[Virtual] January 2021 EcoHour

Tuesday, January 19th, 2021 from 6:30pm to 8:00pm (ET)

About

In light of the COVID-19 pandemic and to ensure the safety and health of our community, DC EcoWomen events will continue to be held online. Registered participants will receive details for virtual events 24 hours in advance of any event. While we have migrated to virtual programming, DC EcoWomen recognizes and values the support of our host of in-person programming over many years, Teaism, and all it has given to the community. During these challenging times, and if means allow, we welcome you to contribute to Teaism's GoFundMe in support of workers affected by the COVID-19 crisis.

Join us on
Tuesday, January 19th at 6:30pm for DC EcoWomen's signature EcoHour for a conversation with Liz Nussbaumer, Project Director, Seafood, Public Health & Food Systems Project at the Johns Hopkins Center for a Livable Future.  

*Please note: DC EcoWomen EcoHours are open to women and those who identify as women, including members of the LGBTQ community and gender fluid individuals.

ABOUT LIZ: Liz joined the Center for a Livable Future in 2019 as a Program Officer in the Seafood, Public Health and Food Systems Project, following nearly seven years at Food & Water Watch in Washington, D.C., where she worked most recently as a Senior Researcher. Previously, Liz earned a Master of Public Policy, focusing on environmental policy and international development, at American University, where much of her research investigated the root causes and impact of industrial monoculture farming. Her recent areas of interest include ocean acidification and its effect on fisheries, as well as industrial poultry operations, pollution trading, bottled water, renewable energy and more.


At the Center, Liz is working to convene organizations and individuals to raise awareness on the seafood, public health and food systems nexus. In this capacity, she is able to learn from a wide range of people who connect with the farmed and wild seafood space, from producers to consumers and everyone in between.


Liz enjoys approaching the food system with an oceans-centric perspective. “So often, when doing food systems work, the ocean isn’t given enough attention, in comparison to terrestrial food systems,” she says. “This is a huge area to work in.” Outside of the office, Liz aspires to more gardening and a variety of homesteading activities. An adventurous traveler, she and her husband love to sample local foods, ranging from chapulines and nopales in Mexico to cuttlefish in Italy.

Registration Closes
Jan 19, 2021 12:00pm or when space runs out.
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