New York University’s Fales Library, the home of one of the nation’s largest and most prestigious collections in food studies, will host a panel discussion entitled “COOKING BIG FOOD: The Fight For Better Eating on Thursday, October 29, 2015 from 4:00-6:00 p.m. at the Fales Library, third floor, Elmer Holmes Bobst Library, 70 Washington Square South, (at LaGuardia Place).
New York University’s Fales Library, the home of one of the nation’s largest and most prestigious collections in food studies, will host a panel discussion entitled “COOKING BIG FOOD: The Fight For Better Eating on Thursday, October 29, 2015 from 4:00-6:00 p.m. at the Fales Library, third floor, Elmer Holmes Bobst Library, 70 Washington Square South, (at LaGuardia Place). [Subways A,C,E, B,D,M to West 4th Street; 6 line to Astor Place; R train to 8th Street.].
Panera Bread is sourcing better ingredients; Chipotle refuses to sell a popular menu item when its pork source runs dry. Soda sales are down (read Marion Nestle’s new book Soda Politics: Fighting Big Soda (and Winning)), while seemingly half of Los Angeles and the Upper East Side are juicing.
“Hershey, America’s chocolate company, is getting rid of the unnatural ingredients in some of its most popular treats,” said Clark Wolf, founder and president of Clark Wolf Company and the panel’s host-moderator. “And, Nestlé, the world’s chocolate company, is doing so as well. As a culture and an economy, we really are trying to figure out this good food thing.”
Cast in the shadow of the 2008 food crisis, a UN Report calls for sustainable agriculture and says that small-scale organic farming is the only way to feed the world for the future. Come listen to smart folks and good people tackle just a bite of this major collection of topics and issues that influences what and how we eat.
The panelists include:
- Antonio Biagi - Founder, AB Biagi Cafe, Gelato & Sorbet
- Nicole Civita - Assistant Director, Rian Fried Center for Sustainable Agriculture & Food Systems, Sterling College
- Marion Nestle - Paulette Goddard Professor of Food Studies, Department of Nutrition, Food Studies & Public Health, New York University
- Host: Clark Wolf, food and restaurant consultant. Wolf has more than thirty years of experience in the food industry and is founder and president of Clark Wolf Company, a New York City and Sonoma County, California based food and restaurant consulting firm.
MEDIA ONLY: Reporters interested in covering or attending the event must contact Christopher James at 212-998-6876 or email email@example.com.
Suggested donation: $10. All gifts support the Marion Nestle Food Studies Collection. RSVP to: firstname.lastname@example.org with your name and title/date of the event. For more information the public may call Elizabeth Wiest, 212 992 9744 or email email@example.com. Reception to follow.
“What Exactly Is Sustainable: Thinking for a Smart Future,” part of Fales Library’s “Critical Topics in Food Series,” is sponsored by New York University Fales Library; Steinhardt School of Culture, Education and Human Development, Department of Nutrition, Food Studies, and Public Health; and Clark Wolf.
About Fales Library and Special Collections:
The Fales Library is housed in the Elmer Holmes Bobst Library on Washington Square, flagship of NYU’s global library system. Fales Library, comprising nearly 355,000 volumes and over 10,000 linear feet of archive and manuscript materials, houses the Fales Collection of rare books and manuscripts in English and American literature, the Downtown Collection, the Marion Nestle Food Studies Collection and the general special collections of the NYU Libraries. The Fales Collection was given to NYU in 1957 by DeCoursey Fales in memory of his father, Haliburton Fales. It is especially strong in English literature from the middle of the 18th century to the present, documenting developments in the novel. The Marion Nestle Collection is a vast collection of books and manuscripts documenting food and foodways with particular emphasis on New York City. The Downtown Collection, founded in 1993, documents the downtown New York art, performance, and literary scenes from 1975 to the present and is extremely rich in archival holdings, including extensive film and video.