Symposium Schedule


Symposium Schedule

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Saturday, June 9, 2018

9:00 - 10:30 a.m.

Panel: Gourmet and After
Ruth Reichl, Bill Sertl, John “Doc” Willoughby, moderated by Cutis Hartman

10:45 a.m. - 12:15 p.m.

Panel: Local Food Choices
Ali Berlow, Michael Ceraldi, Drew Locke, Sarah Waldman, moderated by Elspeth Hay

12:15 - 1:00 p.m.

Locally Sourced Lunch | Prepared by Nicole Cormier

Session 1
1:15 - 2:15 p.m

Sarah Leah Chase: Writing a Cookbook in the Age of Celebrity Chefs and Googled Recipes Galore
In this workshop/talk, Sarah will share her personal story of the five years it took to write and research her New England Open House Cookbook, after taking a 15 year hiatus from working on and writing best-selling cookbooks, such as The Silver Palate Good Times Cookbook and Nantucket Open House.

Ruth Reichl: Imaginary Meals
Looking through Roget for ways to describe flavor you come up very short. Taste. Savoriness. Sweetness.  Sourness. Pungency. Once you’re exhausted the usual suspects, what do you do? How can you best convey flavor? You don’t have to be a supertaster to write well about food; all you need is a fertile imagination. This workshop will begin with a short exercise, and then explore the many ways writers- of both fiction and nonfiction – have approached the problem.

Raina Stefani: A Sense Of Place: Beyond the Hook

A conversation between Scott Landry (director for the Marine Animal Entanglement Response program at the Center for Coastal Studies), Paul Tasha, (lobster diver)  and Raina Stefani, (restauranteur) . The panel discussion will explore and explicate the realities of commercial fishing and the collateral damage of habitat loss, whale entanglements, declining fish populations as well as the the challenges of the restauranteur, who as taste-maker and educator, and as situated at the final destination in the chain of supply, is engaged in the ongoing quest to make manifest a livelihood that is both conscientious, vibrant and viable. 

Session 2
2:30 - 3:30 p.m.

Ali Berlow: Small Steps, Big Differences
With every seed we plant (or don't) with every bite we eat (or can't), we are choosing a food system. Our food choices--if we have them--impact people, animals and the environment--from close to home and to far away. What does a just, equitable, sustainable and fair food system look, smell, and taste like? Who is included, who isn't and why? And most importantly, hear about some small steps that anyone can do to make big changes.

Meave McAuliffe & Ismail Samad: Waste Not, Want Not: Gleaning, Fermenting, & Preserving Food
This workshop will demonstrate different methods of preservation and reveal how preserving and gleaning can help reduce food waste in our communities. Ismail will discuss the art of "gleaning" (collecting leftover crops from farmers' fields after they have been harvested for market) and his work creating secondary markets for post farmers market produce  and unwanted seconds and/or "ugly" foods, habitually discarded within the many levels of the food chain. Pickling and fermenting are some of the oldest methods in preserving the bounty of spring and summer months into the long cold winters. We will be focusing on using imperfect, over-ripe, and over produced fruits and vegetables to make delicious fermented pickles and even beverages. By utilizing otherwise unsellable produce we are in turn supporting our local farmers and strengthening our communities. Also, fermented foods are incredible for our health!

John “Doc” Willoughby: The Language of Food
Whether the subject is food, childhood memories, or car repair, good writing is just good writing. That said, for every subject there is a vocabulary and an approach that can make your writing more precise, more evocative, and just generally more interesting. In this workshop, we’ll look at the language of food – how to write about it in a way that helps the reader understand and share the experience, whether it’s eating an apple or dining at Per Se.

Session 3
3:45 - 4:45 p.m.

Nicole Cormier: Organic Farms are Everywhere (Film & Conversation)
24 states. 24 farms. 50 hours of footage & interviews. This is the story of the local food movement. In February 2012, Nicole Cormier, Registered Dietitian and Jim Lough, Organic Farmer, both from Massachusetts, embarked on a coast-to-coast road trip, stopping at one organic farm in every state along the route. Each visit was documented with candid interviews of the farmers and vivid photographs of the farms. This film showing will culminate with an open discussion and Q&A session.

Elspeth Hay & Sarah Waldman: Put it Up!
Eating local is all about extending the season. Learn how to make jams, pestos, oils, vinegars, and techniques like dehydrating, freezing, storing and canning. Join cookbook author Sarah Waldman and Elspeth Hay (and Ali Berlow) from WCAI’s Local Food Report for this hands-on workshop and demo.

Bill Sertl: You Gotta Have a Gimmick
Writing about travel today means more than “I went here and saw this and that. You can too!”, as so many travel resources are available at our fingertips. What do you have to share that will make somebody want to read your stuff? Instead of just thinking “travel” (what does that mean as a category anymore?), how about focusing on food, art, music, or architecture? We will discuss the importance of milking the opportunities in your own backyard and touch on the subject of “what do you really want?”—a career as a travel writer or simply a chance to take free trips. Or both?

5:00 p.m.

Cocktails & Book Signing

7:00 p.m.

Farm to Table Dinner at Ceraldi in Wellfleet (Limited Availibility)


Traveling to Truro


Traveling to Truro

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How to get here…


Cape Air flies from Terminal C, Gate 33 at Boston's Logan Airport direct to Provincetown Airport at Race Point. The 25-minute flight is beautiful in clear weather. Call (800) 352-0714 or (508) 771-6944 for information, or go to


Regular bus service from New York, Boston and Providence. For information, call (508) 771-6191, or (508) 746-4795 or go to


Truro is very close to the extreme tip of Cape Cod (one town before). Driving time from Boston is about two and a half hours, from New York about six hours. Follow the directions below by car.


This Summer the Cape Cod Regional Authority will run what is called the “Flex Route”. It will serve Provincetown, Truro, Wellfleet, Eastham, Orleans, Brewster and Harwich. To find out how to get to Castle Hill and get the times call: 1-800-352-7155 or go to: for the schedule.


Follow Route 6 into Truro.  In about a mile past the Truro Town line, you will see Edgewood Way on your right side after you pass the Truro Transfer station.  (If you see the exit to Truro Center,  you have gone just a bit too far, but you can turn around off the exit.)  


Follow Route 6 - Past the Pamet Liquore store and the Exit to Truro Center/Pamet Roads.  Edgewood Way will be on your left hand side in less than a quarter mile past the exit. 

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To view a map online, please CLICK HERE



Presenter Bios

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Ali Berlow is the author of  'The Food Activist Handbook - Big & Small Things You Can Do to Help Provide Fresh, Healthy Food for Your Community'. Michael Pollan summed up Ali’s book in one tweet: "Just what the food movement needs now...for anyone hoping to build a local food system." Ali is also the co-host of The Local Food Report on WCAI (, local public radio for the Cape, the Coast and the Islands, and the founder of Island Grown Initiative on Martha's Vineyard. (

Chef Michael Ceraldi has over 20 years experience in the industry, working with some of the most influential chefs in Italian cuisine in New York and in Italy. He’s had many recipes published in magazines and cookbooks, and has appeared multiple times on The Food Network.  Ceraldi landed in Provincetown in 2010 to be the executive chef of Dalla Cucina ("Best Italian” 2011 Yankee Magazine, and Boston Magazine Best of Boston 2017.)  He opened "CERALDI at Tiny’s", a Provincetown pop up. Michael and his wife Jesse opened a permanent location at 15 Kendrick on the Wellfleet harbor.

Sarah Leah Chase is a well-known cookbook author whose bestselling titles include the Nantucket Open-House Cookbook, The Silver Palate Good Times Cookbook, and Cold-Weather Cooking. Sarah’s latest cookbook, New England Open House, was published in June of 2015 and garnered Honorable Mention for Best Cookbook of the Year at the Readable Feast awards in Boston in 2016. For nearly two decades, Sarah wrote the weekly food column, Feasting on the Faraway Island, for Nantucket’s Inquirer & Mirror newspaper. She has also contributed freelance articles to Coastal Living, Veranda, Cape Cod Life Publications, La Vie Claire, and Nantucket Today. Sarah currently works as a recipe consultant for Barefoot Contessa LLC and teaches several cooking classes a year at the state-of-the-art Nantucket Culinary Center. She and her husband Nigel live on Cape Cod in Barnstable Village, where they run Coastal Goods, a specialty importer and distributor of fine sea salts, exotic peppers, and popular seasoning blends called Sarah’s Sea Salts.

Nicole Cormier RD, LDN is the owner of Delicious Living Nutrition, an author and local food enthusiast. In addition to her growing nutrition counseling practice, she is co-owner of the cold-pressed juice company, The Local Juice & Pantry. Nicole earned a Bachelor of Science degree in Human Nutrition from the University of Massachusetts in Amherst, MA and completed a postgraduate Dietetic Internship at Beth Israel Deaconess Medical Center in Boston, MA. Her passion for local food is included in her nutrition counseling, consulting and education.

Elspeth Hay grew up in Maine and now lives near the tip of Cape Cod. She works with local food in a variety of mediums—from writing to photography to radio to—of course—cooking. This summer marks the 10th anniversary of the Local Food Report, a weekly radio show she created and now co-hosts with Martha's Vineyard writer and food activist Ali Berlow. You can find her stories and get in touch at

Scott Landry - As director of the Marine Animal Entanglement Response program (MAER) at Center for Coastal Studies, Scott leads the emergency response program to disentangle whales and sea turtles caught in fishing gear. The program also records information vital in preventing entanglements in the first place, which is its ultimate goal.

Drew Locke grew up in Truro on his family's farm and, spending summers of his youth running around the farm making Zucchini boats and getting shocked by the electric fence. Drew attended the UMass Amherst Stockbridge School of Agriculture where he received an Associates Degree in Fruit and Vegetable production and later received a Bachelors in Sustainable Food and Farming. Today, Drew is a seventh generation farmer and has been raising meat chickens since 2010. He started with four batches of chickens of 100 birds each processing over the summer months. This year he projects to process around 2,500 over a six month period. He also raise pigs, ducks, and thanksgiving turkeys. Drew also works at Coastal Engineering as a Field Survey Tech. He is passionate about a local, sustainable, and creative food system on the Outer Cape and collaborating with other people that share similar goals.

Meave McAuliffe has 12 years of extensive experience in the restaurant industry, and has worked as a head chef to several restaurants throughout California and on Martha’s Vineyard. Creating partnerships with and supporting the vibrant community of local farmers, ranchers and fishermen has always been the focal point of her restaurants and menu crafting.   Meave is also an aquaculturist and has a sustainable oyster farm in Cape Cod.

Ruth Reichl is a writer and editor who was the Editor in Chief of Gourmet Magazine for ten years. Before that she was the restaurant critic of The New York Times, (1993-1999), and both the restaurant critic and food editor of the Los Angeles Times (1984-1993). Ms. Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling Tender at the Bone, Comfort Me with Apples,Garlic and Sapphires, For You Mom, Finally, My Kitchen Year, and Delicious! a Novel.  She is currently at work on a memoir of her years at Gourmet.

Ismail Samad is the Executive Chef for Kitchen Porch Catering in Martha's Vineyard,  the Co-founder of The Gleanery Restaurant in Putney Vermont, and a 2018 BALLE Fellow. His focus has specifically been around creating secondary markets for post farmers market produce  and unwanted seconds and/or "ugly" foods habitually discarded within the many levels of the food chain. 

William Sertl hails from St. Louis but escaped to New York soon after obtaining a Bachelor of Journalism degree from the University of Missouri. He traveled in South America and Europe before landing at Travel & Leisure. He joined Saveur as travel editor when the magazine launched in the mid-90s. After Ruth Reichl took the helm at Gourmet, he pestered her until she made him travel editor there, a position that lasted until the magazine folded. Since 2010, he has been the executive editor of and now co-authors a cooking column for the East End Beacon on Long Island, where Sertl lives when not in Manhattan.

Raina Stefani, the owner chef at  Baie Bar Resto, is a fourth generation Portuguese and Mayflower descendant who has been a restauranteur in Truro and Provincetown since the late 80's. Because of her ties to the community and her family's efforts at conscious conservation here on the Cape, Raina tries to bridge that gap between ecosystem preservation and how best to educate and serve her customer base. 

Paul Tasha, a third generation Portuguese Provincetown local, runs the only commercial hand caught diver  lobster team in Provincetown. He has also lead and won several conservation efforts to support, regulate and preserve Provincetown's diverse and fragile environment from the dunes to the wetlands and extending out to the sea floor of Cape Cod Bay. 

Sarah Waldman  fell in love with food while playing “cooking show” with her little sister in the 1980s. Decades later, she followed that passion to the Institute of Integrative Nutrition to study the connections between food and personal wellness. Now Sarah spends her time being a mother, food writer, and recipe developer. As a health-focused home cook, she develops and offers recipes for simple, whole-food meals appropriate for every member of the family. Sarah's book, Feeding a Family – A Year of Simple and Healthy Family Dinners, hit the shelves in April of 2017. Her writing and recipe work has been featured in Taproot Magazine, Parents Magazine, Edible Vineyard, Food52, and The Coastal Table. Sarah lives on Martha’s Vineyard with her husband, two little boys, and one very furry pup.

John "Doc" Willoughby has been writing and teaching about food since 1989. He has co-authored ten cookbooks as well as a monthly column for the New York Times Dining section. He has also been Executive Editor of Cooks Illustrated, Executive Editor of Gourmet magazine, and Editorial Director of America’s Test Kitchen. At present he is a regular contributor to the Times Dining section and the Splendid Table radio show, and is at work on a remembrance of his childhood in rural Iowa.


Event Selection


Event Selection

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Please fill out the form below to let us know which break-out sessions you would like to attend. 

Name *
1:15 - 2:15 P.M ( SESSION FILLED ) Ruth Reichl: Imaginary Meals
2:30 - 3:30 P.M. (SESSION FILLED) John “Doc” Willoughby: The Language of Food
3:45 - 4:45 P.M. (SESSION FILLED) Bill Sertl: You Gotta Have a Gimmick