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Foods from the Waters of the World

The first of a series of three discussions designed to address some of the major influences on today’s and tomorrow’s table—“Foods from the Waters of the World: Traditions, Dynamics & Responsible Fishing”—will take place at New York University’s Fales Collection. The series, entitled “Critical Topics,” is presented in honor of the 20th anniversary of the New York Chapter of The American Institute of Wine & Food (AIWF).

The series will be moderated by Clark Wolf, AWIF NY Chapter founding chair and president of Clark Wolf Company, the food, restaurant, and hospitality consulting firm.

The first event on May 17 features the following speakers:

  • Trevor Corson, author of The Secret Life of Lobsters; journalist
  • Mercedes Lee, co-founder & vice-president, Blue Oceans Institute
  • Rick Moonen, chef, rm restaurant; responsible food activist
  • Marion Nestle, Paulette Goddard Professor of Nutrition, Food Studies and Public Health at NYU; author of Food Politics and Safe Food.
  • Paul Parker, fisherman; director of Cape Cod Commercial Hook Fisherman’s Association.
June 15, 2005

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