As we collectively navigate through a global pandemic, pursue social justice on multiple fronts and seek answers to the global warming crisis, “Futures,” the theme of this year’s Syracuse Symposium hosted by the Syracuse University Humanities Center (SUHC), offers a series…
Joan Christy Lecture Series Presents Culinary Demonstration with the Iroquois White Corn Project
The Falk College of Sport and Human Dynamics and its Department of Nutrition and Food Studies will host the Iroquois White Corn Project for a culinary demonstration and tasting on Thursday, Nov. 14, from 5 to 6:30 p.m. in 104 MacNaughton Hall, Falk College.
The Iroquois White Corn Project aims to bring Iroquois white corn back as a staple of the Haudenosaunee (Iroquois) diet through the production of hand grown, picked and processed products from heirloom seeds dating back at least 1,400 years in Haudenosaunee communities. Iroquois white corn products are nutritious, non-genetically modified organisms (GMO), gluten-free and have a low glycemic index.
Presenter Lauren Jimerson, Seneca, Heron clan, resides with her son, Angel Jimerson, in ancestral Seneca territory near Victor, New York. With her passion for cooking and nutrition, Lauren developed several plant-based recipes during her time as the interim project manager for the Iroquois White Corn Project. Lauren currently conducts outreach and Angel works as the Iroquois White Corn Project coordinator.
The Joan Christy lecture series is made possible by The Christy Food and Culture Fund, established in 2005 through the generosity of Syracuse University nutrition alumna Joan Christy ’78, G’81 to provide support for a lecture series in the nutrition program at the University.
The event is free and open to the public. With requests for accommodations, please contact Jenn Hurley at 315.443.1710.