Happening Now: Tune In Live to the Second Annual James Beard Foundation Conference
Oct 13, 2011 12:10 PM ET
Campaign:
James Beard Foundation Food Conference
James Beard Foundation Food Conference
Watch and listen live to the conversations and panels that are happening at the JBF Food Conference via www.jbffoodconference.org/live. The action begins today at 9:10am ET.
A full listing of the agenda, key speakers, and start times are noted below.
Keep up with the conference on Twitter with the hashtag, #JBFTalk.
Agenda:
9:10am ET The Ingredients of Change
Sam Kass, Senior White House Policy Advisor, White House Chef 9:50am ET Narrative Interlude: A Market Rises Haile Johnston, Co-Founder, Common Market Philadelphia 10:00am ET Panel: DIY: Cooking Up A Better Food System Perspectives on How We Can Affect Change Ricardo Salvador, Moderator; Program Officer, W.K. Kellogg Foundation What We Can Do Politically Wendy R. Gellman, Senior Policy Advisory, Office of Senator Kirsten E. Gillebrand What We Can Do with Messaging Jonathan Halperin What We Can Do with Money Michel Nischan, Co-Founder, Wholesome Wave; Chef, The Dressing Room What We Can Do With Culinary Education Greg Drescher, Vice President of Strategic Initiatives and Industry Leadership, The Culinary Institute of America at Greystone 11:35am ET Call to Action: What Can We Do As the JBF Community? Mitchell Davis, Vice President, James Beard Foundation 4:00 pm ET Conversation: Ocean Craft: Issues on the Screen and in the Kitchen Mitchell Davis, Moderator
David Gelb, Director, Jiro Dreams of Sushi
Laurent Gras, Chef, formerly of L2O
Toshio Suzuki, Chef, Sushi Zen 4:30pm ET Farewell JBF17695
Sam Kass, Senior White House Policy Advisor, White House Chef 9:50am ET Narrative Interlude: A Market Rises Haile Johnston, Co-Founder, Common Market Philadelphia 10:00am ET Panel: DIY: Cooking Up A Better Food System Perspectives on How We Can Affect Change Ricardo Salvador, Moderator; Program Officer, W.K. Kellogg Foundation What We Can Do Politically Wendy R. Gellman, Senior Policy Advisory, Office of Senator Kirsten E. Gillebrand What We Can Do with Messaging Jonathan Halperin What We Can Do with Money Michel Nischan, Co-Founder, Wholesome Wave; Chef, The Dressing Room What We Can Do With Culinary Education Greg Drescher, Vice President of Strategic Initiatives and Industry Leadership, The Culinary Institute of America at Greystone 11:35am ET Call to Action: What Can We Do As the JBF Community? Mitchell Davis, Vice President, James Beard Foundation 4:00 pm ET Conversation: Ocean Craft: Issues on the Screen and in the Kitchen Mitchell Davis, Moderator
David Gelb, Director, Jiro Dreams of Sushi
Laurent Gras, Chef, formerly of L2O
Toshio Suzuki, Chef, Sushi Zen 4:30pm ET Farewell JBF17695
