2019 Festival schedule
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Harvard presents Let’s Talk About Food – Saving the Planet One Bite at a Time
Saturday, September 28 2019, 10:30am-4:30pm, The Plaza at the Science Center
Harvard University Dining Services and Let’s Talk About Food bring you a fun-filled and inspiring day of cooking, demonstrations, hands-on skills and tastings, innovations and explorations. Join the Greater Boston community of experts and eaters in an all-day exploration of how we can work together to
'‘Save the Planet One Bite at a Time!” Bring your culinarians, your kids, your scientists, your adventurers and hear, taste and experience the next generation of dining! The event is free and open to the public.
Mainstage Hosts: Annie Copps and Laurie Donnelly
On the MainStage:
These conversations and demonstrations, using our TriMark demo kitchen, will inspire and subliminally educate guests on key themes in sustainability, nutrition and the business of food.
10:30am - Welcome to the Festival
10:45am - Ms Autumn Olive Berry Makes her Debut: Eva Sommaripa and Didi Emmons play act and sing about their foraging adventures
11:00am – Food and the Planet
We know food - the production, consumption and disposal of it - has a key role in the health of our planet. But why? And how can our individual actions make a difference? And how can doing good also taste good? Join Aaron Bernstein, Instructor in Pediatrics at the Harvard Medical School and Co-Director, of the Harvard Center for Climate, Health, and the Global Environment (Harvard C-CHANGE), accompanied by Ben Elliott, Owner, Chef and Farmer of Saltbox Kitchen, and Geoff Gardner of Whole Foods Market, to consider your role in saving the planet one bite at a time.
11:45am – Skillet Magazine and the Gen Z Kitchen: Sustainable and Healthy for the Next Generation
When time, money and cooking tools are scarce, how can we afford to make good choices for our health and the planet? “Skillet”, the new magazine for young adults from the Chop Chop family, is all about making cooking accessible and fun for new adults with a lot on their plates, but not a lot of time and money. ChopChop Family cooking teacher and celebrity chef Gail Arnold will demonstrate how to build flavor using salad dressing and salad ingredients. She will demonstrate how to take both from the most simple to the most complex, all the while using mostly everyday household pantry items.
12:15pm – Dogfish, Catfish, Rockfish: Local Fish.
We know that tuna, cod, and salmon are in limited supply, but what else is out there and where can we find it? How can we ensure that local seafood is available for future generations of New England eaters? How do we cook a fish we’ve never heard of, and what do we do with a whole fish? Learn from the best--Jamey Lionette of Red’s Best will break it down for us in a discussion with Cambridge Public Schools Food Services Director Mellissa Honeywood, RD while CPSD Chef Ian Lavalee prepares a healthy and sustainable recipe featured in the innovative partnership between the local schools and Red’s Best.
1:00pm –Food as Thy Medicine
The link between food and health is well-established and documented, but frequently sidestepped or ignored by policy-makers and insurers. The Food is Medicine State Plan, a joint effort of the Center for Health Law and Policy Innovation of Harvard Law School and Community Servings, a not-for-profit food and nutrition program providing services throughout Massachusetts to individuals and families living with critical and chronic diseases, recommends prescribing specific nutritional interventions to reduce costs and improve health outcomes. Sarah Downer from Harvard Law School and David Waters of Community Servings discuss their collaboration while chef Richie Vellante of Legal Sea Foods and chef Brian Hillmer of Community Servings demonstrate a nourishing recipe.
1:30pm – Beyond Compost: Greening up the kitchen and reducing food waste
Each day Americans waste about a pound of food per person, and the worst offenders are households eating a lot of fruits and vegetables. You’ve got a compost heap and a million canvas totes. What else can you do? Join cookbook author and kitchen coach Leigh Belanger in conversation with Margaret Li about how we can reduce waste without creating too much work.
2:15pm – Self Care and Self-Feeding: Real Wellness
For decades, fad diets and food restrictions have failed thousands of Americans in search of better health. Each year brings a host of new diet trends, often under the guise of health and wellness but with the ultimate goal the same as ever: slimming down. What happens when the focus shifts from how we look to how we feel? Maggie Battista, author of A New Way to Food, demonstrates a satisfying recipe and discusses her path to wellness with Stephanie Meyers, RD from Brigham and Womens and Dana Farber Cancer Institute.
3:00pm –Feeding an Army
Providing adequate nourishment to thousands of men and women with immense nutritional needs all over the globe is a colossal challenge. Ever wonder how they do it? Learn the ins and outs of MREs and the rigorous testing processes required to get the troops fed with the US Army Culinary Team, while they demonstrate a nutritionally dense dish popular with the service people they feed.
3:30pm – When Meatless Meets Umami: High Flavor, Low Global Impact
Beyond Meat, which made the world’s first plant-based burger, is bringing plant-based alternatives forward to replace the meat at the center of most plates. But does a manufactured product really reduce our environmental impact? Is plant-based meat really the way of the future? And can it bring the flavor? Beyond Meat Co-founder & TeaEO and Honest Tea Executive Chair, Seth Goldman and Whole Foods Market Chef Geoff Gardner demonstrate how a reduced carbon footprint can also pack a flavor punch.
4:00pm – Kids Really Can Cook!
Boston Public School Students Culinary team and Chef Gates show us what a fast, fresh, healthy and delicious dish looks like.
At The Endless Table:
Listen to intimate discussions with experts on many issues in our food system
Podcast Moderators: Michael Floreak, Rachel Gotbaum
11am – Food is Family: join Kalamata’s Kitchen, the Family Dinner Project and Chop Chop Family as we discuss the importance of food in the foundations of family, and in connection and compassion for other cultures.
The Family Dinner Project, a nonprofit initiative started in 2010, champions family dinner as an opportunity for family members to connect with each other through food, fun and conversation about things that matter. More than 20 years of scientific research shows “why” family mealtimes are so important. The Family Dinner Project provides the “how” for today’s busy families. With nonprofit partners and local champions, The Family Dinner Project team works online and at community events to help families increase the frequency, meaning and long-term benefits of their shared meals. We are based in Boston at Massachusetts General Hospital’s Psychiatry Academy.
Through stories, food adventure gear, live events and a nationwide guide to family-friendly restaurants, Kalamatas Kitchen is fulfilling their mission of creating a more compassionate and curious generation of eaters. Every day, we inspire little Taste Buds around the world to try new flavors and connect with each other over something delicious.
Noon – Changing the way we eat meat - Benjamin Aldes Wurgaft, author of Meat Planet on “cultured meat”
1pm - Erin Baumgartner, Family Dinner: Data Science and Sustainability. Creating a more sustainable local food system through an innovative CSA delivery service
2pm - Everybody Water is a new, Boston-based business selling premium water in a 16.9 oz. carton, supporting clean water projects for people around the world who don’t have access. Partners Megan Hayes and Kimberly Reilly developed an eco-friendly 100% recyclable package.
3pm – US Army Natick Soldier Research and Development discuss the surprising science and innovation behind feeding eh armed forces all over the world.
All-Day Activities/Marketplace: (10x10 space)
Interactive educational booths that invite passers-by to play with their food (system)!
Harvard Coop Readable Feast Cookbooks Store with Author Signings
City Winery, wine tasting
Beyond Meat
Veggie Grill
US Army Natick Labs
Cambridge School of Culinary Arts (CSCA) Spotlight Kitchen: Drop in for a quick hands-on lesson in basic culinary skills.
11:00 am Demo 1 - Knife Skills – Fennel Orange Salad and Tomato Goat Cheese Bruschetta
12:00 pm Demo 2 - Lemon Meringue Tartlets
1:00 pm Demo 3 - Knife Skills – Warm Mexican Corn Salad and Miso Glazed Carrots
2:00 pm Demo 4 - Cavatelli with Pumpkin Pesto and Pumpkin Seeds
3:00 pm Demo 5 - Crepes with Apple Filling and Caramel Sauce
Science & Cooking (11am-3pm) – test and taste basic scientific principles, including spherification, emulsion and phase transitions, explained through food experiments with the faculty and students of Harvard’s Science & Cooking program. Learn how you can sit in on lectures with famed chefs and take online courses while you TASTE science!
Kalanso BioChar (one sentence description here?)
Welcome to Eva’s Herb Garden (Eva Sommaripa and Chef Didi Emmons)
Family Dinner Project -- Eat, Laugh, Talk: Real-life hacks to overcome common obstacles for a fun family dinner
Do you know that having family dinners is great for the bodies, brains, and mental health of your kids but find it hard to pull them off night after night? In this interactive session, The Family Dinner Project team will share the many solutions we've learned from thousands of families to circumvent the most common obstacles to creating healthy and enjoyable dinners. We'll invite your solutions as well. Then, we have several fun activities to do with you--involving food, games, and conversation starters-- to help with picky eaters, tension at the table, and the challenges of keeping young kids at the table or getting teens to join you there.
Kalamata’s Kitchen - Pick up a festival Experiential Passport, and explore communities and culture through food
HSPH Nutrition Source –Cast-off old nutrition myths and misinformation with this simple approach to eating healthy, based on findings from Harvard researchers. Help kids connect to the simple rules of happy, tasty, healthy food.
Whole Foods Marketplace - demos, artisans, tastings
One Mighty Mill demonstrates each stage of the flour-making process, i.e Farmer, miller, production, etc.
Chi Kitchen Kimchi Stages of fermentation display
Raw Seafood Cooking demo
Five Way Foods hands-on interactive demo of making a five-minute meal with bone broth
City Sprouts, growing gardeners: plant a seed
The Chop Chop Family of magazines- Salad and Emulsions: In this lesson explore the concept of emulsions. Through interactive demonstrations, visitors will explore the potential for different ingredients to bring oil and vinegar together. These experiments identify so-called emulsifiers, which are ingredients that can both mix with oil and water.
Edible Boston - Fall Food Styling 101
Learn tricks of the food styling trade to make every table you set look "instagram-ready." Arrange props and seasonal produce into eye-catching tableaux, shoot your masterpiece and upload to your own feed using the hashtag #ediblebostonfallstyling. We'll choose our favorite and and post their creation to our page—winner gets a one-year subscription to the magazine and an Edible Boston-embossed R.Murphy oyster knife!
Everybody Water Project
Cabot Creamery
Ocean Spray
Red’s Best - touch a fish
PB&J Project
Feed Your Neighbors
Help us make 1,000 perfect peanut butter and jelly sandwiches! Meet organizations helping to address the food insecurity challenge in our communities, and lend a hand by making peanut butter and jelly sandwiches for donation to the Cambridge Weekend Backpack Program. Sponsored by Skippy Peanut Butter.
10:30-Noon - Falcon Pantry, the food pantry at Cambridge Rindge and Latin
Noon - 2pm - Food for Free
2-4pm - Y2Y Shelter
Patrida Imports olive oil tasting
Vegan Chili Cook-Off with Bush’s Beans
Kitchen Waste with Harvard Waste Management and Cambridge DPW
Cambridge Health Alliance
The Carrot Project
Democracy Row
Voter Registration with Harvard Votes Challenge: The Harvard Votes Challenge (HVC) is a non-partisan, university-wide effort organized by the IOP and the Ash Center for Democratic Governance and Innovation at Harvard Kennedy School. We are challenging our community to increase voter registration and participation.
iCivics “How to Vote” game
Harvard Food Law Policy food legislation education
OUR SCHEDULE - ONE BITE A TIME
For the Planet
On the Main Stage:
11:00am – Food and the Planet
We know food - the production, consumption and disposal of it - has a key role in the health of our planet. But why? And how can our individual actions make a difference? And how can doing good also taste good? Join Aaron Bernstein, Instructor in Pediatrics at the Harvard Medical School and Co-Director, of the Harvard Center for Climate, Health, and the Global Environment (Harvard C-CHANGE), accompanied by Ben Elliott, Owner, Chef and Farmer of Saltbox Kitchen, to consider your role in saving the planet one bite at a time.
1:30pm – Beyond Compost: Greening up the kitchen and reducing food waste
Each day Americans waste about a pound of food per person, and the worst offenders are households eating a lot of fruits and vegetables. You’ve got a compost heap and a million canvas totes. What else can you do? Join cookbook author and kitchen coach Leigh Belanger in conversation with Margaret Li about how we can reduce waste without creating too much work.
At the Endless Table:
12pm--Everybody Water is a new, Boston-based business selling premium water in a 16.9 oz. carton, supporting clean water projects for people around the world who don’t have access. Partners Megan Hayes and Kimberly Reilly developed an eco-friendly 100% recyclable package.
1pm- Erin Baumgartner, Family Dinner: Data Science and Sustainability
Around the Festival:
Kalanso BioChar
Kitchen Waste with Harvard Waste Management
For your Health
On the Main Stage:
12:15pm – Dogfish, Catfish, Rockfish: Trash Fish?
We know that tuna, cod, and salmon are in limited supply, but what else is out there and where can we find it? Is it as healthy as what we’re used to eating? How do we cook a fish we’ve never heard of, and what do we do with a whole fish? Learn from the best--Jamey Lionette of Red’s Best will break it down for us in a discussion with Chef Ian and the team from Cambridge Public Schools, demonstrating a recipe featuring an underutilized species.
1:00pm –Food as Thy Medicine
The link between food and health is well-established and documented, but frequently sidestepped or ignored by policy-makers and insurers. The Food is Medicine State Plan, a joint effort of the Center for Health Law and Policy Innovation of Harvard Law School and Community Servings, a not-for-profit food and nutrition program providing services throughout Massachusetts to individuals and families living with critical and chronic diseases, recommends prescribing specific nutritional interventions to reduce costs and improve health outcomes. Sarah Downer from Harvard Law School and David Waters of Community Servings discuss their collaboration.
2:15pm – Self Care and Self-Feeding: Real Wellness
For decades, fad diets and food restrictions have failed thousands of Amercans in search of better health. Each year brings a host of new diet trends, often under the guise of health and wellness but with the ultimate goal the same as ever: slimming down. What happens when the focus shifts from how we look to how we feel? Maggie Battista, author of A New Way to Food, discusses her path to wellness with Stephanie Meyers, RD from Brigham and Womens and Dana Farber.
Around the Festival:
Welcome to Eva’s Herb Garden (Eva Sommaripa and Chef Didi Emmons)
HSPH Nutrition Source –Cast-off old nutrition myths and misinformation with this simple approach to eating healthy, based on findings from Harvard researchers. Help kids connect to the simple rules of happy, tasty, healthy food.
For the Family
On the Main Stage:
11:45am – Gen Z Kitchen: Sustainable and Healthy for the Next Generation
When time, money and cooking tools are scarce, how can we afford to make good choices for our health and the planet? “Skillet”, the new magazine for young adults from the Chop Chop family, is all about making cooking accessible and fun for new adults with a lot on their plates, but not a lot of time and money.
At the Endless Table:
11am – Food is Family: join Kalamata’s Kitchen, the Family Dinner Project and Chop Chop Magazine as we discuss the importance of food in the foundations of family, and in connection and compassion for other cultures.
Around the Festival:
Science & Cooking (11am-3pm) – test and taste basic scientific principles, including spherification, emulsion and phase transitions, explained through food experiments with the faculty and students of Harvard’s Science & Cooking program. Learn how you can sit in on lectures with famed chefs and take online courses while you TASTE science!
Family Dinner Project -- Eat Laugh Talk
Kalamata’s Kitchen - Pick up a festival Experiential Passport, and explore communities and culture through food
City Sprouts, growing gardeners: plant a seed
For the Cook
On the Main Stage:
3:30pm – When Meatless Meets Umami: High Flavor, Low Global Impact
Beyond Meat, which made the world’s first plant-based burger, is bringing plant-based alternatives forward to replace the meat at the center of most plates. But does a manufactured product really reduce our environmental impact? Is plant-based meat really the way of the future? And can it bring the flavor? Beyond Meat Chairman Seth Goldman.
Around the Festival:
Cambridge Culinary Spotlight Kitchen
Whole Foods Marketplace - demos, artisans, tastings
Chi Kimchi
One Mighty Mill
Vegan Chili Cook-Off with Bush’s Beans