Wednesday, October 12
8:30 Registration & Refreshments
9:00 Welcome
Rosemary Ellis, Editor-in-Chief, Good Housekeeping
Woody Campbell, Chairman of the Board of Trustees, The James Beard Foundation
9:10 Presentation: A Large Bite To Chew
Why money? Why media? And what we’ve learned from listening to food-system stakeholders around the country at our regional salons.
Mitchell Davis, Vice President, The James Beard Foundation
Karen Karp, President, Karp Resources
9:30 Group Work: The Challenge of Talking About Challenging Issues
Reflections on Our Personal Assumptions About Money and Media
Joseph McIntyre, Facilitator; President, Ag Innovations Network
10:00 Presentation: Eating Us Up
Food, Pop Culture, and the Role of Media in the American Diet
Fabio Parasecoli, author of Bite Me!: Food & Pop Culture; Associate Professor of Food Studies, The New School
10:30 BREAK
10:45 Panel: Expert Perspectives on Media and Food
Changes in Media Representations of Food
Marion Nestle, Moderator; author of JBF Award–winning Food Politics and Safe Food; Professor of Nutrition, Food Studies & Public Health, New York University
What Makes An Effective Public Health Campaign?
Heidi Arthur, Senior Vice President, Group Campaign Director, Ad Council
Watching What We Eat on Food Television
Bruce Seidel, Senior Vice President, Program Planning and Special Production, Food Network
How Social Media Is Impacting Our Decisions About Food
Leslie Hatfield, Senior Editor, ecocentric.com, GRACE Communications Foundation
Print? Driving a Mission-Driven Publication
Brian Halweil, Publisher, JBF Award–winning Edible Publications
11:45 Group Work: Exploring the effectiveness of food messages and media campaigns. What would we like to see change?
Joseph McIntyre, Facilitator
12:15 Narrative Interlude: Tomato, Tomahto
Barry Estabrook, JBF Award–winning author of Tomatoland
12:30 LUNCH
1:15 Presentation: Here’s the Beef, Where’s the Money?
Using our lunch to compare the flow of money through different chains of beef production and distribution.
Karen Karp
1:25 Panel: How Money, Incentives, and Industry Concentration Influence Our Food System
Money and Scale and Food System, A Macro Perspective
Jeff Madrick, Economist; author of The Age of Greed
The Impact of Finance on What We Eat
Frederick Kaufman, Contributing Editor, Harper’s; Professor, CUNY Graduate School of Journalism
How Money and Power Are Framing Food Policy
Ken Cook, President, Environmental Working Group
2:10 Panel: What Really Drives the Food System? Stakeholder Views
Karen Karp, Moderator
On Wall Street: Priorities and Expectations of Big Investors
Alexia Howard, Sr. Research Analyst—US Foods, Sanford C. Bernstein & Co.
When the Customer’s Right in Sustainable Product Development
Stephan Habif, Vice President Research & Development, North America, Unilever
The Need for Consumer Advocacy
Miriam Arond, Director, Good Housekeeping Research Institute
2:50 BREAK
3:15 Narrative Interlude: The Power of Effective Leadership
Hope in a Changing Climate
Jonathan Halperin, President, Designing Sustainability
3:30 Presentation: Survey Says! Public Attitudes Toward Money, Media, and Food
Results from the Good Housekeeping and James Beard Foundation Surveys
Susan Westmoreland, Food Director, Good Housekeeping
Susan Ungaro, President, The James Beard Foundation
3:55 Conversation: Cooking Under Pressure: A Chef’s Perspective on Sustainability
Mitchell Davis, Moderator
José Andrés, JBF Award–winning chef, Think Food Group
Michael Anthony, Chef, JBF Award–winning Gramercy Tavern
Anne Quatrano, JBF Award-winning chef, Bacchanalia
Marcus Samuelsson, JBF Award-winning chef, Red Rooster
4:25 Group Work: Individual reflections on personal assumptions and the structure of the food system
Joseph McIntyre, Facilitator
4:50 Homework Assignment
Dan Barber, JBF Award–winning chef, Blue Hill at Stone Barns
5:00 Adjournment (Optional Tour of Good Housekeeping Institute)
Thursday, October 13
8:30 Refreshments
9:00 Welcome: Reflections on the Leadership Awards
Susan Ungaro
9:10 The Ingredients of Change
Sam Kass, Senior White House Policy Advisor, White House Chef
9:20 Group Work: What Is Most Deeply Needed in the Food System Today?
Joseph McIntyre, Facilitator
9:50 Narrative Interlude: A Market Rises
Haile Johnston, Co-Founder, Common Market Philadelphia
10:00 Panel: DIY: Cooking Up A Better Food System
Perspectives on How We Can Affect Change
Ricardo Salvador, Moderator; Program Officer, W.K. Kellogg Foundation
What We Can Do Politically
Wendy R. Gellman, Senior Policy Advisory, Office of Senator Kirsten E. Gillebrand
What We Can Do with Messaging
Jonathan Halperin
What We Can Do with Money
Michel Nischan, Co-Founder, Wholesome Wave; Chef, The Dressing Room
What We Can Do With Culinary Education
Greg Drescher, Vice President of Strategic Initiatives and Industry Leadership, The Culinary Institute of America at Greystone
11:00 BREAK
11:20 Narrative Interlude: A Fish Tale
Paul Greenberg, JBF Award–winning author of Four Fish
11:35 Call to Action: What Can We Do As the JBF Community?
Mitchell Davis
11:45 Group Work: Developing an Action Platform for the JBF Community
Joseph McIntyre, Facilitator
1:00 Closings
1:15 Adjournment
1:15 LUNCH (Optional Tour of Good Housekeeping Institute)
2:30 Movie Premiere: Jiro Dreams of Sushi (Optional)
A new documentary about Japan’s most respected sushi chef that looks at the issues about the changing ocean environments and the changing culture of artisanship.
4:00 Conversation: Ocean Craft: Issues on the Screen and in the Kitchen
Mitchell Davis, Moderator
David Gelb, Director, Jiro Dreams of Sushi
Laurent Gras, Chef, formerly of L2O
Toshio Suzuki, Chef, Sushi Zen
4:30 Farewell
