Edible Institute 2014
Join Edible Communities Publications and well-known food movers and shakers at a 2-day celebration and discussion of where the local food movement is, and where it’s going. This annual think tank, part of the meeting of 80 Edible magazine publishers from around the nation, will feature talks and panels by farmers, chefs, drink makers, journalists and food and drink enthusiasts (like you). Attendees enjoy two days of discussions at The New School in Manhattan, food and drink tastings, as well as invitations to selected events during the weekend, from walking tours of Brooklyn’s rootop gardens to bus trips to Hudson Valley wine country to a live FoodTech meetup.
Both days will consist of dynamic, moderated, Q&As in the morning and afternoon. There will be breaks for networking and an assortment of refreshments, curated local lunch options and end-of-day food and drink tastings for attendees.
Schedule And Topics For Saturday, May 10
7:30 – 8:30 a.m. Arrival and registration. (Coffee and refreshing edibles available throughout the day.)
8:30 – 8:45 Opening remarks. Brian Halweil, Edible Manhattan. Tracey Ryder, founder of Edible Communities.
8:45 – 9:45 Keynote speaker Mark Bittman (bio): Whither the Food Movement?
9:45 – 10:45 Culture: Can the food “revolution” cross geographical, cultural and class boundaries moderated by Jane Black (bio), author and journalist. With Scott Mowbray (bio), Editor of Cooking Light Magazine and Kathlyn Terry, Executive Director, Appalachian Sustainable Development.
10:45 – 11:00 Break.
11:00 – 12:00 Seafood: How will small scale fishers save East Coast seafood, moderated by Paul Greenberg (bio) with Sean Tobias Barrett (bio), Mike Martinsen (bio) and Bren Smith (bio).
12:00 – 1:00 p.m. Lunch
1:00 – 2:00 Farming: Farm-based food chain restoration for pollinators and people, moderated by Gary Paul Nabhan, with Scott Chaskey (Quail Hill Farm), Ken Greene (Hudson Valley Seed Library), Jack Algiere (Stone Barns), Chuck Eggert (bio - Pacific Foods). (read a preview of this panel here).
2:00 – 3:00 Technology: There's an explosion of venture-funded, tech startups working to make dining more equitable, profitable and healthy. Our panel will explore what the emerging food tech sector is and how it's fueling the next food revolution. Moderated by Danielle Gould (bio), Founder, Food & Tech Connect with Noah Karesh (Feastly), Benzi Ronen (Farmigo) and Jennifer Gogan (Farmers Web).
3:00 - 3:15 Break, with food options inside and on the street.
3:15 – 4:15 Environment: Fracking, what can New York learn from and teach the rest of the nation, with Wenonah Hauter (bio), Director, Food & Water Watch, Peter Hoffman (bio Chef, Back Forty and Back Forty West), Ken Jaffe (Farmer, Slope Farms), Will Blunt (Editor, Star Chefs).
4:15 – 5:00 Drinks: The good food movement drinking well. And that’s good for a lot of reasons, moderated by Allen Katz (New York Distilling Company), with Nicole Austin (New York Distiller’s Guild and Oak View Distilling), Rick Pedersen (Pedersen Farms), Jason Grizzanti (Warwick Valley Winery and Distillery).
5:00-6:00 Reception featuring drink and food artisans curated by Edible.
6:00 p.m. Attendees will be able to choose from curated dinner offerings around Manhattan and Brooklyn. Afterparty option TBA.
Edible Institute is sponsored by:
Schedule And Topics For Sunday, May 11
8:30 – 9:00 a.m. Registration.
9:00 – 10:00 >Anna Lappe bio Small Planet Institute and Real Food Films. It’s All Connected: Linking Food, Climate, Labor, Health, the Environment Without Making Your Head Spin. Food affects everything. Everything affects food. But how do we make these connections without overwhelming people? Anna will explore some examples of effective campaigns that have helped connect the dots as well as encourage all of us to keep making the connections in all of our communications.
10:00 – 11:00 The Future of Food Service Part 1: The fight against food waste is sweeping the nation as businesses, students, and community members recognize the environmental, social, and financial implications of throwing away nearly half the food produced in the United States. Food rescue is an obvious solution to our waste epidemic but can it be scaled up to work in corporate cafeterias, government buildings and school lunchrooms? Moderator Claire Cummings (bio) with Nick Papadopoulos (bio) and Ben Simon (bio).
11:00 – 12:00 The Future of Food Service Part 2: What are the game changing policies, practices and innovations that will allow this massive part of our food budget to drive us towards good farming and great meals with Danielle Nierenberg (bio), Brad Nelson (Marriott International), Jeffrey Zurofsky (Wichcraft), Anne McBride (C.I.A.)
12:00 – 1:30 Lunch
2:30-3:30 Fermentation in its many forms. From kombucha and beer, to pickles and charcuterie, how can food microbiology help us all. A tasting and discussion. Andy Smith (The New School), Rick Fields (Rick’s Picks), Eric and Jessica Childs (Kombucha Brooklyn and Tempeh Shop Brooklyn) and Siggi Hilmarsson (Siggi's).
3:30 – 4:30 Closing: A rapidfire summary of big impressions and future-friendly thinking from the Institute. Brian Halweil (bio), with play-by-play assistance from Anna Lappe, Tom Philpott (bio) and Nevin Cohen (bio) (Assistant Professor of Environmental Studies at The New School).
4:30 More curated dinner options and food and drink experiences for attendees. TBD.
Stay tuned for a full list of speakers and panels, as well as food and drink tastings available to attendees. All attendees will also be sent a list of recommended accomodations and eating options near the Institute, and a list of curated food and drink activities happening in conjunction, from walking tours of the Union Square Greenmarket to lunch specials for attendees around town to regional food tours before and after the Insitute.
Edible Institute is sponsored by:
Pacific Foods, makers of organic broths, soups, non-dairy beverages and more, believes good nutrition starts in the field with a genuine commitment to sustainable farming practices.
USA Pears: Ripe, sweet, and juicy info about pears, pear pop culture, pear recipes, and pear nutrition.
Organic Valley: Award-winning organic milk, cheese, butter, soy milk, produce, healthy snacks, and more.
VerTerra redefines what stylish, sustainable and compostable disposable dinnerware can be: all-natural - made from only fallen leaves, steam, heat and pressure.
Niman Ranch produces the finest tasting all natural meats by raising livestock traditionally, humanely, and sustainably on more than 700 U.S. family farms
Le Pain Quotidien serves simple, elegant boulangerie fare made with organic ingredients whenever possible at 200 Le Pain Quotidien locations throughout the world.