safety. Land teaches courses in general biology, microbiology, parasitology, and emerging infectious diseases.
Land earned his BS degree in Microbiology from the University of California, Davis; an MS degree in Parasitology from the University of California, Riverside; and PhD in Microbiology and Immunology from the UCLA School of Medicine. He was a Giannini Foundation Fellow in Medical Research at the UCSF School of Medicine prior to joining the faculty at Pacific in 2003.
Contact The Center for Professional and Continuing Education
Kyle Harkness, Associate Director of Programs at:
209.946.2424
kharkness@pacific.edu or fill out the form below:
