Subject to Change
Welcome to Let’s Talk About Food
Fun With Family Dinner: Cooking With The Kids
Do you hope to pass on your love of cooking to your kids? First, you have to get them in the kitchen! Join Star Market Executive Chef Vic Passacantilli, chef and author Joe Gatto (Seriously From Scratch), and cookbook writer Beatrice Peltre (My French Family Table) as they create simple, kid-friendly recipes for families to make together. Joining the stage will be some of the chef’s children as well as Lynn Fredricks from Family Cook Productions to talk about her youth cooking programs. The segment will be emceed by Joel Allette, youth mentor for Family Cook Productions.
Recipes From Afar: How Immigrant Cooks Impact The American Kitchen
Since our country’s inception, the American culinary landscape has been a melting pot of flavors coming from elsewhere and immigrants continue to bring their ingredients and recipes with them. These dishes are found throughout our neighborhoods and now more often than ever, are ending up on menus in renowned restaurants. Join Gus Schumacher of Wholesome Wave as he leads a lively demo involving immigrant cooks and farmers from Nepal, Kenya and the Dominican Republic. Each cook will be paired with a local chef who they will give a cooking lesson on dishes from their native country. Ellie Campbell of Commonwealth Cambridge, Cassie Piuma of Sarma and award winning chef Jody Adams of Trade, Saloniki and Porto will participate. WGBH’s Laurie Donnelly will MC.
Farming Our Seafood: Aquaculture Leaders in New England
Our images of New England seafood are of the men and women who go out in boats. But there is a new breed of fisherfolk who farm healthy, sustainable seafood and we want to talk about it. Local industry leaders from Island Creek Oysters will be joined by New Bedford scallop farmer Rod Taylor and Perry Raso of the Matunuck Oyster Bar in Rhode Island. Chef Will Gilson of Puritan & Company in Cambridge will demo a local scallop recipe and talk about his experience using farmed seafood. Listen in as this highly experienced group engages in discussion about where the industry is going and what the consumer can do to help. Annie Copps will MC.
Citizen Eaters: Your Influence on the Food We Buy, Eat, and Grow
As citizens we all have something to contribute to the food conversation. Join Ali Berlow, author of The Food Activists Handbook, John Piotti, President of the American Farmland Trust, food safety activist Darin Detwiler, Doug Rauch of Daily Table, and Chef Evan Mallett from Black Trumpet Bistro to talk and dish about where food and politics mix in this important election year.
We’ve Got Issues: Food Issues in the 21st Century
From sugar addictions, to food allergies and sensitivities, to obesity and overeating we’ve a host of issues when it comes to food. Join Red Sox Foundation nutritionist Nikki Chenard, Kevin Conner, Executive Chef at Community Servings for instruction on how to create healthy, satisfying allergy friendly dishes. The segment will be MC’d by author and sustainable wellness speaker Michael Prager who has helped many people get to the root of their issues and around food and make long lasting positive changes.
Baking Old Fashioned: Family Recipes From The Brass Sisters
Remember the simplicity of baking a batch of cookies from your mother’s recipe book at home? No fancy ingredients, substitutes or culinary wizardry required, just old time traditions and a lot of love. Marilynn and and Sheila Brass, aka The Brass Sisters are bringing old fashioned baking back to the home kitchen.The lively duo will demo a recipe from their book Baking with the Brass Sisters that touches on American baking traditions and reminds us that comfort is what’s truly important in the kitchen.
Buying Meat: What Exactly Do I Need To Know?
How did reading a label and buying meat suddenly get so confusing? Grass-fed? Local? Sustainable? Organic? Humane? No antibiotics? Does it matter? Join chef and sustainability advocate Michael Leviton, Jeff Tripician of Niman Ranch and local farmer Kim Denny of Chestnut Farms as they sort through the issues that surround the consistency and quality of the meat we eat both in restaurants and at home. Annie Copps will MC.