Calendar of Events on Food, Agriculture, and Sustainability
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 sustainablefoodproject@yale.edu.
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Chewing the Fat Spring 2012
Martin Luther King Jr. Day Master's Tea with Jim Embry
Monday, January 16, 4:30 pm
Pierson College Master's House, 261 Park Street
Celebrate MLK's legacy of social justice with Jim Embry, whose lifetime of activism spans marching for civil rights as a ten year old to working as the Executive Director for the Boggs Center to Nurture Community Leadership in Detroit to his current position at Lexington, KY's Sustainable Communities Initiative. Hear about Jim's history of social engagement and why he believes that investing in food system reform is one of the most crucial things we can do to create a better future for our cities and rural communities, for our health and the health of the planet. Co-sponsored by Pierson College.
Farming 101
With Daniel Macphee, Yale Farm Manager and Educator
Tuesdays, January 10-31, 7:00-8:00 pm
Linsly-Chittenden Hall room 102, 63 High Street
Learn everything you need to know about starting a vegetable garden--all in time to plant this spring! This series of classes will meet Tuesdays from 7:00-8:00 pm, starting on January 10 and ending on the 31. You do not need to attend every class in the series. If you plan on attending any of the classes, please fill out this form so that we can be in touch about changes to the location or schedule. The subjects covered are as follows:
January 10 Introduction to Sustainable Agriculture; Soils
January 17 Tools and Systems; Sustainable Agriculture Principles and Practices
January 24 Crops and Their Care - please note that the location for this class has changed to LC102
January 31 Growing Food Where We Live: Urban Gardening and Season Extension - please note that the location for this class has changed to LC102
Jun Borras on Contemporary Causes of Land Grabs
Monday, January 30, 12:00 pm
Sage Hall Room 32, 205 Prospect Street
Join us for the final installment of our Food and Justice speaker series as Jun Borras, one of the founders of the international peasant movement La Via Campesina and a professor at the Institute of Social Studies in the Hague, discusses the growing issue of land grabbing, and responses to the phenomenon. Co-sponsored by the Program in Agrarian Studies, Coalition for Food, Agriculture and Environment, Environmental Justice at Yale, Food and Wine SIG and TRI.
Agriculture, Land Conflict and Equity: A Panel Discussion
Tuesday, January 31, 5:30 pm
Kroon Hall Burke Auditorium, 195 Prospect Street
Jun Borras, a fellow at the Transnational Institute in Amsterdam, joins Dana Graef, a joint PhD in Forestry and Anthropology, Jennifer Baka, a PhD candidate in the School of Forestry, and Roseann Cohen, post-doctoral fellow in the Program in Agrarian Studies, for a conversation about the state of global agriculture. Co-sponsored by the Program in Agrarian Studies, Coalition for Food, Agriculture and Environment, Environmental Justice at Yale, Food and Wine SIG and TRI.
Dirty Business: Talking Farm to Table with Farm 255's Olivia Sargeant
Thursday, February 2, 11:45 am
School of Management room A51, 135 Prospect Street
Farm255, located in the small town of Athens, GA, isn't your average farm-to-table locavore restaurant: they actually own many of the small farms they source from, including a cooperative of ranches called Moonshine Meats. Come hear from Managing Partner Olivia Sargeant about her history in art-based non-profits and how she made the transition to the food world, plus discuss what makes Farm255 such a unique, and uniquely successful, business model. Co-sponsored by Food and Wine SIG.
Don't Go Baking My Heart
Wednesday, February 8, 2:00 pm
Silliman College Kitchen, 505 College Street
This Valentine's Day, show how much you care and surprise your sweetie with a decadent flourless chocolate cake. Chefs from SoNo Bakeries teach the secrets of a perfect cake and make enough for everyone to have a slice (or two!); participants go home with the recipe. Space is limited; RSVP to zan.romanoff@yale.edu after January 19 to reserve a spot. Co-sponsored by Silliman College.
Good Food Jobs: Finding Your Place in the Food Movement This Summer and Beyond
Wednesday, February 15, 2:30-5:00 pm
Join the staff of Good Food Jobs, the Yale Sustainable Food Project, and Undergraduate Career Services as we explore the various opportunities available in the exciting and expanding sector of food and agriculture. We'll be talking about volunteer opportunities, internships, summer jobs, and careers. Individual counseling sessions will be available from 4:00-5:00 pm, and there will be a breakout session for those interested in WWOOFing. Co-sponsored by Undergraduate Career Services.
Schedule for Good Food Jobs:
2:30 pm Finding Your Place in the Food Movement: Taylor Cocalis, Founder, Good Food Jobs
3:30 pm Student Panel on Summer Internship Opportunities (LC 317) /
Informational session on WWOOFing (LC 213)
4:00 pm Sign up to have a 20 minute one-on-one with someone from the staff of the YSFP, UCS, or Good Food Jobs! Come prepared with your resume, and some thoughts about your future plans. Reserve your timeslot by emailing zan.romanoff@yale.edu. Walk-ins also welcome.
Writing in the Kitchen: Peter Meehan
Tuesday, February 28, 4:00 pm
Branford College Master's House, 80 High Street
Peter Meehan's career in journalism has spanned from the august and established pages of The New York Times to his most recent gig helping Momofuku chef David Chang start up an innovative food-focused quarterly called Lucky Peach. He's also co-authored cookbooks and covered some of the world's best international cuisine as a freelancer. Come hear him talk about capturing chefs' recipes on the page, and what it's like to write about food for a living. Co-sponsored by Branford College.
Screening of Cafeteria Man and a Conversation with Tim Cipriano and Tony Geraci
Wednesday, March 28, 5:30 pm
Peabody Museum Auditorium, 170 Whitney Avenue
Cafeteria Man is a documentary about the folks who are working to transform Baltimore's public school food system. The film focuses on New Orleans-born chef Tony Geraci over the course of two years as he attempts to introduce fresh, healthy, local food to school cafeterias, highlighting the positive possibilities of activism and collaboration to change the way the city's schoolchildren eat. After a screening of the film, Tony will join Tim Cipriano, Executive Director of Food Services for New Haven Public Schools (or as he calls himself, The Local Food Dude) for a moderated conversation about the work they've done transforming public school cafeterias in Detroit, Memphis and New Haven, and the possibilities for similar efforts taking place across the nation.
Baking with the Bard
Wednesday, April 4, 2:00 pm
Davenport College Kitchen, 242 Park Street
Talk about the history of figs in literature, Shakespearean and otherwise, and learn to make a delicious honey-basted fig pastry from a medieval recipe. Space is limited; RSVP to zan.romanoff@yale.edu after March 8 to reserve a spot. Co-sponsored by Davenport College.
Tamar Adler
Thursday, April 5, 4:00 pm
Saybrook College Master's House, 242 Elm Street
Tamar Adler left a job as an editor at Harper's Magazine to work in Gabrielle Hamilton's kitchen at Prune before heading south to help open Farm255 in Athens, GA. Now she's written a book about her journey and the journey of the kitchen, entitled An Everlasting Meal: Cooking with Economy and Grace. Tamar will discuss leaving the literary life behind for culinary adventure, and how she came full circle to write about where she's been. Co-sponsored by Saybrook College.
The Mystery of the Matzah with Eli Rogosa
Monday, April 9
This workshop will explore matzah, "the bread of simplicity," as a symbol of resistance to the modern food system's exploitative and depletive tendencies and techniques. We will discuss the reasoning behind the grains not eaten during Passover, explore the ways that climate change affects grain farming, and consider why the ancient grains of the Bible may actually be a smart answer to the modern American agriculture's needs. Co-sponsored by the Slifka Center for Jewish Life.
CR Lawn on FedCo, Seed Saving, and the Cooperative Business Model
Tuesday, April 10, 5:00 pm
Kroon Hall Burke Auditorium, 195 Prospect Street
CR Lawn JD '71 founded FedCo, a cooperative seed company that specializes in cold-hearty organic varieties particularly suited to sustainable growing in the northeast. This talk will cover his investment in seed-saving and interest in preserving the genetic heritage and diversity of American plants, as well as the model that makes his business run. Co-sponsored by CAFE.
Fifth Annual Last Day of Classes Jack Hitt Pig Roast
Friday, April 20, 1:00-5:00 pm
Yale Farm, 345 Edwards Street
Welcome spring, roast a pig, dance to music and celebrate the end of another school year. It's an experience you'll always remember. Everyone is invited. We'll have regular open volunteer work hours on the Farm from 1:00-3:00pm, with pig served and live music from 3:00-5:00 pm.
The Yale Farm is located at 345 Edwards Street between Prospect and Whitney. For more information on venues and times and to sign up for our weekly email newsletter, visit yale.edu/sustainablefood.
All Chewing the Fat events are sponsored by the Yale Sustainable Food Project, with support from the Lazarus Fund for Sustainable Food and Agriculture at Yale.
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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!
Our complete spring calendar of events is available as a PDF.
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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:
http://www.flickr.com/photos/ysfp/sets/72157622829439335/show/
Check the Yale Calendar of Events for lectures cosponsored by the YSFP with the Rudd Center Seminar Series and the Agrarian Studies Colloquium Series.
