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Events December 8, 2013

Spring 2014 Event Calendar

February 28: Food and Design
Parsons Design Strategies Professor Adam Brent will discuss how food and design meet with Professor Stefani Bardin, Pedro Reissig, and Brian Sullivan.

March 10: Dining + Design, with the James Beard Foundation
More information, including speakers to be announced.

April 28: Al Dente: a History of Food in Italy book launch
Food Studies’ own Professor Fabio Parasecoli invites you to celebrate the release of his latest book, on sale this spring.

May 10-11: Edible Magazine Conference
The Edible Magazine series has become an important source for news, stories, and photos from local food scenes. Join Edible and their special guests as they discuss important issues including the food revolution, sustainability, and the emergence of food tech and media.

May 12: Dining + Design, with the James Beard Foundation
More information, including speakers to be announced.

As always, more information about our events will be posted on our Facebook page as well as on http://events.newschool.edu. Check back often to learn about what’s happening at The New School next semester!

Poetry December 4, 2013

Sickly Sweet: A Monthly Poetry Installment

by G Collins

Winter Mallow

I don’t speak often of you though I should –
you’re delirious
& reek of an early sunset for sure.

You’re a snug fit, a silk coating.
I sink
& I need to drink more water,

or,
at least refill the Britta to give the impression that: “I’m on it.”

Dry air, my dying skin flaking off,
festered
& fluttering in the forced air.

A deep Vanilla Sky afternoon
with you, or the birds,
or the fire burning down the block.

Gregory Collins is a graduate of the Riggio Writing and Democracy Program and received his MA from The New School’s School of Media Studies. His activity includes sound work, GPS-guided narratives compositions, poetics and humor. His interactive literary journal DRIFT INDEX will appear online in Spring 2014.

Click here to read more of G. Collins’ Sickly Sweet poetry on The Inquisitive Eater.

Video Archive October 7, 2013

The Educated Eater: Regional Farming in a Changing Climate

A panel of Greenmarket farmers and climate change experts explore how climate, an unpredictable element, is shaping the food available in the local marketplace, and the ways that regional farmers are learning to adjust their practices to accommodate it.

You can’t predict the weather, but the weather predicts how a season’s crop will fare. What does a changing climate mean for small-scale, regional growers and our food supply? In recent years, storms have flooded acres of crops, and rising temperatures viagra canada have caused fruit trees to blossom early, impacting the fall harvest. Will a permanent shift in weather allow farmers to extend their growing season?

Panelists include:
– Beatriz Beckford, New School Faculty
– Sonali McDermid, NYU Faculty,
– Keith Stewart, Keith’s Farm.

This panel is moderated by Challey Comer, GrowNYC/FARMroots.

Uncategorized September 26, 2013

New School Event, Culinary Luminaries: Edna Lewis

Wednesday, October 23, 2013 at 6:00 pm

Wollman Hall (B500), Eugene Lang College

Wollman Hall, 65 West 11th Street, New York, NY

Edna Lewis, (1916-2006), a great chef, teacher, and cookbook writer, was born in Freeport, Virginia, where she learned to cook. She moved to New York and used her skills in restaurants, most notably Café Nicholson in Manhattan and Gage and Tollner in Brooklyn. Her advocacy of genuine Southern cooking inspired a generation of chefs and helped ensure the survival of traditional Southern folkways.

Her cookbooks include The Edna Lewis Cookbook (1972), The Taste of Country Cooking (1976), In Pursuit of Flavor (1988) and The Gift of Southern Cooking (2003), which she co-authored with Scott Peacock.

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Speakers include Judith Jones, former Senior Editor at Knopf; Michael Twitty, culinary historian of African American Foodways; Chef Joe Randall, chairman of the Board, Edna Lewis Foundation; and Tonya Hopkins, an American food storyteller, historian and audiophile. Moderated by Andrew F. Smith, faculty member of the Food Studies Program.

Sponsored by the Food Studies Program at The New School for Public Engagement.

Click here for a link to Events at The New School.

Uncategorized September 26, 2013

A New School Event, The Educated Eater: Regional Farming in a Changing Climate

Wednesday, October 2, 2013 at 6:00 pm to 8:00 pm

Wollman Hall (B500), Eugene Lang College

Wollman Hall, 65 West 11th Street, New York, NY

You can’t predict the weather, but the weather predicts how a season’s crop will fare. What does a changing climate mean for small-scale, regional growers and our food supply? In recent years, storms have flooded acres of crops, and rising temperatures have caused fruit trees to blossom early, impacting the fall harvest. Will a permanent shift in weather allow farmers to extend their growing season?

This panel of Greenmarket farmers and climate change experts will explore how this unpredictable element is shaping the food available in the local marketplace, and the ways that regional farmers are learning to adjust their practices to accommodate it.

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Panelists include:

– Beatriz Beckford, New School Faculty
– Sonali McDermid, NYU Faculty,
– Keith Stewart, Keith’s Farm.

This panel will be moderated by Challey Comer, GrowNYC/FARMroots.

Free, but reservations are required.

Click here for a link to Events at The New School.

Uncategorized September 26, 2013

New School Event, The Founding of the Food Network: A 20 Year Retrospective

Friday, September 27, 2013 at 6:00 pm to 7:30 pm

Wollman Hall (B500), Eugene Lang College

Wollman Hall, 65 West 11th Street, New York, NY

On September 27, 1993, the Food Network began broadcasting old cookery tapes. It wouldn’t start live broadcasts for another two months, and when it did, there were many viewers. From these modest beginnings, the Food Network has grown into one of America’s most successful cable network channel and in process, it has engendered hundreds of other food and cooking shows on cable and broadcast networks, and its culinary competitions have converted food into a spectator sport. The Food Network’s continued success demonstrated that food had become a central feature in media and American life.

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Come join the founders of the Food Network who will discuss those fragile early months and join with us in celebrating the beginning of the network that changed the way America eats.

Speakers include Reese Schoenfeld, co-founder of CNN and the first president of The Food Network; Joe Langhan, formerly an executive at Colony Communications and currently president, Media Program Network;Pat O’Gorman, lead producer, TVFN; and Allen Salkin, author of From Scratch: Inside the Food Network. Moderated by Andrew F. Smith, faculty member of the Food Studies Program.

Sponsored by the Food Studies Program at The New School for Public Engagement.

Click here to link to Events at The New School.

Uncategorized September 16, 2013

Teenagers Are Getting More Exercise and Vegetables

Teenagers are exercising more, consuming less sugar and eating more fruits and vegetables, a trend that may be contributing to a leveling off of obesity rates, a new study shows. The findings suggest that aggressive anti-obesity messages aimed at children may be starting to make a difference, albeit a small one. The study was published in the journal Pediatrics on Monday.

Irradiated Seeds Combat World's Most Serious Wheat Disease

Kenyan farmers last week got a first look at two new varieties of wheat that are resistant to the number-one threat to worldwide wheat production. They got to see resistant and non-resistant wheat side by side in fields. The Kenyan government is also giving away the first batch of seeds—six metric tons of it—to seed producers, in hopes their fields will serve as visual persuasion to their neighbors to try the new stuff.

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Gut bacteria could help fight fat, research shows

Different kinds of bacteria that live inside the gut can help spur obesity or protect against it, say scientists at Washington University in St. Louis who transplanted intestinal germs from fat or lean people into mice and watched the rodents change. And what they ate determined whether the good germs could move in and do their job.

For Restaurant Workers, a Struggle to Put Food on The Table

Losia Nyankale, 29, didn’t mean to make a career in the restaurant business. But after Nyankale was in college for two years, her mom lost her job as a schoolteacher and could no longer pay tuition. Then, Nyankale’s temp jobs in bookkeeping dried up in the recession. So she went back to her standby — restaurant work. “I did some kitchen work. The pantries or the salad station,” she says. “I’ve also managed, supervised, wash[ed] dishes.” These days, after her waitressing shift in a tony Washington, D.C., neighborhood, Nyankale picks up her 5-year-old son from school and her 4-year-old daughter from day care. Then it’s an hourlong trek on the subway and bus to Nyankale’s third-floor walk-up apartment. She and the children’s father are separated, and he takes the kids on weekends.

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Click here to read more at NPR.org.