Calendar of Events on Food, Agriculture, and Sustainability
All of our events are free and open to the public. Unless otherwise specified, no RSVP required.
Stay up to date with events and news from the Yale Sustainable Food Project by signing up for our weekly email newsletter. We are happy to post other campus events on food, agriculture, and the environment. Please send your listings to firstname.lastname@example.org.
Chewing the Fat Fall 2013
Celebrating Yale Sustainable Food Project's 10th anniversary!
International Food Sovereignty Conference
Featuring Olivier de Schutter, Raj Patel, Teodor Shanin
Do people have the right to define their own food systems? Food Sovereignty: A Critical Dialogue brings together leading scholars and political activists, both advocates and skeptics of food sovereignty.
Sponsored by the Program in Agrarian Studies and the Journal of Peasant Studies. Details at www.yale.edu/agrarianstudies/foodsovereignty
Yale Food Systems Symposium
Featuring Julie Guthman, Jahi Chappell, Selvin Chambers, Saru Jayaraman
Urbanization and Food System Transformation brings scholars and practitioners together for action-oriented sessions addressing the impact of complex ecological and socio-economic processes of food production, consumption, climate change, and rapid urbanization.
Co-sponsored by the Fink Foundation, Yale School of Forestry & Environmental Studies, Yale Center for Environmental Law and Policy, and the Coalition on Agriculture, Food Systems, and the Environment at Yale. Details at yalefoodsymposium.org
At the Yale Farm
First Pizza Workday at the Farm
Friday, August 30, 1:00–5:00 pm
Never been to the Farm before? Here's your chance! Start the school year off right by coming out to help with the harvest, make some new friends, and taste delicious pizza from our wood-fired oven. No experience is required. Everyone is welcome.
Family Weekend Tours and Pizza
Saturday, September 28, 2:00–4:00 pm
See what's growing! Tours of the Farm at 2:30, 3:00 and 3:30 pm. Pizza topped with Farm-fresh ingredients coming out of our wood-fired oven all afternoon. Contact Kate O'Shaughnessy at 203-436-9138 or email@example.com for information.
7th Annual Jack Hitt Pig Roast
Friday, October 18
Enjoy the crisp autumn weather, dance to live music, and celebrate the YSFP's 10th anniversary. Coinciding with the Yale Food Systems Symposium. Everyone is invited.
Talks, Teas, & Webinars
Daphne Miller, MD: Connecting Modern Medicine to the Natural World
Thursday, October 3 1:00pm / Yale Farm
Join Daphne Miller, author of The Jungle Effect and Farmacology, for a discussion on what modern medicine has to learn from org'anic farming. After spending time with a diverse group of farmers, Dr. Miller learned a new understanding of good health practices that she now applies to her patients suffering from ailments including allergies, cancer, and infertility. Space is limited. Please RSVP to Kate at firstname.lastname@example.org.
Tuesday, October 8, 5:30pm / Sudler Hall WLH 208
Harold McGee, author of the seminal On Food and Cooking and regular contributor to the New York Times and Lucky Peach, will lead a conversation about the chemistry of food and cooking. Harold has worked alongside some of the world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He writes about science’s role in the kitchen and the foods we eat: what they are and what they’re made of, how heat and cooking can transform them, and how we like to eat them.
Olivier De Schutter: Reforming Our Food Systems
Wednesday, October 23, 12:30 pm
Join Olivier De Schutter, professor and UN Special Rapporteur on the Right to Food, at the Yale Rudd Center for a conversation on how to reform our food system, and what it will take to make the transition succeed.
Sponsored by the Rudd Center for Food Policy and Obesity. Please RSVP to Tricia Wynne at 203-432-6700.
3rd Annual Policy Workshop Webinar Series:
Frontiers in Food and Agriculture
The Sustainable Food Project, the Center for Environmental Law and Policy, and Vermont Law School's Center for Agriculture and Food Systems join forces to bring you a 4-part webinar series. Featuring two to three speakers from across the food movement, with different perspectives to share. Stay tuned for dates and times.
Part ONE: Linking Theory and Practice in Food Justice
Part TWO: A Legal Framework for the New Food Movement
Part THREE: GMOs and Intellectual Property
Part FOUR: The Farm Bill and the Future of Farming
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Chewing the Fat Spring 2013
Our 2013 series began with Tanya Fields of the BLK ProjeK speaking on how to empower underserved communities through gardening and urban beautification and ended with a foraging tour of New Haven with the YSFP’s very own Justin Freiberg. We learned how to bake flourless chocolate cake with John Barricelli of SoNo Bakery and how to make some delicious Mediterranean dishes with Greek food chef Diane Kochilas. We had many guest speakers who work at the intersection of food and entrepreneurship – from Chipotle’s CMO Mark Crumpacker to Rob Wilder, CEO of ThinkFoodGroup. We held a career fair, festive dinners on the Yale Farm, and one very special Master’s Tea dinner with Bren Smith of Thimble Island Oyster Co. – where every dish featured some of Bren’s Connecticut-grown kelp (even the ice cream!). We finished off the year with our Sixth Annual Last Day of Classes Jack Hitt Pig Roast, an all day celebration of the end of the school year. Check our Flickr and Facebook page for pictures of all the fun!
Chewing the Fat Fall 2012
Fall 2012 was packed with fun events, panels, and workshops despite rain, a hurricane, and an early blizzard! We took advantage of the beautiful fall weather in September and early October with dinners and workshops on the Farm, including a honey tasting and two fermentation workshops: one with Jeremy Oldfield, our very own farm manager, and the other with pickle guru Sandor Katz. Mitchell Davis, VP of the James Beard Foundation, came to speak, as John Edel, founder of The Plant in Chicago. Michael Anthony, executive chef of NYC’s Gramercy Tavern, joined us for a master’s tea and then cooked a 4-course meal for 15 lucky students. Our Scaling Sustainability series dealt with institutional food purchasers that go above and beyond the status quo, from Whole Foods to hospitals. You can see pictures of these events and many more on our Flickr and Facebook page, and read students’ thoughts on food and agriculture on our blog.
Chewing the Fat Spring 2012
This spring saw early thaws and plenty in bloom as soon as April, which was probably a blessing for everyone who'd attended our largest-ever Farming 101 in hopes of planting their own backyard gardens and mini urban farms. The class swelled from our usual size of 50 to 60 participants to well over 120! We also welcomed food writers Tamar Adler, author of An Everlasting Meal, and Peter Meehan, former New York Times $25 and Under Columnist and co-founder of Lucky Peach magazine. Peter brought along a special guest: David Chang, chef and founder of the Momofuku restaurant empire. We kept it local with a screening of the documentary Cafeteria Man and conversation about public school food in New Haven and also looked out globally to a talk on international agricultural equity and land grabs from Jun Borras. C.R. Lawn JD '71 discussed the business and the business model of his cooperatively-owned seed company, FedCo. On the rare occasions when it was actually too cold to even think about the out of doors, we baked: first a Valentine's Day-appropriate flourless chocolate cake with SoNo Bakery's John Baricelli and then a Shakespearean-era recipe for fried fig tarts, which we put on in partnership with Shakespeare at Yale. The year ended as it always does with our Annual Last Day of Classes Jack Hitt Pig Roast: slow-roasted pork, a mess of vegetarian sides, homemade barbecue sauce, sunshine, music and pickled carrots for all.
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Chewing the Fat Fall 2011
Fall is always a busy time for the YSFP and this year was no exception, with gorgeous Farm workdays and a fascinating line up of talks, teas, screenings and workshops keeping us occupied all season long. We welcomed Rene Redzepi of Noma, the best restaurant in the world, who told us about his journey as a chef and falling in love with food. Adam Gopnik taught us about the history of taste; we learned a little bit about our own history from YSFP Founding Director and current Slow Food USA President Josh Viertel. Visitors from the Greenhorns screened their documentary and inspired students to join their peers as the next wave of this country's farmers. We also partnered with folks from the School of Forestry on a number of events, including our three part Food and Justice speaker series and bringing Wes Jackson to campus to talk about grassland ecology. In the midst of all this excitement we got a brand-new Director, Mark Bomford, who we were thrilled welcome into our community with a very special Meet Mark event during a Friday workday at the Farm. For more on these events and off-Farm happenings, check out our Tumblr, which features photographs of the fun plus student writing on a variety of subjects; you can also read more about the YSFP and what we're up to over at JamieOliver.com!
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Chewing the Fat Spring 2011
Spring semester kicked off with James Piett of Urbane Development speaking on how getting good, fresh food into inner cities makes ethical as well as financial sense and finished up with the YSFP's first-ever collaboration with the School of Management: two talks by D.C. entrepreneurs Michael Curtin and Michael Babin. It wasn't all serious though: Jon Baricelli of SoNo Bakery taught us how to make flourless chocolate cake, and of course we closed the year with our Fourth Annual Last Day of Classes Jack Hitt Pig Roast, an all day celebration of the end of the school year and the coming abundance of summer. In between we had Barton Seaver talk sustainable seafood, a panel discussion about women's possibilites and place in the food movement, and a special world premier screening of a rough cut of Deborah Koons Garcia's gorgeous film Symphony of the Soil. As always, there are photographs of the fun on our Facebook page!
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Chewing the Fat Fall 2010
This fall saw one of our busiest line-ups in Chewing the Fat history! The weather was consistently beautiful, and we took advantage with tons of events on the Farm, including an apple galette making workshop and a cheese tasting with Jason Sobocinski of Caseus. Carlo Petrini, found of Slow Food International, came to speak, as did Eliot Coleman, four-season farmer and winter growing guru. Allen Katz taught us about the theory and practice of fancy cocktails and Bun Lai, of Miya's Sushi, gave a hands-on demonstration of his process and technique. You can see pictures of these events and many more on our Facebook page, and read students' thoughts on food and agriculture at our blog or as featured on the Atlantic Monthly's Food Channel.
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Chewing the Fat Spring 2010
What a spring! This semester the YSFP welcomed author and activist Bryant Terry, butcher Tom Mylan, and sustainable designer Christina Kim, among many others. We also hosted a dinner with local Connecticut farmers, taught a farming 101 seminar, learned how to make flourless chocolate cake, and collaborated on the first Colloquium on Food, Agriculture, and the Environment. If you missed out, or want to relive the good times, you can view images from our third annual Jack Hitt Last Day of Classes Pig Roast—a celebration that brought more than 500 folks together over a sustainable meal!
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Chewing the Fat Fall 2009
During our fall 2009 series, we learned to bake apple galette with the chefs from SoNo Bakeries, we watched films about cooking food (Julie and Julia, Babette's Feast) and learned to cook with Jacques Pepin at our Food and Film Festival, we tasted cheese with Liz Thorpe, we painted flowers with the Yale Center for British Art, and so much more. View a slide show of highlights, taken by YSFP photographer Sean Fraga '10, here.
Check the Yale Calendar of Events for lectures cosponsored by the YSFP with the Rudd Center Seminar Series and the Agrarian Studies Colloquium Series.