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TEDxManhattan

March 1, 2014
IU South Bend
Education and Arts Building, Rm 1101 (map)
TEDxManhattan "Changing the Way We Eat" will take place in New York City and webcast LIVE to the campus of IU South Bend.
Speakers with various backgrounds in food and farming will share their insights and expertise (see short list below). A highlight of the event is the time for local attendees to meet each other and look for new synergies and new ideas to help bolster the sustainable food movement. Interspersed throughout the day will be 5-minute talks by area speakers about the local food system and their role in it and ideas for it. The day-long event is full of good talks and great opportunities to network.

Come for all, come for part, and come away energized and ready to grow and strengthen our local food system.

Interested in participating by displaying and sharing your organizations information? Contact us

2014 Schedule

IU South Bend Education and Arts Bldg, Rm 1011

9:30 - 10:00  Set up of displays, informational tables

10:00            Event opens

10:30            Webcast begins

Entertainment: Jen Chapin band

Intro - Brian Halweil, Editor, Edible East End; Publisher, Edible Manhattan and Edible Brooklyn

Peggy Neu, President, The Monday Campaignspeggy neu

Intro - Kathy Lawrence, Program Director, School Food FOCUS

Michael Rozyne, Executive Director, Red Tomato

Speaker Intro - Tama Wong, Principal, Meadows and More

Megan Miller, Founder, Bitty

Film clip - Steve Ritz, Founder, Green Bronx Machine         

Intro - Maisie Ganzler, Vice President, Bon Appetit Management Company

Andrew Gunther, Program Director, Animal Welfare Approved

David McInerney, Co-Founder, FreshDirect 

Dr. Lance Price, Professor, George Washington University; "Foodborne Urinary tract infections (FUTIs): a new paradigm for foodborne illness"

Intro - Bill Yosses, Executive Pastry Chef, The White House

david binkleDavid Binkle, Director of Food Services, Los Angeles Unified School District

12:30 - 1:30               LUNCH break (Webcast offline)

BYO lunch or RSVP to join organizers for lunch - Take a short field trip to the 5th Floor of the Schurz Lirbary on the IU South Bend campus to see the display of the Lexicon of Sustainability Food and Farming in America exhibit.

1:00-1:30                  Local Food Activiists speak and share to educate and involve attendees in local ways they can change the way they eat.                                                                                 

1:40                 Session 2:  COLLABORATE (Webcast online)
                         Education and Arts Rm 1101

Video - San Van Aken - Tree of 40 Fruits, Artist

Intro - Stefani Bardin, Faculty, The New School

Matt Moore, Family Farmer, Artist, Activist, The Digital Farm Collective

Intro - Peter Lehner, Executive Director, NRDC and NRDC Action Fund

Regina Bernard-Carreno, Assistant Professor, Baruch College, CUNY

Performance/Local Speaker

Intro - Ann Cooper, Founder, Food Family Farming Foundation

Sunny Young, Director, Edufood Consulting

Intro - Wenonah Hauter, Executive Director, Food & Water Watch

Virginia Clarke, Executive Director, Sustainable Agriculture and Food Systems Funders  

Intro - LaDonna Redmond, Founder, Campaign for Food Justice Now

Alison Cayne, Owner, Havens Kitchen

Intro - Elizabeth Meltz, Director of Food Safety and Sustainability, Batali/Bastianich Hospitality Group

Nikki Silvestri, Executive Director, Green for All          

BREAK             3:40 - 4:00               (Webcast offline)

4:00 - 4:15      Local Food Activists speak and share to educate and involve attendees in local ways they can change the way they eat.                                                                                                

4:20                 Session 3:  GROW    (Webcast online)

Performance

Intro - Mitchell Davis, Executive Vice President, James Beard Foundation

Myra Goodman, Co-founder, Earthbound Farm; "In Praise of Big Organic"

Intro - Kerry McLean, Director of Community Development, WHEDco

SaruSaru Jaramayan, Co-Founder and Co-Director of the Restaurant Opportunities Centers United (ROC United); "Labor in the restaurant industry"

Intro - Cheryl Kollin, Founding Principal, Full Plate Ventures

Clint SmithClint Smith, Educator, Parkdale High School

Intro - Peter Hoffman, chef owner of Back Forty and Back Forty West

Chellie Pingree, Congresswoman, U.S. House of Representatives (Maine)

Intro - Kenneth Cook, President and Co-founder, Environmental Working Group

Tom Colicchio, Chef, Restaurant Owner, Head Judge “Top Chef”, Cookbook Author; "Hunger and Food Policy"

Performance & Event Conclusion

Want to talk at the IU South Bend TEDxManhattan event by presenting a short (5 minute) talk? Click HERE to download the speaker application or See below for instructions:

To apply to be a speaker, please reply to the following questions and email to csfuture@iusb.edu with "TEDx Talk" in the subject line.

Name:

Title:

Email:

Phone:

If you have given talks previously on this subject, list them here:

If you have papers/books published on this or similar topics, list them here:

What would your TEDxManhattan talk be about?

In 100 words or less, what's the problem in the food system you'd most like to fix and why?

TED Talks are known for their impact and high quality, and this is the expectation of local speakers appearing at the IU South Bend webcast of the TEDxManhattan event.

Speakers are asked to attend the TEDxManhattan event, not just show up for their talk. At a minimum, speakers must be available to the audience the break after their talk. Talks will be recorded for future viewing via the Center for a Sustainable Future's website, sustainthefuture.iusb.edu, and on our You Tube Channel, youtube.com/sustainthefuture.

Speakers should be prepared to deliver a 5-minute talk, slides optional, about what attendees need to know about your food system ideas and/or projects. 

TEDx Logo

2013 Schedule 

10:00 AM - 10:30 AM

Registration

10:30 AM - 12:15 PM

Session 1 - INFORM
Topics: Food justice, Food and faith movement, Saving seeds, Foraging

12:15 PM - 1:15 PM
Lunch Break
*Tastings made from locally/regionally sourced ingredients will be provided during the lunch break by the LaSalle Grill.

1:15-1:30 PM
Local Speakers

1:30 PM - 3:20 PM
Session 2 - EDUCATE
Topics:Marketing food to children, Food waste, Energy and Agriculture

3:20 – 3:40 PM
Local Speakers & Break

4:00 PM - 5:40 PM
Session 3 - EMPOWER
Potential Topics:Young farmers, School food, Farm to Freezer

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. TEDxManhattan "Changing the Way We Eat" will take place in New York City and webcast LIVE in South Bend. During breaks from the liove webcast out of Manhattan, there will be time for attendees to meet each other and look for new synergies and new ideas to help bolster the sustainable food movement.

TEDxManhattan 2013 Speakers (short list)

Fred Bahnson is a writer, educator, permaculture gardener, author of Soil & Sacrament: Four Seasons Among the Keepers of the Earth (Free Press, 2013), and co-author of Making Peace with the Land (InterVarsity Press, 2012). Fred holds a masters in theological studies and in 2005 co-founded Anathoth Community Garden, a church-supported agriculture ministry in the Piedmont region of North Carolina. Fred lives with his wife and three sons on a hillside in Transylvania County, where they are growing a ½ acre edible forest garden with terraced vegetable beds.

Ann Cooper Chef, Nutrition Services Director, Consultant, Author, Public Speaker, and Advocate  - A graduate of the Culinary Institute of America, Hyde Park, NY, Ann has been a chef for more than 30 years including positions with Holland America Cruises, Radisson Hotels, Telluride Ski Resort as well as serving as Executive Chef at the renowned Putney Inn in Vermont. She is past president of The American Culinary Federation of Central Vermont, and past president and board member of Women's Chefs and Restaurateurs. In 2009, Ann founded Food Family Farming Foundation (F3) as a nonprofit focusing on solutions to the school food crisis.

Maisie Greenawalt joined Bon Appétit Management Company, which provides from-scratch food service to corporations, universities, and museums in 32 states, in 1994. As vice president of strategy, she's been instrumental in shaping the company's numerous commitments to social and environmental responsibility. In 1999, Maisie helped develop the Farm to Fork program, a groundbreaking company-wide initiative to buy locally, and has since helped create and launch a number of Bon Appétit¹s other progressive policies.

LaDonna Redmond joined the Institute for Agriculture and Trade Policy in 2011 as the Senior Program Associate in Food and Justice. A long-time community activist, she has successfully worked to get Chicago Public Schools to evaluate junk food, launched urban agriculture projects, started a community grocery store, and worked on federal farm policy to expand access to healthy food in low-income communities. In 2009, she was one of 25 citizen and business leaders named a Responsibility Pioneer by Time Magazine. In 2007, she was awarded a Green For All Fellowship. LaDonna was also a 2003-2005 IATP Food and Society Fellow.

Gary Hirshberg is Chairman of Stonyfield Farm, the world's leading organic yogurt producer, and Managing Director of Stonyfield Europe, with organic brands in Ireland, and France. He is Chairman and a founding Partner of Just Label It, We Have the Right to Know, the national campaign to label genetically engineered foods, and is co-author of Label It Now – What You Need to Know About Genetically Engineered Foods and author of Stirring It Up: How to Make Money and Save the World.

Anna Lappé is a national bestselling author and a founding principal of the Small Planet Institute and Small Planet Fund. Anna's most recent book is Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It, co-author of Hope's Edge and Grub: Ideas for an Urban Organic Kitchen, with seasonal menus by chef Bryant Terry.

Peter Lehner is the Executive Director of NRDC and NRDC Action Fund. NRDC, one the nation's leading environmental advocacy organizations with over 1.3 million members and activists and 430 staff in seven offices, works to protect people's health and families, communities, jobs, and wild spaces by accelerating clean and efficient energy, transportation and protecting our oceans, waters and homes from pollution. Peter holds an AB in philosophy and mathematics from Harvard College and is a graduate of Columbia University Law School, where he continues to teach environmental law. He also has extensive experience in sustainable farming and green business.

Simran Sethi Named one of the top ten "eco-heroes" of the planet by the UK's Independent and lauded as the "environmental messenger" by Vanity Fair, Simran Sethi is an award-winning journalist, strategist and educator. Simran is the contributing author of "Ethical Markets: Growing the Green Economy" and winner of the bronze 2008 Axiom Award for Best Business Ethics Book. She has spoken about the intersection of food and culture in Italy, Turkey, France and throughout the United States. Simran is committed to a redefinition of environmentalism that includes voices from urban centers and rural communities.

Karen Washington As a community gardener and board member of the New York Botanical Gardens, Karen has worked with Bronx neighborhoods to turn empty lots into community gardens. As an advocate, she has stood up and spoken out for garden protection and preservation. As a member of the La Familia Verde Garden Coalition, she helped launched a City Farms Market, bringing garden fresh vegetables to her neighbors. She also Co- Founded Black Urban Growers (BUGS) an organization of volunteers committed to building networks and community support for growers in both urban and rural settings.

Bill Yosses Bill spent his early career in France at pastry meccas such as Fauchon, La Maison du Chocolat, and LeNôtre. In New York, he continued at Bouley Restaurant. Bill helped develop "The Dinner Party Project" in New York City as a part of Spoons Across America's programming in which chefs teach kids about healthy food choices and how to prepare a dinner party for their parents. As Pastry Chef of the White House he has been closely involved with Mrs. Obama's Let's Move initiative with the goal of reducing childhood health problems related to diet. Working in the White House garden has been his most important inspiration to date.