2013 Fair Program

May 4, 2013Open: 10:30am-9pm


Wythe Hotel

As businesses grow, they are in a powerful position to make an impact on our food system and environment. When the focus on local is so great, however, the desire to scale sustainable practices becomes a complex challenge. Global corporations might have the ability to purchase more organic food than any small business. How do wide-reaching organizations remain local as a purchaser? How are big companies making a difference for the small farms and businesses from where they source? How do they maintain integrity and quality control during growth? How difficult is it to stay creative while making dishes for a large audience? What sustainable choices are large companies making while maintaining profitability?

Nate Appleman, Executive Chef, Chipotle
Marion Nestle, Professor & Author, Food Politics
Jared Koch, Author, Clean Plates
Moderated by Evelyn Kim, Writer, Edo Ergo Sum

Book signing: 11:30AM-12:00PM

Marion Nestle, Food Politics (new edition)

For Tickets to this event, click here.

Marion - Food Politics


Wythe Hotel, Screening Room

As words like organic, local and sustainable gain traction in mainstream society, some industry players argue that they lose meaning within our culture. What does local really mean and why should we care? Why does organic food matter? Is GMO food helpful or harmful? Despite the wealth of information that is available about modern agriculture these days, it seems many of us are still confused about the terms and how they help inform decisions for ourselves and for our planet. Our panel of experts will define keywords and answer crucial questions about modern food and farming.

Ann Marie Gardner, Editor-in-Chief, Modern Farmer
Keith Stewart, Author, Guide to Growing Organic Vegetables & Herbs for Market
Maria Rodale, CEO, Rodale, Inc.
Moderated by 
Corby Kummer, Writer, The Atlantic

Book signing: 12:30PM-1:00PM

Keith Stewart, Guide to Growing Organic Vegetables & Herbs for Market
Maria Rodale, Organic Manifesto

For Tickets to this event, click here.

organic manifesto



Adam Rapoport, editor-in-chief of Bon Appétit, will be grilling up some finger lickin’ ribs from his forthcoming summer cookbook, The Grilling Book: The Definitive Guide from Bon Appétit. The event will take place at famed artisanal food heaven, Smorgasburg. Adam will demo a ribs recipe from his cookbook at 12:30PM and 1:30PM, and Brooklyn-based The Meat Hook will be cookin’ and selling bites while Rapoport signs book plates for his soon-to-be-released book! The Brooklyn Kitchen will also be on hand to sell signed copies of The Grilling Book.

Adam Rapoport, Editor-in-Chief, Bon Appétit

Smorgasburg is located at East River State Park – Kent Ave and N. 7 St – on the Williamsburg waterfront.

*This event is free.

rapoport grilling book


The Brooklyn Kitchen at Pure Kitchen

Food has the power to bridge cultural gaps and bring diverse people together. Cooking traditions are strongly embedded in the identity of a country. While taste can divide people, it also has the power to integrate. How can our food traditions be used to celebrate the past and move toward the future? Can cuisine play a role in diplomacy amongst nations in conflict? Panelists will consider these questions and more while highlighting the delicious cuisine of countries in conflict, including Iran, Iraq and Cuba. The session includes a tasty sampling from Ana Sofia Pelaez’s forthcoming book.

Joan Nathan, Author, Quiches, Kugels and Couscous
Ana Sofia Pelaez, Blogger, Hungry Sofia
Sara Jenkins, Writer & Chef, Porsena
Naama Shefi, Writer & Curator, The Kubbeh Project
Moderated by Yael Raviv, Kinetic Art

Book signing: 1:30PM-2:00PM

Joan Nathan, Quiches, Kugels and Couscous

For Tickets to this event, click here.

Joan Nathan


Wythe Hotel, Screening Room

Are cookbooks meant for beauty, function or both? Our kitchen reading might provide inspiration, though it doesn’t always lead us to traditional forms of cooking. In a time where many of us are turning to online resources for our daily meals, are cookbooks becoming more art than instruction? Whether or not our books are intended as user guides or for the coffee table, cookbooks seem to be taking a different and intriguing form. They are filled with interesting content, rich storytelling and are inspiring us inside and outside of the kitchen. Join a panel of writers, editors and cooks as they discuss the evolving nature of reading in the kitchen.

Paula Forbes, Writer, Eater National
Anne E. McBride, Author, Culinary Careers
Caitlin Leffel, Editor, Rizzoli
Orr Shtuhl, Writer, An Illustrated Guide to Cocktails
Moderated by
Emilie Baltz, Curator

Book signing: 2:00PM-3:00PM, Wythe Hotel, Lobby

Mark Russ Federman, Russ & Daughters
Annie Hauck-Lawson, Gastropolis: Food and New York City


For Tickets to this event, click here.



The Brooklyn Kitchen at Pure Kitchen

Did you ever think that you could eat a painting or taste a sculpture? Caitlin Freeman, of Blue Bottle fame, takes the edible art concept to the next level in Modern Desserts where she recreates classic works of modern art in the form of sweet treats. Her book is a totally readable, easy-to-follow guide for constructing cookies, cakes and frozen desserts inspired by the likes of Andy Warhol, Frida Kahlo, Henri Matisse and Roy Lichtenstein’s greatest masterpieces. Join Freeman as she creates (or recreates) one of the classics from Modern Art Desserts right before your eyes. Everyone will get an opportunity to taste her art, ask questions and personalize their copy of her book.

Book Signing: 3:30PM-4:00PM

Caitlin Freeman, Author, Modern Art Desserts

For Tickets to this event, click here.



Wythe Hotel

Food + Periodicals = Foodieodicals! A zine fest within the fair celebrating creative food publishing in the magazine world featuring over 20 of our favorite inspiring food publications. Come meet the editors and writers, participate in some fun book-focused activities and buy your limited edition copies! Round out your literary celebration experience with gratis snacks and a free beer from Brooklyn Brewery.

A-Z Coffee
American Food Roots
Design Trust for Public Space
Diner Journal
Edible Magazine
Gather Journal
Good Company
Lucky Peach
Modern Farmer
Put A Egg On It
Remedy Quarterly
Swallow Magazine
Sweets and Bitters
The Runcible Spoon
Sweet Paul
Wilder Quarterly
White Zinfandel

For Tickets to this event, click here.

Screen shot 2013-04-04 at 2.48.30 PM


Wythe Hotel, Screening Room

Fatherhood is changing. There is a growing movement of fathers who are committed to celebrating and embracing their domestic roles. We might be entering a new era of domestic equality—a place where fathers take pride in sharing the domestic obligations that come with parenthood. What does the food movement have to do with new-age fatherhood? Are modern dads using meals to more easily connect with their children? Hear a panel of dads explore these questions in a discussion about this cultural shift in parenting.

David Michael Perez, Publisher & Editor, Kindling Quarterly
Peter Kaminsky, Author, Culinary Intelligence
Nathanael Johnson, Author, All Natural
Moderated by John Donohue, Author, Man With A Pan

Book signing: 4:30PM-5:00PM

Nathanael Johnson, All Natural
John Donohue, Man With A Pan
David Michael Perez, Kindling Quarterly

For Tickets to this event, click here.

Man with a Pan


Egg Restaurant

Author Brandon Baltzley will collaborate with Egg Restaurant’s Chef Ed Quish to celebrate the release of Baltzley’s memoir, Nine Lives, with a multi-course dining experience. The menu will be inspired by Quish and Egg’s seasonal, southern cooking and Baltzley’s shared roots in the south.

Brandon Baltzley, Author, Nine Lives

Tickets are $75 (+$35 with wine pairings) per person.

Egg Restaurant is located at 135 North 5th Street in Brooklyn, NY.

For Tickets to this event, click here.

Nine Lives