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Sustainable Agriculture vs. Industrial Food: A Conversation with Dan Imhoff & Dan Barber
Everyone eats. Yet itís surprising how little say most of us have in the types of food we eat, where itís sourced, and what the cheap and abundant U.S. food supply truly costs. As the U.S. Congress debates the 2007 Farm Bill (with a September 30 deadline), this event explores the billís likely impact on our health, environment, economy, and future.

The speakers include:

  • Dan Imhoff is an author and activist who is leading the charge toward sensible, sustainable farm policy in the U.S. His latest book, The Citizenís Guide to a Food and Farm Bill, examines the policy behind the economics of Americaís heavily subsidized food industry.
  • Dan Barber is the chef/proprietor of Blue Hill at Stone Barns and the creative director of Stone Barns Center for Food and Agriculture, which combines a working farm, restaurant, and educational center in Pocantico Hills, New York. Barber is widely known as an advocate for sustainable food systems and has written eloquently on the need for agricultural policies that improve the quality and taste of food.
  • Clark Wolf who moderates the event, is the nationís leading food, restaurant, and hospitality consultant. His numerous articles and appearances help shape many of the trends that define the food service marketplace and American culinary science.
July 25, 2007

This event is co-sponsored by the NYU Steinhardt Schoolís Department of Nutrition, Food Studies, and Public Health, and Clark Wolf.

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