Thursday, May 14, 2009
The most important thing to bring to 2009 Cooking for Solutions is an appetite – for both increasingly vital information and earth-friendly foods. After eight years, the Aquarium has only amplified this weekend, an outgrowth of their Seafood Watch program, and its ability to inspire healthy food choices for healthier oceans and other ecosystems.
Thursday, journalists from across the country descend for the fourth-annual Sustainable Food Institute, a smorgasbord of panels and keynotes studded with top thinkers on food service, farm policy, global food systems, fisheries and more. Given the wealth of insightful speakers and pressing topics, the SFI has expanded into Friday, tackling heady and complex topics – from meeting the needs of large food buyers mindfully to creating sustainable aquacultures.
Later that day, CFS honoree Alton Brown hosts a VIP reception before sustainable food suppliers and assembled chefs – including James Beard Chef of the Year Dan Barber of Blue Hill, around 16 celebrity cooks from across the nation and about that many top local chefs with admirable eco-habits – and prep morsels of conscious fare throughout the Aquarium.
Most of the events and tours have sold out, but Saturday’s Sustainable Foods Information Fair at the Aquarium is free with admission and includes celebrity chef demos, Iron Chef-style competitions, tastings and talks.