WHAT PEOPLE HAVE SAID ABOUT ANN’S PRESENTATIONS:

“Ann's recent talk on her research and book about abalone was an audience favorite of our monthly Science Talk series. She is an engaging, knowledgeable, and fun speaker. She packed a lot of information in a very organized talk with wonderful pictures of our abalone culture and history, and she still had time to sing the Abalone Song!”

—Wendi Felson, Science Talk Coordinator, Noyo Center for Marine Science

“Ann Vileisis faced a “standing room only” crowd of abalone lovers and former divers when she spoke at our Lecture Series. Our coastal community feels deep love, rich family ties and a real concern for the survival of a creature that is inextricably tied to our Northern California culture. Ann clearly spoke their language. Her extensive knowledge of Abalone was the perfect mix of science, history and lore delivered in an engaging and entertaining lecture. Locals still talk about it!”

—Elizabeth Phillips, Director, Lecture Series, Tomales Regional History Center, Tomales, CA

“Ann Vileisis knows how to tell a story. Her research is impeccable, she breaks down complex issues so a listener perceives the intersecting dimensions of human and environmental issues -from the biological to the spiritual, and she does it with a sense of curiosity that is infectious.”

—Suzanne M Lang, host of KRCB’s A Novel Idea (Northern California Public Media)

“Ann Vileisis’s lecture had the unusual ability to reach members of a very diverse audience. Students, community members, college professors, and farmers alike all appreciated her wise and amazingly clear review of the complex history of Americans and our relation to food. With images that are both informative and entertaining, her presentation was both fun and intellectually rewarding. She is one of our most important historians of food culture, and we can’t wait to have her back to our campus.”
—Rochelle Johnson, Professor of English & Environmental Studies, The College of Idaho

"Ann Vileisis gives a first rate presentation on the fascinating history of America's changing relationship with food and our changing kitchen literacy. Drawing upon examples from her well-research book as well as advertising campaigns, she blends stories, social nuances, natural history, psychology, and conservation into a very rich broth. She has an easy, relaxed style in front of an audience and her slide materials are first rate. Our conservation-minded audience loved her talk and the way she linked various disciplines together into a solid narrative."
—Katie Dolan, Executive Director, The Nature Conservancy: Eastern New York Chapter

“Ann Vileisis is a superb writer and deeply engaging lecturer. Like her prize-winning books, Ann's talks before audiences big and small are gems—beautifully illustrated, deftly delivered, utterly fascinating. After listening to her speak about wetlands or food, you'll never again think about our complex relationship with the land that sustains us in quite same way. She's that good!”
—Char Miller, W.M. Keck Professor of Environmental Analytics and History, Pomona College and author of Gifford Pinchot and the Making of Modern Environmentalism; Deep in the Heart of San Antonio; and Ground Work: Conservation in American Culture

“I have to tell you, we've had wonderful feedback on Ann’s lecture here at the museum!”
—Kas Anderson, Clark County Historical Museum, Vancouver, WA

“Ann Vileisis is an engaging and smart speaker whose use of illustrations and humor readily connected with a museum-going audience.”
—Katrine Barber, Director, Center for Columbia River History, Associate Professor of History, Portland State University

“Ann Vileisis gave a wonderful talk on wetlands history that was provocative and insightful as well as rich in historical context and filled with interesting vignettes and stories of people and places gone by. Our audience learned much from her about this important subject both in the past and present.“
—Mark Harvey, Professor of History, North Dakota State University

To inquire about talks, presentations, or book events, contact Ann