"How Food and Food Writing Have Changed in America." Panelists include: Michael Batterberry, founder of Food & Wine and Food Arts; magazines; Ann Bramson cookbook editor; Jonathan Gold, Pulitzer-Prize winning food writer; David Kamp, editor and author of The United States of Arugula: How We Became a Gourmet Nation ; Liz Neumark, caterer and farmer.
"The Enduring Impact and Influence of James Beard on American Food." Panelists include: Mitchell Davis author and vice president and director of communications, The James Beard Foundation; Jim Dodge author and chef, Bon Appétit Management; Ruth Reichlauthor and editor-in-chief, Gourmet magazine'; Laura Shapiro author of Julia Child and Something from the Oven: Reinventing Dinner in 1950s America.
"The Power of the Pen: The Role of Editors in Writings on Food." The speakers include: Clark Wolf Food and Restaurant Consultant; Judith Jones Vice President and Senior Editor, Alfred Knopf Publishing; Francis Lam Writer, Gourmet Magazine & The Financial Times; Fabio Parasecoli Writer, Gambero Rosso; Pete Wells Dining Editor, New York Times.
"Cooks Who Grow Their Own: A More Direct Route from Earth to Table.” The panelists include: Dan Barber chef, writer, creative director of Stone Barns Center for Food and Agriculture; Joe Bastianich restaurateur and winemaker; Marian Burros author and senior reporter for The New York Times; Gus Schumacher former undersecretary for Farm and Foreign Agriculture Services at the USDA; Andreas Viestad journalist, food writer, and author.
"Sustainable Agriculture vs. Industrial Food: A Conversation with Dan Imhoff & Dan Barber." The speakers include: Dan Imhoff, author and activist; and Dan Barber, chef/proprietor of Blue Hill at Stone Barns and the creative director of Stone Barns Center for Food and Agriculture.