National Food Day: Meals, talk by Chives owner on Seven Loaves

UW-Green Bay will host a presentation by a well-known local chef and anti-hunger activist to cap its observance of National Food Day on Thursday, Oct. 24. Chef J.R. Schoenfeld, owner of Chives restaurant in Suamico and founder of the Seven Loaves Project to feed the hungry in Rwanda and beyond, will deliver a keynote address and a cooking demonstration at 6 p.m. in the Phoenix Room. National Food Day is a show of support for healthy, affordable and sustainable food. Events begin first thing in the morning with the “No Waste Community Breakfast” at the Mauthe Center. The remainder of the events take place in the University Union, including a locally sourced, sustainably grown, multi-course meal. Student organizations including the SLO Food Alliance, the Public and Environmental Affairs Council and the Dietetics Club are organizing the meal. Read more.
 

Chives owner/chef will talk cooking, Seven Loaves Project at UW-Green Bay

The University of Wisconsin-Green Bay will host a presentation by a well-known local chef and anti-hunger activist to cap its observance of National Food Day on Thursday, Oct. 24.

Chef J.R. Schoenfeld, creator and owner of Chives restaurant in Suamico and founder of the Seven Loaves Project to feed the hungry, will deliver a keynote address and a cooking demonstration at 6 p.m. in the Phoenix Room of the University Union on the campus at 2420 Nicolet Drive, Green Bay.

Schoenfeld began the Seven Loaves Project as a way to promote food security for communities that have struggled to feed themselves. This is done by providing training, essential tools, and basic materials for building and operating bakery schools. Schoenfeld had traveled to Rwanda in December 2009 — 15 years after the central African nation had been decimated by genocide — to help a humanitarian group feed thousands of starving villagers. Working with Father Leszek Czelusniak, a missionary in Rwanda, he decided to pursue an ongoing solution. The Seven Loaves Project’s mission is embodied in a familiar-sounding proverb, “Give a man a loaf of bread and he eats for a day. Teach a man to bake and his village eats for a lifetime.”

Schoenfeld’s talk is part of the larger UW-Green Bay celebration of National Food Day, a movement for healthy, affordable and sustainable food. Events begin first thing in the morning with breakfast at the Richard Mauthe Center on campus. The remainder of the events take place between 4:30 and 9 p.m. in the University Union.

The schedule of activities:

7:30-9:30 a.m. — The “No Waste Community Breakfast” at the Mauthe Center will be available on a first-come, first-served basis, organized by the UW-Green Bay student organization Feeding the Hungry and Reducing Waste. The breakfast will consist of food ready for consumption that would have otherwise gone uneaten.

4:30-6:30 p.m. — A locally sourced, sustainably grown, multi-course meal will be served buffet-style. Apple cider, coffee, and water will be the available beverages. The meal is free to students, with event organizers asking community members for a $4 contribution. The meal is first-come, first-served. Student organizations including the SLO Food Alliance, the Public and Environmental Affairs Council and the 6 Dietetics Club are organizing the meal.

6 p.m. — Schoenfeld’s talk about the Seven Loaves Project and work in Rwanda will be accompanied by a cooking demonstration in the Phoenix Room on the main level of the University Union.

Throughout the afternoon and evening events in the University Union, various community and campus-based organizations and businesses will be represented at informational tables inside the Phoenix Room.

For further information on Chef J.R. Schoenfeld and the Seven Loaves Project, visit www.sevenloavesproject.org/.

For more on National Food Day, visit www.foodday.org/.

For further details and directions, visit the UWGB Food Day Celebration Facebook event at: https://www.facebook.com/events/429753643796643.

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