Museum of Science, Boston

Let's Talk About Sustainable Seafood (Forum): Seafood is increasingly important to the human diet, but is the future of this protein source at risk? This free forum event, featuring a crash course in "Seafood 101," shares a number of informed perspectives on threats to fish stocks and to marine ecosystems in the context of the New England economy ... (details).
This presentation is part of the ongoing series Let's Talk About Food.

Food on Film Presents American Meat (Lecture): This new documentary chronicles America's grassroots revolution in sustainable meat production. The film, an official selection of Food Day 2011, explains our current industrial meat system and shows the feedlots and confinement operations, not through hidden cameras but through the eyes of the farmers who live and work there ... (details).
With: Jonathan D. Kemp, president, FoodEx/Organic Renaissance Food Exchange, New Bedford, MA; Dan Mandich, owner, Westminster Meats, Westminster Station, VT; Danielle Nierenberg, senior researcher and director, Nourishing the Planet Program, Worldwatch Institute; Theo Weening, global meat coordinator, Whole Foods Market; Nick Zigelbaum, livestock manager, Siena Farms, Sudbury, MA.
This presentation is part of the ongoing series Let's Talk About Food.

Meaty Matters (Lecture): Join us in the Gordon Current Science & Technology Center prior to the screening of the new documentary film, American Meat, as each of the individual panelists is interviewed in depth on the subject of sustainable meat agriculture and production. Discover the real difference between organic foods and ... (details).
With: Jonathan D. Kemp, president, FoodEx/Organic Renaissance Food Exchange, New Bedford, MA; Dan Mandich, owner, Westminster Meats, Westminster Station, VT; Danielle Nierenberg, senior researcher and director, Nourishing the Planet Program, Worldwatch Institute; Theo Weening, global meat coordinator, Whole Foods Market; Nick Zigelbaum, livestock manager, Siena Farms, Sudbury, MA.
This presentation is part of the ongoing series Let's Talk About Food.

Small Footprint, Big Flavor: A Dinner of Sustainable Grass-Fed Meats (Lecture): Some people proclaim that free-range, grass-fed animals taste differently from conventionally produced meats and that once you try sustainable meats you won't want to go back. Join us at Le Cordon Bleu College of Culinary Arts Boston at 215 First Street in Cambridge as special guest chefs showcase ... (details).
With: Michael Scelfo, executive chef, Russell House Tavern; Todd Schiller, chef, Whole Foods Market; Chefs from Le Cordon Bleu College of Culinary Arts Boston.
This presentation is part of the ongoing series Let's Talk About Food.

Let's Talk About the Farm Bill (Forum): What's the big deal about the farm bill? An interactive "teach-in" explores the ways that subsidies and regulations impact the quality and cost of the foods we consume here in New England. Learn about the process and meet some of the stakeholders, share your perspectives, and find out how the public ... (details).
This presentation is part of the ongoing series Let's Talk About Food.

Growing Green (Lecture): Please join us for this Reno Family Foundation Symposium, cosponsored by Harvard Pilgrim Health Care Foundation and part of the Celebrity Science Series. Health Hero. Prophet of Local. Eco-Industrial Strategist. Economic Pioneer. Intrepid Boundary Breaker. These all apply to one person--Peabody Award-winning ... (details).
With: Majora Carter, eco-entrepreneur and president of Majora Carter Group.
This presentation is part of the ongoing series Let's Talk About Food.

Food on Film Presents Food Fight (Lecture): Since facing the food problems of undersupply and malnourishment in the 1920s and 1930s, American agricultural policy has grown to promote a system that boasts big farms and even bigger food processing conglomerates that favor cheap commodities and long shelf life over fresh, healthy, flavorful food ... (details).
With: With Scott Soares, Commissioner of Agriculture and member, Massachusetts Food Policy Council; Chris Taylor, Director, Food Fight; David Waters, CEO, Community Servings; in a discussion moderated by Louisa Kasdon, Founder and CEO, Let's Talk About Food, LLC, and Food Editor, Stuff Magazine.
This presentation is part of the ongoing series Let's Talk About Food.

Dinner in Pompeii (Special Program): Program starts promptly at 6:30 p.m. Please plan to arrive no later than 6:15 p.m. Sponsored by Le Cordon Bleu College of Culinary Arts, Boston. Embark on a culinary exploration of ancient Pompeii with chef and art historian Maite Gomez-Rejón. Over a four-course dinner, we'll journey from ... (details).
This presentation is part of the ongoing series Let's Talk About Food.

Let's Talk About Food Safety (Forum): Food nourishes our bodies, but if improperly produced or handled it can make us sick, and it can be potentially fatal. What are some impacts of large-scale, globalized agriculture, and how do these practices affect our ability to protect the safety of our food sources? Participate in a "food contami ... (details).
This presentation is part of the ongoing series Let's Talk About Food.

Let's Talk About Food Festival (Special Program): Experience an outdoor celebration of food, health, cooking, and science. Demonstrations, tastings, Q&A with experts, and a varied menu of activities spark conversations about some of the hottest topics in the world of food. Highlights include: > Main Stage and Sub-Zero and Wolf Demo Kitchen Join ... (details).
This presentation is part of the ongoing series Let's Talk About Food.

Food for Thought: Food and Sustainability (Forum): While eating is a necessity, it is not a license to be reckless in our consumption. What happens when we use up all of the world's resources? Share the discussion as we imagine what a healthy food system for the planet would look like. How do we feed a growing population without exhausting the planet? Free, ... (details).
This presentation is part of the ongoing series Let's Talk About Food.

We Shall Not Be Moved: The History of the Tillery Resettlement Farm (Lecture): "We Shall Not Be Moved" is their song and it means they "ain't going nowhere!" That's the spirit of the Tillery Resettlement Farm in North Carolina. Originating with the New Deal, the program gave landless sharecroppers a chance to buy their own farms. Follow along with filmmakers as they chronicle how ... (details).
This presentation is part of the ongoing series Let's Talk About Food.

Lunch Line (Lecture): How did six kids from one of the toughest neighborhoods in Chicago set out to fix the school lunch system and end up at the White House? Watch the development of the national lunch program, from its surprising past to its uncertain present and possible future. Consider how one of the oldest social programs ... (details).
This presentation is part of the ongoing series Let's Talk About Food.

Food for Thought: Health and Nutrition (Forum): The experts all agree — America is too fat. Current estimates are that one in three babies born after 2009 will become obese. What can we do to avert this looming threat to our children, our health care system, and our economy? Examine health policy strategies under consideration that are designed to stave off the obesity crisis ... (details).
This presentation is part of the ongoing series Let's Talk About Food.

Food for Thought: Food Security (Forum): How do we make sure that our food supply is safe, plentiful, and protected from systemic disruption? How can New Englanders learn to do a better job of feeding our growing urban population? Questions about the safety and availability of food are becoming vitally important to our future well-being. Learn ... (details).
This presentation is part of the ongoing series Let's Talk About Food.

Forks Over Knives (Lecture): Can "diseases of affluence" — cancer, diabetes, heart attacks, and obesity — be controlled, or even reversed, by your diet? Catch the advance screening of Forks Over Knives, featuring Cornell nutritionist T. Colin Campbell, PhD, and cancer clinician Caldwell Esselstyn Jr, MD, as they reveal the power of plants as medicine ... (details).
With: featured Austin firefighter Rip Esselstyn, author of The Engine 2 Diet; David M. Eisenberg, MD , director of the Harvard Medical School Osher Research Center and Program Director of Integrative Medicine, Brigham and Women's Hospital; Tara Mardigan, MS, MPH, RD , nutritionist for the Boston Red Sox, Levinson-Harris Medical Group, and Dana-Farber Cancer Institute; moderated by Louisa Kasdon, journalist and food editor at large, Boston Phoenix.
This presentation is part of the ongoing series Let's Talk About Food.

Food for Thought: Food Access (Forum): Take a new look at how something as fundamental as food can become very complicated. Is food a human right? Why are there so few locations to buy fresh food in cities? How do we address the economic inequities of those who do or do not get healthy food? And how can we make healthy, fresh, and safe food ... (details).
This presentation is part of the ongoing series Let's Talk About Food.

Food Matters: A Guide to Conscious Eating (Lecture): Please join us for this Reno Family Foundation Symposium, sponsored by Harvard Pilgrim Health Care and part of the Celebrity Science Series. Mark Bittman is known for his no-nonsense style and no-frills approach to cooking. Drawing links between diet, health, and climate change, the popular food writer ... (details).
With: Mark Bittman, bestselling author and TV personality.
This presentation is part of the ongoing series Let's Talk About Food.

Food on Film Presents FRESH (Lecture): FRESH celebrates the farmers, thinkers, and business people across America who are reinventing our food system. Each has witnessed firsthand the rapid transformation of our agriculture into an industrial model and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity ... (details).
With: Corby Kummer, host, The Atlantic Food Channel and author, The Pleasures of Slow Food; Julie A. Burba , certified culinary professional, Cambridge School of Culinary Arts ; Hannah Freedberg, development and outreach director, Mass Farmers Markets ; JJ Gonson, personal chef and food activist, Cuisine en Locale.
This presentation is part of the ongoing series Let's Talk About Food.

Citizen Chefs Meet Boston's Best (Lecture): Imagine getting a cooking lesson from the most celebrated chefs in the city. Some of Boston's best chefs, working side-by-side with citizen cooks, share their secrets for success while preparing a meal in the Museum's picturesque waterfront pavilion. Each culinary couple will create a delicious, healthy ... (details).
With: Jody Adams, cheftestant, Bravo TV's Top Chef Masters and chef/owner, Rialto; Chris Douglass, executive chef/owner, Tavolo and Ashmont Grill ; Tiffani Faison, Top Chef finalist and chef, Rocca; Rahul Moolgaonkar, executive chef, Wolfgang Puck Catering, Museum of Science; Jason Santos, contestant, Hell's Kitchen and executive chef, Gargoyles on the Square; Ana Sortun, cheftestant, Bravo TV's Top Chef Masters and chef/owner, Oleana; emceed by Annie B. Copps, senior food editor for Yankee Magazine ; "experts" include Kathy McManus, director, Department of Nutrition, Brigham & Women's Hospital, and Edith Murnane, director of food initiatives, Boston mayor's office.
This presentation is part of the ongoing series Let's Talk About Food.

Food for Thought: Setting the Agenda (Forum): Food is a basic human need and connects our biology with our culture. As demand for food increases, so does the impact on our planet and our health. How safe is the food we eat? What critical issues face our food supply? Listen to a panel discussion about the current state of our food system, then ... (details).
This presentation is part of the ongoing series Let's Talk About Food.

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