Tag Archives: TEDxManhattan 2013

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. Continue reading

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Be A Part Of The TEDxManhattan Photo Initiative

Calling All Foodies & Farmers: Share photographs that illustrate how you are Changing the Way We Eat!

To celebrate the third TEDxManhattan conference, we are inviting people from around the world to upload personal photos that show what they are doing to move toward a more sustainable, delicious and nutritious food culture.

Everyone is welcome to join in and participating couldn’t be any easier. Simply post your photos to Facebook at www.facebook.com/TEDxManhattanPhotoInitiative and “Like” the page or share your pictures via Twitter @TEDxManhattan with the hashtag #TEDxMan.

The rules are simple. You can share any photographs related to food, family, or farming that you own and are willing to share under a Creative Commons license. In addition, all contributions must adhere to the rules of Facebook and Twitter. We will be featuring select photos in our communications and during the conference on February 16, 2013.

Pictures are powerful and can be wonderful agents of change. This is a great opportunity to publish your photos and make a positive impact. Please join the fun and be sure to tell your friends!

Change Food is a nonprofit whose mission is to connect and transform the food we eat, the people who produce it, and the world in which it is grown. To read and learn more, visit The Guide to Good Food blog. 

TEDxManhattan Viewing Party Menu Suggestions: Part 6

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 Spiced Pecans and Bernie’s Gravlax

TEDxManhattan speaker Annemarie Colbin, Ph.D., is Founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts in New York City, the oldest natural foods cooking school in the US (since 1977). She also lectures at the associated Natural Gourmet Institute for Food and Health and has been an adjunct professor of nutrition at Empire State College in New City, NY, and at Touro College.

Today she shares two party-perfect recipes: her own Spiced Pecans and Bernie’s Gravlax. Continue reading

TEDxManhattan Viewing Party Menu Suggestions: Part 5

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!

Tama’s Foraged Flavors

Tama Matsuoka Wong, a professional forager and the principal of MeadowsandMore, which she founded to connect people with wild plants and natural landscapes. Tama recently authored the book Foraged Flavor: Finding Fabulous Ingredients in your Backyard or Farmers Market about her several year project with the chef de cuisine at Restaurant Daniel in NYC to turn edible “weeds” from nature in to delicious cuisine.

Today Tama shares two seasonal, regional recipes from Foraged Flavor: Caramelized Braised Endive with Juniper Berries and Wild Barberry Rice Pudding.

Continue reading

TEDxManhattan Viewing Party Menu Suggestions: Part 4

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!

Winter Salads from Bon Appetit

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. In 1999, Maisie helped develop the Farm to Fork program, a groundbreaking company-wide initiative to buy locally, and has since helped create and launch a number of Bon Appétit¹s other progressive policies.

Here, she shares recipes from Bon Appétit chefs for Slivered Dino Kale and Romaine Salad and Warm Delicata Squash and Mizuna Salad.

Continue reading

TEDxManhattan Viewing Pary Menu Suggestions: Part 3

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 Appetit’s Balsamic Chicken and Vegetables

TEDxManhattan speaker Maisie Greenawalt will draw on her nearly 20 years of experience with Bon Appétit Management Company for her talk on the realities of a large company going sustainable. She currently serves as vice president of strategy at Bon Appétit, the first food service company to commit to serving only seafood that met Seafood Watch sustainability guidelines (in 2002), to reducing antibiotic use in farm animals (2003), to serving only rBGH-free milk (2003) and cage-free eggs (2005), to tackling food’s role in climate change (2007), and to addressing farmworker rights (2009).

Today she shares a recipe for Balsamic Chicken and Vegetables from Bon Appétit chef Dean Holliday. Continue reading

TEDxManhattan Viewing Party Menu Suggestions: Part 2

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!

Ann Cooper’s Soup & Salad

TEDxManhattan speaker Chef Ann Cooper has been a chef for more than 30 years including positions with Holland America Cruises, Radisson Hotels, Telluride Ski Resort as well as serving as Executive Chef at the renowned Putney Inn in Vermont. Today she shares her recipes for Kale and White Bean Soup and Grilled Beef Salad with Tatsoi.

Continue reading

TEDxManhattan Viewing Party Menu Suggestions: Part 1

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!

Hors d’Oeuvres from Annemarie

Annemarie Colbin, Ph.D., is Founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts in New York City, the oldest natural foods cooking school in the US (since 1977). She’s shared recipes for a slew of tasty finger foods from her book, The Natural Gourmet. This week, we’re featuring Annemarie’s Curried Sesame-Peanut Dip and Spicy Guacamole. Continue reading

TEDxManhattan 2013 Challenge

Just a reminder – the deadline to apply for the TEDxManhattan Challenge is October 1st.

www.tedxmanhattan.org/challenge/

We challenge you to work with a group of people in your community anywhere in the United States on a project related to sustainable food and farming. Start a garden at a senior center; start a farmers market; develop a cooking class at your child’s school; create a Food Policy Council in your city. Be creative!
Let us know what you’re doing to change the way you eat in your community – the project deemed the most impactful will win the opportunity to speak live on the 2013 TEDxManhattan stage.  You can watch our 2012 winner, Howard Hinterthuer, speak about the Veteran’s Food Production Program/Organic Therapy Project.

Find out more by visiting the TEDxManhattan website – http://tedxmanhattan.org/challenge/.

Thanks!

Change Food is a nonprofit whose mission is to connect and transform the food we eat, the people who produce it, and the world in which it is grown. To read and learn more, visit The Guide to Good Food blog.