Dine & Discover, Wednesday, March 18, 2020
Sara Hughes
Assistant Professor, School for Environment and Sustainability, University of Michigan
Safe Drinking Water for Michigan Cities: How Do We Get it? How Do We Keep It?
Sara Hughes' research focuses on the political and institutional dimensions of sustainable and equitable water and climate change policies, primarily in the urban context. Her current projects examine the politics and production of safe and affordable drinking water in the U.S., the policy failures behind the Flint water crisis, and urban climate change governance, including equitable approaches to building urban climate resilience. Sara is the author of Repowering Cities: Governing Climate Change Mitigation in New York City, Los Angeles, and Toronto; Climate Change in Cities: Innovations in Multilevel Governance; and numerous published articles.
Assistant Professor, School for Environment and Sustainability, University of Michigan
Safe Drinking Water for Michigan Cities: How Do We Get it? How Do We Keep It?
Sara Hughes' research focuses on the political and institutional dimensions of sustainable and equitable water and climate change policies, primarily in the urban context. Her current projects examine the politics and production of safe and affordable drinking water in the U.S., the policy failures behind the Flint water crisis, and urban climate change governance, including equitable approaches to building urban climate resilience. Sara is the author of Repowering Cities: Governing Climate Change Mitigation in New York City, Los Angeles, and Toronto; Climate Change in Cities: Innovations in Multilevel Governance; and numerous published articles.
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Artichoke Crusted Salmon- Roasted salmon topped with chopped artichoke,
parmesan cheese, lemon zest, garlic, and fresh basil. Served over
roasted tomato pilaf and vegetable medley.
-or-
Yellow Curry Cauliflower- Roasted cauliflower, potatoes, carrots, onions, and
ginger over jasmine rice topped with a yellow curry coconut broth
and topped with cashew, cilantro, and spring peas.
Berry Sorbet
Artichoke Crusted Salmon- Roasted salmon topped with chopped artichoke,
parmesan cheese, lemon zest, garlic, and fresh basil. Served over
roasted tomato pilaf and vegetable medley.
-or-
Yellow Curry Cauliflower- Roasted cauliflower, potatoes, carrots, onions, and
ginger over jasmine rice topped with a yellow curry coconut broth
and topped with cashew, cilantro, and spring peas.
Berry Sorbet
Dine & Discover
Reception: 5:00 p.m.
Dinner: 6:00 p.m.
Program Follows Dinner
City Club Members: $25 per lunch program, $28 per dinner program, or $125 for all five.
Non-Club Members: $30 per lunch program, $33 per dinner program, or $150 for all five.