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Upcoming Episodes

 

 

Regularly scheduled episodes will be augmented with special brief commentaries from host, Michael Reid Dimock, when current events spur thoughts on food, farming and the good food movement. Email, social media and RSS feeds will alert you!

Season Two Schedule

Scheduled Programs
January 9th: Peter Hoffman, a conversation with the brilliant chef who popularized the farm to table movement in New York City in the 1990s and hosted some of the first food system issue dialogues over restaurant meals. Peter shares his culinary journey and snippets from the memoir he is writing.

January 23rd: California Secretary of Food and Agriculture, Karen Ross recipient of the 2018 Roots of Change-spawned California Food and Agriculture Policy Champion award, shares her views on the state of food and farm policy in California. Is California really on the cutting edge.

February 6th: Darryl and Melissa Burnette of Belle Harlem: How and why a classically-trained chef and his fashion-industry wife created a community restaurant featuring dinner-party-style meals in less than 500 square feet of space.

February 20th: Britt Wray, Discussion of her amazing book, Rise of the Necrofauna: The Science, Ethics and Risks of De-Extinction and implications for food and farming.

March 5th: Kathleen Finlay of the Glynnwood Center: preparing a new generation of regionally focused farmers

March 19th: Dave Henson of Occidental Arts and Ecology Center: on how the world will change, a timely conversation in the midst of a pandemic

March 26th: Alice Waters of of Chez Panisse

April 2nd: Allen Katz of New York Distilling Company: offers a fun episode with colorful bits about his products and cocktails and his deep commitment to the farmers and restaurants of New York State.

April 16th: Jim Araby of the United Food & Commercial Workers discusses his work to protect frontline workers and the brighter possible future coming out of the current pandemic.

Tentative Programs

Thomas McQuillan of Baldor Foods: setting the east coast bar on food waste reduction

Deborah Madison, author and culinary pioneer: Deborah shares about her culinary life captured in her new memoire (Live event May 8th)

Dr. Sara Seidelmann: Equipped with a Ph.D. and an MD and years of research and practice at Harvard School of Public Health and Brigham & Women’s Hospital related to nutrition and cardiac health, Dr. Seidelmann, shares how she is charting a new course with a holistic health and prevention medicine practice

Jerusha Klemperer of the Foodprint Project: supporting the changemakers by educating consumers

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