Calendar of Events on Food, Agriculture, and Sustainability
All of our events are free and open to the public. Unless otherwise specified, no RSVP required.
Stay up to date with events and news from the Yale Sustainable Food Project by signing up for our weekly email newsletter. We are happy to post other campus events on food, agriculture, and the environment. Please send your listings to firstname.lastname@example.org.
Chewing the Fat Spring 2014
Celebrating Yale Sustainable Food Project's 10th anniversary!
Talks and Teas
Food Journalist Frederick Kaufman
Wednesday, January 15, 12:30 pm
Journalist Frederick Kaufman, author of Bet the Farm: How Food Stopped Being Food, will lead a roundtable conversation about food writing and food systems journalism. Lunch will be provided, and space is limited. Please RSVP to email@example.com if interested in attending.
Martin Luther King, Jr. Day with Stacy Spell
Pierson College Master's House, 231 Park Street
Monday, January 20, 4:00 pm
Celebrate Martin Luther King Jr.’s legacy of social justice with Stacy Spell, activist, retired police officer, community organizer, and the New Haven Independent’s “Man of the Year.” Come learn how Spell–who created the Little Red Hen community garden–inspires, unites, grows, and transforms community in troubled neighborhoods.
Co-Sponsored by Pierson College
Writer, Cook, and Teacher Samin Nosrat
Morse College Master's House, 99 Tower Parkway
Monday, February 17, 4:30 pm
Hear from Samin Nosrat, the chef who taught Michael Pollan how to cook. Nosrat’s philosophy has been informed by many skillful teachers, from her mother and grandmother to Michael Pollan and Alice Waters. She is currently working on her first book, Salt, Fat, Acid, Heat, due out in 2015. Join us for an exciting talk on food writing, cooking, and how tradition and nature are tied to the foods that we eat and prepare.
Co-sponsored by Morse College and the English Department
Afro-Vegan Chef Bryant Terry
Calhoun College Master's House, 189 Elm Street
Monday, April 14, 4:00 pm
Bryant Terry is a vegan chef, cookbook author, and food justice activist. Terry has appeared on numerous television and radio programs, and hosts the web series Urban Organic. Join the conversation with Terry on his upcoming cookbook, Afro-Vegan: Farm Fresh African, Caribbean, and Southern Food Remixed. Terry will describe where he finds inspiration and how chefs can and should be important voices within the food movement.
Co-Sponsored by Calhoun College
Good Food Jobs:
Finding Your Place in the Food Movement this Summer and Beyond
Friday, January 24, 1:00 pm
Undergraduate Career Services, Room 369, 55 Whitney Avenue
Join the staff of Good Food Jobs (goodfoodjobs.com), the Yale Sustainable Food Project, and Yale Undergraduate Career Services (UCS) as we explore the volunteer, internship, summer job, and career opportunities available in the exciting and expanding sector of food and agriculture This event will kick off a series of UCS career workshops geared towards specific areas of the food world. Refreshments and snacks will be provided.
Start Something: Eat Edition
Friday, January 31, 12:30 pm
Yale Entrepreneurial Institute, 55 Whitney Avenue
is a full-day workshop where you will learn how to get a business off the ground through the lean start-up model. The focus will be on start-up opportunities in the food world that you can take on right now, at Yale. You must apply to be accepted. Read more here and apply now!
Yale graduate Min Ye ‘95, CEO and owner of Smorgas Chef restaurant group and Blenheim Hill Farm, will be speaking on Wednesday, Feburary 12 about the process of starting a restaurant chain, creating a brand, running a farm, and how you can too.
At the Yale Farm
Foraging Tour with Justin Freiberg
Friday, April 18, 12:00 – 2:00 pm
Does the thought of pine needle tea, a salad of dandelion greens, or sumac lemonade whet your appetite? If so, join the YSFP’s Justin Freiberg on a foraging tour on the variety of delicious wild edibles growing around New Haven.
Space is limited, so RSVP to firstname.lastname@example.org with "foraging tour " in the subject line.
Last Day of Classes Spring Planting Celebration
Friday, April 25, 1:00 pm
YSFP will celebrate the end of the school year and the beginning of a new growing season with live music, delicious food, and a spring planting. Stop by in the afternoon to dance, eat, and help out on the Farm!
* * *
Chewing the Fat Fall 2013
Our 10th anniversary season kicked off a Jack Hitt pig roast and with two major international conferences: the International Food Sovereignty Conference (www.yale.edu/agrarianstudies/foodsovereignty), and the Yale Food Systems Symposium (yalefoodsymposium.org). We were visited by several notable experts, including Daphne Miller, author of The Jungle Effect and Farmacology, Harold McGee, author of the seminal On Food and Cooking, and Olivier De Schutter, UN Special Rapporteur on the Right to Food. And our dearest wish came true when Wendell Berry made a rare public appearance to visit the Yale Farm and give the Chubb Fellowship address to a full house at the Shubert Theatre.
* * *
Chewing the Fat Spring 2013
Our 2013 series began with Tanya Fields of the BLK ProjeK speaking on how to empower underserved communities through gardening and urban beautification and ended with a foraging tour of New Haven with the YSFP’s very own Justin Freiberg. We learned how to bake flourless chocolate cake with John Barricelli of SoNo Bakery and how to make some delicious Mediterranean dishes with Greek food chef Diane Kochilas. We had many guest speakers who work at the intersection of food and entrepreneurship – from Chipotle’s CMO Mark Crumpacker to Rob Wilder, CEO of ThinkFoodGroup. We held a career fair, festive dinners on the Yale Farm, and one very special Master’s Tea dinner with Bren Smith of Thimble Island Oyster Co. – where every dish featured some of Bren’s Connecticut-grown kelp (even the ice cream!). We finished off the year with our Sixth Annual Last Day of Classes Jack Hitt Pig Roast, an all day celebration of the end of the school year. Check our Flickr and Facebook page for pictures of all the fun!
Chewing the Fat Fall 2012
Fall 2012 was packed with fun events, panels, and workshops despite rain, a hurricane, and an early blizzard! We took advantage of the beautiful fall weather in September and early October with dinners and workshops on the Farm, including a honey tasting and two fermentation workshops: one with Jeremy Oldfield, our very own farm manager, and the other with pickle guru Sandor Katz. Mitchell Davis, VP of the James Beard Foundation, came to speak, as John Edel, founder of The Plant in Chicago. Michael Anthony, executive chef of NYC’s Gramercy Tavern, joined us for a master’s tea and then cooked a 4-course meal for 15 lucky students. Our Scaling Sustainability series dealt with institutional food purchasers that go above and beyond the status quo, from Whole Foods to hospitals. You can see pictures of these events and many more on our Flickr and Facebook page, and read students’ thoughts on food and agriculture on our blog.
Chewing the Fat Spring 2012
This spring saw early thaws and plenty in bloom as soon as April, which was probably a blessing for everyone who'd attended our largest-ever Farming 101 in hopes of planting their own backyard gardens and mini urban farms. The class swelled from our usual size of 50 to 60 participants to well over 120! We also welcomed food writers Tamar Adler, author of An Everlasting Meal, and Peter Meehan, former New York Times $25 and Under Columnist and co-founder of Lucky Peach magazine. Peter brought along a special guest: David Chang, chef and founder of the Momofuku restaurant empire. We kept it local with a screening of the documentary Cafeteria Man and conversation about public school food in New Haven and also looked out globally to a talk on international agricultural equity and land grabs from Jun Borras. C.R. Lawn JD '71 discussed the business and the business model of his cooperatively-owned seed company, FedCo. On the rare occasions when it was actually too cold to even think about the out of doors, we baked: first a Valentine's Day-appropriate flourless chocolate cake with SoNo Bakery's John Baricelli and then a Shakespearean-era recipe for fried fig tarts, which we put on in partnership with Shakespeare at Yale. The year ended as it always does with our Annual Last Day of Classes Jack Hitt Pig Roast: slow-roasted pork, a mess of vegetarian sides, homemade barbecue sauce, sunshine, music and pickled carrots for all.
* * *
Chewing the Fat Fall 2011
Fall is always a busy time for the YSFP and this year was no exception, with gorgeous Farm workdays and a fascinating line up of talks, teas, screenings and workshops keeping us occupied all season long. We welcomed Rene Redzepi of Noma, the best restaurant in the world, who told us about his journey as a chef and falling in love with food. Adam Gopnik taught us about the history of taste; we learned a little bit about our own history from YSFP Founding Director and current Slow Food USA President Josh Viertel. Visitors from the Greenhorns screened their documentary and inspired students to join their peers as the next wave of this country's farmers. We also partnered with folks from the School of Forestry on a number of events, including our three part Food and Justice speaker series and bringing Wes Jackson to campus to talk about grassland ecology. In the midst of all this excitement we got a brand-new Director, Mark Bomford, who we were thrilled welcome into our community with a very special Meet Mark event during a Friday workday at the Farm. For more on these events and off-Farm happenings, check out our Tumblr, which features photographs of the fun plus student writing on a variety of subjects; you can also read more about the YSFP and what we're up to over at JamieOliver.com!
* * *
Chewing the Fat Spring 2011
Spring semester kicked off with James Piett of Urbane Development speaking on how getting good, fresh food into inner cities makes ethical as well as financial sense and finished up with the YSFP's first-ever collaboration with the School of Management: two talks by D.C. entrepreneurs Michael Curtin and Michael Babin. It wasn't all serious though: Jon Baricelli of SoNo Bakery taught us how to make flourless chocolate cake, and of course we closed the year with our Fourth Annual Last Day of Classes Jack Hitt Pig Roast, an all day celebration of the end of the school year and the coming abundance of summer. In between we had Barton Seaver talk sustainable seafood, a panel discussion about women's possibilites and place in the food movement, and a special world premier screening of a rough cut of Deborah Koons Garcia's gorgeous film Symphony of the Soil. As always, there are photographs of the fun on our Facebook page!
* * *
Chewing the Fat Fall 2010
This fall saw one of our busiest line-ups in Chewing the Fat history! The weather was consistently beautiful, and we took advantage with tons of events on the Farm, including an apple galette making workshop and a cheese tasting with Jason Sobocinski of Caseus. Carlo Petrini, found of Slow Food International, came to speak, as did Eliot Coleman, four-season farmer and winter growing guru. Allen Katz taught us about the theory and practice of fancy cocktails and Bun Lai, of Miya's Sushi, gave a hands-on demonstration of his process and technique. You can see pictures of these events and many more on our Facebook page, and read students' thoughts on food and agriculture at our blog or as featured on the Atlantic Monthly's Food Channel.
* * *
Chewing the Fat Spring 2010
What a spring! This semester the YSFP welcomed author and activist Bryant Terry, butcher Tom Mylan, and sustainable designer Christina Kim, among many others. We also hosted a dinner with local Connecticut farmers, taught a farming 101 seminar, learned how to make flourless chocolate cake, and collaborated on the first Colloquium on Food, Agriculture, and the Environment. If you missed out, or want to relive the good times, you can view images from our third annual Jack Hitt Last Day of Classes Pig Roast—a celebration that brought more than 500 folks together over a sustainable meal!
* * *
Chewing the Fat Fall 2009
During our fall 2009 series, we learned to bake apple galette with the chefs from SoNo Bakeries, we watched films about cooking food (Julie and Julia, Babette's Feast) and learned to cook with Jacques Pepin at our Food and Film Festival, we tasted cheese with Liz Thorpe, we painted flowers with the Yale Center for British Art, and so much more. View a slide show of highlights, taken by YSFP photographer Sean Fraga '10, here.
Check the Yale Calendar of Events for lectures cosponsored by the YSFP with the Rudd Center Seminar Series and the Agrarian Studies Colloquium Series.