New York University’s Fales Collection, the home of one of the nation’s largest and most prestigious archives in food studies, will host a panel discussion entitled “From There to Here: The Chains & Systems of Food” on Thursday, October 19, at 4 p.m. The event, the third in NYU’s Critical Topics in Food Series for 2006, will take place at the Fales Collection, (3rd floor of NYU’s Bobst Library), 70 Washington Square South. It is free for those with an NYU ID; for the public, a $10 donation is suggested. Reservations are required; call 212.992.9018. This event is co-sponsored by The Steinhardt School’s Department of Nutrition, Food Studies, and Public Health and the New York Chapter of AIWF.
The panelists include:
- Dan Barber Chef of Blue Hill Restaurants and Creative Director of Stone Barns Center for Food & Agriculture
- Marion Nestle NYU Paulette Goddard Professor of Nutrition, Food Studies, and Public Health; author of What to Eat, Food Politics, and Safe Food.
- Fabio Parasecoli Journalist for Gambero Rosso; NYU Food Studies adjunct instructor
- Gabrielle Langholtz Manager of Special Projects & Publicity for NYC Greenmarkets
- Gus Schumacher Former Under Secretary for Farm & Agricultural Services at the USDA and consultant to the Kellogg Foundation
The discussion is moderated by Clark Wolf, director of the NYU Critical Topics Series and founder of Clark Wolf Company, the food, restaurant, and hospitality consulting firm.