Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – Philip Ackerman-Leist will be
speaking
with students at The Culinary Institute of America (CIA) about local
and
regional communities that take their food into their own hands.
"Rebuilding the Foodshed: What's Cooking Across America?" takes place on
Wednesday, December 11 at 12:15 p.m. in the Danny Kaye
Theatre. The public is invited to attend the presentation, which is
part of the
college's Dooley Lecture Series.
This lively presentation profiles community-based food
systems that embody socially responsible entrepreneurship, technological
innovation, food justice, and environmental stewardship. The discussion will
pose the question of whether ingredients for change are also locally sourced.
Ackerman-Leist is author of Rebuilding the Foodshed:
How to Create Local, Sustainable and Secure Food Systems (2013) and Up Tunket Road: The
Education of a Modern Homesteader (2010). He is an associate professor in environmental
studies at Green Mountain College in Poultney, VT and director of its Master of
Science in Sustainable Food Systems program. He also directs the college's Farm
and Food Project. A farmer himself, Ackerman-Leist is
co-owner of UpTunket Farm in Pawlet,
VT.
The Danny Kaye Theatre is located in the Conrad N. Hilton
Library on the CIA campus, on Route 9 in Hyde Park. Seating is available on a first-come, first-served basis.
The Dooley Lecture Series brings food industry leaders, as well as experts on international
relations and other interesting luminaries, to The Culinary Institute of America. It is named for Carroll F.
Dooley, the first director of the college's food preparation division in 1946.
His daughter, Patricia Dooley Fortenbaugh, has been
funding the series since its inception in 2002.
Photo Caption and Hi-Res Image
Philip Ackerman-Leist (Photo
provided)
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The CIA has a network of 45,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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