GUEST SPEAKER: Allie Wist
WHEN: Thursday, Feb 7, 6:30-8:30pm
WHERE: Nutrition and Food Studies, New York University, 411 Lafayette St. 5th Floor
BRING: yourself, of course, and a shareable edible
What are Dirt & Debt Suppers you ask?
-An exciting art + food systems discussion group
-Casual potluck-style gatherings every other Thursday evening
-Residency Unlimited Dirt & Debt residency artists + people in the food world + students
-A creative dialogue about food systems issues
We’d love your company and if you cook well, we love you even more.
Allie Wist is an artist, creative director, and researcher whose work is anchored in food culture, food systems, and global landscapes. She is an adjunct professor at NYU and The New School, a part-time editor for FoodFuture Co, and a contributor to Saveur magazine. Her work was most recently exhibited with Honolulu Biennial and The Future of Circular Food in Helsinki, Finland, and she just released a chapbook on food and ritual with Montez Press.
ABOUT DIRT & DEBT:
In a global context of escalating ecological crisis, polarizing inequality, and demographic shifts driving urbanization, healthy and accessible land/dirt/earth/soil are at the core of healthy societies. Dirt & Debt is a three-month residency initiative organized by Residency Unlimited, inviting artists to envisage new pathways to how we build and manage our built and natural world in order to foster equitable, ecological, compassionate community. The residency is curated by Livia Alexander and Jane Philbrick. 2019 participating artists are Maryam Monalisa Gharavi, Melissa Marks, Anna Riley, Jessica Segall, Candace Thompson, Luisa Valderrama, and Jeni Wightman
Residency Unlimited (RU) supports the creative process and promotes exchange and diversity through its unique customized residency program and year-round public programs. We nurture local, national, and international artists and curators at all stages of their career. RU is particularly committed to promoting multidisciplinary practices and building lasting connections between residents and a broad range of communities. Collaboration and partnerships are at the heart of our mission.
New York University’s Food Studies Undergraduate and Graduate programs employ approaches from the humanities and social sciences to analyze the current American food system, its global connections, and local alternatives. Its mission is to examine the ways in which individuals, communities, and societies produce, distribute, and consume food using cultural, political, economic, environmental, and geographic approaches.
