Courtesy of Y+30
Y + 30 is a thought experiment group that gathers to discuss topics and issues projected 30 years in the future. They recently assembled a panel of professionals to talk about food at the 92 Y Tribeca.
The event also featured a spread from local food purveyors including Early Bird Granola and Kumquat Cupcakery. Thirsty attendees could belly up to the bar to sample Goose Island beer or try a bourbon and pecan cocktail specially concocted by Chef Dave Arnold, who runs a culinary technology program at the FCI.
Panelist for the evening were:
Glenn Roberts, Founder of Anson Mills
Fernando Music, Principal of Rooster Design Group
Amanda Hesser, Co-founder of Food52.com
Michael Anthony, Chef at Gramercy Tavern
Mollie Chen, Moderator and panel organizer
Having gone to a number of food panel discussions the past year, I was already familiar with some of the usual debated questions such as, “how do we make organic/sustainable food affordable?” and “are food movements elitist?” However there were a three topics of interest discussed that I believe are worth noting.
Jamie Oliver, formerly known as The Naked Chef, won an award in February 2010 for his momentous campaign to change how we feed America’s children. His speech is generating a lot of internet buzz and it was mentioned twice during the panel. Check out his speech on YouTube.
2. Anson Mills
Glenn Roberts founded Anson Mills, an heirloom grain and mill goods company, in an attempt to preserve near extinct varieties of corn, rice and wheat and reintroduce heritage ingredients rooted in Southern food culture dating back to the Antebellum period. I'm not talking about just any old grits and cornmeal. Roberts has brought back the ingredients found 200 years ago in plantation inventories and recipes - the real deal.
Roberts was hands down the most fascinating, gravely serious, and most scientific person on the panel. He spoke about grains using terminology I couldn’t understand, but his message was clear. Due to corporate decisions, we are currently faced with a narrowing of food choices. We are already past the point of no return and we must do our part to take back control of our food system.
3. How can we expand the local, sustainable, organic food movement?
One audience member boldly told to the panel that they are preaching to the choir since the audience already had a vested interest in the subject matter. In a frustrated tone, she demanded to know how can we can convert the non believers.
Glenn Roberts immediately shot back a simple and direct answer. He said the responsibility is on each of our shoulders to broadcast the message about sustainability. We must communicate like a laser - frequently and consistently. Over time the message will resonate.
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