[cg] Sustainable Cuisine Dialogue
>Date: Sat, 01 May 1999 09:33:15 -0700
>From: Glenda Neff <firstname.lastname@example.org>
>Subject: Sustainable Cuisine Dialogue
>To: NE community food systems <email@example.com>
>Organization: NY Farms!
>September 24-25, 1999
>Forum on the Future: A Dialogue on Sustainable Cuisine
> Purchasing local, seasonal and organic ingredients while preserving
>our natural resources is on the minds of many chefs and foodservice
>professionals. However, how this is achieved, what constitutes
>'organic', and how sustainable cuisine impacts a restaurant's bottom
>line are much-debated subjects.
> The Forum on the Future: A Dialogue on Sustainable Cuisine will bring
>together chefs, agriculturists, scientists and industry experts to
>explore the consequences of food choices, the impact of food irradiation
>and biotechnology, levels of responsibility in the farm-to-kitchen
>connection, and the outlook for the future. Topics include food safety
>issues, interaction between buyers and producers, and financial and
> The Forum on the Future: A Dialogue on Sustainable Cuisine will be
>held at The Culinary Institute of America, September 24 - 25, 1999, at
>the college's Hudson Valley, New York campus. This event is the first in
>an annual seminar series sponsored by the Joseph H. Baum Foundation in
>memory of the visionary restaurateur. The program is open to
>foodservice professionals at all levels. Cost is $150 per person
>including all lectures, meals, and tastings.
> For more information or to make reservations call The Culinary
>Institute of America's Department of Continuing Education at
>800-888-7850 or visit the web site at www.ciachef.edu
firstname.lastname@example.org Libby J. Goldstein phone & fax: 215-465-8878
Philadelphia USDA zone 7A Sunset zone 32
My garden must be n-dimensional if it's out here in cyberspace.
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