2014 Fair Program

April 18, 2014Open: 10:30AM-8:00PM

Pop-up Bookstore, presented by WORD

Food Book Fair kicks off early this year with the pop-up bookstore, presented by WORD, opening April 18th, a full week before the fair. Presented in partnership with WORD Bookstore, Phaidon, and Squarespace, our shop in the Wythe Hotel lobby features hand-selected titles, including a wide range of cookbooks, memoirs, magazines, and books about science, food systems, agriculture, art & culture, and urban design, including books written by speakers at the Fair. Join us to read, browse and talk: Our special Food Book Salon series of events within the bookstore include conversations with The Forest Feast author Erin Gleason, coffee roaster extraordinaire Tim Wendelboe, and an evening of pie and ice cream with two of the premiere makers in those milieu, First Prize Pies and Ample Hills Creamery.

* This event is FREE and will run every day from April 18th through April 27th, 10AM-8PM. 

WORD LOGO

Food Book Salon: The Forest Feast with Erin Gleeson

Join us for a discussion with photographer, illustrator, and food blogger, Erin Gleeson, as she shares stories of her migration from the streets of NYC to a cozy cabin in the backwoods of Northern California. Plus, be one of the first to see Erin’s new all-veggie cookbook, The Forest Feast, featuring unique “visual recipes” composed of photos, paintings, and more.

Due to the venue’s intimate size, access is limited to this event.

For Tickets to this event, click here.

the forest feast

Food Book Salon: First Prize Pies and Ample Hills

Join us for a discussion about pies and ice cream, and stories of transitioning from hobbyist to pro – perhaps over a slice of pie, a la mode. With Allison Kave, founder of First Prize Pies and author of “First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More)”; and Ample Hills Creamery co-owner Jackie Cuscuna, and the company’s Director of Marketing, Lauren Kaelin, recent co-author and illustrator, respectively, of “Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop.”

Due to the venue’s intimate size, access is limited to this event.

For Tickets to this event, click here.

ample hills

April 23, 2014Open: 10:00AM-7:30PM

Food Book Salon: Coffee with Tim Wendelboe

Join us for a discussion with renowned coffee master Tim Wendelboe, as he shares stories of his Oslo, Norway cafe, micro-roastery, and coffee education center, and his work with experimental cultivars on farms in Colombia.

Due to the venue’s intimate size, access is limited to this event. 

For Tickets to this event, click here.

tim wendelboe

Food Book Salon: A Knish History with Laura Silver

Laura Silver has consumed knishes in four boroughs and three continents. Her reporting on food and culture has appeared in The New York Times, on National Public Radio and WNYC Radio. In 2006, she broke the story of the mysterious disappearance of an heirloom Brooklyn knish for the Brooklyn Papers.

Silver traces her roots to three boroughs of New York City and the town of Knyszyn, Poland. Her accounts of far-flung menorahs, knish hunts and cringe-worthy bar mitzvah parties have been featured in The Jerusalem ReportThe Forward, and the anthology Jews of Brooklyn. Her work has been recognized with fellowships from the New York Times Company Foundation, the Millay Colony for the Arts, the Lilly Foundation and the Banff New Media Institute.

Due to the venue’s intimate size, access is limited to this event. 

For Tickets to this event, click here.

knish

April 25, 2014Open: 9:00AM-7:00PM

Food + Enterprise: Entrepreneur Clinic

Every business needs outside help.  But how do you choose? Connect with a variety of successful food consultants, entrepreneurs, technical assistance providers, service professionals, and incubators in 20-minute “Speed Consulting” sessions, such as:

-Find a mentor through ”Ask me Anything” Roundtable Discussions
-Discuss specific problems with potential consultants and advisors
-Network with other food entrepreneurs - veterans and startups
-Light refreshments served

Food + Enterprise is a day-long gathering dedicated to financing food system change:

Full Day Entrepreneur Pass: includes access to all Food + Enterprise events
Anatomy of Deal: Financing Sustainable Food: Panel Discussion – Case Study about Farm to Table Copackers and its Funders (2:00-3:30pm)
Pitch Competition: Food Fight – Entrepreneurs present their plans before a panel of experts (3:30-5:30pm)

For Tickets to this event, click here.

SLOW MONEY NYC square

Food + The Midwest

Presented by SAVEUR

Amy Thielen, Author, The New Midwestern Table
David Tamarkin, Editor, Middlewest Magazine
Jeni Britton Bauer, Founder, Jeni’s Splendid Ice Creams
Emily Elsen, Co-founder, Four & Twenty Blackbirds
Moderated by Betsy Andrews, Executive Editor, Saveur

The Heartland’s culinary identity is one rich in traditions (and heft) – think pork tenderloin at the state fair, a Friday night fish fry, or casserole potlucks. Usually considered synonymous with “American food,” Midwest cuisine is often mistaken for being uninventive.

Chefs, authors, and editors with Midwestern roots will take on this stereotype in a discussion about the comfort food ethos for which the region is famous.

Book signing to follow in Wythe Library (1:00-2:00PM)

Amy Thielen, The New Midwestern Table
Jeni Britton Bauer, Jeni’s Splendid Ice Cream Desserts
Emily Elsen, Four and Twenty Blackbirds Cookbook

 

 

For Tickets to this event, click here.

The New Midwestern Table

Food + Enterprise: Anatomy of a Deal

What will it take to fund change in the local food system? Not just money alone. This expert panel highlights a new model to aggregate diverse funding sources that accelerate change.

We’ll feature a local food entrepreneur who has received support from consultants and unlocked access to mission-aligned, creative, and collaborative financing from a foundation, lender, and private investor.

Central to this case study will be analyzing how entrepreneurs should plan to address the three “E” returns — equitable, environmental, and economic — to appeal broadly to various funders’ criteria for sound business models and meaningful impacts.

This panel is presented by Slow Money NYC in partnership with Sustainability Practice Network (NY), GrowNYC, NRDC, Community Food Funders, Sustainable Agriculture and Food Systems Funders, and Foodshed Investors NY.

Featured panelists:

Jim Hyland, Founder & CEO, Farm-to-Table Co-Packers
Todd Erling, Executive Director, Hudson Valley Agribusiness Development Corp
Lisa Williams, Investment Associate, Imprint Capital
Jerry Cosgrove, Associate Director, Local Economies Project (New World Foundation)
Jacob Israelow, Founder, Dirt Capital Partners
Moderated by Jennifer Grossman, NRDC

Food + Enterprise is a day-long gathering dedicated to financing food system change:

Full Day Entrepreneur Pass: includes access to all Food + Enterprise events
Entrepreneur Clinic: Speed Consulting and Mentoring (9:30am-12:30pm)
Pitch Competition: Food Fight – Entrepreneurs present their plans before a panel of experts  (3:30-5:30pm)

For Tickets to this event, click here.

food + enterprise

Food + Enterprise: Pitch Competition – Food Fight

Presented by Chipotle and Slow Money NYC in partnership with Grow NYC, NRDC, Community Food Funders and Sustainable Agriculture and Food System Funders.

Food companies are rock stars of today’s urban culture. And, even more than rockin’ our world, food entrepreneurs innovate and disrupt in ways that may revitalize local economies with good jobs and renew sustainable supply chains.

Witness the spectacle of growth stage food enterprises dishing it out — vying for “shelf space” and “market share”– as they present dynamic plans before a panel of judges stacked with heroes of the local food movement. Think Shark Tank for Sustainable Foodies. Winner receives $500 honorarium from Chipotle and an opportunity to meet with Foodshed Investors NY.

Apply here to represent your food enterprise.

Extra points for integrating a written component into the business plan: books, blogs, and foodieodicals!

Judges:

Taylor Erkkinen, Co-Owner, The Brooklyn Kitchen
Michael Hurwitz, Director, NYC Greenmarkets (GrowNYC)
Liz Neumark, CEO, Great Performances Catering, Katchkie Farm, Delaware North Companies & The Sylvia Center
Elly Truesdell, NE Regional Local Forager, Whole Foods
Jon Zeltsman, President, Down to Earth Markets
Moderated by Emilie Baltz, Baltz Works

The Pitch Entrepreneurs:

(1) Radicle Farm Company – Christopher Washington – Hydroponic Urban Farms Distributing “Live” Greens Grown in Newark & Orange, NJ.
(2) The Splendid Spoon – Nicole Chaszar – Soupery Making Fresh Soups with Local Farm Ingredients. Greenpoint, Brooklyn, NY.
(3) Amrita Health Foods – Arshad Bahl – Plant-Based Energy Bar Free From 8 Major Allergens Made with Local Ingredients. Harstdale, NY.
(4) Provenance Meals – Caroll Lee – Organic, gluten-free prepared meal delivery service. Brooklyn, NY.
(5) Enlightenment Wines – Artisanal Wines Produced for NY Fruits and Honey. Clintondale, NY.
(6) Kriemhild Dairy Farms – Lindsey Jakubowski – Premium NY Grassfed Dairy Products, including signature “Meadow Butter.” Hamilton NY
(7) El Poblano Farm – Gudelio Garcia with Erica Dorn – Urban Farm located in Staten Island, NY.
(8) Field Goods – Subscription service delivering local produce weekly in Hudson Valley. Athens, NY
(9) Cissé Trading Co – Diana Lovett – Baking Mixes Using Fair Trade Cocoa Processed Locally in Mamaroneck, NY
(10) The Fresh Connection – Mark Jaffe – NYC Fresh Food & Farm Product Distribution Service. Brooklyn, NY

Food + Enterprise is a day-long gathering dedicated to financing food system change:

Full Day Entrepreneur Pass: includes access to all Food + Enterprise events
Entrepreneur Clinic: Speed Consulting and Mentoring (9:30am-12:30pm)
Anatomy of Deal: Financing Sustainable Food: Panel Discussion – Case Study about Farm to Table Copackers and its Funders  (2:00-3:30pm)

For Tickets to this event, click here.

pitch competition

Food + Growing + Music

In collaboration with Umami Festival, the fair’s opening night event, Food+Growing+Music, will be a multi-faceted fête in the hotel’s subterranean private dining room – featuring a performance by work-song musicians Bennett Konesni and Edith Gawler of the Sylvester Manor Educational Farm and a site-specific, interactive installation from artist Leah Gauthier, chef-artist Anne Apparu, and Quinciple co-founder Kate Galassi.

Menu:
-Mixed greens with mint and lemongrass vinaigrette
-Radishes with smoked sea salt butter and anise basil butter
-Plated seedball salad of yellow beans, wheat berries, beets, and rose petals
-Sautéed burdock, carrot and spring onion with curry leaf
-Green garlic pesto, fiddle head fern and cremini mushroom ragu on buckwheat radiator pasta by Sfoglini
-Lamb sausage baked with apples and mixed potatoes with mixed basils
-Panna cotta with chamomile honey and lavender
-Cocktail: lemongrass infused vodka with chamomile honey and lemon zest
-Beer lovingly provided by Brooklyn Brewery

For attendees to take home, there will be Anne Apparu’s “Grow your seedball salad ball” — small balls of clay dirt and seeds of the dish’s ingredient to toss on a sunny soil surface, water, watch grow, feed your family and friends– and herb and spice sachets by Leah Gauthier.

For Tickets to this event, click here.

Edith-Bennett_headshot

April 26, 2014Open: 10:30AM-9:00PM

Food Book Slam

Presented by Squarespace.

Hosted by David Gutowski & Kimberly Wetherell, DISH

10:00-11:00
Ben Sargent, The Catch
Noah Fecks, The Way We Ate
Merijn Tol & Nadia Zerouali, Under the Shade of Olive Trees
Jody Williams, Buvette
Rawia BisharaOlives, Lemons & Za’atar

11:30-12:30
Sarah ZornThe Brooklyn Chef’s Table
Ava Chin, Eating Wildly
Kevin C. Fitzpatrick, Under the Table
Tom Mylan, The Meat Hook Meat Book
Warren Bobrow, Apothecary Cocktails

At Foodbook Slam, not only do some of today’s hottest food book authors read from their books, they do battle. From the realms of cheffing, foraging, butchering and more, authors read excerpts from their new books to win the audience-favorite prize of best Food Book Fair food book. Hosted by David Gutowski and Kimberly Wetherell of DISH, the culinary-literary series at Housing Works Bookstore Cafe described as “a multi-course feast of readings and stories.”

Book signings for all authors to follow in Wythe Library.

For Tickets to this event, click here.

meat hook meat book

Food Book Farm

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

In collaboration with Smorgasburg and Organic Valley, Food Book Farm is a one-day interactive schoolyard for agriculture enthusiasts of all ages. Kids can learn about farming and food production from an observation beehive from Megan Paska, author of “The Rooftop Beekeeper: A Scrappy Guide to Keeping Urban Honeybees” and Tim O’Neal of Borough Bees. Additional activities include farmer-run butter making and milking stations, temporary tattoos, sidewalk chalk, hula hoops, free Organic Valley milk and cookies, live children’s music and a “name that poop” game.

Farmers and musicians:

Megan Paska, Seven Arrows, Rumson, New Jersey
Tim O’Neal, Borough Bees, NYC
David and Susan Hardy, Organic Valley, Herkimer County, New York
The Dad Beats and Hopalong Andrew, NYC

* This event is FREE.

For Tickets to this event, click here.

meg paska chicken

Foodieodicals

Food + Periodicals = Foodieodicals! A festival within the fair celebrating creative food publishing, featuring more than 20 of our favorite inspiring food publications.

Come meet the editors and writers, participate in some fun magazine-related activities and buy your limited-edition copies! Round out your literary celebration with gratis snacks and a free beer from Brooklyn Brewery.

Featured titles include:

A-Z Beer
Bakeri Zine
Beetlebung Farm Recipes

Brother Journal
Cherry Bombe
Chickpea Vegan Quarterly
Culture: the word on cheese
Diner Journal
Edible Magazine
Food Phreaking
Gather Journal
Graze
Greenpointers Recipes Gone Wild
Lucky Peach
Middlewest Magazine
Modern Farmer
MOOD
Put A Egg On It
Saucy Magazine
Short Stack Editions
Small Thyme Cooks
Sweet Paul
Sweets & Bitters
The Runcible Spoon
White Zinfandel

For Tickets to this event, click here.

foodieodicals

Cookbooks + Chefs + Art

Presented by Phaidon

Emilia Terragni, Publisher of Cookbooks, Phaidon
Alex Grossman, Creative Director, Bon Appétit
Peter Meehan, Editor, Lucky Peach
Moderated by Anne E. McBride, Director, Experimental Cuisine Collective

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 experts as they discuss the evolving nature of reading in the kitchen.

For Tickets to this event, click here.

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Food + Race

Bryant Terry, Author, Afro Vegan
Fany Gerson, Author, My Sweet Mexico
Colleen Vincent, Manager, House Marketing & Reservations, James Beard Foundation
Jonathan Wu, Chef/Owner, Fung Tu
Moderated by Evelyn Kim, Writer, Edo Ergo Sum

While America’s racial and ethnic diversity has long influenced the food we eat at home, in restaurants, and in grocery stores, there are still tensions that underlie our relationship between race and food. Whether it be the historical denigration of Italian food or Paula Deen, it’s clear that the symbolism of food is a lightening rod for larger cultural tensions in our society. This panel will look at the social, economic and cultural ramifications of race and food and what it means for food systems.

Book signing to follow in Wythe Library (2:30-3:00PM)

Bryant Terry, Afro Vegan
Fany Gerson, My Sweet Mexico

For Tickets to this event, click here.

Bryant Terry, Afro Vegan

Tables of Contents: To Kill a Mockingbird

Egg
109 N 3rd St
Brooklyn, NY 11249

For its Third Annual Food Book Fair dinner on Saturday, April 26, Egg restaurant presents “Tables of Contents,” inspired by To Kill A Mockingbird. The menu, conceptualized by Egg owner George Weld and Chef Evan Hanczor, includes several items taken straight from Harper Lee’s novel, done up in Egg’s signature Southern style. Highlights include collard greens, crackling bread, country ham, whiskey, and more.

For Tickets to this event, click here.

to kill a mockingbird

April 27, 2014Open: 10:00AM-7:00PM

Food + Film

Presented by Rodale Books.

Laurie David, Author, The Family Cooks
Paul Holdengraber, Director, Live from New York Public Library
Alex Postman, Executive Editor, Rodale Books

The Food Book Fair will host the first New York screening of the documentary “Fed Up followed by a Q&A with Executive Producer Laurie David. A film that upends the conventional wisdom of why we gain weight and how to lose it, “Fed Up” reveals a 30-year campaign by the food industry, aided by the U.S. government, to mislead and confuse the American public, resulting in one of the largest health epidemics in history. David will also discuss her new book, The Family Cooks.

Book signing to follow in Wythe Library (12:00-12:30PM)

Laurie David, The Family Cooks

For Tickets to this event, click here.

fed up screenshot

GMOs with MOFAD

Presented by the Museum of Food and Drink (MOFAD), in partnership with the Department of Nutrition, Food Studies, and Public Health at New York University.

The Food Book Fair will host the second installment of MOFAD Roundtable, a new program from the Museum of Food and Drink that brings together top experts and advocates to debate today’s most controversial food issues. Debate participants will tackle the deeply divisive issue of genetically modified organisms by answering tough questions: Do GMOs pose potential risks to human health and the environment? Can GMO seeds be part of a sustainable agricultural system? Does this technology pose threats to genetic diversity and food sovereignty, and how tightly should it be regulated? The debate will be followed by a Q&A with audience members.

Cathleen Enright, Executive Vice President, Food & Agriculture, Biotechnology Industry Organization (BIO)
Michael Hansen, Senior Staff Scientist, Consumers Union
Amy Harmon, Science Writer, The New York Times
Margaret Mellon, former Senior Scientist, Union of Concerned Scientists
Moderated by Dave Arnold, Founder and President, Museum of Food and Drink (MOFAD)

For Tickets to this event, click here.

MOFAD logo

Food + Social Entrepreneurship

The acts of preparing, serving, and eating food are some of humanity’s simplest forms of community. The locally- and socially-engaged aspects of cooking and dining are often challenged by the industrial scale of contemporary food production.

A natural launchpad for enterprise, small food and drink establishments are an ideal vehicle to employ socially conscious practices. Entrepreneurs, writers, and editors will engage in conversation over how to create and maintain business with this focus.

Ellen Gustafson, Co-Founder of FEED and Food Tank, Author of We the Eaters
Christophe Hille, CFO, Northern Spy Food Co. and Fleisher’s Grass-fed Organic Meats
Steve Hindy, Co-Founder of Brooklyn Brewery, Author of The Craft Beer Revolution
Moderated by Alex Postman, Executive Editor, Rodale Books

Book signing to follow in Wythe Library (3:30-4:00PM)

Ellen Gustafson, We The Eaters
Steve Hindy, The Craft Beer Revolution

For Tickets to this event, click here.

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Brew Pub

Session one: 2 – 5PM
-OR-
Session two: 6 – 9PM

Originally presented at the Performa 11 biennial, Brew Pub (Reprise) is a project by Portland-based artist Eric Steen. The artist explores home brewing as a form social activism by joining forces with over 20 New York City home brewers to share their normally private passion with the public.

Brew Pub audiences are invited to partake in sampling the work of these amateur and expert home brewers and mix and mingle in a relaxed and congenial beer tasting and meeting space conceived by the artist. Each brewer has made a beer inspired by the neighborhood around the Wythe Hotel where the Food Book Fair takes place.

eric steen art

Food + Farming + Scale

Margaret Gray, Author, Labor and the Locavore
Scott Chaskey, Author, Seedtime
Theresa Marquez, Mission Executive, Organic Valley

As a community awareness with regards to the sustainable food movement grows, the question of scalabilty becomes ever more pertinent. How can local, organic food be made accessible on a larger scale? Does that goal detract from the very mission of keeping food production on a small scale? How can a balance be reached? Come hash out some of these questions with some industry experts.

Book signing to follow in the Wythe library (4:30-5:00pm)

Maggie Gray, Labor and the Locavore
​Scott Chaskey, Seedtime​

For Tickets to this event, click here.

scott chaskey seedtime

Umami: Talk + Tasting

Ole G. Mouritsen, Author, Umami
Jose Ramirez-Ruiz & Pamela Yung, Co-Founders, Chez Jose

In celebration of umami—the “fifth taste” of savoriness, and the subject of a new book by biophysicist Ole G. Mouritsen—Food Book Fair closes out Sunday night with a dual lecture and special tasting presented by Professor Mouritsen and Chez Jose, the collaborative, vegetable-forward chef duo of Jose Ramirez-Ruiz and Pamela Yung.

For Tickets to this event, click here.

mouritsen umami