ShareThis CIA Dooley Lecture Series The mission of the Dooley Lecture Series is to bring speakers of repute in all disciplines to the CIA and surrounding communities. The series is funded through the generous support of Patricia Dooley Fortenbaugh. Ms. Fortenbaugh is the daughter of Carroll Dooley, the first Director of the Division of Food Preparation for the Culinary Institute of America. The series is free and open to the public. Seating is limited and is based on a first come, first served basis. There is no registration process. Lectures and readings are one hour long, followed by 30 minutes of Q&A. 2017 Dooley Lectures The Txoko Experience: The Secret Culinary Space of the Basques See the first gastronomic documentary focused on the uniqueness of gastronomic societies, avant-garde Basque cuisine, and the fresh, local food products found in this region of Northern Spain. The film, created for an English-speaking audience, includes the presence of world-renowned chefs such as Elena Arzak (Arzak Restaurant), Josean Alija (Nerua Guggenheim Bilbao), Aitor Arregi (Elkano Restaurant), and Victor Arguinzoniz (Asador Etxebarri). A Q&A session will follow the screening. Wednesday, October 18, 2017 at 7 p.m. The Marriott Pavilion Ecolab Auditorium The Anthropologist The Anthropologist examines climate change like no other film before. The fate of the planet is considered from the perspective of American teenager Katie Crate. Over the course of five years, she travels alongside her mother Susie, an anthropologist studying the impact of climate change on indigenous communities. Their journey parallels that of renowned anthropologist Margaret Mead, who for decades sought to understand how global change affects remote cultures. Screening and discussion with producer and director, Seth KramerThursday, June 1, 2017 at 6:30 p.m. The Marriott Pavilion Ecolab Auditorium Previous Lectures by The Dooley Lecture Series Black Lives Matter: The Intersectionality of Race and the Food System Leah Penniman is an educator, farmer, and food justice activist from Soul Fire Farm in Grafton, NY. She is committed to dismantling the oppressive structures that misguide our food system, reconnecting marginalized communities to land, and upholding our responsibility to steward the land the nourishes us. Serving Gastrodiplomacy at Conflict Kitchen Culinary Director Robert Sayre and co-director Dawn Weleski will present the five-year history of Conflict Kitchen, discussing the development of the restaurant/art project's vision; political, cultural, and culinary research processes and the products of such; and the deepening of collaborations with immigrants from the Iranian, Afghan, Venezuelan, Cuban, North Korean, and Palestinian communities and those still residing in those countries. Conflict Kitchen is a take-out restaurant in Pittsburgh, PA that serves cuisine from countries with which the U.S. government is in conflict. Each Conflict Kitchen iteration is augmented by events, performances, publications, and discussions that seek to expand the engagement the public has with the culture, politics, and issues at stake within the focus region. The restaurant rotates identities in relation to current geopolitical events. Stepping onto Nature's Stage: Foraging, Fishing, and Hunting in the Modern World Join forager, hunter, angler and cook Hank Shaw in a discussion not only about how you can integrate the wild world with the modern one, but also why you'd want to in the first place. Humans are as divorced from nature as we have ever been as a species. As we spend more of our daily lives staring at a glowing screen, many of us are beginning to realize how damaging that divorce has been. Nature is our home, the active pursuit of her bounty is perhaps the best way to step away from the computer and out onto nature's stage. Once we do that, we realize how important it is to preserve what remains of the wild world around us.