San Francisco, California
London, United Kingdom
Looking forward to seeing you today at "Chefs as Catalysts for Change". Tickets are still available if you have not RSVP'd yet. The Navy Memorial is metro accessible via the Archives and Gallery Place Metro Stops. Parking Garages can be found on D St NW. Food and beverages will be served. Food provided by Teaism and Cabot Cheese. Beverages provided by Peak Organic Brewing Company, Legends Ltd., Fess Parker Winery & Vineyard, Riondo Winemakers, Hahn Winery and Dops Inc.
Moderated by Whitney Pipkin, Freelance Journalist covering food, farming and the environment and a staff writer for the Chesapeake Bay Journal.
Keynote address by Spike Gjerde Chef/Owner of Woodberry Kitchen
Garrett Graddy, professor of global, environmental and agricultural policy and
politics at American University
Forrest Pritchard, farmer of Smith Meadows - Berryville, VA & Author of Gaining Ground
Paul Shapiro, Vice President of Farm Animal Protection for the Humane Society of the US
Julia Wolfson, Former chef and current doctoral fellow at John’s Hopkins
Center for a Livable future
Sponsored by FoodPolicy.US, Chefs as Catalyst for Change is an effort to open a dialogue between chefs, vendors, farmers and restaurant professionals about what’s going on in the food system. DC chefs are unique in that they feed the most influential decision makers in the nation. They have the power to push the national food discussion in a meaningful direction.
Advisory board includes: Richie Brandenburg, Oliver Friendly, Todd Gray, Ris Lacoste, Anthony Lombardo and Sean Sullivan