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Cooks Who Grow Their Own
New York University’s Fales Library, the home of one of the nation’s largest and most prestigious archives in food studies, hosted a panel discussion entitled “Cooks Who Grow Their Own: A More Direct Route from Earth to Table” on Thursday, October 11. The event was co-sponsored with The Steinhardt School’s Department of Nutrition, Food Studies, and Public Health, with Clark Wolf, director of the NYU Critical Topics Series.

The panelists include:

  • Dan Barber chef, writer, creative director of Stone Barns Center for Food and Agriculture
  • Joe Bastianich restaurateur and winemaker
  • Marian Burros author and senior reporter for The New York Times
  • Gus Schumacher former undersecretary for Farm and Foreign Agriculture Services at the USDA
  • Andreas Viestad journalist, food writer, and author
October 11, 2007

The discussion was moderated by Wolf, founder of Clark Wolf Company, the food, restaurant, and hospitality consulting firm. The series is made possible in part by Peter Mondavi, Jr., proprietor of Charles Krug Winery in Napa Valley.

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