What’s Up With Food Allergies Anyway?
Confused by the uptick in food allergies? Lee Graham from National Celiac Association has answers. Join her along with Mallory Muschett of Violette Gluten Free Bakers who, through trial and error, developed a winning recipe and flour mixture for gluten free bread. Also on stage, an Arlington family with two young daughters, making their way through the challenges of life without gluten. Joining are Children’s Hospital RD Tara McCarthy and Kevin Harron, CEO & President of Burton’s Grill, a leader in gluten-free dining with lots of menu options and loads of flavor.
It has a funny name (also known as Cape Shark) but dogfish is a local, sustainable, delicious fish and abundant in Massachusetts waters. Yet 99% of what we catch gets shipped overseas. Join Chatham fisherman Doug Feeney, the Northwest Atlantic Marine Alliance’s Brett Tolley, and Jared Auerbach of Boston’s seafood wholesaler Red’s Best as they tell you about this local fish, what it takes to get it onto your plate, and how our fishing industry will benefit. Also on stage will be Matt Celeste, chef of the Island Creek Oyster Bar in Burlington teaching a simple dogfish recipe to make at home.
Fresh News on Flour and Whole Grains
Flour is more than just a bag on your shelf! Learn about how Native New England grains are making a comeback in restaurant and home kitchens! Join Maria Speck, award winning author of Simply Ancient Grains, Chef/Owner Mike Pagliarini of the fresh pasta focused restaurants Giulia and Benedetto and members the Oldways Whole Grains Council. This team of experts will discuss why fresh grains matter today.
School Food Revolution
This fall Boston Public Schools welcomed Revolution Foods into their cafeterias to provide 40,00 healthy, locally sourced meals to kids everyday. We’re thrilled. On stage for this exciting segment will be the Revolution Foods chef and award-winning BPS culinary students who took their talents to a national competition in Washington last Spring! The group will be joined by Boston City Councilor Ayanna Pressley, Revolution Foods Founder and CEO, Kristen Groos Richmond, and BPS’ Laura Benavidez to talk about what this all means for the future of Boston school food.
Less than a Spoonful of Sugar
We love sugar — but there can be too much of a good thing. Get informed about the push to make Massachusetts the first state with a sugary beverage tax from David Martin of the Massachusetts Health Council and learn how to make sweet treats without overdoing the sugar with Oak + Rowan Executive Pastry Chef, Brian Mercury. Chef Brian will share his tricks for delicious desserts to make at home while Registered Dietitian Katherine McManus, Director of Nutrition Services for Brigham & Women’s Hospital and Dana Farber, gives her professional perspective on sugar and the right role for it in our diet.
Meals from my Mama
When families come to America, they bring their recipes and cooking know-how with them. Quickly those recipes from afar become as “American as apple pie”. Think sushi. Think pizza. Think hummus and pita. In this segment four Boston chefs will share a recipe from their home country that inspires them. Join Asian American Irene Li of Mei Mei, Lebanon’s Jay Hajj of Mike’s City Diner, Star Market’s Executive Chef Vic Passacantilli and Senegal’s Marie-Claude Mendy of Teranga for delicious and diverse demonstrations.
Apple A Day
Fall in New England is apple season! And we want to celebrate our rich bounty. Get smart about local apple varieties beyond the usual suspects! Hear from Christiana Hodges of Sunrise Orchard in Cornwall, VT about life on an apple orchard while chef Todd Heberlein of Volante Farms creates an apple recipe from his new cookbook. You’ll also get the big apple picture from EcoApple advocate Sue Futrell of Red Tomato and a primer on which apples are best for what recipes from Yankee Magazine food editor and apple oracle, Amy Traverso.