Dan Barber Talks About NYC’s Local Food Movement April 21

Somehow the whole notion of locally grown seems a little precious these days.  After all, if you’ve lost your job, then price as opposed to provenance may loom as the main consideration.  On the other hand, with one food scare after another, it’s undoubtedly worth a few extra bucks to know where your food comes from.

Some leaders in the local food movement are speaking at the Museum of the City of New York April 21 at 6:30.  Here are the details.
From Farm to Table: New York City’s Local Food Movement

“Eat locally” has become the new byword of the sustainable food movement. Farmers markets, community gardens, urban farms, and innovative restaurants all play an integral role in promoting fresh, seasonal produce and in supporting local and regional economies. Join Dan Barber, Executive Chef/Co-owner of Blue Hill at Stone Barns and Blue Hill; Michael Hurwitz, Director of Greenmarket; and Ian Marvy, Director and co-founder with Michael Hurwitz of Added Value and its Red Hook Community Farm, for a panel discussion on being a “locavore” in the country’s largest metropolis. Gabrielle Langholtz, editor of Edible Manhattan and Edible Brooklyn, will moderate the conversation. Purchase tickets here.

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