Saturday 10/06, 10am - 5pm, The Plaza, Cambridge
Join Harvard University Dining Services and Let’s Talk About Food for a fun-filled and inspiring day of cooking, demonstrations, hands-on skills, head-to-head competitions and tastings, innovations and explorations. Join the Greater Boston community of eaters to explore “Feeding the Future.” Bring your culinarians, your kids, your scientists, your adventurers and hear, taste and experience the next generation of dining! The event is free and open to the public.
On the MainStage:
Featured guests are front-and-center sharing their approach to feeding the future. These conversations and demonstrations, using our TriMark demo kitchen, will inspire and subliminally educate guests on key themes in sustainability, nutrition and the business of food.
10:15am – Down to the Last Peel: Reducing Food Waste
Millions of tons of edible food are lost annually at each stop in the supply chain, from the field to the market, the restaurant to the home. Food waste is a leading contributor to climate change while hunger remains a persistent problem worldwide. What can we do? Join Mei Mei Chef Irene Li, Clover Creative Director Lucia Jazayeri, Whole Foods Regional Culinary Coordinator Geoff Gardner and Author Didi Emmons in the fight against food waste.
11:15am – The Next Julia Child Contest
Local home cooks audition via YouTube submissions, and finalists share their “show” live! Sponsored by Whole Foods, boston.com and Hormel Foods; winner receives a stocked pantry and fridge from Hormel!
12:15pm – Rice and Beans: from the African Diaspora to the World
From Senegal to Siena, Haiti to Tel Aviv, regional seasonings and cooking methods can transform rice and beans into radically distinct dishes in a range of cuisines. Join Sara Baer‐Sinnott of Oldways Preservation Trust and Senegalese Chef Marie‐Claude Mendy of Teranga, along with Chef Tracy Chang of Pagu and Chef Avi Shemtov of the Chubby Chickpea food truck, as we start in an exploration of the flavors of the African diaspora, and branch out to examine how one simple dish and its many manifestations has transformed our global palate. Sponsored by Oldways Preservation Trust
1:15pm – Growing Farmers: Sustainable Agriculture, Sustainable Careers?
In recent years, Americans have demonstrated an increased appreciation for local foods and farmers, embracing a connection to the earth, to funky produce and seasonal eating. But can we make farming a viable career option for generations to come? Jennifer Hashley of New Entry Sustainable Farming Project chats with Sean Cooney of Cornerstalk Farms and Chef Todd Heberlien of Volante Farms and Chef Mike Pagliarini of Giulia and Benedetto about how strong relationships and innovative techniques are allowing local farms to thrive today and how we can help them continue to thrive.
2:15pm – Iron Chef Kids – School age chefs with professional chef mentors; sponsored by Revolution Foods
3:15pm – Seafood: Learning to Love the Enemy
We know that overfishing threatens some of our most popular edible sea-dwellers. We want to support local fisheries, reduce our carbon footprint, and eat the freshest fish we can. But if we’re not eating tuna and cod, what are we eating? Led in conversation by Aaron Niederhelman, CEO & co-founder of OneHealthAg and host of Sourcing Matters podcast, Chef Charles Draghi of Erbaluce, Niaz Dorry of Northwest Atlantic Marine Alliance, Arlene Richburg of Harvard University Dining Services and Michael Leviton of Region FoodWorks (former chef of Lumiere, Area 4) discuss how to make use of some of our least utilized and most delicious local seafood while preparing a signature dish. Green crabs, anyone? Sponsored by Legal Sea Foods
4:15pm – The Hole Story: Our Love Affair with Doughnuts
What is it about doughnuts? In our final segment, we’ll hear Rebecca Gullo of Blackbird Doughnuts and Josh Danoff of Union Square Donuts in conversation by Rachel Herz, Adjunct Professor, Brown University and author of “Why You Eat What You Eat”
Interactive educational booths that invite passers-by to play with their food (system)!
An art wall for you to share your favorite "Taste of Home"; sponsored by Makers of the NATURAL CHOICE® Brand
An Endless Conversation small group discussion hosted by Aaron Niederhelman of the podcast Sourcing Matters
Readable Feast Cookbooks Store with Author Signings
Commonwealth Kitchen Food Entrepreneurs 101 with Store
One-Minute Skills Center with Chefs (Cambridge Center for Adult Education, Hormel Brands)
Kitchen Conversations Storytelling Booth
Science & Cooking ) – test and taste basic scientific principles, including spherification, emulsion and phase transitions, explained through food experiments with the faculty and students of Harvard’s Science & Cooking program. Learn how you can sit in on lectures with famed chefs and take online courses while you TASTE science!
Foodbetter Harvard – sustainability and wellness through food on campus
Introduction to the Herb Garden (Eva’s Garden with Didi Emmon)
HSPH Nutrition Source – throw away nutrition myths and misinformation with this simple approach to eating healthy, based on findings from Harvard researchers. Help kids connect to the simple rules of happy, tasty, healthy food.
Whole Foods Marketplace - demos, artisans, tastings
And food artisans and thinkers helping to explore where our food is headed!
Posted by Dee T.