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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

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

Panel: Local Food Choices
Ali Berlow, Michael Ceraldi, Drew Locke, Sarah Waldman

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: Waste Not, Want Not: Fermenting & Preserving Food
This workshop will demonstrate different methods of preservation and reveal how preserving can help reduce food waste in our communities. 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

8:00 p.m.

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