2018 Festival schedule

Our line-up of chefs and experts are front‐and‐center on our Mainstage TriMark Kitchen, engaging in conversations and demonstrations to inspire and educate you on key themes in sustainability, nutrition and the business of food.

 

10:15AM | Down to the Last Peel: Reducing Food Waste

Millions of tons of edible food are lost annually at each stop in the supply chain, from the field to the market, the restaurant to the home. Food waste is a leading contributor to climate change while hunger remains a persistent problem worldwide. What can we do? Join Irene Li and Margaret Li of Mei Mei,  Clover Creative Director Lucia Jazayeri, Whole Foods Regional Culinary Coordinator Geoff Gardner and Author Didi Emmons in the fight against food waste.

 

11:15AM | The Next Julia Child Contest

Local home cooks audition via YouTube submissions, and finalists share their “show” live! To enter the contest, upload your video to “The Next Julia Child” playlist on the Let’s Talk About Food YouTube channel.

Sponsored by Whole Foods Market and boston.com.

 

12:15PM | Rice and Beans: The Global Dish
From the African Diaspora to the World

From Senegal to Seville, Lima to Tel Aviv, regional seasonings and cooking methods can transform rice and beans into radically distinct dishes in a range of cuisines. Join Sara Baer‐Sinnott of Oldways Preservation Trust and Senegalese Chef Marie‐Claude Mendy of Teranga, along with Chef Tracy Chang of PAGU, Chef Avi Shemtov of the Chubby Chickpea food truck and JuanMa Calderon of Celeste, as we start in an exploration of the flavors of the African diaspora, and branch out to examine how one simple dish and its many manifestations has transformed our global palate.

Sponsored by Oldways Preservation Trust.

 

1:15PM | Growing Farmers: Sustainable Agriculture, Sustainable Careers?

In recent years, Americans have demonstrated an increased appreciation for local foods and farmers, embracing a connection to the earth, to funky produce and seasonal eating. But can we make farming a viable career option for generations to come? Jennifer Hashley of New Entry Sustainable Farming Project chats with Shawn Cooney of Corner Stalk Farms and Chef Mike Pagliarini of Giulia and Benedetto about how strong relationships and innovative techniques are allowing local farms to thrive today and how we can help them continue to thrive.

 

2:15PM | Top Chefs from Boston Public Schools

Boston High School student chefs present on stage. Mentored by Geoff Gardner from Whole Foods Market and Chef Dominick from Revolution Foods. 

Sponsored by Revolution Foods.

 

3:15PM | Seafood: Cooking and Looking at the Future of Seafood

We know that overfishing threatens some of our most popular edible sea-dwellers. We want to support local fisheries, reduce our carbon footprint, and eat the freshest fish we can. But if we’re not eating tuna and cod, what are we eating? Led in conversation by Aaron Niederhelman, CEO & co-founder of OneHealthAg and host of Sourcing Matters podcast, Chef Charles Draghi of Erbaluce, Niaz Dorry of Northwest Atlantic Marine Alliance, Arlene Richburg of Harvard University Dining Services and Michael Leviton of Region FoodWorks (former chef of Lumiere, Area 4) discuss how to make use of some of our least utilized and most delicious local seafood while preparing a signature dish. Green crabs, anyone?

Sponsored by Legal Sea Foods.

 

4:15PM | The Hole Story: Our Love Affair with Doughnuts

What is it about doughnuts? In our final segment, we’ll hear Rebecca Gullo of Blackbird Doughnuts and Josh Danoff of Union Square Donuts in conversation with Rachel Herz, Adjunct Professor, Brown University and author of “Why You Eat What You Eat.”

Around the Festival

 Endless Table Conversations

 

12:15PM – 1:15PM | Regenerative Ocean Farming

Live-recording with Sourcing Matters Podcast Host, Aaron Niederhelman. Aaron speaks with two dynamic New England leaders in shellfish and seagreen production to learn what it takes to farm our waters.   

Guests:

Briana Warner: CEO of Ocean Approved seagreens; Saco, Maine

Perry Raso: Owner & operator of Matunuck Oyster Bar; South Kingston, Rhode Island

Our seas are under threat. What can we do? How do we manage the oceans? We’ve begun farming fish in all reaches of the planet. Today, 50% of fish consumed is farm raised, but much of that farm raised stuff is nearer feedlot beef than the healthy image of caught seafood. With 3 billion souls reliant on sea-proteins as their main caloric intake, if we have only dirty or no fish, we’re all in for a rude awakening. 

 

2PM – 3PM | Systems Thinking in Food Production

How to Think Big about Local Food

Enjoy a conversation that will detail how what you eat is your most impactful vote to positively benefit your health, family, increase global stability and mitigate climate change. Live-recording with Sourcing Matters Podcast Host, Aaron Niederhelman

Guests:

Jennifer Hashley: Director of New Entry Sustainable Farming Project, instructor at Tufts University Friedman School of Nutrition, Science and Policy and owner of Pete & Jen’s Backyard Birds; Lincoln, Mass.

Ridge Shinn: Cattleman, founder and CEO of Big Picture Beef; Hardwick, Mass.

How do we harmonize food production using more natural systems and better resource management practice in the future? Host Aaron Niederhelman will guide the discussion, including a process that’s used to sequester carbon through reengaging the natural system of our living soils – on the hoof, and a look at the role of pollinators!

 

3PM – 4PM | GRLSQUASH 101 – Connecting the Dots Between Womxn, Food, and Culture  

A Conversation about Food & Memoir with the Editors of GRLSQUASH, a new quarterly literary journal published in Boston.

 

Spotlight Kitchen: Friends of Whole Foods Market

 

11AM – 12PM | Integrative Nutrition with Tierney Tighe

Join Tierney Tighe, holistic health coach from Nourish Sprout Thrive for a fun-filled, interactive morning! Tierney will be covering how to educate yourself and your loved ones on the detriments of sugar as well as how to beat the sugar blues; how to navigate a paleo lifestyle easily in modern society; the importance of maintaining a healthy, diverse digestive system and why we must tend to our “internal garden.”

 

12PM – 2PM | Oyster Lore with the Oyster Whisperer

Join culinary expert, Jacqueline Church for a discussion on all things oysters, including: shucking demo, oyster lore and more.  

 

2PM – 3PM | The Power of Seeds with 88 Acres

Join the 88 Acres team:  Andrew Bauer, Retail Account Manager and Cornell-trained Food Scientist, and Hannah Meier, Education Account Lead and Registered Nutritionist, for a discussion on sustainability, nutrition and culinary innovations in seed-based products.

 

3PM – 4PM | Bone Broth Benefits with Five Way Foods                                                                                                                                             

Five Way Foods will cover the many health benefits of consuming bone broth. Learn how these nutrients improve digestive, joint, skin and immune system health. Get tips and ideas for making bone broth part of your diet.

Competitions

 

Crowd favorite/popular vote head‐to‐head tastings invite visitors to taste our region and
the future of food as viewed through our next culinary stars!

 

Noon | Chili Beanpot!

Best Vegan Chili Collegiate Competition. See Harvard University, Boston College, Northeastern University and Boston University compete for the best vegan chili.

Sponsored by Bush’s, with Duke, the dog, in attendance.

 

1PM | Harvard House Better Burger

The top four Harvard University student chefs present their take on the best turkey burger.

Sponsored by Hormel Foods and Jennie-O

 

2PM | Mama’s Modern Meatballs

Meatballs aren’t just Italian. Try these variations on the meatball from local chefs, including Revolution Foods, Commonwealth Kitchen, Whole Foods Market and The Chubby Chickpea. 

Sponsored by Mushroom Council & Barilla.

 

3PM | Chowder Fest

Classic New England Clam Chowder from the seafood-elite, including Legal Sea Foods, Summer Shack and Harvard University Dining Services.

All Day Activities in the Marketplace

Interactive educational booths that invite passersby to play with their food (system)!