Celebrate the season with some of our favorite timeless recipes!

LYONNAISE BEETS

From Sylvia’s Table

Serves 4

Ingredients:

• 2 pounds medium size red beets

• Salt and freshly ground white pepper

• ¼ cup olive oil

• 4 onions, thinly sliced

• 2 tablespoons chopped garlic

• 1/2 cup butter

• 1 tablespoon finely minced fresh parsley

Method:

1. Preheat the oven to 400 degrees. Wash, trim and dry the beets. Drizzle the beets with a bit of the olive oil, season with pinches of salt and a few grindings of pepper, then wrap them tightly in heavy duty aluminum foil.

2. Place the wrapped beets on a cookie sheet and roast until tender when tested with a cake tester or sharp knife, 45 minutes to one hour. Take care not to overcook the beets at this stage, as they will be baked again in the final step. Do not turn off the oven.

3. While the beets are roasting, heat a large cast-iron or other ovenproof skillet over medium-high heat. Pour in the remaining olive oil; add the onions and sauté them slowly until they are lightly colored, eight to 10 minutes. Stir in the garlic and continue until the onions are deep brown, but not nearly burned, and the garlic is soft. Transfer the onions to a bowl.

4. When the beets are ready, carefully open the foil to allow the steam to escape. When the beets are cool enough to handle, remove the skins, and slice them one-quarter inch thick.

5. Return the skillet to the stove over low heat. Add the butter; when it is melted, layer the pan with one-third of the beets and season with salt and pepper. Cover the beets with half the onions, cover the onions with another third of the beets, spread the remaining onions over and finish with a final layer of beets, seasoned with salt and pepper.

6. Place the pan in the oven and bake for 10 to 12 minutes, or until beets are browned on top. Remove from the oven and use a spatula to carefully transfer beets—they should hold together in a disk, but never mind if they don’t; you can push everything together on your serving platter. Sprinkle with chopped parsley and serve.

Celebrate the season with some of our favorite timeless recipes!

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Lyonnaise Beets

From Sylvia’s Table

Serves 4

Ingredients:

• 2 pounds medium size red beets

• Salt and freshly ground white pepper

• ¼ cup olive oil

• 4 onions, thinly sliced

• 2 tablespoons chopped garlic

• 1/2 cup butter

• 1 tablespoon finely minced fresh parsley

Method:

1. Preheat the oven to 400 degrees. Wash, trim and dry the beets. Drizzle the beets with a bit of the olive oil, season with pinches of salt and a few grindings of pepper, then wrap them tightly in heavy duty aluminum foil.

2. Place the wrapped beets on a cookie sheet and roast until tender when tested with a cake tester or sharp knife, 45 minutes to one hour. Take care not to overcook the beets at this stage, as they will be baked again in the final step. Do not turn off the oven.

3. While the beets are roasting, heat a large cast-iron or other ovenproof skillet over medium-high heat. Pour in the remaining olive oil; add the onions and sauté them slowly until they are lightly colored, eight to 10 minutes. Stir in the garlic and continue until the onions are deep brown, but not nearly burned, and the garlic is soft. Transfer the onions to a bowl.

4. When the beets are ready, carefully open the foil to allow the steam to escape. When the beets are cool enough to handle, remove the skins, and slice them one-quarter inch thick.

5. Return the skillet to the stove over low heat. Add the butter; when it is melted, layer the pan with one-third of the beets and season with salt and pepper. Cover the beets with half the onions, cover the onions with another third of the beets, spread the remaining onions over and finish with a final layer of beets, seasoned with salt and pepper.

6. Place the pan in the oven and bake for 10 to 12 minutes, or until beets are browned on top. Remove from the oven and use a spatula to carefully transfer beets—they should hold together in a disk, but never mind if they don’t; you can push everything together on your serving platter. Sprinkle with chopped parsley and serve.

Celebrate the season with some of our favorite timeless recipes!

Spring Radish Salad with Asparagus and Blood Oranges

From Sylvia’s Table

Serves 4

Ingredients:

• 1 bunch Easter Egg or other radishes

• 1 tablespoon lemon juice

• 1/2 cup plus 2 tablespoons olive oil

• 12 slender green asparagus spears

• 2 blood oranges, peeled and pith removed, cut intowedges

• 1 cup “micro” or smallest arugula available

• 1/2 cup raw pistachios

• 3 tablespoons blood orange juice

• 1 teaspoon Champagne or white wine vinegar

• 1 teaspoon minced shallots

Method: 

1. Preheat the oven to 350 degrees.

2. Wash and trim the radishes, cutting off the tail end and leaves, but retaining a little of the green tops. Cut each radish into four wedges and set aside.

3. Whisk together the lemon juice and one tablespoon of the oil.

4. Pour about a quart of water into a skillet or shallow pan and bring to a boil. Trim the ends of the asparagus and peel the lower half. Add a big pinch of salt to the boiling water, reduce the heat and add the asparagus. Blanch the asparagus for about three minutes, then drain and quickly plunge the stalks into a bowl of ice water to stop the cooking. Drain and set the asparagus aside.

5. Meanwhile, spread the pistachios onto a baking sheet and toast them in the oven for 4 minutes.

6. Combine the radishes, oranges and pistachios in a bowl and toss with the oil and lemon juice; season with salt and pepper.

7. Whisk together the blood orange juice, vinegar, shallots and a pinch of salt; slowly whisk in the remaining olive oil and season to taste with pepper and additional salt as needed. Gently toss the asparagus with this dressing and divide them among four plates. Spoon the radish mixture over the asparagus and top with the arugula. The salad also can be arranged on a platter and served at the table.

This month I am so excited to invite our Director of Catering, Mike Warren, to interview the incredibly talented and fabulous Baz Luhrmann, who directed this season’s blockbuster hit The Great Gatsby. Mike worked tirelessly for weeks to create the speakeasy after-party with Warner Brothers and Samantha Sackler Productions, which took place in the gilded, turn of the century, Grand Ballroom. Read further to find out about Baz’s socks.

1) Where were you born?
Sydney, Australia

2) Where do you get your inspiration from?
I get it from the desire to live an adventurous life.

3) What made you want to direct The Great Gatsby?
I heard it on the train going through Siberia as an audiobook ten years ago and realized there was a different film version to be made.

4) Was Leonardo DiCaprio always your number one choice for Jay Gatsby?
Always. There was no list.

5) Why do you think F. Scott and Zelda loved the Plaza?
What’s not to love?

6) Why do you love the Plaza?
Because of its history. It is glamorous, yes, but just a bit of outrage as well.

7) Tell us what you loved about the post-party bash in the Ballroom?
Those things nearly never work. And people hardly ever have a good time. But when Florence and Jay-Z are dancing together you know something is right.

8) What do you do for fun when you are not working?
I am never not working so I try and find fun when I am working.

9) Why don’t you wear socks?
Because I’ve got the ankles for it.

10) If you could have dinner with three people tonight, who would they be?
Catherine Martin, Lillian Luhrmann, William Luhrmann

11) What is your favorite place to travel to?
Asia. With Russia a close second.

12) If you come back in another life, who do you want to be?
Myself, with hindsight and wisdom.

–Rob Arango

The man most responsible for causing us to examine what we put onto our plates and into our mouths with his blockbuster Omnivore’s Dilemma is at it again, this time with a book titled Cooked. My copy arrived last week. I love how he once again uncovers fundamental truths that have somehow gotten lost in our postmodern shuffle — hidden-in-plain-sight, simple, logical truths. Just as he peeled back the layers on processed food and industrial farming, this time he engages in the ancient, timeless, and indispensable ritual of cooking.

It is almost ironic that the most eloquent spokesman for the food policy movement was not as he might be imagined — skilled in the kitchen, whipping up all sorts of healthful and delicious meals with confidence — and more significantly — with passion. Not the case, Pollan honestly states in the powerful opening to this new book: “the mildness of my interest in cooking surprises me since my interest in every other link of the food chain had been so keen” (p. 2). Pollan discovers the magic of the cooking process on a personal level but clearly connects it to his search; “….for years I had been trying to determine… what is the most important thing an ordinary person can do to help reform the American food system, to make it healthier and more sustainable?” (p. 1). In this book, Pollan states that cooking is “one of the most interesting and worthwhile things we humans do,” transforming our lives (p. 11). “I learned far more than I ever expected to about the nature of work, the meaning of health, about tradition and ritual self-reliance and community, the rhythms of everyday life, and the supreme satisfaction of producing something I previously could only have imagined consuming…” (p. 12).

In 2006 we established The Sylvia Center for the purpose of connecting a young and vulnerable population of children to a lifeline that could potentially help shape their lives for the better. We would teach them about cooking delicious, healthy food — in season when possible — in a fun and socially engaging environment. A brainstorming session early on created the mission tagline: “Inspiring children to eat well.” Obesity and other diet-related diseases were on our mind, but we knew that to make a change, we would have to involve our young students in a positive and socially engaging program.

We started at Katchkie Farm, where The Sylvia Center team carved out a one-acre children’s garden in the heart of the farm. As children arrived at the farm, they would explore the wide, rainbow-shaped kid-friendly rows, nibbling greens, flowers, weeds, and veggies they never imagined existed. They would plant and harvest before moving to the next activity — chopping together and preparing a meal they would share as a community at the picnic tables adorned with field flowers.

Did we know for sure that if we connected these young eaters to food in a new and slightly radical way, that they might start to think differently about what they were eating? Yes and no — but we believed that on that day, as they experienced a farm along with some vegetables for the first time, that we were “planting seeds.”

And as the program expanded to NYC and we started working in various community centers within the New York City Housing Authority, the effect was equally powerful. There is unexpected joy in being able to transform a raw food product into something delicious. Cooking is a critical skill that grows with time and provides the ability to care for oneself or a family. It is independence from poor food choices and from the world of absolutely unhealthy processed food. It is a connection to great flavors and bridges the disconnect from remote celebrity chefs by making it real and attainable.

So, here we are, working for over seven years with the clear belief that our culinary-based program would positively influence food choices and health outcomes. As funders and potential donors looked at our work, their requests for metrics that connect the work to our stated outcome were amplified. The analysis is happening as we speak.

This is where Michael Pollan steps in. As Michelle Obama did with her White House Garden and Let’s Move campaign, sometimes it takes someone of great stature to galvanize support for something that is in fact not complicated and even obvious. Plant a garden, engage in physical activity — see how things can change. Cook a meal with children — offer them wonderful fresh foods — and see if they don’t respond positively, refilling their plates.

Back to Michael Pollan — “The shared meal is no small thing. It is a foundation of family life, the place where our children learn the art of conversation and acquire the habits of civilization” (p. 8 of Cooked). As a culture, we have lost our way to the kitchen, distracted by hard days at work, and seduced by the myriad of options from fast food to alluring restaurants and easy frozen or prepared supermarket options. But when we find the joy, taste, and beauty of cooking in the kitchen, something wonderful happens.

Thank you, Michael, for “Pollan-ating” our program. We take this as an affirmation that we are on the right path and are thrilled that we share the joy and benefits of cooking with you.

See you in the kitchen!

-Liz Neumark

I love food — being around it, cooking and eating it, sharing and learning about it — and most meaningfully, making sure that the bounty and access I have is also available to others.

I was at the National Food Policy Conference, sponsored by the Consumer Federation of America, in DC last week. Attendees included individuals from government agencies, the food industry, academia, public interest organizations, various nonprofits, nutritionists, activists, PR companies — all interested in key food policy issues. As we sat for two days, listening to speakers and panelists on controversial topics facing consumers, manufacturers, producers, and government, the urgency and complexity of food policy issues multiplied, exacerbated by a fiscal crisis, political inertia, and special interest lobbying. There is a lot to think about, there is a lot to worry about and there is so much to do.

Over the past several months, I have attended a handful of food policy events, from TedxManhattan‘s “Changing the Way We Eat” to Just Food‘s “Eat-Work-Grow the Movement” Conference to the Laurie M. Tisch Center for Food, Education & Policy’s “Bringing Policy to the Table: New Food Strategies for a Healthier Society.” And there are more gatherings and conversations weekly across a wide range of institutions and organizations across the country, too numerous to list. With each conversation, I learn more and go deeper into topics I am already familiar with. Here are the top hot topics from my perspective, inspired by the DC conference and on agendas everywhere.

1. How safe is our food? How does the FDA monitor domestic food products (as well as what comes into the U.S. food system from other countries?) What about the additives food companies use in processed food under the GRAS provision (Generally Recognized As Safe) since 1958 — a provision intended for common food ingredients, now used to categorize close to 10,000 food additives, 3,000 of which have not been tested by the FDA’s own admission. Tom Neltner, the director of the Food Additives Project in The Pew Health Group at The Pew Charitable Trusts, shared research on testing guidelines. Another concern is the labeling of genetically modified organisms (GMOs) in our food; in the U.S., food companies are not required to list GMO or genetically engineered (GE) foods. Along these same lines, the use of antibiotics in the animals we eat is a growing concern. Other critical issues around animal welfare standards continue to emerge and challenge our system where meat is artificially cheap, the externalized cost borne via environmental and health bills we all pay. Individual state-level laws that prohibit (and in fact criminalize) undercover reporting of factory farming of animals — the “Ag Gag” — are troubling, to say the least.

2. Food Waste — NRDC released figures estimating food waste to be 30-40 percent of what travels from farm to fork through the U.S. food system. The EPA estimates this to be over 65 billion pounds of food a year, a large portion from household waste. The implications of this figure range from tangible quantities of food which could be used to fight hunger; the impact of wasted food production and our limited natural resources as agriculture and food production can be extremely energy and water-intensive; and food waste is a major component of our landfills. Food waste could be diverted into productive use through composting. The UN has launched an anti-food waste initiative, thinkeatsave.org, underscoring the global importance of immediate action.

3. Hunger and Food Insecurity — according to the USDA, in 2012, 1 in 4 Americans participated in a government food or nutrition assistance program. Their research shows that 68 percent of food-insecure families contain at least one full-time working adult. Most food stamp/SNAP beneficiaries are children, seniors, working parents, and people with disabilities. A signature of our times, the prevalence of hunger with obesity, is in part the result of lack of access to healthy foods in many low-income communities and the predominance of cheap, unhealthy calories. Other contributing factors, such as lifestyle, unemployment, and healthcare, are part of a complex web of social conditions, with food being a key component. It must be unacceptable to all of us that in the richest country in the history of the world, families strategically plan for days when family members will not eat because they have no food.

4. Immigration Reform — how the lack of policy affects agricultural workers and farmers with a cascade of issues from decent working conditions and fair wages for migrant and undocumented farmworkers to the ability of farmers to hire steady and authorized workers. In the U.S., we underestimate how important the immigrant contribution is to our food system.

5. Farm Bill legislation — from subsidies to the largest growers to the impact on key nutrition program funding, the Farm Bill touches vast swaths of American lives in ways most of us don’t know. Polls show that many Americans favor reducing subsidy payments to the largest farmers, and at the same time want to continue to pay for programs funding local as well as international anti-hunger relief efforts. Congress did not succeed in passing a new farm bill in 2012 and extended the 2008 bill for nine months.

6. Impact of climate change on our food supply — the extreme weather patterns affecting farm communities, from droughts, flooding, temperature extremes, and other uncontrollable conditions. Every conversation about agriculture now includes provisions for thinking about an altered landscape.

7. The impact of reduced resources on regulation, legislation, and change — what does the current economic climate hold for food policy issues? Think about this — the poultry industry has grown four-fold since the Reagan era, yet the inspection budget has not. Looking ahead, the poultry industry will potentially self-regulate. Currently, government inspectors look at 140 birds/minute. Under proposed changes, poultry industry inspectors will look at 175/minute, leaving 1/3 of a second for each bird to be inspected. This will save the government about $90 million over 3 years. Self-regulating industry — what an optimistic concept.

This is a partial list — a mini “menu” of the myriad of issues categorized as the food policy agenda. I return to my day job as CEO of Great Performances, where we feed the most privileged New Yorkers daily, with new determination to make every meal we cook help fuel an agenda that demands accountability for what is in the food we serve and who is missing at the table.

–Liz Neumark

Spring Radish Salad

Ingredients:

• 1 bunch easter egg radishes
• 2  blood oranges
• ½ cup pistachios
• 1 tsp. lemon juice
• 1 Tbsp. olive oil
• salt and pepper to taste
• 12 asparagus spears
• 1 cup Katchkie Farm micro arugula
• blood orange vinaigrette, see recipe

Instructions:

1. Wash and trim the tops of the radishes so that some of the green is left.  Cut each radish into four wedges and reserve.
2. Peel the oranges, being careful to remove all of the pith, then separate the segments. Set aside and keep the orange remnants to use for the vinaigrette.
3. Toast the pistachios in a dry skillet over medium heat. Remove and set aside to cool.
4. Place the radishes, oranges, and pistachio in a large bowl, then add the lemon juice, olive oil, salt, and pepper.
5. Toss together and adjust the seasoning if you desire.
6. Peel the asparagus and blanch in salted boiling water then shock in ice water, drain, and reserve.
7. Prepare the Blood Orange Vinaigrette (see recipe below) and toss a bit of the vinaigrette with the Asparagus.

Blood Orange Vinaigrette:

• 3 Tbsp. blood orange juice
• 1 tsp. champagne vinegar
• 1 tsp. minced shallot
• salt and pepper to taste
• 9 Tbsp. olive oil

Whisk together the blood orange juice, champagne vinegar, minced shallot, salt, and pepper. Add the olive oil while continuing to whisk. Taste and adjust seasoning if necessary.

Plating:

Place four asparagus on a plate.  Spoon the radish mixture on top.  Place some micro arugula on top and drizzle with vinaigrette for a very refreshing spring radish salad.

Asparagus and Onion Frittata

We love frittatas at any time of day.

Ingredients:

• 1/2 lb asparagus
• 4 oz baby portobello mushrooms, sliced
• 2 garlic cloves, pressed
• 1 T olive oil
• 6 eggs
• 1 T milk
• 1 T fresh tarragon, chopped
• 1/2 c parmesan cheese, finely shredded
• 1 T butter
• 1 pinch salt and pepper

Instructions:

1. Steam asparagus until just tender
2. Heat olive oil in a pan over med/high heat.
3. Add garlic and saute till fragrant
4. Add mushrooms and continue to saute until mushrooms soften.
5. Combine eggs and milk, salt, pepper, and tarragon in a bowl and whisk well
6. Add cheese and whisk till blended.
7. Melt butter on low/med heat in a large pan.
8. Add egg mixture. Stirring constantly until bottom begins to just set.
9. Spread asparagus and mushrooms onto the egg.
10. Place pan into a 350-degree oven and cook until eggs are firm to the touch.
11. Remove pan from oven and invert frittata onto a serving platter
12. Slice into 8 servings and serve immediately.

Asparagus Soup

This first course makes a splash on our Spring 213 menu!

Ingredients:

Instructions:

1. Make an asparagus stock from the trimmings of the asparagus stalks, onion scrap, and celery peelings.
2. Add half of the thyme and other aromatics. Cook for 15 minutes.
3. Meanwhile, sweat out all the vegetables.
4. Add white wine, potatoes and rest of aromatics.
5. Add strained asparagus stock.
6. Cook about 20 minutes until potatoes are soft.
7. Purée all with the spinach to enhance the color and pass through chinois. Put in an ice bath.

The International Restaurant and Foodservice Show of New York rolls into town every March with a vast array of vendors and displays. From kitchen equipment to software, ice cream to state-of-the-art doggie bags, you will find it here. My favorite section is one that has been steadily growing – The Pride of New York. From a paltry lineup of jam and pickles several years ago – to now a robust gathering of producers featuring a sophisticated assortment of New York State products, this is where you want to be to nibble on amazing spelt rolls (Orwasher’s using local grain), sip sour cherry juice (Red Jacket Orchards), indulge in hard cider (Breezy Hill Orchard), sample outstanding pickled veggies (Rick’s Picks), smear some sensational jam on toast (Beth’s Farm Kitchen, Katchkie Farm Tomato Jam), dip into artisanal ketchup (Sir Kensington’s Gourmet Scooping Ketchup, Katchkie Ketchup) or try a tidbit of local meat. It is a true celebration of the breadth, depth, and bounty of our state.

The explosion of interest in locally grown products is a boon for farmers and small businesses and is ushering in a new breed of entrepreneurs as well – aggregators creating hubs for collection, production, and distribution in diverse geographic regions of the state. Farm to City Expo- Growing the Local Food Economy: Trends, Infrastructure, and Purchasing convened on Monday during the show, co-sponsored by Speaker Christine Quinn’s office, Empire State Development, and NYS Dept. of Agriculture and Markets. Now that is a power lineup promoting our local food system. This was a day of positive economic indicators, highlighted by President, CEO, and Commissioner of ESD Kenneth Adams’ presentation of successful state initiatives around food:

1. Fresh Connect: increasing the sale of locally grown food across the state with a particular focus on underserved communities and providing support and training for farmers. In the launch year 2011 alone, over 100 farmers were connected to market outlets.
2. Food Hubs: providing $3.6 million to 10 regional councils across the state for innovative “centers” that promulgate collection, processing, and distribution of locally grown products. New projects include Hudson Valley Harvest and J. King’s Agriculture Enterprise Park.
3. The success of the first New York State Yogurt Summit: NY State has gone from producing $150 million to $1.8 billion in yogurt and from 14 to 29 processing plants.
4. Wine, Beer, and Spirits Summit: a $22 billion industry, now fast-tracked for “one-stop-shop” of government regulations, licensing, and other requirements – a move lauded by growers and the New York Farm Bureau.

The 3 panels that followed each focused on a different segment of the supply/demand chain starting with infrastructure needs and wholesalers – moderated by Marcel Van Ooyen, Executive Director of GrowNYC; to institutional buyers – moderated by Karen Karp of Karp Resources; and finally, the smaller-scale food buyers closest to consumers, the restaurants. I had the honor of moderating this panel of three Brooklyn restaurateurs and one from Manhattan.

In an age of celeb chef and telegenic personalities, these individuals reminded everyone of why (and how) chefs evolve. It is, in its more inspiring moment, a calling. Chefs Cheryl Smith, George Weld, and Robert Newton grew up in homes with distinctive culinary cultures inspired by traditions and were imbued with a deep love of ingredients, cooking, and family in the kitchen. Jeffrey Zurofsky learned to cook to escape the culinary tyranny of his mom, who supported the family but did not find inspiration in the kitchen.

Each chef expressed a deep connection to local ingredients for their flavor and an appreciation for the transparency and knowing where their food came from. I learned a lot from talking to the chefs before our panel.

Chef George Weld shared his sourcing hierarchy – and we can all learn from it. At the top is the best practice to least desirable:
1. Grow it ourselves
2. Buy it organic, local from someone we know
3. Buy it locally from someone we know
4. Buy it regionally from someone we know
5. Buy it from far away, from someone we know
6. Buy it from far away, from someone we don’t know

His commitment to knowing the people who grow the ingredients he buys – be they near or far – is a core value, along with an awareness of the environmental impact of the food and exclusive purchase of humanely raised livestock. To control prices when dealing with more costly ingredients, he advises keeping recipes simple, controlling the waste, and creating menus that are easy to replicate.

Perhaps what touched me most in his approach to sourcing was his concern about doing enough to help farmers. “What about farmers without access to sophisticated and well off urban markets and shoppers?” – he worries about them.

Chef Robert Newton shared his resolute commitment to using humanely raised livestock and extending the notion of fresh food to incorporate beverages and spirits, with a hierarchy of local – regional – American to guide his selections. His connection to buying local comes with a deep respect for farmers from his childhood in Arkansas to time spent at culinary school in Vermont. Cooking in season and preserving the harvest are basic rules he embraces. Again, simplicity and a deep connection to the artistry of creating the building blocks of his meals (be it animal, produce or dairy products) guide his selections.

I learned a lot from Chef Cheryl Smith, who shared her passion for connecting her community around the table; she is actively involved with mentoring local youth about food and culinary careers. As one might expect, the hurdles facing a woman in the culinary world are steep, but what one quickly learns about Cheryl is that her drive is as strong as her passion for flavors. Her mom worked 3-4 jobs and cooked the family meals, so the next meal was always marinating. Flavors that go right through the food, not on the surface, have become her signature. Her restaurant is across the street from a Greenmarket and that is what shows up on her plates. The restaurant is a source of great pride especially at that peak moment nightly, when the clanking of pots blend perfectly with the sounds of laughter and conversation.

And Jeffrey Zurofosky (both of us serve on the GrowNYC board) was clear – the demand for local food, coupled with the increased production of local food, creates a virtuous cycle. What is an outstanding accomplishment is the high percentage of locally sourced food he utilizes in his large volume operation – up to 30% of ingredients. He sees indirect benefits – like increased agro-tourism and economic boosts to economically depressed rural areas – as tangential benefits to supporting local production. It was delightful to hear him say that upstate farmers selling to downstairs urbanites is a form of redistribution of wealth!

And these are truly the partners for the next generation of eaters and farmers–chefs involved in their communities, clear on their food choices and committed to their principles. I may have been the moderator, but I was also the student.