ABOUT THE EVENT
The fifth Let's Talk About Food Festival returned to Copley Square on Saturday, October 1 as part of the city's second HUB Week celebration. The festival let participants dive into the most important food conversations and debates happening in society today. Through hands-on cooking demonstrations, edible gardens, and more, participants explored how to take advantage of the food around them by cooking better and eating healthier. Check back often for more details on the 2017 festival.
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EVENTS AND TIMES SUBJECT TO CHANGE
The Let's Talk About Food Festival returns to Copley Square on Saturday, October 1. Please check back as we get closer to the festival for the full 2016 schedule. To help prepare your palate, check out the preliminary list guats, demonstrations, and mainstage showcases that are on the menu for this year's festival.
From how to cook with your kids to how to lead a healthier lifestyler, the 2016 lineup of special guests and informative demos is sure to inspire culinary minds and whet food lover's appetites. Bon appétit!
Welcome to Let's Talk About Food
Fun With Family Dinner: Cooking With the Kids
Do you hope to pass on your love of cooking to your kids? First, you have to get them in the kitchen! Join Star Market Executive Chef Vic Passacantilli, chef and author Joe Gatto ("Seriously From Scratch"), and cookbook writer Beatrice Peltre ("My French Family Table") as they create simple, kid-friendly recipes for families to make together. Joining the stage will be Lynn Fredricks from Family Cook Productions to talk about her youth cooking programs. The segment will be emceed by Joel Allette, youth mentor for Family Cook Productions.
11:35 a.m.-12:35 p.m.
Recipes From Afar: How Immigrant Cooks Impact the American Kitchen
Since our country’s inception, the American culinary landscape has been a melting pot of flavors coming from elsewhere, and immigrants continue to bring their ingredients and recipes with them. These dishes are found throughout our neighborhoods and are now more often ending up on menus in renowned restaurants. Join Gus Schumacher of Wholesome Wave as he leads a lively demonstration involving immigrant cooks and farmers from Nepal, Kenya and the Dominican Republic. Each cook will be paired with a local chef who they will give a cooking lesson on dishes from their native country. Cassie Piuma of Sarma, Ellie Campbell of Commonwealth Cambridge,and award-winning chef Jody Adams of Trade, Saloniki, and Porto will participate. WGBH’s Laurie Donnelly will emcee.
Farming our Seafood: Aquaculture Leaders in New England
Our images of New England seafood are of the men and women who go out in boats. But there is a new breed of fisherfolk who farm healthy, sustainable seafood—and we want to talk about it. Local industry leaders from Island Creek Oysters will be joined by New Bedford scallop farmer Rod Taylor and Perry Raso of the Matunuck Oyster Bar in Rhode Island. Chef Will Gilson of Puritan & Company in Cambridge will demonstrate a local scallop recipe and talk about his experience using farmed seafood. Listen in as this highly experienced group engages in discussion about where the industry is going and what the consumer can do to help.Annie Copps will emcee
Citizen Eaters: Your Influence on the Food We Buy, Eat, and Grow
As citizens, we all have something to contribute to the conversation. Join Ali Berlow, author of The Food Activists Handbook; John Piotti, president of the American Farmland Trust; food safety activist Darin Detwiler; Doug Rauch of Daily Table, and Chef Evan Mallett from Black Trumpet Bistro to talk and dish about where food and politics mix.
We’ve Got Issues: Food Issues in the 21st Century
From sugar addictions and overeating to food allergies and sensitivities, we’ve got a host of issues when it comes to food. Join nutritionist Alicia Romano from the Friedman School of Nutrition Science at Tufts and Kevin Conner, executive chef at Community Servings for instruction on how to create healthy, satisfying, allergy-friendly dishes. Charles Draghi, chef owner at Erbaluce will discuss creating menu items that meet dietary restrictions in a restaurant setting. The segment will be emceed by author and sustainable wellness speaker Michael Prager, who has helped many people get to the root of their issues around food and make long-lasting, positive changes.
Baking the Old-Fashioned Way: Family Recipes from the Brass Sisters
Remember the simplicity of baking a batch of cookies from your mother's recipe book at home? No fancy ingredients, substitutes, or culinary wizardry required, just old-time traditions and a lot of love. Marilynn and and Sheila Brass, aka The Brass Sisters are bringing old-fashioned baking back to the home kitchen. The lively duo will demonstrate a recipe from their book "Baking with the Brass Sisters", which touches on American baking traditions and reminds us that comfort is what's truly important in the kitchen.
Buying Meat: What You Need to Know
How did reading a label and buying meat suddenly get so confusing? Grass-fed? Local? Sustainable? Organic? Humane? No antibiotics? Does it matter? Join chef and sustainability advocate Michael Leviton, Jeff Tripician of Niman Ranch, and local farmer Ridge Shinn of Big Picture Farms as they sort through the issues that surround the consistency and quality of the meat we eat both in restaurants and at home. Annie Copps will emcee.