From our friends in NYC

Dear Friends
here is about the next meeting in NYC 

Hello all,      The Experimental Cuisine Collective's October meeting will take place on 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.   Please RSVP at ecc102013.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know right away so that your seat can be released---thank you!  All my best, Anne  ---- 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. Visit the ECC online at www.experimentalcuisine.com.