Room 121C – Making & Doing
11:30 a.m.-12:10 p.m.
An Interactive Introduction to Managing Honey Bees Presented by: Don Shump, founder of Philadelphia Bee Company Take the next step in homesteading with this workshop on beekeeping. Don Shump, manager of one of the largest urban beekeeping operations in the country, will teach best beekeeping practices and answer any of your hive-related questions.
An Interactive Introduction to Managing Honey Bees Presented by: Don Shump, founder of Philadelphia Bee Company Take the next step in homesteading with this workshop on beekeeping. Don Shump, manager of one of the largest urban beekeeping operations in the country, will teach best beekeeping practices and answer any of your hive-related questions.
12:30-1:10 p.m.
An Introduction to Philadelphia’s Food Policy Advisory Council Presented by: Sarah Wu, Outreach and Policy Coordinator, The Mayor’s Office of Sustainability How does the City of Philadelphia influence the regional food system? Come learn about the Philadelphia Food Policy Advisory Council and its work advising Mayor Nutter’s administration on food policy. Hear about the Council’s accomplishments to date, and learn about opportunities to get involved in future work.
An Introduction to Philadelphia’s Food Policy Advisory Council Presented by: Sarah Wu, Outreach and Policy Coordinator, The Mayor’s Office of Sustainability How does the City of Philadelphia influence the regional food system? Come learn about the Philadelphia Food Policy Advisory Council and its work advising Mayor Nutter’s administration on food policy. Hear about the Council’s accomplishments to date, and learn about opportunities to get involved in future work.
1:30-2:10 p.m.
Introduction to Super Small Batch Canning Presented by: Marisa McClellan, canning teacher and author of Food in Jars: Preserving in Small Batches Year-Round Local canning teacher Marisa McClellan will be teaching her favorite technique for making small batches of jams, conserves and fruit-based butters. She will also talk about canning safety, fitting preserving into busy lives, and how to can at home with no special equipment. Participants will leave with treats too!
Introduction to Super Small Batch Canning Presented by: Marisa McClellan, canning teacher and author of Food in Jars: Preserving in Small Batches Year-Round Local canning teacher Marisa McClellan will be teaching her favorite technique for making small batches of jams, conserves and fruit-based butters. She will also talk about canning safety, fitting preserving into busy lives, and how to can at home with no special equipment. Participants will leave with treats too!
2:30-3:10 p.m.
Attractive Alternative Crops that Everyone Can Grow Presented by: Mark Brownlee, principal with American Native Nursery Whether you have a 25-acre farm or a small backyard, you can grow native plants. This workshop will teach you how to grow native seed crops with little effort or investment, but that contribute to building a stronger environment and economy.
Attractive Alternative Crops that Everyone Can Grow Presented by: Mark Brownlee, principal with American Native Nursery Whether you have a 25-acre farm or a small backyard, you can grow native plants. This workshop will teach you how to grow native seed crops with little effort or investment, but that contribute to building a stronger environment and economy.
Room 122A – Farm-to-Table Cooking Demonstrations
Supported by Slow Food Philadelphia, Les Dames d’Escoffier, and Kieffer’s Appliances
11:30 a.m.-12:10 p.m.
Chef Lynn Buono, Feast Your Eyes Catering Lynn Buono has been working in kitchens since high school. In 1980, she opened her catering company Feast Your Eyes. What started in a small storefront in Northern Liberties is now headquartered in a repurposed barrel factory in South Kensington that also doubles as an events space. Buono is a founding member and chapter president of the Philadelphia Women’s Culinary Guild, as well as member and chapter president of Les Dames d’Escoffier, which educates and mentors women in the culinary field.
Chef Lynn Buono, Feast Your Eyes Catering Lynn Buono has been working in kitchens since high school. In 1980, she opened her catering company Feast Your Eyes. What started in a small storefront in Northern Liberties is now headquartered in a repurposed barrel factory in South Kensington that also doubles as an events space. Buono is a founding member and chapter president of the Philadelphia Women’s Culinary Guild, as well as member and chapter president of Les Dames d’Escoffier, which educates and mentors women in the culinary field.
12:30-1:10 p.m.
Chef Valerie Erwin, Geechee Girl Rice Café Although Valerie Erwin had a life long love of food and cooking, she didn’t intend to enter the field professionally and majored in politics at Princeton University. But after her first restaurant job at The Commissary in 1979, she was hooked on the restaurant industry. In 2003, she opened Geechee Girl Rice Café in Mt. Airy, where she cooks cuisine of the Low Country of Georgia and South Carolina.
Chef Valerie Erwin, Geechee Girl Rice Café Although Valerie Erwin had a life long love of food and cooking, she didn’t intend to enter the field professionally and majored in politics at Princeton University. But after her first restaurant job at The Commissary in 1979, she was hooked on the restaurant industry. In 2003, she opened Geechee Girl Rice Café in Mt. Airy, where she cooks cuisine of the Low Country of Georgia and South Carolina.
1:30-2:10 p.m.
Chef Yun Fuentes, JG Domestic Born and raised in Puerto Rico, Yun Fuentes began his culinary career in the restaurants of Old San Juan as a dishwasher. Although he had no technical training, Fuentes found himself moving up in the kitchen, eventually becoming a chef. After time in Puerto Rico and New York restaurants, Fuentes moved to Philadelphia in 2010 to work with the Garces Group at Amada, Tinto, Village Whiskey, and is currently the chef de cuisine of JG Domestic.
Chef Yun Fuentes, JG Domestic Born and raised in Puerto Rico, Yun Fuentes began his culinary career in the restaurants of Old San Juan as a dishwasher. Although he had no technical training, Fuentes found himself moving up in the kitchen, eventually becoming a chef. After time in Puerto Rico and New York restaurants, Fuentes moved to Philadelphia in 2010 to work with the Garces Group at Amada, Tinto, Village Whiskey, and is currently the chef de cuisine of JG Domestic.
2:30-3:10 p.m.
Chef Josh Lawler, The Farm and Fisherman A leader in the farm-to-table movement, Josh Lawler is known for his preparation of whole animals and seasonally inspired dishes. Lawler, who has a degree in hotel and restaurant management from Drexel University, spent time in Philadelphia and New York kitchens before opening his own restaurant in spring 2011. The Farm and Fisherman has been named Best in Philly 2012 for “Best Farm-to-Table” and given a three bells review from The Philadelphia Inquirer’s Craig LaBan.
Chef Josh Lawler, The Farm and Fisherman A leader in the farm-to-table movement, Josh Lawler is known for his preparation of whole animals and seasonally inspired dishes. Lawler, who has a degree in hotel and restaurant management from Drexel University, spent time in Philadelphia and New York kitchens before opening his own restaurant in spring 2011. The Farm and Fisherman has been named Best in Philly 2012 for “Best Farm-to-Table” and given a three bells review from The Philadelphia Inquirer’s Craig LaBan.
Room 122B – Sustainable Policy & Green Business
11:30 a.m.-12:30 p.m.
Putting the Attainable in Your Sustainable Business Presented by: MidAtlantic Farm Credit and the Farmers Union Discover strategies for financial and business management of your new or fledgling business. Topics discussed will include business planning, financial statement preparation, marketing strategies and industry best practices. Learn from our financial experts!
Putting the Attainable in Your Sustainable Business Presented by: MidAtlantic Farm Credit and the Farmers Union Discover strategies for financial and business management of your new or fledgling business. Topics discussed will include business planning, financial statement preparation, marketing strategies and industry best practices. Learn from our financial experts!
12:45-1:45 p.m.
How Green is your Café? Presented by: Clean Currents Wind Energy You go green at home, you support local and sustainable agriculture, plus organic food – but what about the places where you go out to eat? Find out what local chefs, restaurants, and cafés are doing to support sustainable food and have a lighter impact on the Earth. Hear from a panel of local food and restaurant industry experts, including local business owners, inspiring us with their stories of how they are going green and thriving in Philadelphia!
How Green is your Café? Presented by: Clean Currents Wind Energy You go green at home, you support local and sustainable agriculture, plus organic food – but what about the places where you go out to eat? Find out what local chefs, restaurants, and cafés are doing to support sustainable food and have a lighter impact on the Earth. Hear from a panel of local food and restaurant industry experts, including local business owners, inspiring us with their stories of how they are going green and thriving in Philadelphia!
2-3 p.m.
Tools & Tactics for Community Land Access Presented by: Amy Laura Cahn, Garden Justice Legal Initiative, Public Interest Law Center of Philadelphia Philadelphia currently has more than 40,000 vacant lots. Explore the legal, policy and informational barriers to accessing this land for community-driven projects, and discuss how these challenges affect the stability of anchor community institutions and local food security. Plus learn about a new web-based toolkit and organizing campaign that’s part of the solution.
Tools & Tactics for Community Land Access Presented by: Amy Laura Cahn, Garden Justice Legal Initiative, Public Interest Law Center of Philadelphia Philadelphia currently has more than 40,000 vacant lots. Explore the legal, policy and informational barriers to accessing this land for community-driven projects, and discuss how these challenges affect the stability of anchor community institutions and local food security. Plus learn about a new web-based toolkit and organizing campaign that’s part of the solution.
3:15-4:15 p.m.
Lessons from Thriving Food Coops In and Around Philadelphia Presented by: Peggy Fogarty-Harnish, Keystone Development Center, and Bob Noble, Weaver’s Way Cooperative and Mid-Atlantic Food Cooperative Alliance Find out why cooperatives are an important part of Philadelphia’s local food community at this workshop on cooperative businesses. Learn about the cooperative business model, hear from current cooperative members and leaders, and find out about food coops that are significant contributors to Philadelphia’s foodshed.
Lessons from Thriving Food Coops In and Around Philadelphia Presented by: Peggy Fogarty-Harnish, Keystone Development Center, and Bob Noble, Weaver’s Way Cooperative and Mid-Atlantic Food Cooperative Alliance Find out why cooperatives are an important part of Philadelphia’s local food community at this workshop on cooperative businesses. Learn about the cooperative business model, hear from current cooperative members and leaders, and find out about food coops that are significant contributors to Philadelphia’s foodshed.
