Join us Friday, November 11th, from 5:00pm – 6:30pm at The Press Lounge, sister venue of PRINT. Restaurant. Additional information and a sign up will be sent to ticket holders.
At the Fest
At the Fest, we will have opportunities for people to meet and network, as well as art and inspiration. Below are some things to look for:
DJ, performer, artist and entrepreneur, Russell Boyle, will play some upbeat tunes for us through out the fest. He is also the owner of vintage furniture wonderland RePOP 95% Recycled in Williamsburg featuring hand picked vintage interior design ideas and affordable midcentury modern selections.
Henry Hargreaves and Caitlin Levin have been working together since 2004. Their most recent project, Food Scans, is a collection of prints, one for each month of the year. They took produce from the Northeast that was in season that particular month, sliced it, and placed them on a scanner to produce beautiful prints of high quality art.
Six of their prints will be on display around the TimesCenter during the Fest. In addition, up to 10 prints of the 6 Food Scans will be on sale, with 50% of the net proceeds being generously donated to Change Food!
Dissecting the Blossom
In this screendance work, a 3-beat, or “Tishra Alaripu” is danced throughout the environment of an apple orchard during a springtime bloom, connecting the symbolic essence of the dance with the burgeoning life force of the ephemeral peak days of the orchard bloom.
Let Us Eat the Colors of Nature’s Spectrum
Linda Weintraub is a curator, educator, artist, and author of several popular books about contemporary art. Weintraub served as the Director of the Bard College museum, was the Henry Luce Professor of Emerging arts at Oberlin College, and is currently on the faculty of the Interdisciplinary Master of Fine Art program at the University of Hartford. Her current book project is Ecological Materialism: Art-is-an Environmental Health Clinic. She maintains a homestead on an eleven acre property where she practices Permaculture. These principles guide her studio practice, which includes communal art projects entitled “Grandmother Earth: Beyond Death” and “Let Us Eat the Colors of Nature’s Spectrum”.
A Growing Culture is connecting and supporting farmers around the globe, unlocking their potential to ignite an agricultural revolution. As part of our work, we are launching a global campaign that speaks one message clearly: “I stand with the world’s farmers.” The concepts this campaign conveys are intricate and often obscure and hard to swallow. Powerful images translate complex ideas into universal messages, inspire people to organize around revolutionary ideas, and remain in the public consciousness long after written narratives fade away. That’s why we have called on artists to create artwork that will help drive our #IStandWithFarmers campaign and, ultimately, shape a sustainable and just food system.
- Dinner for 2
By Double Zero
Serving small plates, organic pizza prepared in a wood burning oven, vegan desserts and organic wines, Double Zero showcases delicious, beautiful, vibrant, and nutritious cuisine in one of New York’s favorite neighborhoods, the Lower East Side. The menu is fully plant-based, seasonal, farmer’s market driven, plated and prepared with attention to detail and artful presentation.
- Dinner for 2
By The Green Table
The Green Table is a charming organic eatery, nestled in the heart of the Chelsea Market. The daily menu reflects what’s freshest at local farms and greenmarkets and our wine and beer list is composed of sustainable, organic and biodynamic offerings.
A FreshPaper crate full of Fenugreen’s FreshPaper will be given away to one lucky person engaging with our social media. Details to come! ($100 value)
As part of the Change Food Food and beyond, we will be having a sweepstakes for a free Vitamix ($500 value!). Details to come!
- Sunday Pasta cookbook by Edwin Garrubbo
This beautiful hardcover book contains 54+ seasonal and delicious pasta recipes, expert wine pairings, and gorgeous photography! You will also find fresh insights about key Italian ingredients, a guide to pasta shapes, and an Italian food glossary.
Dodge County Concerned Citizens (“Dodge CC”), a nonprofit organization, is on the front line of fighting factory farming in rural Minnesota. Dodge CC is committed to raising awareness and educating the public about the negative impacts associated with factory farming. Dodge CC also advocates for legislative and local government regulation that protects and promotes clean air and water as well as sustainable animal agriculture in rural Minnesota.
Food-X is the #1 Food Innovation Accelerator in the World. We help food entrepreneurs bring their products and services to market at super speed.
Gotham Greens is a worldwide pioneer in the field of urban agriculture and a leading regional producer of hyper-local, premium-quality, greenhouse grown vegetables and herbs. Gotham Greens’ pesticide-free produce is grown using ecologically sustainable methods in technologically-sophisticated, 100% clean energy powered, climate-controlled urban rooftop greenhouses. Gotham Greens provides its diverse retail, restaurant, and institutional customers with reliable, year-round, local supply of produce grown under the highest standards of food safety and environmental sustainability.
JetBlue is New York’s Hometown Airline(TM), and a leading carrier in Boston, Fort Lauderdale/Hollywood, Los Angeles (Long Beach), Orlando and San Juan. JetBlue carries more than 32 million customers a year to 87 cities in the U.S., Caribbean and Latin America with an average of 825 daily flights.
Harlem Grown is an independent, non-profit organization whose mission is to inspire youth to lead healthy and ambitious lives through mentorship and hands-on education in urban farming, sustainability, and nutrition. Founded in 2011, we operate local urban farms, increase access to and knowledge of healthy food for Harlem residents, and provide garden-based development programs to Harlem youth.
Just Food empowers and supports community leaders who are working together to transform New York City by building a more just and equitable food system-0-one neighborhood at a time. Each year, these leaders make it possible for nearly a quarter million New Yorkers to access fresh, locally grown food in their own neighborhood through Just Food’s network of over 200 community-led food projects.
At OpenAg we envision an alternative distributed farming system based on new methods of communication, sensing, data collection, and automation that will enable network-effect in the next generation of food production. The Internet was built to compute and share information using interconnected open systems and networks. In the same way, this next system will be based on interconnected open food production platforms (food computers) that increase production by scaling up or scaling out and will form a new kind of network.
REBBL makes delicious coconut-milk elixirs with super herbs to help the body to energize and respond to stress. Our beverages are all made lovingly without dairy, soy, refined sugars, or fillers. Our drinks deliver adaptogenic super herbs (like maca, reishi, ashwagandha) and other traditionally-used super herbs like matcha and turmeric.
Sustainable|Kitchens‘ mission is to transform food and operations in both commercial and non-commercial sectors by developing systems, processes, recipes, menus and branding that is centered around a full scratch-cooking operation. Sustainable|Kitchens aims to provide a myriad of services to both the commercial and non-commercial sectors but specializes in helping health care and school kitchens to transition to scratch-food, to implement onsite farms and to develop existing staff by giving them the skills and tools to succeed in a “real” food-focused operation. We do not see ourselves as consultants, rather as transformation specialists, driven to end any reliance on any form of commercially manufactured convenience food.
Trimona was created using carefully selected live cultures to achieve an incredibly healthy, delicious, nourishing and authentic Bulgarian style Organic yogurt. All of our products are Organic, Grass-Fed, Unstrained and Whole Fat. We use predominantly A2 cow milk. We currently offer two ranges – our Original Plain and our New Superfruit range. The latter offers unique super fruit snacking options in split containers (never pre-mixed). LET THE GREEKS HAVE THEIR PHILOSOPHERS, LEAVE THE YOGURT TO US.