During the 2018-19 academic year, the ASU Swette Center will host five forums on the future of food. In these forums, leaders will explore a range of issues, from new industry dynamics, to agtech innovations, global food security challenges, ecosystem services, and more.

At an October 5 Food and Thought event sponsored by Arizona State University College of Health Solutions, Author Adrian Miller spoke about the importance of African-Americans to the executive kitchen. Miller, a James Beard Award winner, signed copies of his new book at the event, which also featured food tastings an an audience question-and-answer session.

I’m often referred to as the “former Deputy Secretary of Agriculture” because people want to stress what they believe to be my most important job. I suppose it depends upon the measure used. For me, the investment I’ve made in my students is likely to be the greatest achievement of my career.

Sometimes something sweet requires serious smarts.

A few months ago, Bloomberg published a series of maps about How America uses its land. While we may quibble about the details of the maps, the timing is right to be thinking about what and where we grow things in this country.

Mountain snowpack and rainfall are the primary sources of water for the arid western U.S., but earlier melting of mountain snowpack is causing complications. ASU researchers are part of a grant-funded team to address the challenges.

Swimming scallops? That’s surprising! It’s also surprising how often seafood is left out of conversations about sustainability and food.

You’ve heard of “chef-driven cuisine” and “farm-to-table” cuisine, but what about a “farm driven chef”? World-renowned chef Dan Barber is working to be just that.

Outside of Washington DC, the food world is swirling, exploding with new ideas. Inside the Beltway, it’s Groundhog Day.

Recreational fishing is a culturally and economically important practice around the world. In the United States alone, more than 9.5 million anglers take 63 million fishing trips per year, providing food, leisure and connection to nature while creating opportunities for employment in coastal communities. These leisure trips also contribute to costly overfishing.

Kathleen Merrigan is the first executive director of ASU's Swette Center for Sustainable Food Systems. Merrigan’s expertise and leadership will strengthen ASU’s global impact on research, policy and education in food systems.

DJ Donpasta performs at ASU as part of a multi-day visit focused on the culture, traditions, and social politics of food.