2011 CIA Dooley Lecture Series

The mission of the Dooley Lecture Series is to bring speakers of repute in all disciplines to the CIA and surrounding communities. The series is funded through the generous support of Patricia Dooley Fortenbaugh. Ms. Fortenbaugh is the daughter of Carroll Dooley, the first Director of the Division of Food Preparation for the Culinary Institute of America. The series is free and open to the public. Seating is limited and is based on a first come, first served basis. There is no registration process. Lectures and readings are one hour long, followed by 30 minutes of Q&A. The Ecolab Theatre is located in the Admissions building.

	Friday, February 18, 2011 Joel Salatin "Dancing with Dinner: The Dynamics of Healthy Food Chains" Danny Kaye Theatre, 5 p.m. (Book signing to follow) Joel Salatin is a third generation beyond organic farmer and author whose family owns and operates Polyface Farm in Virginia's Shenandoah Valley. The farm produces salad bar beef, pigaerator pork, pastured poultry, forage-based rabbits and direct markets everything to 4,000 families, 40 restaurants, and 10 retail outlets. A prolific author, Salatin's seven books discuss farming and issues that surround its practice; his latest is entitled The Sheer Ecstasy of Being a Lunatic Farmer. His farm has been prominently featured in Michael Pollan's New York Times bestseller, Omnivore's Dilemma and the award-winning documentary, Food Inc.
	Monday, June 27, 2011 Gabrielle Hamilton "Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef" Student Recreation Center, 2–3:30 p.m. (Book signing to follow) Gabrielle Hamilton is the chef/owner of Prune restaurant in New York City's East Village. She has recently been awarded Best Chef, New York City by the 2011 James Beard Foundation, and her book, Blood, Bones, and Butter has been on The New York Times bestseller list since March 2011. She received an MFA in Fiction Writing from the University of Michigan and her work has appeared in The New Yorker, The New York Times, GQ, Bon Appetit, Saveur magazine, and Food & Wine. She has also authored the 8-week Chef's Column in The New York Times and her work has been anthologized in six volumes of Best Food Writing. She has appeared on Martha Stewart and the Food Network, among other television programs. "Magnificent. Simply the best memoir by a chef ever." —Anthony Bourdain "Hamilton has changed the potential and raised the bar for all books about eating and cooking." —Mario Batali
	Monday, September 19, 2011 Darra Goldstein "Beyond the Local" Danny Kaye Theatre, 1–2 p.m. Darra Goldstein is the Founding Editor and Editor-in-Chief of Gastronomica: The Journal of Food and Culture and the Oakley Third Century Professor of Russian at Williams College. In addition to her scholarship, she has written four cookbooks: A Taste of Russia, The Georgian Feast (1994 IACP Julia Child Cookbook of the Year), The Winter Vegetarian, and Baking Boot Camp at the CIA. Goldstein has consulted for the Council of Europe to explore ways in which food can be used to promote tolerance and diversity, and under her editorship Culinary Cultures of Europe: Identity, Diversity and Dialogue appeared in 2005. She has also consulted for the Russian Tea Room and Firebird restaurants in New York and served on the Board of Directors of the International Association of Culinary Professionals. She is currently Food Editor of Russian Life magazine and series editor of California Studies in Food and Culture at University of California Press.
	Monday, September 19, 2011 Panel Discussion "Food and Community" Danny Kaye Theatre, 2:30–4:30 p.m.
	Moderator Joan Dye Gussow Joan Dye Gussow lives, writes, and grows organic vegetables on the west bank of the Hudson River. She is Mary Swartz Rose Professor Emerita and former chair of the Nutrition Education Program, Teachers College, Columbia; and though long retired, she still teaches Nutritional Ecology at TC every fall. Her service includes terms on the Food and Nutrition Board of the National Academy of Sciences, the FDA's Food Advisory Committee and on the National Organic Standards Board. She is author of several books, including: The Feeding Web; The Nutrition Debate; Chicken Little, Tomato Sauce and Agriculture; and This Organic Life: Confessions of a Suburban Homesteader, a book based on the lessons learned from 30 years of working toward growing her own. Her latest book is Growing, Older, A Chronicle of Death, Life, and Vegetables.
	Moderator Julia Widdowson Julia Widdowson raises grass-finished Devon beef in Millbrook, NY.  She is the co-owner, with her husband, of the Red Devon Restaurant in Bangall, N, which has a mission to support local sustainable farming and nose-to tail eating. Julia has served on the board and is an active member of American Farmland Trust. She currently serves on the boards of the Orion Society and Scenic Hudson.
	Panelist Tim Cipriano Tim Cipriano is Executive Director of Food Services for the New Haven, CT Public Schools, where he has achieved in introducing local and fresh produce in a school system where 80% of the population is eligible for reduced or free lunch programs. His success has been recognized locally and nationally, and extended through the Healthy, Hunger-Free Kids Act of 2010 and The Chef's Move to School initiative. Cipriano and his program have been featured in several media, including The New York Times and NPR. He was named "2010 Advocate of the Year" by Share Our Strength.
	Panelist Marydale DeBor, JD DeBor is a co-founder of the Plow to Plate initiative, begun in 2006 as a response to the epidemic and of obesity and its related-disease. As an executive at the New Milford Hospital in New Milford, CT, DeBor began by changing the hospital dining services and expanded to a portfolio of programs and activities for all ages to educate on the connection between diet and health. The program is winner of national awards and has been featured in local and national media outlets.
	Panelist Miriam Haas Miriam Haas, Founder of Community Markets, believes in three important ideas: supporting local agriculture, strengthening local communities, and making fresh produce available to neighborhoods with limited access. Since 1991, farmers markets developed and managed by Community Markets have successfully connected nearly one-hundred Hudson Valley Region farmers and food producers to twenty villages, towns, cities and neighborhoods in the Greater New York Metropolitan Region. Community Markets strengthens communities and brings healthy local foods to shoppers from a broad range of economic backgrounds in one of the most culturally and ethnically diverse regions in North America.
	Panelist Irene Hamburger Irene, Vice President of Blue Hill and Blue Hill at Stone Barns, capitalizes on her experience in politics, finance, and food. For ten years she served as director of operations for a US Senator, followed by a position as employee relations officer for an international bank. After graduating from the French Culinary Institute, Irene began cooking for Dan Barber Catering (later Blue Hill). As a member of Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture's opening team, Irene directed the introduction of the restaurant and farm to national audiences. Working with farmers, chefs and educators, she continues to promote issues that affect agriculture and consumers throughout the Hudson Valley.
	Panelist Jeffery M. Swain Swain is CEO/Chairman of Niman Ranch and whose goal is to build a sustainable business of fresh and processed meat and meat-products that stress traditional family farming, sustainability, animal welfare, livestock traceabilty, without the use of antibiotics, added hormones or animal by-products. He holds an MBA from California State University, and a wealth of experience from executive positions at ConAgra, Townsends, Inc., and BC Natural (a holding company overseeing several natural products companies). He serves on the board of several companies, including Burris Foods Inc., and Odessa Chicken.
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