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Science & Food Presents

2016 Public Lecture Series

THE FUTURE OF FOOD

THE IMPACT OF WHAT WE EAT:
FROM SCIENCE & TECHNOLOGY, TO EATING LOCAL
Tuesday, March 8

Kent Kirshenbaum, NYU
Daniel Patterson,¬†Coi and Loco’l
Paul B. Thompson, Michigan State University

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MICROBES: FROM YOUR FOOD TO YOUR BRAIN
Wednesday, May 11

Rachel Dutton, UCSD
Elaine Hsiao, UCLA
Sandor Katz, fermentation guru/food writer

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CURBING CARBON EMISSIONS IN DINING:
A CONVERSATION WITH ZEROFOODPRINT
Thursday, May 19

Chris Ying, ZeroFoodprint & Lucky Peach
Anthony Myint, ZeroFoodprint & The Perennial
Peter Freed, ZeroFoodprint & Facebook

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