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Continuing Education

Race, Place, and Food

Date: 5:00pm PDT November 4 PST Location: South Chapel, Lewis & Clark Graduate Campus

The average American diet is the most calorie-laden, yet one of the least nutritious in the world. But is this due to choice or necessity? 

People of color suffer from diet-related illnesses at a higher rate than Whites.  Many also live in areas with little access to healthy, affordable, and easy-to-prepare foods. Outnumbered by the masses of fast-food restaurants and liquor stores that fill the neighborhood, the few healthy stores are also out of price range for people below median income.  

Through neighborhood mapping and analyzing health statistics, participants in this Oregon Writing Project workshop will discover correlations between race, income, and food accessibility and engage in an essay writing lesson appropriate across middle and high school grade levels.

This class is part of our Workshop Series.

Workshop Details & Registration

Date: Tuesday, November 4, 2014

Time: 5-8 p.m.

Instructor: Chrysanthius Lathan, M.Ed.

Cost: $30, includes 3 CEUs or PDUs. Lewis & Clark Alumni save 20%.

Register now

Credit Option: This workshop is part of our Fall 2014 Oregon Writing Project Workshop Series. Participants who complete all 5 workshops within this series have the option to purchase 1 semester hour of continuing education credit for an additional $200. Alumni discount may not be applied to the cost of credit.

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