Immigration and factory farming

Robert Martin from Johns Hopkins’ Center for a Livable Future recently wrote a blog post entitled “Immigration Reform, Agriculture and Public Health.”  Read it to find out how national immigration reform should also take into consideration the rights of workers on factory farms.

TEDxManhattan 2013 Talks Now Online

All TEDxManhattan 2013 talks are now available for viewing online.  Take a look!

Watch TEDxManhattan Live on Feb. 16!

TEDxManhattan will be streamed live on the Internet on Saturday, February 16th.  Please join us from 10:30am – 5:45pm at https://new.livestream.com/tedx/manhattan2013.  More information, including the event program, can be found at www.tedxmanhattan.org.

TEDxManhattan Viewing Party Menu Suggestions: Part 10

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Bill’s Cobbler with Apples and Quince

As Pastry Chef of the White House, TEDxManhattan speaker Bill Yosses has been closely involved with Mrs. Obama’s Let’s Move initiative with the goal of reducing childhood health problems related to diet. Working in the White House garden has been his most important inspiration to date. In a related project, he recently helped develop a program in the Physics Department of Harvard University in conjunction with Chop Chop Magazine called Camp Chop Chop in which healthy foods and innovative exercise are used to introduce scientific concepts to 4th and 5th graders.

Today, Bill shares his recipe for Cobbler with Apples and Quince.

TEDxManhattan Viewing Party Menu Suggestions: Part 9

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Annemarie’s Canapes

Founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts and TEDxManhattan speaker Annemarie Colbin generously offered a wide array of finger foods when we asked our speakers for menu suggestions for TEDxManhattan viewing parties.

Today she shares 3 more recipes from her book The Natural Gourmet: Baked Garlic on Pita Toasts, Daikon Radish Canapé, and Celery Stuffed with Green Bean and Walnut Paté.

Tama Matsuoka Wong Brings Foraged Flavor to Hearst Cafe

Hearst employees got a chance yesterday to try some dishes using wild plants foraged by TEDxManhattan speaker – and professional forager – Tama Matsuoka Wong, of Meadows and More.

Tama shows off fried chicken with za’atar.

Tama visited the Hearst Cafe, along with TEDxManhattan organizer Diane Hatz, and helped the staff there whip up fried chicken with za’atar (made with foraged wild sumac) and winter cauliflower soup with crushed juniper berries, also foraged by Tama.  The delicious dishes sold out, while Tama explained to the lunchtime crowd that wild sumac and juniper berries can both be foraged locally, and that wild sumac is high in antioxidants.

Attendees at TEDxManhattan will be able to try Tama’s homemade za’atar during lunch.  If you want to try making fried chicken with za’atar, the recipe is in her book, Foraged Flavor, written with Eddy Leroux, chef de cuisine at Restaurant Daniel.

A lucky tweeter during Tama’s TEDxManhattan talk, as well as some viewing party attendees, will win a copy of the book – click for more information.  TEDxManhattan takes place February 16 – you can watch online or look for a viewing party near you.

TEDxManhattan Viewing Party Menu Suggestions: Part 8

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Bon Appétit’s Short Ribs

As vice president of strategy at Bon Appétit Management Company, Maisie Greenawalt has been instrumental in shaping the company’s numerous commitments to social and environmental responsibility. Most recently, Bon Appétit announced a comprehensive  animal welfare plan, including switching to 100% humanely raised ground beef (effective immediately) and to phasing out all pork raised with gestation crates by the aggressive date of 2015.

Today, she shares a recipe for Savannah River Farms Hungarian Beef Short Ribs with Jasmine Rice and Tri-Colored Carrots from Bon Appétit chef Emanuel May.

Check Out TEDxManhattan Speaker Twitter Chats on Storify

We’ve been holding weekly Twitter chats with some of this year’s TEDxManhattan speakers.  If you missed them, you can now catch up on Storify.  So far we’ve chatted with Cheryl Kollin of Farm to Freezer, “Renegade Lunch Lady” Ann Cooper and professional forager Tama Matsuoka Wong of Meadows and More.

Next up: Bon Appetit Management Co.’s Maisie Greenawalt and NRDC Executive Director Peter Lehner chat on Twitter this Thursday, Feb. 7, and award-winning journalist Simran Sethi chats at 4 pm EST on Monday, Feb. 11.  Catch Maisie at 4 pm EST, Peter at 4:30.  Use #TEDxMan to join us, or join us on Tweetchat.

Catching Up With: Finance for Food’s Elizabeth Ü

Elizabeth U

As TEDxManhattan approaches, we are checking in with past speakers .  Below, 2011 speaker Elizabeth Ü brings us up to date on her work at the intersection of sustainable food systems and social finance.

Elizabeth Ü has been tirelessly educating socially responsible food entrepreneurs about their financing options since the inaugural TEDxManhattan event, having designed, delivered, and/or moderated over a dozen workshops, panel presentations, webinars and keynote addresses to local, regional, and national audiences around the country.

Her groundbreaking new book, Raising Dough: the Complete Guide to Financing a Socially-Responsible Food Business, will be published by Chelsea Green in July of 2013.

Elizabeth has also contributed to several new books, reports, articles, and guides related to financing food businesses, including the USDA’s Regional Food Hub Resource Guide, the California Financial Opportunities Network’s Access to Capital guidebook, The Springcreek Foundation’s Promoting Sustainable Food Systems Through Impact Investing report, the Local Dollars, Local Sense: How to Shift Your Money from Wall Street to Main Street and Achieve Real Prosperity book by Michael H. Shuman, and the forthcoming Farms with a Future, Creating and Growing a Sustainable Farm Business book by Rebecca Thistlethwaite. Please visit www.financeforfood.com for more information about Elizabeth’s work.

TEDxManhattan Viewing Party Menu Suggestions: Part 7

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Bon Appétit’s Brandade Hors d’Oeuvres and Curried Side Dish

TEDxManhattan speaker Maisie Greenawalt joined Bon Appétit Management Company, which provides from-scratch food service to corporations, universities, and museums in 32 states, in 1994. Maisie is on the board of Food Alliance, North America’s most comprehensive third-party certification for the production, processing, and distribution of sustainable food; and on the board of the Equitable Food Initiative, a new integrated labor standards project led by United Farm Workers, Pesticide Action Network, and the Consumer Federation of America.

Today she shares recipes from two Bon Appétit chefs, David Anderson and Dean Holliday, for Local Fish Brandade and Curried Black-Eyed Peas and Sweet Potatoes.