RadioBDC Logo
| Listen Live
see us on Twitter See us on Facebook

Let's Talk About Food: 2013 schedule

Let's Talk About Food comes to Copley Square on Saturday, October 5. Join us for our two pre-weekend events as well as a full roster of talks, demonstrations, and more. Browse through the schedule below (or download the PDF) to find your can't-miss weekend events.


6 p.m. A Town Hall Forum: Can New England Feed Itself?

We talk about local and sustainable. Shop at the farmers markets and buy sustainable seafood. Yet today, much of our food still comes from other regions and countries. What would it really take for New England to feed itself? Is it even possible? What would it mean for our eating habits, the landscape and the local economy? Can our farmland keep up with the population? Sponsored by the Massachusetts Department of Agriculture.


6:00 p.m. Breaking Bread Together: A Conversation on Food, Ethics, and Community

Food is so much more than what we eat. Food is both sustenance and celebration—the way we weave a community together, feeding ourselves and our families, and sustaining our neighbors in need. How do food justice, ethics and faith come together? How do we ensure a sustainable food system that provides enough for everyone? Can we get beyond emergency food solutions? Is genetic engineering of food necessary? And how do faith-based communities play a role?


10:30 a.m. Raise Your Hand for Better School Food

Why are so many things wrong with school food, and why is fixing it so hard? Chef Ann Cooper (aka the renegade Lunch Lady) will answer these questions as she joins Jody Adams and Sally Sampson to show us ways to get kids turned on to real, fresh food.
11:15 a.m. Shakshuka! Exploring Israeli food, beyond hummus and falafel

Brunch in the Middle East is a lot more than bagels. It is fuel for the day —hearty grains, eggs, meats, vegetables, and fruits—intense food with flavors and spices to match. Join Israel’s most famous chef and TV personality Gil Hovav and local chef luminary Michael Leviton of Lumiere and Area Four as they work their way through brunch, including Shakshuka, possibly the most exciting egg dish served anywhere in the Middle East.

11:45 a.m. Cooking for Geeks

Cookbook author and self-proclaimed geek Jeff Potter teams up with renowned local chef tony Maws of Craigie on Main to share the science of food and cooking. Find out what you can do in the kitchen when you approach it like a laboratory!

12:30 p.m. Funky Fermentation

Fermentation is not as mysterious or as stinky as its reputation will have you believe. Join Geoff Lukas, a chef with a physics background, and Jeremy Ogusky, a fermentation expert with a public health back- ground, as they demonstrate a couple of fermentation techniques and talk about ways you can do it yourself at home.

1:00 p.m. The Mediterranean Diet

We’ve all heard about the benefits of the Mediterranean Diet—more fruits and vegetables and less saturated fat is the best recipe for energetic good health. Oldways director Sara Baer-Sinnott and Chef Ana Sortun take it a step further in this cooking demo and conversation about the dazzling range of flavors and culinary possibilities that Mediterranean food provides. Nutritionist Kathy McManus will weigh in on how this approach to eating impacts our health.

1:45 p.m. Great Grains

A diverse array of whole grains forms the basis of most world cuisines, but in the u.S., they’re usually seen as an earnest side dish. Join Ancient Grains cookbook author Maria Speck and Harvest chef Mary Dumont for a talk and demo of some unexpected ways for grains to grace your table.

2:15 p.m. Let’s Talk About Seafood

With our fishing industry struggling and access to some of our favorite seafood species limited, how can seafood lovers support our fishermen and discover great fish to eat? National Geographic Fellow Chef Barton Seaver will talk with Chef Nuno Alves and Allyson Jordan, Founder of Island Creek Oysters to explore the issues faced in our fisheries. together they’ll prepare a dish to demonstrate the diverse seafood options waiting to be enjoyed.

3:00 p.m. I Can Eat That?

A walk in the woods can turn into dinner if you know what to look for and how to prepare it. Wild Flavors co-authors Chef Didi Emmons and farmer Eva Sommaripa, along with Beacon Hill Hotel and Bistro Chef Josh Lewin, demonstrate how bringing foraged ingredients into your kitchen will bring all new flavors and open up your cooking in exciting ways.

3:30 p.m. How to Fuel an Athlete

Any parent or coach who’s worked with athletes knows how many calories it takes to maintain optimal performance. But where should those calories come from? Is a pepperoni pizza equivalent to piles of pasta and vegetables? Join Red Sox nutritionist Tara Mardigan, former Fenway chef Steve “Nookie” Postal, and Lisa Caldwell, chef nutritionist for Whole Foods Market as they demonstrate how to make healthy, energy-intensive food taste really, really good.

4:15 p.m. Bean-to-Bar-to-Dinner

Somerville’s taza Chocolate is one of the country’s bean-to-bar chocolate companies. Join founder Alex Whitmore as he describes the chocolate-making process and discusses how Taza sources its beans, while Ole chef Erwin Ramos demonstrates a mole sauce featuring Taza chocolate.

4:45 p.m. Men and Women in Blue

A tribute to the first responders to this past April’s Marathon events. Join us for a friendly cooking competition between the public safety officials from Boston, Cambridge, and Watertown. Three cooks from the town teams will compete in a cook-off on stage and present their dishes to a panel of celebrity judges. Come cheer on our hometown heroes!
A rotating roster of chefs will be available to answer your questions throughout the day. Co-produced by and Chefs Collaborative.

Throughout the day, nutritionists will be on hand to answer your questions. Co-produced with Brigham and Women’s.Hospital, Healthworks, and Whole Foods.

Kitchen Conversations
Come share your thoughts and memories about food. We will be creating an oral history of food at our recording booth on site.

Food as Fuel
An interactive food and fitness session, featuring Zumba sessions on the main stage. Produced in partnership with Healthworks.

Edible Garden
Want to grow your own vegetables and herbs but wonder if you can? The expert growers at Mahoney’s have planted our garden and will help you find edible solutions no matter where and how you live. Sponsored by Chipotle, CitySprouts, and Mahoney’s.

The Endless Table
Have a question about food? Join us at the Endless Table, a facilitated public conversation about food, co-produced with the Museum of Science. There will be a host of topics,including food justice, school lunch, seafood, agriculture, labels and marketing and much more. Drop in to any discussion at any time throughout the day.

Lexicon of Sustainability
The Lexicon of Sustainability, by artists Douglas and Laura Gayeton, is based on a simple premise: people can only begin to live more sustainable lives if they know the basic terms and principles that define sustainability. By illuminating the vocabulary of sustainable agriculture, this pop-up exhibit of large format “information art” photo collages engages people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America. Learn the language and help Boston become an “idea incubator” that reshapes the community’s relationship with our food, our farmers, and our environment. Sponsored By Museum of Science.

11:00 a.m. Project Bread Chefs in School – Chef Guy Koppe

12:00 p.m. Massachusetts Farm to School

1:00 p.m. Chef Didi Emmons

2:00 p.m. Cooking Matters

3:00 p.m. Coffee Conversations – A coffee conversation featuring Giorgio Milos, Illy Coffee, George Howell, Terroir Coffee, Corby Kummer, author and editor and Scott Meyer, Whole Foods Market

10:00 a.m – 4:00 p.m. A Fresh Approach to Ending Hunger – Learn about the innovative ways organizations are addressing the issue of hunger in the community. Co- produced by Project Bread, this will feature a variety non-profit organizations in-cluding Boston Natural Areas Network, City Growers, Community Servings, Cooking Matters, Dorchester Community Food Co-op, Groundwork Lawrence, Haley House, Lovin’ Spoonfuls, Massachusetts Farm to School, Mill City Grows, NuestrasRaices, and Project Bread.


10:00 a.m. Dark Rye – Award-winning short films from Whole Foods

11:00 a.m. More than Honey – Oscar-nominated director Markus Imhoof (The Boat Is Full) tackles the vexing issue of why bees, worldwide, are facing extinction. With the tenacity of a man out to solve a world-class mystery, he investigates this global phe- nomenon, from California to Switzerland, China and Australia. With introduction by Lee Kane of Whole Foods Market.

12:30 p.m. Dark Rye – Award-winning short films from Whole Foods

1:30 p.m. Sushi, The Global Catch – In this meticulously researched documentary, filmmaker Mark Hall traces the origins of sushi in Japan to its status today as a cuisine that has spawned a lucrative worldwide industry. This explosion in demand for sushi over the past 30 years has brought with it problems of its own, as fish stocks have steadily depleted, threatening the balance of the ocean’s ecosystems.

Register for our FREE pre-events

We're holding two special talks the week before our festival. These pre-events are FREE, but all attendees must register in advance using the links below.

What's on your plate?

Share your food photos and food stories with us. Hashtag your instagram pictures with #talkfood or share your story with our Kitchen Conversations team.