Annual Awards Banquet and Fund Raiser 
Date:       September 20 
Time:       11:00 social time, silent auction 
12:00 lunch, followed by speaker and awards ceremony 
Place:       Story County Conservation Center 
McFarland Park, north of Ames 
Speaker: Frederick L. Kirschenmann
Distinguished Fellow, Leopold Center 
for Sustainable Agriculture, “Why our Modern Food System is not Sustainable” 
Food:     Lucallan’s Restaurant featuring local foods 
Cost:     $35 per person 
RSVP:    by September 17  
to Neila Seaman, Director 
Iowa Chapter of the Sierra Club 
3839 Merle Hay Rd, Suite 280 
Des Moines, 50310  
[log in to unmask] (mailto:[log in to unmask])   
Or 515-277-8868 
Join us on Saturday, September 20, as we celebrate together the efforts and 
achievements of fellow Iowa Sierrans and conservation activists.  Hear Fred’s 
unique perspective on the challenges and opportunities we face in balancing an 
agricultural economy with the protection of our natural heritage. Hike the 
many trails in the park.  The event will be catered by renowned Lucallan’s 
Restaurant, featuring local foods.   
NEEDED: Silent auction items of a unique, novel, or personalized nature.  
Please send them to Neila at the address above, ASAP.   
THANK YOU FOR YOUR SUPPORT!! 
* * * * *  
Directions to the Conservation Center in McFarland Park: 
The Story County Conservation Center is located in  
McFarland Park, north of Ames.  From I-35, take exit 116 (County Road E-29).  
Travel west 1/2 mile to Dayton Avenue.  Turn north on Dayton Avenue to 180th 
Street.  Then turn east on 180th and drive 1/2 mile to the Conservation 
Center. 
* * * * *  
Frederick L. Kirschenmann To Speak at Annual Awards Banquet and Fundraiser 
Dr. Frederick L. Kirschenmann, Distinguished Fellow  for Sustainable Agric
ulture will be speaking on “Why our Modern Food System is not Sustainable” at 
the Annual Awards Banquet and Fundraiser on September 20.  Dr. Kirschenamann 
states  “It is my belief that we will see major changes take place in our food 
and agriculture systems in the next few decades that will likely give the 
comparative advantage to ecologically sound, smaller farms and a lot more people 
engaged in producing our food.”

Today's modern food system has been designed as an industrial enterprise.  
Such enterprises subscribe to the same industrial principles as any industrial 
operation -- specialization, simplification, concentration, maximum production, 
and short-term return.  While these principles have proven themselves to be 
very effective in efficiently producing the short term products they are 
designed to produce,  they are dependent on the unlimited natural resources which  
fuel all industrial systems and they ignore all ecological and social costs.  
In other words the resilience of the system is essentially ignored.  We are now 
about to reach a series of thresholds which will make our industrial food 
system dysfunctional and we need to begin redesigning new food systems  that are 
resilient and self-renewing.




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