I am happy to tell you that we had our Nantes seminar on Monday.
And soon :
We have a handful of seats left for
this afternoon's Experimental Cuisine Collective meeting. It's too late
to RSVP through Eventbrite, so come directly to the building if you are
able to make it. As a reminder, the meeting will take place today, Wednesday, October 23, from 4 to 6 p.m.
in the Chemistry Department at NYU, room 1003 (31 Washington Place,
between Washington Square Park and Greene Street). You will need a
photo ID to enter the building.
As part of our ongoing series on the science of agriculture, Jack Algiere, the four seasons farm director at the Stone Barns Center for Food & Agriculture, will offer an overview of the operational community at Stone Barns and how the compost systems there interconnect from landscape, livestock, field crops, greenhouse, restaurant and public visitation. Jack oversees
the cultivation of over 200 varieties of produce year-round on 6.5
acres of outdoor fields and gardens and in a 22,000 square-foot
minimally heated greenhouse as well as the Center's extensive landscape
and compost operations. He experiments continually with innovative
growing methods and seed varieties and is integrally involved in
training beginning farmers.
All my best,
---- Anne E. McBride Director, Experimental Cuisine Collective
ABOUT THE EXPERIMENTAL CUISINE COLLECTIVE The
Experimental Cuisine Collective is a working group that assembles
scholars, scientists, chefs, writers, journalists, performance artists,
and food enthusiasts. We launched in April 2007, as a result of the
collaboration of Kent Kirshenbaum of the chemistry department and Amy
Bentley of the nutrition, food studies, and public health department at
New York University with Chef Will Goldfarb of WillPowder. Our overall
aim is to develop a broad-based and rigorous academic approach that
employs techniques and approaches from both the humanities and sciences
to examine the properties, boundaries, and conventions of food.