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Food Justice, Race, and Design

Food Justice, Race, and Design

The following is an excerpt from a panel featuring Fred Opie, Cassandria Campbell, Euneika Rogers-Sipp, and moderator Seitu Jones.  The panel had been part of the 2015 Black in Design Conference Held at the Harvard Graduate School of Design. The topic, the cultural significance and legacy of soul food, and whether it can or should be healthy.  Panelist engaged in a dialogue on public health and on questions of where food comes from, who has a hand in its production, whom it serves, and what is its cultural importance. Following the panel, conference attendees enjoyed a thoughtfully curated event, designed by chef and food-justice activist Bryant Terry and chef and food consultant Didi Emmons.

Breaking The Obesity Cycle in My Family

Southern Food and Civil Rights: Feeding the Revolution

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The Croton Dinner

The Croton Dinner

Rhubarb History On Three Continents

Rhubarb History On Three Continents