Friday, July 13, 2007

Event: July 25 Sustainable Agriculture vs. Industrial Food

Sustainable Agriculture vs. Industrial Food
A Conversation with Dan Imhoff & Dan Barber
July 25

Everyone eats. Yet it’s surprising how little say most of us have in the types of food we eat, where it’s sourced, and what the cheap and abundant U.S. food supply truly costs. As the U.S. Congress debates the 2007 Farm Bill (with a September 30 deadline), this event explores the bill’s likely impact on our health, environment, economy, and future.

New York University’s Fales Collection, the home of one of the nation’s largest and most prestigious archives in food studies, will host a special event entitled “Sustainable Agriculture vs. Industrial Food: A Conversation with Dan Imhoff and Dan Barber” on Wednesday, July 25, at 4 p.m. The event takes place at NYU’s Fales Collection, third floor of the NYU Bobst Library, 70 Washington Square South. Reservations are suggested; call 212.992.9018 or email rsvp.bobst@nyu.edu. Admission is free to those with an NYU I.D. card; for the public, a $10 donation is suggested. This event is co-sponsored by the NYU Steinhardt School’s Department of Nutrition, Food Studies, and Public Health, and Clark Wolf.

Dan Imhoff is an author and activist who is leading the charge toward sensible, sustainable farm policy in the U.S. His latest book, The Citizen’s Guide to a Food and Farm Bill, examines the policy behind the economics of America’s heavily subsidized food industry.

Dan Barber is the chef/proprietor of Blue Hill at Stone Barns and the creative director of Stone Barns Center for Food and Agriculture, which combines a working farm, restaurant, and educational center in Pocantico Hills, New York. Barber is widely known as an advocate for sustainable food systems and has written eloquently on the need for agricultural policies that improve the quality and taste of food.

Clark Wolf, who moderates the event, is the nation’s leading food, restaurant, and hospitality consultant. His numerous articles and appearances help shape many of the trends that define the food service marketplace and American culinary science.

This special event is made possible in part by the generosity of Peter Mondavi, Jr., proprietor of Charles Krug Winery, in celebration of the organic certification of his Napa Valley Vineyards.

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