Last Friday we had the first of the lambs born in the barn. Lambing kicks off the 2013 season for the livestock staff, and it will be full-speed ahead through the summer with goats kidding, more lambing, cows calving, and pigs farrowing to follow.
A pair of healthy boys came first. We are already up to five boys and one girl.
Isn’t new life exciting?
This weekend, Glynwood’s Culinary Director, Jason Wood, will be presenting at the Northeast Organic Farming Association of New York’s 31st annual winter conference. He will join food and farming experts of all stripes with the hopes of collaborating, educating, and inspiring the next wave in sustainable agriculture. The theme for this year’s conference: Resilience.
Photo via NOFA-NY, click to view website.
His three-hour workshop, “Understanding Restaurant Systems,” will educate farmers about growing, marketing, and selling to restaurants. This presentation builds on Jason and co-presenter Gabe McMackin’s deep experience managing restaurant kitchens over the course of their careers. The goal of this education is to equip farmers using sustainable growing practices to meet institutional demand for fresh, local produce. By building strong relationships with restaurants, hospitals, universities, business parks, and public cafeterias, farmers will have more demand, more diversity, and ultimately, greater resilience.
In her announcement for the 2013 conference, NOFA-NY’s Executive Director Kate Mendenhall described the theme as follows:
Organic farmers are no strangers to adversity. 2012 was a year of extraordinary economic and environmental upheaval…Yet our farmers once again plowed on (pun intended). For the unsung role organic farmers play for our health, our communities, our culture, and our very survival, together we want to recognize and celebrate their remarkable resilience.
Since its formation in 1983, NOFA-NY has been a tremendous resource for farmers in the region. Glynwood has a deep affinity for NOFA-NY’s mission and has long supported its work. Each year, Glynwood sponsors its apprentices to attend the NOFA interstate council’s summer conference, where Director of Farmer Training Dave Llewellyn has presented many times. With this presentation, Jason Wood will continue the tradition and start a dialogue that we hope will help New York farmers for years to come.
The holidays have come and gone and Glynwood is blanketed in snow. The cows are in the barnyard, and the goats and sheep are just a few weeks away from kidding and lambing season. In these lean months, daylight may be scarce, but Glynwood’s ambitions for the new year are bountiful.
The calendar for 2013 is already filling up with conferences, public events, professional convenings, cooking demos, farm dinners, and more. As our president Kathleen’s note below explains, Glynwood is entering a time of growth and renewal—driven, as always, by our vision for a more sustainable future. In this spirit we happily welcome two new additions to the staff, or more aptly, one new and one returning employee.
Jarret Nelson, formerly a Glynwood Vegetable Apprentice, has returned to staff as Assistant CSA Manager. This position will build upon his years of farm experience, including most recently work at neighboring Fishkill Farms. He will work with Dave Llewellyn, Director of Farmer Training, to deliver fresh, wholesome vegetables to our CSA members and to train the next generation of farm apprentices.
Additionally, we welcome Jason Wood, our new Culinary Director. Jason will bring his culinary expertise to our on-campus events as head chef and his programmatic vision to our community at large. He intends to create a variety of public programs that will combine food, pleasure, and education. This will include hosting public farm dinners, conducting cooking demonstrations, engaging with our CSA members, and creating added-value products to sell in our farm store. Of his work, Jason says he is “excited to connect farmers to chefs in the region and to home cooks in our community.”
Lastly, as you may be aware, we are hiring! We are currently seeking to fill a number of positions listed on our website, namely a Communications Manager, a Financial Manager, an Event Producer, and a Development Director. We are also still accepting applications for farm apprentices. If you are interested in joining the dynamic team at Glynwood, follow these links to learn more.
We have big plans for 2013 here at Glynwood and we hope you join us. Keep an eye out for ways to connect with us as we launch into this exciting new year.
I would like to share with you my vision for what promises to be an exciting time of growth in sustainable food and farming in the Hudson Valley and beyond. I hope you will join in helping us to translate our vision into an ambitious agenda of action and programs.
Glynwood has a vision for the future of the Hudson Valley – 
a vision of robust economic development and growth, based on sustainable food and farming, that keeps our landscape in agricultural production, feeds our families and provides an example, nationally and globally, of a food system which is healthier for us, our communities and our environment. We anticipate the Hudson Valley reversing its current trend of losing farms to development.We foresee our region’s reputation steadily rising as a source of great food and beverages, boasting signature products including pasture-raised meat, hard cider, spirits, grains, and cheese – fostering a wide-scale appreciation of working, agricultural landscapes stewarded by independent and family farm operations. We expect to witness the emergence of solid, profitable new agriculture-based businesses coupled with the necessary infrastructure to support them, such as food hubs and portable processing facilities, that will connect the region’s farms and food entrepreneurs with markets in New York City and beyond. We predict that the Hudson Valley will become a prime destination for culinary- and agri-tourism, supporting a wide range of businesses, including lodging, restaurants, retailers, recreation destinations and historic sites. Finally, we look forward to a shift in consumer behavior that is not confined to specific demographics, but instead shows widespread adoption of real food, produced and delivered by sustainable businesses.
Glynwood is dedicated to playing a leading role in realizing this vision.
This is an exciting time of growth and renewal at Glynwood. Working closely with our supporters and partners, we are confident that we can be the driving force in building a prosperous, healthy regional food system in the Hudson Valley, which will set an example to others, while benefitting the region’s people and communities.
To realize this vision, we need your support.
I hope you can help propel us forward as we prepare to launch new initiatives and expand core programs.
Let me close by wishing you happy holidays and a safe, prosperous 2013.
by Valerie Burchby
Did you know that Glynwood’s vegetables are Certified Naturally Grown (CNG)? CNG is a system of certification that goes above and beyond theUSDA’s National Organic Program. It is a peer- review network, meaning that other farmers, community members, and stakeholders are in charge of the farm’s yearly certification inspection. This independent oversight keeps the costs of certification low, making it accessible to small farms and new farmers across the country. This system also maximizes transparency and community involvement.
What does certification mean?
As stated on their website, Certified Naturally Grown farms “don’t use any synthetic fertilizers, pesticides, herbicides, fungicides or GMO seeds, just like organic farms”. While CNG certification doesn’t allow us to label our vegetables as ‘organic vegetables,’ you can rest assured that Glynwood vegetables adhere to the same strict principles of USDA organic, and then some.
View a video and hear from member farmers of CNG.
Land Stewardship—a holistic approach
One major benefit of this transparent, peer-reviewed system is that it evaluates for long-term land stewardship, as well as seasonal inputs and methodology. During our review this past season, CSA members had the chance to ask us in-depth questions about how our farm provides habitat for local wildlife, what condition our soils were in, and how we planned to maintain fertility. These are just a few examples of many, from our water-use policies to next year’s cover cropping plan. To view the full vegetable evaluation questionnaire, click here. The evaluation experience educates the community, in addition to ensuring best practices from the farmer.
With the rise of industrial organic products, it is crucial to increase public awareness about the host of labeling misinformation in the grocery store aisle. Informed consumers need to know what a USDA organic label does ensure them (for vegetables: which pesticides, fungicides, herbicides, and genetic materials aren’t used) and what it doesn’t (fair wages for workers, sustainable crop rotation, locally grown). Programs like CNG are useful in a small-farm context because they foster a dialogue about labeling and transparency across the board. More and more, consumers are beginning to see information as their right. The booming growth of sustainable agriculture is a result of that fact.
A good rule of thumb: if you can see the farm or meet the farmer, you are much more likely to purchase fresh, high-quality, nutritionally dense vegetables. So do your homework, always ask questions. You have to do some research to know what questions to ask, but a community of educated consumers is one of the most important steps towards fixing our food system. Plus, you will eat really, really well. The proof is in the butternut squash bread pudding.
A few (of many) useful resources for food and ag news are:
Food Politics, by Marion Nestle http://www.foodpolitics.com/
Civil Eats http://civileats.com/
Food and Water Watch http://www.foodandwaterwatch.org/
Mother Nature hasn’t been kind to us recently. And getting into the kitchen and cooking is a sure fire way to rejuvenates the spirit. So just in time, Glynwood vegetable apprentice Valerie Burchby has created two recipes using fresh beets and turnips to create these two super nutritious and delicious dishes. The added plus — even if the power goes out [again], you can make both these “raw” dishes if you have a trusty mortar and pestle on hand!
Beet and Turnip Coleslaw
2 whole turnips, greens removed, scrubbed
2 medium sized beets, greens removed and reserved (see beet green pesto recipe below), scrubbed
3 Tbsp champagne vinegar (or white wine)
2 Tbsp olive oil
zest from half of one lemon
2 tsp toasted sesame seeds
optional: honey or sugar to taste
Step 1: Cut tops and tips from the beets and turnips. Scrub well and peel.
Step 2: Grate coarsely into bowl and set aside.
Step 3: In the meantime, toast sesame seeds in medium skillet over medium heat (no oil) until they start to brown. A toaster oven works well too. Set aside until just before serving.
Step 4: Add vinegar, olive oil and lemon zest together in a small bowl. Mix very well.
Step 5: Add liquid mixture to grated turnips and beets. After they have had a few minutes to marry (approx 15), assess for taste. Sugar or a dab of honey might help, depending on the beetiness of your beets.
Step 6: Add toasted sesame seeds and serve. Makes great leftovers.
Beet Green Pesto
These instructions are written for a mortar and pestle, which is my pesto-making weapon of choice for two reasons: the clean up is infinitely easier than a food processor and someone somewhere once told me that truly authentic pesto must be achieved by mashing, not food processing. I don’t think I believe the latter, but there is something sort of satisfying about smashing your own pesto into submission.
1 Bunch beet greens, washed
2 Cloves garlic
¼ cup nuts, pine nuts are classic but I have used walnuts and even sunflower seeds to great effect
½ cup olive oil
¼ cup parmesean cheese, grated, or to taste
3 Tbs lemon juice
1 Tbs sea salt (to taste)
1 Tbs freshly ground pepper (to taste)
Step 1: Wash the beet greens well, remove stems and discard. Chop leaves coarsely. No need to towel dry, damp is fine.
Step 2: Mash garlic cloves and nuts with a drizzle of the olive oil until macerated.
Step 3: A handful at a time, add beet greens to the mortar/processor. If using a processor, proceed cautiously, beet greens can be very fibrous and might jam you up. If using a mortar and pestle, try to smash the greens against the sides of the pestle by making a circular motion against the interior rim, smashing the greens between. When you have them all mashed against the side, push them downwards towards the bottom in an up-and-down mashing motion, then start again with the circular motion, repeat until they are very bruised.
Gradually add more olive oil as needed throughout this process to facilitate smooth mashing or processing.
Step 4: Gradually mix in parmesan cheese. This can also be to taste, depending on how much “umami” flavor you are into.
Step 5: Add lemon juice and mash until leaves are uniformly mixed in and bruised. Try some and assess.
Step 6: Salt and pepper to taste.
Note: Beet greens have a strong flavor of their own, so playing with the levels of parm, lemon juice and salt/pepper will help you achieve a balance that pleases your own tastebuds.
Recently Glynwood hosted the first of what we hope will be an Annual Higher Education Convening dedicated to creating in-depth knowledge and understanding for college and university students about what is needed to secure a sustainable regional food system. Students and faculty from Smith, Williams and Vassar Colleges and the Culinary Institute of America shared an interactive weekend that allowed them to examine all facets of the complex food system. They participated in a wide range of activities, from working on the Glynwood Farm and preparing a farm to table dinner to hearing from of a panel of real-world “experts” from different areas of a regional food system and participating in a mock community meeting to identify issues relating to the establishment of a regional food hub.
We are pleased to repost a blog written by Vassar student Allison Gayo detailing the weekend’s adventures. Many thanks, Allison, for your perspective and your photos!
Despite the dreary start to the weekend (a grey and muddy Friday morning and afternoon), the Coop, accompanied by our super Prof team, journeyed to lovely Cold Springs, NY to visit Glynwood for the weekend.
After our respective half-days at field work, we quickly tore off our rain and mud-soiled farm wear, packed last minute essentials (or some packed entirely at that moment!), and put our rainboots BACK on for the watery ride. We diverged from the Town Houses in two cars (Emma riding in style with Jojo, Nikki, and Alicia in her car while Mary Ann Emily, Yael, and I took off in a VC Security van). Mary Ann’s car made a pit stop at Poughkeepsie Day School to pick up our little Maddie in her yellow raincoat, waiting patiently in the schoolyard amidst children and yellow buses (just kidding, she does not still attend middle school, she had just finished field work!)
Welcome to Downton Abbey….er Glynwood!
After a car-full of fun and good conversation, we arrived around 3:30pm Friday afternoon- completely in awe as we made our way along the windy path through the beautiful grounds, full of young fall foilage just waiting to burst in autumnal colors. We made our way to the Main House to unload our bags and meet the other conference guests. But first, we could not resist a brief tour of our accommodations- a quaint country cottage-style house with rambling halls that led to darling rooms with fancy, customized door signs, antique quilted beds and fluffy white terry cloth robes. Some of us explored a bit of the land around the house while snacking on local apples- discovering cows and horses grazing in a stone-fenced lawn; gardens, forests, and a fountain straight from the pages of The Secret Garden; and taking in more of the gorgeous landscape- lush green rolling farmland dotted with rustic crimson barns and white farmhouses.
The wonderful world of Glynwood.
NY Hudson Valley or Irish countryside
We reluctantly tore ourselves away from the storybook scenery, venturing back inside for the 5:00 reception in the Main House Library where we mingled and chatted over cheese and root beer with students and faculty from Williams College of Williamstown MA, Smith College of Northhampton MA, and the Culinary Institute of America in our nearby Hyde Park, NY. Shortly after, we convened in the Living Room for our official welcome from our dear Glynwood hosts including President Kathleen Frith and made our formal introductions- students, professors, and staff each went around the room to say our name, school, major/class year or field of expertise, as well as any food related field work, project, experiences, and/or role in the weekend’s activities
Choosing our fates/alter-egos
Our bellies grumbling from a days worth of rain-speckled field work, vehicular treks, picturesque pastures, and hors d’oeuvres it was finally time for dinner! We feasted on a local spread of roasted chicken, potatoes, salad, seitan, and a decadent apple crumble dessert! Suddenly, Virginia, Glynwood’s Director of Community Based Programs surprised us all with a hat full of strips of paper which she instructed us to dive into one by one, choosing the name of the character we would be impersonating in a mock community forum to be held Sunday afternoon
Stuffed full with delicious cuisine and conversation, but piqued with curiosity, we rolled ourselves back into the Living Room to learn more about the weekend ahead. Burt and Virginia equally convinced us that we were in for an exciting- albeit mysterious- bout of days and nights ahead. Our characters, we were told, were based off of real people in the community- farmers, council members, townspeople- that would likely be involved in a mythical discussion about the creation of a ‘local food hub.’
Food hubs are distribution centers that provide a logistical and marketing interface between farmers and regional buyers- making it easier for local and regional farmers to compete with the mainstream,consolidated food productionand distribution system.
We received small yellow envelopes adorned with our characters names as well as red folders full of itineraries, speaker bios, and reading material about Glynwood and food hubs. The setting was all too reminiscent of Clue: a dark stormy night spent in the library, living room, kitchen, meeting strangers and preparing our alternate identities- I went to bed that night praying we all woke up for breakfast…
-SATURDAY-
Traversing and touring
Luckily, we all arose the next morning, bright and early, to an 8am breakfast- another one of many feasts- of egg and pepper frittata, warm oatmeal, fresh granola and yogurt, honeydew, concord grapes, tea and coffee. Fueled for the day ahead, we got ready for a personal tour of the Glynwood grounds where we saw all the quintessential farmyard wonders- chickens, pigs, goats, cows, horses, compost heaps, barns, hay, and vegetables.
Beehives
Chickens
and squashes, oh my!
Sophie showing off her beloved brassicas!
We then met farm apprentices Sophie and Valerie and piled onto the back of a pickup truck to harvest our own veggies for dinner!
My group followed Sophie to pick broccoli.
After our taste of farm labor, it was time for mouth labor- LUNCH. A hearty spread of sandwiches, salad, and butternut squash soup warmed our soggy bones for our next activity- a plenary session entitled, The Regional Food System: Who Makes it Work. We all hunkered down in the living room, our hands juggling notebooks, coffee, and tea but our minds anxiously awaiting the words of food system experts.
We heard from:
Paul Wigsten, a farmer on Wigsten Farm commented that he has seen improvements within the Hudson Valley food system over the last 20 years. In the past 5 years, he has expanded his market and relationships with wholesale retailers but admits that he cannot afford to drive to and solicit customers in the city. Heres where distributors like Red Barn Produce of New Paltz come in, with a truck to pull away his organic vegetables, leaving Paul more precious time to concentrate on and do what he does best- growing and farming. Paul also divulged that he works closely with a seed saver exchange in the Midwest to preserve heirloom varieties of tomatoes and melons. Wigsten remarked that the regional food system in the Hudson Valley is ‘alive and well’ in his perspective.
Allie Comet, a young farmer, is in her fourth year of farming, having worked on diversified farms in California and Maine before arriving at Glynwood. Allie spoke about the route most young farmers take from apprenticeship to management, highlighting the challenges from training (both in the field as well as practical business and marketing skills), to access to land and capital. Allie also represents a subset of farmers who are not born into an agricultural family, having grown up in Brooklyn NY. She noted that this sometimes is difficult in that its not always clear where to go for help; but on the other hand, her steady salary is definitely a unique plus. Allie finally spoke about the cultural place of agriculture, inquiring whether agriculture has become culturally important, and wondering how we position farms in our community.
Matthew Flusser, born and raised New Yorker as well, is the Operations Manager for Farm to Table Co-Packers in New Paltz. A big advocate of buying local foods and for sustainability and lowering carbon footprint, Matthew acknowledges that everybody wants local food but can always afford to buy from multiple farms. At the same time, farmers can’t afford to leave their land and livestock. Amidst all of this, Matt and his Co-packers are running rampant, sometimes working 23 hours a day trying to maintain a consistent flow of washing, chopping, pouring, and regulating produce all the while trying to solve issues of space, organization, and waste.
Michael Abbate works as the Chief Operating Officer for Common Capital, Inc., a non-profit economic and community development organization that serves Western Massachusetts. Michael oversees program development, manages the organization’s Healthy Food Financing program, in addition to all other financial management and marketing functions. Abbate commented that he and his organization must take the role of developer, helping people with great ideas find the assistance they need. Michael noted that the Pioneer Valley of MA is in need of more infrastructure and has the potential to be the model for other parts of the U.S., by shaping the regional food system through social transformation.
Don Lewis, founder, baker, and miller at Wild Hive Farm Community Grain Project in Clinton Corners, NY began his farming life as a commercial beekeeper and went on to become a founding member of the Union Square Greenmarket. In the past 3-5 years Wild Hive Farm and the Wild Hive Community Grain Project have almost tripled in size and activity; developing a strong following among chefs, commercial bakers, and home bakers. Don plans to expand the offerings of the Wild Hive Community Grain Project and develop the Farm’s facilities as a means of teaching agriculture. Don noted that education is the most important part of transforming the food system, that we need to make people more aware of why buying ‘local’ and ‘organic’ is important. Don also commented that with the increasing demand from customers and a wealth of growers, we need to be able to rely on neighbors in the region.
Michael Sweeton is the Supervisor for the Town of Warwick (the largest town geographically in Orange County NY!) and a strong advocate for agriculture, having worked with the Town Board to revamp the town’s zoning code to include farm friendly provisions that support farmers, farms, and farming. Michael notes that the role of a municipal leader is to provide of course leadership, understanding of the importance of agriculture, and to promote farms! Michael also considers himself, as well as other members of municipality, a buffer between higher federal agencies and the community.
Michael was kind enough to provide us all with a wonderfully informative packet entitled, “The Road to Smart Growth and Agricultural Friendly Zoning.” Enclosed were general facts about Warwick and farming in the town (agriculture is their largest industry- generating over $35 million!); planning tools for farmland and open space preservation; and agriculture friendly options including ADD (Agricultural Advancement District).
Joel Russell has been a community planning consultant and land use attorney for 34 years; he has been at the forefront of the sustainability movement in planning, open space preservation, and urban design, nationally and in both New York’s Hudson Valley and Massachusetts’s Pioneer Valley. Joel, like Michael Sweeton, commented that his role as planner is to be a catalyst, trying to bridge the gap between points of view of both parties, all the while satisfying each’s interest.
Dizzy with engaging insight on all things food system-y, it was time for a break, 2:30pm- and as Virginia perfectly anticipated- the perfect time for brownies, cookies, and tea. Did I mention it was perfect?
Sugared up for some “character groups” breakout sessions, we went our separate ways to our respective locations to pick the brains of experts. Farmers put up their feet (not really) in the living room with Paul, Allie, Jesse, Sophie, and Valerie. The Public Sector (community leaders and planners) convened in the Study with Michael Sweeton and Joel Russell. The Finance/Business Development people met with Michael Abbate and Don Lewis. Institutional Purchasing moseyed on over to the work room with Matthew Flusser and Melissa Adams. And finally. the two boisterous citizen activists schemed with Fran Volkman in the Main House sitting room. Now that we had some one-on-one time with the pros, we were able to strategize talking points and concerns our characters might wish to bring up at Sunday’s mock meeting.
With a good chunk of time until dinner, we spent our time wisely- some helped with dinner preparations, some went for another outdoor expedition around the lake house and through the woods, while others caught up on some z’s…
The Haldane team; Sandy McKelvey is on the far right
Last year at the Glynwood Barn Dance Gala, the Gala Committee added a wonderful new element to our annual fundraising event – a reverse auction – where Glynwood and its supporters give back to the community where they live and do their work. How does it work? This one auction item could be bid on by anyone at the Gala and the total sum raised allowed Glynwood to donate food from our CSA to several local organizations, including the Farm to School programs at the local Haldane and Garrison Schools and to local food banks in Garrison and Philipstown.
Sandy McKelvey, a parent and local foods advocate in Cold Spring, founded the Hudson Valley Farm to School Initiative which coordinates how the schools use the fresh food from Glynwood’s CSA. Sandy blogs enthusiastically on their website about the students’ adventures cooking with the donated produce and food service director Cindy Miozzi serving them in the Haldane School cafeteria — how the kids have so enjoyed the fresh salad bar with our just picked veggies each Friday and how, over the summer, volunteers from the community processed hundreds of pounds of Glynwood tomatoes to use during the school year in Cinday famous pasta with homaade marina sauce.
Here is her first guest blog. Follow Sandy regularly at hvfs.org.
I picked up this week’s veggies from Glynwood and this is what we got:50 pounds of watermelon
27 heads of bok choy
4 pounds of spinach
1/2 tray of broccoli
1/2 tray of assorted beans
1 tray of basil
So, here’s what Cindy is working on in the kitchen for the next few days:Today, Thursday: Breakfast for lunch – they served a side of watermelon
Friday: Pizza Day – they will serve a 3 bean salad with fresh basil and maybe a little spinach in the green salad
Tuesday: Popcorn Chicken – they will serve with the broccoli
Stay tuned: Some day next week: Bok choy stir fry
Almost everyday, we will have some locally-grown vegetable thanks to Glynwood’s generous donations.
There have been significant changes in the federal nutrition guidelines for the National School Lunch program: larger servings of fruits and vegetables, whole grains, lower sodium, less fat, and best of all, a big push for locally-grown fresh fruits and vegetables. With all the locally-grown veggies Cindy is serving in the cafeteria, Haldane is truly ahead of the curve.
Last Friday, Cindy served her delicious Tuscan white bean and kale soup with a side of kale chips. She said they was very popular. One little girl liked the soup so much she came back for seconds. Cindy told me that this is what makes her job worthwhile – Just one little girl telling her she liked the food and wanted more. And that’s truly what it’s all about.
Cindy is working really hard to keep up with all the new guidelines and preparing the local produce to make it as tasty as can be. If anyone would like to thank Cindy for her hard work, I’m sure she would love to hear from you.
Cheers!
Sandy
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:
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.
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:
After your meal, post up a review of your event on the Dinner and Some Ed site.
Happy Food Day!
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