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LET’S TALK ABOUT FOOD

FestivalWHERE FOOD, SCIENCE, AND COMMUNITY COME TOGETHER

Saturday, June 25, 201110:00 a.m. – 5:00 p.m. Along the DCR Cambridge Parkway

PRESENTED BY

Photo by Ali Kaukas; © The Complete Kitchen Garden book by Ellen Ecker Ogden

TABLE OF CONTENTS

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Welcome to the inaugural Let’s Talk About Food Festival, a celebration of food, health, cooking, and science. Part of the Museum’s Let’s Talk About Food initiative, this event spot-lights how food influences our culture, health, and environment. Our goal is to create public

dialogue that leads to civic engagement and ultimately improves the quality of life—and food—for our neighbors and ourselves. So, participate in hands-on activities, taste samples from local vendors, share your perspective on hot-button food issues, and learn from the top-notch chefs, food writers, and experts presenting on the Main Stage. We hope you’ll enjoy exploring the art, science, culture, and critical issues related to that delicious essential of our lives: food.

The Museum of Science and Let’s Talk About Food aim to provide a big tent under which important conversations about our food system can take place. We invite people of all back-grounds, professions, and opinions to learn about the issues, engage in potential solutions, and share their views.

– Thank you for joining the conversation, the Let’s Talk About Food Festival committee

To stay up to date on Let’s Talk About Food events: mos.org/food

As we come together in conversation, the opinions expressed by participants of the Let’s Talk About Food Festival may not necessarily reflect those of the Museum of Science, Let’s Talk About Food, or other participants. We ask that both participants and festival attendees please be courteous and respectful of each other and all viewpoints shared. Festival officials retain the right to expel parties who exhibit offensive or inappropriate behavior.

4 – 5 | Main Stage Schedule With Sub-Zero & Wolf Demo Kitchen

8 – 9 | Endless Table: Topics & Experts

10 – 11 | Festival Map

12 – 15 | Exhibitors

16 | Edible Garden

19 | Upcoming Museum Events

MAIN STAGE SCHEDULE

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MAIN STAGE SCHEDULE

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Main Stage

Demystify the kitchen through presentations and cooking demonstrations by Boston’s top chefs and a range of experts.

10:00 Opening Remarks by Louisa Kasdon and Cambridge City Councilor Henrietta Davis

10:10 – 10:40 Whole Foods Market

Whole Foods Market talks about selecting meat that you can feel good about through its Global Animal Partnership. Local farmer David Orway (Pineland Farms) and Whole Foods Market chefs demonstrate a quick, simple, and delicious dish using humanely raised beef.

10:40 – 11:00 In the Spotlight: Cooking with Honey

Discover the culinary magic of honey and the healing power of bees with Chef Charles Draghi (Erbaluce) and Christy Hemenway (Gold Star Honeybees).

11:00 – 11:40 Jody Adams Tackles Lobstering with a Special Guest

The queen of Boston cuisine, Chef Jody Adams (Rialto), invites a special guest to join her in the kitchen to tackle New England’s iconic seafood.

11:40 – 12:00 In the Spotlight: The Five-Minute Chef

You’ve heard of Iron Chef, Top Chef, and MasterChef, but how about the five-minute chef? Be dazzled as Chef Keith Pooler (Bergamot) whips up Chilled Marjoram and Minted Pea Soup in just five minutes.

12:00 – 12:30 Farm to Table

Chefs Frank McClelland (L’Espalier), Franco Carubia (Sel de la Terre), and Todd Heberlein (Wilson Farm) along with manager Liz Green (Apple Street Farm) and farmer Jim Wilson (Wilson Farm) show us how farm-fresh ingredients make a spectacular difference in any dish.

12:30 – 12:50 In the Spotlight: Heavenly Herbs

Sample some of nature’s most succulent herbs with farmer Eva Sommaripa (Eva’s Garden) and Chef Didi Emmons (Take Back the Kitchen). Write the most creative description of one to win a seedling to take home.

12:50 – 1:20 ChopChop Summer Fruits

Watch, learn and cheer as Chefs Mary Dumont (Harvest) and Tiffani Faison (Sweet Cheeks Barbecue) teach a group of kids the ins and outs of two summer fruit favorites—pineapples and strawberries. Publisher Sally Sampson (ChopChop magazine) moderates.

1:20 – 1:40 In the Spotlight: The Five-Minute Chef

Chef Jay Murray (Grill 23) reveals the secrets of grilling the perfect Short-Rib Minute Steak. 1:40 – 2:05 Cooking Unrefined

Delve into the Mediterranean diet with Chef Dante de Magistris (Dante) and Red Sox nutritionist Tara Mardigan to discover why it is considered the healthiest diet of all.

2:05 – 2:25 In the Spotlight: The Five-Minute Chef

Three generations of Brennan cooks—Chef Eric Brennan (Post 390), his mom Marian, and daughter Samantha—share a five-minute family favorite.

2:25 – 2:50 Fish to Plate

Chef Richard Vellante (Legal Sea Foods) and fisherman John Lowell (East Dennis Oyster Farm) talk about fish and demonstrate making easy summer dishes.

2:50 – 3:10 In the Spotlight: KickinKitchen.TV

Catch a performance by Reyna, star of KickinKitchen.TV, the revolutionary new cooking show going live this fall.

3:10 – 3:40 The Science of Sweet & Flour

Explore the science and techniques behind pasta and ice cream with Chef Joanne Chang (Flour Bakery & Café and Myers+Chang), Gus Rancatore (Toscanini Ice Cream), and author Jeff Potter (Cooking for Geeks).

3:40 – 4:00 In the Spotlight: The Five-Minute Chef

Learn how to prepare Boston’s trendiest Mexican cuisine with Chef Erwin Ramos (Olé Mexican Grill and Zocalo).

4:00 – 4:45 The Pre-Game Meal

Shannon Allen, host of NECN’s The Pre-Game Meal, cooks with Chef Todd Kiley (The Cottage) to prepare a quick and healthy meal that will fuel your inner athlete.

4:45 – 5:00 Closing Remarks

Sponsored by

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David Jackson of Enterprise Farmsin Whately, Massachusetts.One of over 200 local farms supplying fresh produce to

Whole Foods Market.

whole foods market is proud to sponsor...

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ARTISAN BAGELS

CONTACT US AT: WWW.FINAGLEABAGEL.COM • 617-213-8428

A RTISAN BAGELS

Finagle a Bagel is a proud sponsor of the Let’s Talk About Food Festival

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ENDLESS TABLE: TOPICS & EXPERTS ENDLESS TABLE: TOPICS & EXPERTS

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Endless Table

Join foodies, experts, and others like yourself for a daylong series of conversations about our food system. Come together with participants from a diversity of backgrounds and perspectives to break bread, discuss, and learn more about how what we eat affects our bodies, our planet, our economy, and our future.

Running in approximately 45-minute blocks, conversations focus on six specific food topics. Provocative questions and lively discussion points will be recorded on participant mats. Experts are on hand all day to answer questions, listen to your thoughts, and participate in the dialogue.

Let’s Talk About Nutrition

TOPICS:Should sugar-sweetened beverages be taxed? How do we improve school lunches given economic constraints?

EXPERTS: Stephanie Chiuve, Harvard School of Public Health; John Cook, Boston University School of Medicine; Mike Devlin, Harvard Pilgrim Health Care Foundation; Mary Kennedy, Stonyfield Farms; Dawn Olcott, Cambridge Public Health Department

Let’s Talk About Food Access

TOPICS:How do we ensure affordable access to healthy food in our cities? Is urban agriculture a realistic solution?

EXPERTS: Henrietta Davis, City of Cambridge; Ken Kaplan, MIT Lab for Collaborative Initiatives; Ki Kim, The Food Project; Vivien Morris, Boston Medical Center; Karen Spiller, Boston Collaborative for Food and Fitness; Alicia Tozour, Grassroots International; Youth Interns, The Food Project

Let’s Talk About Seafood

TOPICS:What factors contribute to overfishing? How should we approach farmed fisheries and aquaculture?

EXPERTS:Jeff Auger, Conservation Law Foundation; Sam Barkin, Wellesley College; Katharine Deuel, Pew Environmental Group; Elizabeth Fitzsimons, New England Aquarium

Let’s Talk About Farming

TOPICS:How do we feed a growing population without exhausting the planet’s resources? How important are food miles? How can we make sustainably grown food more affordable?

EXPERTS:Elizabeth Green, Farmer, Essex, MA; Jennifer Hashley, Tufts New England Sustainable Farming Project;Bill McGowan, Whole Foods Market; Kim Szeto, Boston Farm to School Project; John Wang, The Food Project; Youth Interns, The Food Project

Let’s Talk About Food Safety

TOPICS:What can we do about allergies? How should we prepare for unexpected outbreaks of disease, and what practices exacerbate this concern?Should we use nanotechnology to detect foodborne pathogens?

EXPERTS:Jennifer Ames, Boston University School of Public Health; Claudia Donnett, Safe Food Scientific;Julie Goddard, University of Massachusetts Department of Food Science; Sam Nugen, University of Massachusetts Department of Food Science; Michael Pistiner, Children’s Hospital; Madeleine Scammell, Boston University School of Public Health; Jay Strahle, Safe Food Scientific

Let’s Talk About Labels and Marketing

TOPICS:Should food labeling regulations change? What does organic really mean? Should we implement regulations for the marketing of junk food to young children?

EXPERTS:Kara Baskin, Grub Street; Lee Kane, Whole Foods Market; Maggie Kerr, Dancing Deer; Suzanne Martignoni, Safe Food Scientific; Edith Murnane, City of Boston

Sponsored by

Sponsored by

Sponsored by

Sponsored by

Endless Table Centerpieces Provided by

DCR CAMBRIDGE PARKWAY

FRONT PARK

RoyalSonesta

Main StageTent

Food Trucks

CHARLES RIVER

Endless Table

Exhibitor Booths

EdibleGarden

Restrooms

Whole FoodsMarket

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OperationsTent

WelcomeTent A

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FESTIVAL MAPFESTIVAL MAP

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Main Stage | pages 4 – 5 Sub-Zero & Wolf Demo Kitchen

Food Trucks | page 15

Endless Table | pages 8 – 9

D Exhibitor Booths | pages 12 – 15

E Edible Garden | page 16

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EXHIBITORS

Whole Foods Market

Stop by the Whole Foods Market tent to learn about their Health Starts Here® program, which consists of a simple approach to eating paired with practical tools and valuable resources, including a pilot program of Wellness Clubs in select cities nationwide.

Health Starts Here is based on the following principles:

• Whole Food: Choose whole, fresh, natural, and organic foods that are not refined or highly processed.

• Plant-Strong™: Reconfigure your plate, and incorporate more fruits, vegetables, whole grains, nuts, seeds, beans, and legumes into every meal.

• Nutrient Dense: Make every bite count with foods that contain the most nutrients per calorie.

• Healthy Fat: Consume healthy fats from whole plant foods like nuts, avocados, and seeds.

Chipotle

Discover Chipotle’s Food with Integrity vision, which seeks to better food by using a variety of fresh ingredients that are sustainably grown and naturally raised with respect for animals, land, and farmers.

Finagle A Bagel

Try a famous artisan bagel! Locally woman-owned and operated, Finagle a Bagel bagels are always all natural, kettle boiled, and rotary oven baked with no artificial ingredients, preservatives, dyes, or chemical dough conditioners.

Harvard Pilgrim Health Care

Sample a healthy quinoa recipe from Healthy Kitchens! Have a taste, pick up a recipe postcard showing how reasonably priced cooking healthy can be, and learn all about the Massachusetts Farm to School project.

Hood Cottage Cheese

Drop by for a taste of Hood® Cottage Cheese—which is protein rich, a good source of calcium, and easy to enjoy any time of the day.

Stonyfield Organic Farm

Learn about Earth-friendly, organic farming and Stonyfield’s commitment to healthy food, healthy people, a healthy planet, and healthy business.

Booths

Explore the festival’s 50 booths to increase your know-how and experience fresh tastes. From canning and gardening demos to foodie-centric goods showcases, there’s something new for everyone to discover about food.

ArtBar at Royal Sonesta Hotel Boston

Drink up information about ArtBar at the Royal Sonesta Hotel Boston, which boasts stellar selections from the hotel’s world-class art collection, innovative American cuisine designed for discovery, and an exciting selection of wines from around the world.

Ask a Chef, Hosted by Chefs Collaborative

Meet your favorite local chefs, and chat about recipes, cooking tips, and more.

Ask a Nutrition Expert

Speak one-on-one with nutrition experts, and get advice on making the best food choices for your lifestyle.

Author’s Tent, Hosted by BostonChefs.com

Stop by to check out books by local food writers, who are on hand to meet, greet, and sign copies of their work.

Axiom Learning

Delve into Axiom Learning, an after-school and weekend tutoring center for kids in grades K – 12.

Boston Organics

Discover how you can eat healthy, support local farms, and reduce your carbon footprint! Boston Organics deliv-ers certified organic produce and groceries to homes and offices for as little as $24 per delivery.

CambrideSide Galleria

Make a day of it! CambridgeSide Galleria, with a spec-tacular waterfront location, is just steps from Boston and the Museum of Science, offers more than 120 shops and restaurants, is easily accessible by T, and has convenient parking.

Children’s Hospital Division of Immunology— Kids with Food Allergies

Gain insight into the treatments and causes of allergic disorders, and discover educational resources, allergen-free recipes, and other support for kids and families managing food allergies.

Children’s Hospital Optimal Weight for Life Research Program

Find out which foods, beverages, and lifestyles are most compatible with a healthy weight by speaking with researchers from the Optimal Weight for Life program.

City of Cambridge

This booth includes City Sprouts, the City of Cambridge Conservation Department, and the Cambridge Public Health Department. Learn about their ground-breaking initiatives to create a healthy food environment.

Comcast SportsNet and NECN

Grab recipes by Shannon Allen, host of The Pre-Game Meal, take free souvenir photos any time, or stop by at 3:00 p.m. to have your picture taken with Shannon Allen.

Community Servings

Learn how to shop on a budget, and get healthy-eating tips and information on nutrition for the critically ill.

Corporate Accountability International

Play a board game to learn about the nutritional quality of fast food and gain a better understanding of the marketing tactics fast food companies use to attract new customers.

Doves and Figs

Learn to make old-fashioned jams and perform small-batch canning in your home. Acquire techniques to help you preserve foods from the farmers market or your own yard.

East Dennis Oyster Farm

Meet these local oyster farmers, and discover the equip-ment and techniques they use to practice their trade. Learn about the process of farming oysters and the beneficial impact they have on the local ecosystem.

Ellen Ecker Ogden, The Complete Kitchen Garden

Meet Ellen Ecker Ogden, the author of the new book The Complete Kitchen Garden, and buy a signed copy of her book.

Eva’s Garden, Heavenly Herbs: Nature’s Gift to Chefs

Sniff, taste, and learn about a few of nature’s most elite herbs from legendary herb farmer Eva Sommaripa of Eva’s Garden and popular chef and cookbook author Didi Emmons.

Glacéau Vitaminwater Zero/Honest Tea/Odwalla

Enjoy refreshing all-natural selections from the Odwalla family of juice beverages, smoothies, dairy-free shakes, and certified organic juices; Honest Tea®, the nation’s #1 organic bottled tea; and Glacéau Vitaminwater Zero, which provides healthy hydration for every occasion.

Gold Star Honeybees

Why use top-bar hives? Get an up-close, hands-on look into top-bar beekeeping and the ways bees function in their natural habitat.

Green City Growers

Spend time with Green City Growers, and engage in hands-on activities dedicated to growing and eating fresh produce.

Harvest Co-op

Learn about Harvest Co-op, a community-owned food cooperative that features organic, natural, local, and fair-trade products and is open to the public seven days a week.

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EXHIBITORS

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how2heroes

Watch some how2 videos, then pick up sizzling summer recipes and a schedule of live demos at the Cambridge Center Farmers Market. Want to be featured on how-2heroes? Sign up, and get a free apron!

KidsCOOK

Discover fun, healthy recipes families can make together while connecting with local and national organizations dedicated to teaching kids and families about eating right and being healthy.

Le Cordon Bleu College of Culinary Arts, Boston

Are you passionate about food? Do you dream of a professional career in the culinary or hospitality industry? Immerse yourself in the culture of Le Cordon Bleu, and learn how to prepare for a culinary career.

Les Dames d’Escoffier

Meet the women of Les Dames d’Escoffier, accomplished professionals from all sectors of the food system, and learn about growing grains—both modern and ancient—in New England.

Mahoney’s Garden Center

Experts answer questions and provide insider tips as you learn all about SafeLawns organic lawn care and growing organic vegetable and herb gardens.

Massachusetts Agriculture in the Classroom

Parents and young children, participate in hands-on activities related to honeybees and pollination. Activities include making flowers, meeting pollinators, solving agricultural puzzles, and creating a question board.

Massachusetts Audubon Society, Drumlin Farm

Increase your understanding of the connections between healthy farming, healthy people, and healthy ecosystems. Experts from this farm and wildlife sanctuary reveal where your food is grown and how it gets to your table.

Massachusetts Department of Environmental Protection

Discover how to recycle food waste into a valuable organic fertilizer that you can use to grow healthy food and plants.

Mass Farmers Market

Explore the vision behind the establishment of a public market in Boston, and meet the people turning it into a reality.

Museum of Science, Hall of Human Life

Preview a new exhibit coming to the Museum of Science, and learn about the human body through fun, simple, and informative physiological tests.

Museum of Science Street Team

Harness the power of the Sun with a solar oven! Solar energy, a clean, renewable resource, is now successfully being used to cook our food, heat and cool our homes, power our spacecrafts, and more.

Native Waters

Go local, go green, and go native! Learn about Native Waters, a Massachusetts company offering locally sourced spring water from the Berkshires in responsible packaging.

New Entry Sustainable Food

Learn to understand, interpret, and ascribe your own value to different label claims on meat, eggs, and dairy products. Share your decisions to see how different visi-tors balance priorities for environmental impact, animal welfare, and consumer health.

Non-GMO Project

Learn how to recognize and avoid genetically modified organisms (GMOs) while sampling non-GMO produce.

On the Edge Knife Sharpening

Find out which materials are used to create professional-quality knives from scratch, and learn knife-sharpening techniques.

Recipes: Tales From the Kitchen, Sponsored by CAFCO Construction Company

Share your food story! In order to celebrate, capture, and share our nation’s food stories, the project team, led by award-winning radio journalist Kate Ellis, is collecting food stories using state-of-the-art recording equipment (both audio and video).

RelayRides

Learn about RelayRides, a neighbor-to-neighbor orga-nization that enables car owners to share their vehicles with others in the community.

Safe Food Scientific

Check out Safe Food Scientific’s unique liquid biosensor method of measuring levels of bacterial contamination in perishable foods. This new technology would allow spoiled proteins to be accurately managed before reaching the market.

Bon Me

A gourmet food truck bringing inspired Vietnamese cuisine to Boston, including the city's best Banh Mi sandwiches.

Equal Exchange Free Range Café

A coffee shop on three wheels, pedal-powered by passionate baristas. Who knew a trike could deliver fairly traded, locally roasted, organic, served-in-a-compostable-cup, caffeinated euphoria?

The Froyo Truck

Enjoy a light treat on a hot summer day! The Froyo truck serves up favorite frozen yogurt selections.

Go Fish

Get the freshest seafood, creative seasonal specials and sides, and New England classics like Clam "Chow-dah," Fried Fish "Sangwiches," and "Lobsta" Rolls.

Food Trucks

The food truck scene is exploding in Boston. Grab a gourmet bite from one of the area’s hottest new roving eateries.

Save That Stuff

Thanks to Save That Stuff, the Let’s Talk About Food Festival is a zero-waste event. Save That Stuff helps over 2,000 New England institutions dispose of recoverable scrap materials otherwise destined for the dumpster.

Sustainable Business Network Boston Local Food Festival

Explore how Boston Local Food fosters connections between eaters and local food sources, producers, dis-tributors, restaurants, retail food businesses, government agencies, and non-profit organizations to provide healthy local food for all.

Taza Chocolate

Taza is the only US producer of 100% stone-ground, organic, and sustainable chocolate. Investigate the ins and outs of this small bean-to-bar chocolate maker based locally in Somerville, MA.

Trolley Crossing Farm

Ever wonder what it would be like to run a farm? Check out Trolley Crossing Farm, a small, sustainable family farm located in Bellingham, Massachusetts that grows nutritious vegetables and lamb.

WFNX Radio

Keep your ears entertained all day long with the best in true alternative music from 101.7 WFNX Radio! Stop by the WFNX and STUFF magazine booth for great music and even better prizes!

Grilled Cheese Nation

Boston's first grilled-cheese truck featuring locally sourced cheese and breads.

Kickass Cupcakes

Maximum cupcake satisfaction...no fork required.

Lincoln Street Coffee—On the Go

Enjoy premium specialty coffee beverages, smoothies, and fresh-baked pastries on the go!

Staff Meal Food Truck

Hungry for lunch? Staff Meal sells sandwiches, bur-ritos, summer rolls, and more.

EDIBLE GARDEN

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Edible Garden

Stop and smell the sugar snap peas! The Edible Garden, designed by food and garden writer Ellen Ecker Ogden and on display in the festival entryway, shows how easy it can be to grow food. The four 4’x4’ raised beds and 12 large containers are filled with spring greens, ruby chard, herbs, edible peas, and edible flowers. Stop by and delight your senses with beautiful food that is grown from healthy soil and seeds.

Ellen Ecker Ogden is the author of the new book The Complete Kitchen Garden, which includes 14 kitchen garden designs based on European-style potager gardens with recipes to match. Ellen has been growing ornamental edibles since 1984, when she cofounded The Cook’s Garden seed catalog.

Our mission is to improve the health of the people we serve and the health of society.

Partnering with the Museum of Science, teaching people to choose and prepare

healthy foods, is a way to achieve this goal.

Harvard Pilgrim is a proud sponsor of theLet’s Talk About Food Festival.

Together, there aremore ways to better.

Sponsored by

Community Sponsors

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Make one remarkable discovery after another.You’ll fi nd countless ways to inspire and delight your curious mind

at the Museum of Science. For information, call 617-723-2500, 617-589-0417 (TTY) or visit mos.org.mos.org.617-723-2500, 617-589-0417 (TTY) or visit

Media Partner Premier Partners

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UPCOMING MUSEUM EVENTS

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What I Eat: Around the World in 25 DietsNow On ExhibitMuseum of Science, Blue Wing, Level 2

What I Eat: Around the World in 25 Diets presents portraits of

25 individuals and the food that fuels them over the course of a

single day. The people, from 17 countries, include a Maasai

herder, a Japanese sumo wrestler, a Sudanese refugee

in Chad, a Chinese acrobat, an American astronaut, a a

Tibetan yak herder, and a long-haul trucker in Namibia.

Produced by the Museum of Science, Boston in collaboration with artist Peter Menzel and Writer Faith D'Aluisio. Funding for this exhibit provided by the National Endowment for the Humanities Fund.

Dinner in PompeiiPart of the Discussions Over Dinner Series

Thursday, October 9, 6:30 p.m. Le Cordon Bleu College of Culinary Arts, 215 First St., Cambridge

$60 for dinner; $85 for dinner with wine pairings (both choices include tax and tip) Tickets on sale at mos.org/events August 30 for members; September 1 for the public

With Maite Gomez-Rejón, historian of art and culinary history; founder, Artbites

Take a trip through time with this culinary exploration of ancient Pompeii. Over a six-course tasting

menu developed by chef and art historian Maite Gomez-Rejón, journey from 5th century BC, when

Pompeii was under Greek control, to the 1st century AD, when the city became a flourishing Roman

port town with over 20,000 residents relishing both local and exotic delicacies. A Day in Pompeii exhibit

opens October 2 at the Museum of Science.

This program is a copresentation of the Museum of Science and Le Cordon Bleu. Additional funding by the Barbara and Malcolm L. Sherman Fund for Adult Programs and by the David and Marion Ellis Endowment Fund.

Food For Thought ForumsThe second year of our Let’s Talk About Food initiative will consist of more forums, film screenings, and

special programs focusing on our food system. Topics may include:

• Let’s Talk About Food Safety • Let’s Talk About Labels and Marketing

• Let’s Talk About Aquaculture • Let’s Talk About the Farm Bill

• Let’s Talk About Fisheries • Let’s Talk About Clean Water

Let’s Talk About Food is sponsored by

For up-to-date information: mos.org/food

Present this coupon at the Museum’s box office for $2 off one Exhibit Halls admission.Limit one coupon per customer. Not to be combined with any other offer. Not valid on Planetarium, Omni, 3-D Cinema, or special exhibits requiring separate admission. Not valid on phone or internet orders. Expires August 31, 2011.

$2 off Museum of Science Exhibit Halls Admission

*1074*Coupon Code: LTAF 1 Science Park Boston, MA 02114-1099 mos.org

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To all of our supporters:

We thank each of you for your crucial support. We also thank you for your ideas and encouragement as well for sharing our vision to change the way our community talks about food.

Supporting Partners

In-Kind Donors Media Sponsor

Presenting Sponsor Endless Table Sponsor Main Stage Sponsor

To our dedicated board of advisors:

It truly does take a village. You have been incredibly engaged, generous with your time and insights, and more than willing to help create and breathe life into our Let’s Talk About Food initiative.

Thank you for your commitment and support. Without you, this festival and the Let’s Talk About Food initiative would not be possible.

David Rabkin Museum of Science Farinon Director, Current Science & Technology

Louisa KasdonFestival Director

Andrea CunaDeputy Director

Lisa MonroseMain Stage Producer

David SittenfeldEndless Table Producer

Jennifer GarrettFestival Coordinator

Graham WrightExhibitor Coordinator

Doug BurboFestival Development & Sponsorship Director

Sandra Fasules and Amy HampeMarketing and Advertising

Thank you, from the Let’s Talk About Food Festival committee: