New York University’s Fales Library, the home of one of the nation’s largest and most prestigious archives in food studies, will host a panel discussion entitled “Cooks Who Grow Their Own: A More Direct Route from Earth to Table” on Thursday, October 11, at 4 p.m. The event, the third in NYU’s Critical Topics in Food Series 2007, will take place at Fales, on the third floor of the NYU 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 suggested: call 212.992.9018 or email@example.com. The event is 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.
The discussion is 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.