Culinary Historians of New York and Astor Center present Heirloom Seeds and Heritage Breeds: How Our Agricultural Past Informs the Way We Eat Today
And Tribute to Betty Fussell - Indefatigable Cook, Writer, Researcher, and Culinary Trailblazer
Tuesday, October 19, 2010, at the Astor Center 6:30 PM Reception | 7:00 PM ProgramJoin Culinary Historians of New York in celebrating iconic American food historian and prolific author, Betty Fussell, when she receives the CHNY 2010 Amelia Award for Lifetime Achievement in Culinary History at Astor Center. Panelists Patrick Martins, Founder of Slow Food USA and co-founder of Heritage Foods; Diane Ott Whealy, Co-founder and Vice President of Education of the Seed Savers Exchange; and Judith LaBelle, President of Glynwood, an organization whose mission is to help communities in the Northeast save farming, will discuss the past, present and future of heirloom seeds and heritage breeds in our markets and gardens and the lessons we have learned from large-scale commercial agriculture, subjects Betty has championed throughout her career. The panel will be moderated by Karin Endy, Founder of Edible Resources, providing consulting services to food companies and non-profits on sustainability and corporate responsibility, and Chair of The Culinary Trust, the philanthropic partner of the International Association of Culinary Professionals. A question and answer period will follow.
A member of CHNY for over two decades, Betty Fussell has been at the forefront of culinary issues, receiving the first IACP Jane Grigson Award in 1993 for The Story of Corn and the James Beard Foundation Award for Journalism for “American Prime” in 2008. She was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America in 2009.
A reception featuring local and regional foods, wine, and cider will precede the program.
ADVANCE REGISTRATION RECOMMENDED. PLEASE REGISTER BY OCTOBER 15.
Location: Astor Center, 399 Lafayette Street, 2nd Floor (at East 4th St.), New York, NY 10003
Time: 6:30 pm Check-in and reception | 7:00 pm Presentation of award and panel
Fee: $40 Non-Members and Guests | $25 CHNY Members
To buy tickets securely online: http://www.brownpapertickets.com/producer/7199
For further information about CHNY, see http://www.culinaryhistoriansny.org/events.html