(Theme: Food as Influencer and Disruptor)

1. “Food for Black Liberation: Exploring the Plant Based Possibilities of New Orleans,” Chris Lang, UC Santa Cruz & Flora Lu, UCSC, Remote presentation
2. “Eating Fermented Soya Beans in India,” Dolly Kikon, The University of Melbourne
3. “Indigenous peoples in India and everyday resistances around the politics of food,” Regina Hansda, Newcastle University.
4. “From People’s Stews to Going Whole Hog: Deconstructing Wilderness and Freedom in the Food Practices of People’s Park Protests,” Kera Lovell, University of Utah, Asia Campus