Published on May 13, 2014
At his Keynote presented by the Food Studies Program (http://www.newschool.edu/public-engag…) at the New School (http://www.newschool.edu) in association with Edible, (http://www.ediblemanhattan.com/) Dan Barber, co-owner and executive chef of Blue Hill, discusses changes in how people source ingredients and cook food, as well as how people think about food in a larger context.
This annual think tank, part of the meeting of Edible magazine publishers from around the nation, will feature talks and panels by farmers, chefs, drink makers, journalists, investors and food and drink enthusiasts (like you).
Topics will include: building sustainable food businesses in cities; scaling up good food in foodservice; whither foodtech and how can it change the food system; why should Americans eat more regional seafood; does independent food journalism matter; what can we learn from other regions and nations about fracking; and is the good food movement drinking enough.
Attendees enjoy two days of discussions at The New School in Manhattan, as well as invitations to selected events during the weekend, from walking tours of Brooklyn’s rooftop gardens to bus trips to Hudson Valley wine country to a live FoodTech meetup.
Featuring: Dan Barber (keynote), Mark Bittman (keynote), Anna Lappe (keynote), Tom Philpott, Gary Paul Nabhan, Danielle Gould, Jane Black, Danielle Nierenberg, Brian Halweil, Fabio Parasecoli, Andrew F. Smith, Nevin Cohen, and many more from the nation’s local food and drink community.
The Food Studies program at The New School draws on a range of disciplines to explore the connections between food and the environment, politics, history, and culture. |http://www.newschool.edu/public-engag… &https://inquisitiveeater.com/
Location: The Auditorium at 66 West 12th Street, Alvin Johnson/J.M. Kaplan Hall
Thursday, May 8, 2014 at 8:45Click on the link below to view the video
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