Come participate in sustainability-themed events linked to our common read book this year: “Eat Like a Fish” by Bren Smith. Hands-on events include wheat-weaving, designing more sustainable meals, print-making and music-making with found objects, action plans to reduce the water footprint, and a tasting event. Learn more (and RSVP for limited capacity events) at wichita.edu/commonread.
“Seas, Soil and Sustainability”: 3:30-5 p.m. Thursday, Oct. 2 at the President’s Residence. Capacity is 30 people. RSVP is required.
Learn about sustainable farming practices and make your own wheat weaving creation with a local artist.
“Ocean to Table: Designing a Resilient Food Future”: 12:30-1:30 p.m. Friday, Oct. 3 in 265 Rhatigan Student Center, Lucas Room. Capacity is 30 people. RSVP is required.
Explore the critical connections between marine ecosystems and global food security. This interactive design thinking experience challenges participants to empathize with the diverse stakeholders in our food chain. Design and develop creative, user-centered solutions to make plates, and the planet, more sustainable.
“Found Sound Symphony Experience”: 2-3:30 p.m. Thursday, Oct. 9 in Duerksen Fine Arts Center (at the Duerksen Amphitheater if weather permits). Capacity is 25 people. RSVP is required.
This experience will stimulate your sense of sound through participatory creations using real, virtual and recycled sound instruments. Join in this interactive experience where participants will reframe their understanding of both sound and song.
“Trash to Treasure”: 3:30-4:30 p.m. Thursday, Oct. 9 in 221 McKnight Art Center. Capacity is 35 people. RSVP is required.
Attend a print-making workshop in the new print making studio and create your own sustainability themed print using found-objects.
“Water Sustainability: Conserving Our Most Precious Resource”: 12:30-2 p.m. Thursday, Oct, 23 in 262 Rhatigan Student Center, Herrman Room. Capacity is 40 people. RSVP is required.
In this interactive workshop participants will learn more about water sustainability, calculate their water footprint, discuss strategies to conserve water, and develop a personal action plan to reduce their water footprint.
“Kelp is the new Kale”: 12:30-2 p.m. Wednesday, Oct. 29 262 Rhatigan Student Center, Herrman Room. Capacity is 30 people. RSVP is required.
This workshop discusses participants’ food experiences and foods that people may eat more of in the future. Samples will be provided.
