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Originally presented September 16, 2020

While researching her book with ALA Editions, Gather ‘Round the Table: Food Literacy Programs, Resources, and Ideas for Libraries (2020), Hillary Dodge reached out to libraries around the country that had embedded food literacy in their programs and services. She discovered a number of fantastic food literacy programs and services, scaled to libraries both large and small.

But that was before the pandemic. Now the ways that libraries serve their communities and meet their food literacy goals has drastically changed. This webinar explores several ways libraries have changed their service and program design to provide food literacy programs and services during the pandemic.

Click below to experience this webinar as a tutorial. When you continue past the introduction to the webinar, you'll be prompted to log in. We require login to view the whole tutorial so we can provide certificates of completion for your records and for professional development credit. No purchase is required and you can create a Niche Academy account if you don't already have one. The certificate will be available for download when you have completed all sections of the tutorial. 


Click the link below to download the presentation slides:
Food Literacy during the Pandemic

Click the link below to visit Hillary's website:
Hillary Dodge

Click the link below for the Food Literacy Center's Curriculum:
Food Literacy Center Curriculum

Click the link below for the Food Literacy Month Toolkit:
Food Literacy Month

Click the link below for an article about Virtual Beer Tasting:
Program Model: Virtual Beer Tasting

Hillary Dodge

Hillary Dodge is an author, editor, and librarian. She has worked in the library and information science field for over 15 years, most recently as the Director for the North Region with the Pikes Peak Library District in Colorado Springs, Colorado. In 2016, Hillary and her husband quit their jobs to relocate their family to South America to pursue a culinary research project. This project would take them to the ends of the earth (literally, to Tierra del Fuego), in search of the best home-cooked food of Chile. Their travels are detailed in their forthcoming cookbook, The Chilean Family Table. She regularly presents at library workshops and conferences and is a member of several professional organizations, including the Colorado Association of Libraries, the American Library Association, the Public Library Association, and the Horror Writers Association. Hillary and Mark Dodge consult with libraries and other non-profits on food literacy, food program design and strategy, cooking demonstrations, and building staff capacity.

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