2019 Festival schedule

VIEW Complete schedule or SELECT topic of interest

Planet concerns?

Planet concerns?

Health conscious?

Health conscious?

Family-minded?

Family-minded?

Cooking?

Cooking?


COMPLETE SCHEDULE

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 - Fresh Herbs 101 with Chef Didi Emmons and local herb evangelist Eva Sommaripa

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.

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. 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: 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 Lavallee 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 while chef Richie Vellante of Legal Sea Foods demonstrates 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 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 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.

  • 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 -

  • Everybody Water Project

  • Cabot Creamery

  • Ocean Spray

  • Red’s Best - touch a fish

  • PB&J Project

  • 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:

  • 1pm- Erin Baumgartner, Family Dinner: Data Science and Sustainability

  • 4pm--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.  

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:

3:45pm – 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