Posts by Diane Hatz

TEDxManhattan Registration Now Open!

Beyond the Valley, Glynwood Institute

October 1, 2012 by Diane Hatz

On Saturday, February 16th, 2013, TEDxManhattan “Changing the Way We Eat” will be held at the Times Center in New York City. This one-day TEDx event will explore the food system as we shift to a more sustainable way of eating and farming.  The goal of “Changing the Way We Eat” is to create new synergies, connections and collaborations across disciplines, to unite different areas of the food movement, and to introduce the TEDx audience to the exciting and innovative work being done in this field.   The Glynwood Institute for Sustainable Food and Farming is the lead sponsor for TEDxManhattan.

How to Participate : 

1. Apply to Attend

The TEDxManhattan event will be curated and audience members hand selected so that attendees are a balanced mix of academics, researchers, health professionals, farmers, foodies, chefs, advocates, foundations, public figures and TEDsters, ensuring a diverse audience that can facilitate new ideas and synergies with each other.  To learn how to attend  “Changing the Way We Eat,” please visit www.tedxmanhattan.org/apply.   If you are selected to attend the event, the ticket price will be $135.00.

There is no official deadline for registration, but the event has sold out with hundreds of people turned away each year, so please apply early.

2. Host a Viewing Party
In an effort to have as many people as possible participate in TEDxManhattan, the day will be webcast live for free.  TEDxManhattan encourages individuals and groups around the country to set up their own viewing parties. Details about hosting a viewing party can be found on the website at www.tedxmanhattan.org/viewing-parties.  If you are interested in hosting your own event, please email TEDxManhattan@gmail.com.

Confirmed speakers to date are:

  • Fred Bahnson, Wake Forest University School of Divinity
  • Simran Sethi, Journalist, Author and Educator
  • Maisie Greenawalt, Bon Appetit Management Company
  • Anna Lappe, Small Planet Institute
  • Annemarie Colbin, Natural Gourmet Institute
  • Peter Lehner, NRDC
  • Bill Yosses, White House Pastry Chef
  • Gary Hirshberg, Stonyfield Farm
  • Karen Washington, South Bronx Community Activist
  • Ann Cooper, Food Family Farming Foundation

Several additional speakers will be announced shortly.

To learn more about TEDxManhattan, please watch our promo video from the first year at www.youtube.com/watch?v=AGrhHQmI4_o.

The TEDxManhattan website – www.tedxmanhattan.org/ and Facebook page – www.facebook.com/tedxmanhattan will offer regular updates on speakers and other TEDxManhattan news.  You can also follow us on Twitter @TEDxManhattan.  https://twitter.com/tedxmanhattan

For more information, please visit www.TEDxManhattan.org.

About TEDx, x = independently organized event

In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized. [Subject to certain rules and regulations.] For more information about TED and TEDx, please visit www.ted.com.

What is The Glynwood Institute for Sustainable Food and Farming?
The Glynwood Institute for Sustainable Food and Farming – www.glynwoodinstitute.org is a nonprofit program working to help shift the US food system to regional sustainable through innovative communications and marketing strategies.  The Glynwood Institute is a division of Glynwood, a Hudson Valley based non-profit organization whose mission is to save farming.  TEDster Diane Hatz, co-founder & director of The Glynwood Institute and previously founder of Sustainable Table, executive producer of The Meatrix movies and a founder of the Eat Well Guide, is the organizer and host for TEDxManhattan.


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How about Dinner and Some Ed this Food Day?

Diane’s Desk, Fresh from Our Farm, Glynwood Institute, What We’re Reading & Eating

September 27, 2012 by Diane Hatz

Are you looking for something to do for Food Day on October 24th? 

How about joining The Glynwood Institute for Sustainable Food and Farming at a potluck on the Glynwood Farm in Cold Spring, New York, from 6:00 – 9:00pm or hosting your own Dinner and Some Ed?

What is Dinner and Some Ed?

Dinner and Some Ed is an effort to raise awareness, and enjoyment, of local, sustainable food.  All you need to do is host a meal made from local, sustainable ingredients and show a few videos related to food and farming.  We recommend TED and TEDx videos, especially TEDxManhattan videos.

The dinner can be potluck style, where friends and family participate in making the meal by bringing one dish or beverage; the host can prepare the meal, or you could do a combination of the two.

You are not confined to dinner – your event could be a lunch, brunch, picnic, or breakfast.  The key is to have a computer or mobile device where you can watch the talks and delicious sustainable food to share with friends.

Why Host Dinner and Some Ed?

Like most dinner parties, there will be good friends, good food, and stimulating conversation.  What makes Dinner and Some Ed different is the video talk can serve as a catalyst for conversation, leading to the sharing of ideas and knowledge.

Radical changes in agricultural practices have contributed to climate change, air, water and soil pollution, abuse of antibiotics, animal cruelty, and widespread obesity.  Serving sustainable food is a way to examine these problems and possible solutions.

And the food simply tastes better!

What To Do

Use your imagination when creating your dinner.  Some suggestions include:

  • Choose four talks and watch one before sitting down to each course.  You can have a bit of fun matching the talk with the course by incorporating some aspect of the talk into your ingredient selection.  Over each course you and your guests can discuss the talks or your experience finding the ingredients and preparing the food.  Encourage your guests to make their dish with ingredients from their local farmers market.  Have them share which farms they bought their food from.
  • Encourage your guests to buy meat, cheese, milk, or eggs that are either certified organic, humanely raised, or antibiotic free.
  • Challenge your guests to make a meal from only local ingredients (sourced within 200 miles from where they live).  Ask them to bring the recipe to their dish along with where they sourced the food.  Give a prize to the dish with the most locally sourced ingredients or the ingredient sourced from the closest place.
  • Ask your guests to come with their favorite video and let them host that particular part of the meal and the video.  Have them explain why they chose that particular talk.
  • Take your guests to a farmers market and have them split up into four groups.  Give each group a certain amount of money, e.g., $20, and tell them to buy ingredients for a particular course.  The groups will then cook their part of the meal together and present to the rest of the guests.  Make it even more fun and ask them to name their dish also!

After your meal, post up a review of your event on the Dinner and Some Ed site.

Happy Food Day!

 

 

 


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Raising Awareness: Food Revolution Day & Dinner and Some Ed

Beyond the Valley, Diane’s Desk, Glynwood Institute

May 1, 2012 by Diane Hatz

Food Revolution Day is the Jamie Oliver Foundation and Jamie Oliver Food Foundation’s first-ever global day of action. It is a chance for people who love food to come together to share information, talents and resources; to pass on their knowledge and highlight the world’s food issues. It’s about connecting the community through events at schools, restaurants, local businesses, dinner parties and farmers’ markets. The Foundations want to inspire change in people’s food habits and to promote the mission for better food and education for everyone.

Dinner and Some Ed is an effort to raise awareness (and to enjoy!) local sustainable food by hosting a meal and showing a TED or TEDx video on food and farming. “Dinner” is a relative term- this can also be done as a brunch, lunch, picnic, or potluck. The key is just to have a computer or a mobile device where you can watch the talks while enjoying delicious, sustainable food.

Dinner and Some Ed came out of a project called Tedibles at TEDActive in Palm Springs, CA, in 2012. It is an effort to bring sustainable food to the extended TED community (meaning anyone who’s ever watched a TED talk).

Food Revolution Day on May 19th is the perfect time to host your first dinner and to join the global movement.

How can you get involved? Simple:

Step 1: Host a Dinner Party on Jamie Oliver’s Food Revolution Day site
Step 2: Name your dinner “Food Revolution Dinner and Some Ed”
Step 3: Plan a meal
Step 4: Invite friends
Step 5: Watch TED/TEDx videos 

Have fun!

Use your imagination when planning your meal – host a potluck, invite your local farmer, or have guests bring recipes along with their dish and include where they sourced their ingredients. Visit Dinner and Some Ed’s What To Do page for ideas and more information.

Our Pick of the Month videos are:
Jamie Oliver: TED prize wish: Teach every child about food
Laurie David: Dinner Makes a Difference
Dan Barber: How I Fell in Love with a Fish
Birke Baehr: What’s Wrong with Our Food System

Watch these or your own combination of videos while enjoying some great tasting food, and be sure to check out our site for more information or to submit a review of your dinner!

 


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5 Reasons Sustainable Food is the Answer

Glynwood Institute

August 19, 2010 by Diane Hatz

Can organic farming really feed the world’s billions?

Earlier this summer, United Nations expert Olivier De Schutter held a special meeting in Brussels that concluded agroecology (or sustainable farming) outperforms industrial agriculture and could be scaled up to feed the world while also protecting the environment and reducing pollution that’s contributing to climate change.

The widest study ever undertaken on agroecological approaches (Jules Pretty, Essex University, UK) concluded that this type of farming increased crop yields by 79 percent in developing countries.  Successes from this type of farming can be found around Africa as well as in Cuba and Brazil.

In addition, a 2008 United Nations report, commonly referred to as the World Agriculture Report, concluded that the world must move away from chemical-dependent industrial agriculture toward sustainable farming.

Why are an increasing number of studies and reports concluding that sustainable farming is the best method to feed the world and ourselves?

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Jamie Oliver and TED

Beyond the Valley, Diane’s Desk

May 14, 2010 by Diane Hatz

This is a piece I wrote for the Environmental Media Association’s newsletter.

JAMIE OLIVER AND TED

This year’s TED (Technology, Entertainment, Design) conference was deliciously full of sustainable food talk, from chef/Blue Hill restaurant owner Dan Barber’s love affair with a fish to cancer researcher William Li’s talk about which local, sustainable foods will help prevent cancer. But the highlight of the event, which ran February 9 – 13 in Long Beach and Palm Springs, was Jamie Oliver’s TED prize speech and wish.

Every year, the TED prize is awarded to an exceptional individual who receives $100,000 and “One Wish to Change the World”. This year, Oliver’s wish is “for your help to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.”

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The Glynwood Institute for Sustainable Food and Farming

Glynwood Institute

May 12, 2010 by Diane Hatz

One of our most exciting developments recently has been launching The Glynwood Institute for Sustainable Food and Farming. Please read our press release from the official launch on April 14, 2010:

Co-Founder & Director Diane Hatz, former founder/director of Sustainable Table, and Co-Founder and Glynwood President Judith LaBelle envision the Institute as a “creative action tank” that finds realistic solutions to critical problems in food and farming.

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Diet for a Hot Planet, by Anna Lappé

Beyond the Valley, What We’re Reading & Eating

May 11, 2010 by Diane Hatz

If you haven’t yet read Anna Lappe’s new book Diet for a Hot Planet, it’s well worth a visit to your local bookstore to get a copy.

Following is a short piece Anna has written about the book:

Diet for a Hot Planet
by Anna Lappé
foreword by Bill McKibben
Bloomsbury/Spring 2010

The era of climate-change deniers may (almost) be behind us, but a new battle has just begun. As we grapple with global warming, we will face increasing controversies over which industries are most responsible for the greenhouse gases of most concern and which actions and policies will most help us mitigate the crisis.

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