TIP/‘In Defense of Food’ events, food expertise at UW-Madison

Author Michael Pollan will address the University of Wisconsin–Madison campus and community in a free lecture at 7 p.m. on Thursday, Sept. 24, at the Kohl Center, 601 W. Dayton St., where he’ll discuss his book, “In Defense of Food.”

A well-known writer, Pollan has passionate defenders and critics for his views on the modern American food system, diet and health. Pollan will also be part of a panel discussion at 3:30 p.m. on Friday, Sept. 25, in the Union Theater at the Memorial Union, 800 Langdon St. Pollan’s visit is part of Go Big Read, a common book program for the campus and community.

This tip sheet highlights some of the campus experts who can discuss issues related to food, nutrition and agriculture.

UW-Madison experts available to discuss food issues:

Jeri Barak, assistant professor of plant pathology, 608-890-2581, barak@plantpath.wisc.edu. Barak can comment on the increase in foodborne illness outbreaks linked to produce, as well as the strategies human pathogens such as salmonella and E. coli employ to survive on vegetables.
Judi Bartfeld, professor of consumer science, 608-262-4765, bartfeld@wisc.edu. Bartfeld can discuss areas of hunger and food insecurity in the United States, as well as state and local food insecurities. Her interests also focus on economic support to single-parent families concerning their food insecurities.
A.J. Bussan, associate professor of horticulture, 608-262-3519, ajbussan@wisc.edu. Bussan can discuss the challenges that Wisconsin’s potato and vegetable growers face, as well as efforts to improve the sustainability and value of vegetable production systems in the state.
John Folts, emeritus professor of medicine, jdf@medicine.wisc.edu. Foltz can discuss the health benefits of flavonoids and other antioxidants in red wine and other beverages.
Jeremy Foltz, associate professor of agricultural and applied economics, 608-262-6871, jdfoltz@wisc.edu. Foltz can comment on production economics, biotechnology and economic development.
Irwin Goldman, professor of horticulture and vice dean of the College of Agricultural and Life Sciences, 608-265-5274, ilgoldma@wisc.edu. Goldman studies the breeding and genetics of cross-pollinated vegetable crops to identify and enhance their nutritional qualities. He also leads CALS’ overall research mission and can speak to the goals of the college’s research projects that deal with food and agriculture.
Ric Grummer, professor of dairy science, 608-263-3492, rgrummer@wisc.edu. Grummer is chair of the dairy science department, which does a wide range of research and outreach projects that assist Wisconsin’s dairy industry. His research focus is on improving nutrition for dairy cows.
Jack Kloppenburg, professor of rural sociology, 608-262-6867, jrkloppe@facstaff.wisc.edu. Kloppenburg can comment on the local foods movement, American food culture and the creation of our nation’s biotech-based seed industry. Kloppenburg helps run the Wisconsin Homegrown Lunch project and penned the book “First the Seed: The Political Economy of Plant Biotechnology.”
Christopher Kucharik, assistant professor of agronomy and environmental studies, 608-890-3021, kucharik@wisc.edu. Kucharik can discuss the influence climate change is expected to have on agricultural yields in the coming decades.
John Lucey, associate professor of food science, 608-265-1195, jlucey@cdr.wisc.edu. Lucey is an expert on the chemistry and technology of dairy products. He can address the goals and achievements of food science research, which is the subject of some of the critiques in “In Defense of Food.” Lucey wrote an essay on Pollan’s book.
Alfonso Morales, assistant professor of urban and regional planning, 608-263-4848, morales1@wisc.edu. Morales can discuss the social, political and economic processes involved in nonretail food markets, such as food carts, farm stands and public markets. His research analyzes the social organization and institutional context of entrepreneurship in the food sector.
Susan Nitzke, professor and chair of nutritional sciences, 608-262-1692, nitzke@nutrisci.wisc.edu. Nitzke can discuss nutrition education, barriers to healthy eating and emerging strategies to overcome these barriers, particularly in young adults.
Joshua Posner, professor of agronomy and environmental studies, 608-262-0876, jlposner@facstaff.wisc.edu. Posner can comment on the environmental impacts of various farming systems in America and abroad. In particular, he is interested in comparing the sustainability of conventional and alternative agricultural systems.
Scott Rankin, professor of food science, 608-263-2008, sarankin@facstaff.wisc.edu. Rankin studies the chemical makeup of dairy foods with an eye toward improving their flavor and quality. He works closely with dairy processors in Wisconsin and throughout the country to evaluate and enhance their products.
Dan Schaefer, professor of animal science, 608-263-4513, schaeferd@ansci.wisc.edu. Schaefer is chair of the animal science department, and his research focuses on improving the safety and efficiency of livestock agriculture.
Max Schmeiser, assistant professor of consumer science, 608-262-2831, mschmeiser@wisc.edu. Schmesier can discuss the economics of obesity and disability, especially concerning the economic causes and consequences of the increasing pervasiveness of obesity.
Dale Schoeller, professor of nutritional sciences, 608-262-1082, dschoell@nutrisci.wisc.edu. Schoeller can comment on the causes of human obesity and the role physical activity plays in weight control. He heads the university’s Wisconsin Prevention of Obesity and Diabetes initiative.
Steph Tai, assistant professor of law, 608-890-1236, tai2@wisc.ed. Tai can discuss legal issues regarding global food supply chain safety and in terms of U.S. environmental law and agriculture. She is currently evaluating necessary resources and incentives to address the problem of food and product safety through efficient testing, inspection, and quality control.
Monica Theis, senior lecturer in the food science department, 608-263-2225, mltheis@facstaff.wisc.edu. A trained dietitian, Theis can discuss the challenges involved in incorporating local foods into foodservice offerings. As part of her ongoing efforts to discover how best to do this, she grew produce this past summer in UW–Madison’s Allen Centennial Gardens for use in a nearby campus dining facility.
Lydia Zepeda, professor of consumer science, 608-262-9487, Lzepeda@wisc.edu. Zepeda can discuss issues concerning genetically engineered food as well as food labeling. Her research focuses on consumer attitudes and behaviors toward organic and local foods.

Media relatiosn contact: Dennis Chaptman, 608-262-9406, dchaptman@wisc.edu