Event Selection

Back to Symposium Home Page

Please fill out the form below to let us know which breakout session you would like to attend.

Name *
1:15 - 2: 15
(FULL ) Workshop: The Stories You Can Taste - Barbara Lynch
2:30 - 3:30
(FULL) Workshop: The Language of Food - John "Doc" Willoughby
3:45 - 4:45



Presenter Bios

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.

Nicole Cormier is an anti-diet dietitian, local food enthusiast, author, an intuitive eating nutrition therapist and a certified Be Body Positive Facilitator. She indulges her passion for nutrition and local foods on beautiful Cape Cod through her nutrition therapy practice, Delicious Living Nutrition, through partnership in a cold-pressed juice company, The Local Juice, and her work with Sustainable CAPE, a non-profit that celebrates local food while teaching about the health of our bodies, community, and environment. Underlying everything she does is the concept of sustainability. This is an essential aspect of how she helps clients discover new foods and ways of cooking to put them on a path to health, as well as her own health. She graduated from the University of Massachusetts and the Beth Israel Deaconess Dietetic Internship in 2006.  After following her passions, she has been mentoring nutrition students through Summer Internships and founded the DLN Dietetic Internship that will welcome their first class January 2020. 


Molly Costa and Amy Costa launched Cape Cod Kombucha in 2016. They are passionate about using local ingredients whenever possible, sourcing cranberries from the dunes of Provincetown, beach plums from the beaches of Truro, and concord grapes from a backyard in Wellfleet. Collaborating on new flavors that taste good and make you feel your best is the goal result of their fermentation process.


Kimberly Concra, Foodie, Chef’s wife, beekeeper and Licensed Nutritionist, lifelong student of health and wellbeing, Certified Food and Spirit Practitioner, continuing advanced nutrition studies at University of Bridgeport. She has worked in the nutrition field for 30 years and awakened to a more functional and integrative approach when learning how to address her twin daughters' health issues. This work has transformed how she looks at food, healing and color! 


Helen Grimm studied plant medicine at the Pacific School of Herbal Medicine in Oakland, CA and at the Southwest School of Botanical Medicine in Albuquerque, NM. She received her BS in nursing from UMASS Amherst, where she graduated summa cum laude with an honors focus of helping healthcare providers understand the basics of herbal medicine. Currently the school nurse at the Truro Central School, she also coordinates Truro’s Farm to School and the Truro Gleaning programs, and works with Sustainable CAPE implementing a Fruit & Veggie Prescription Program. A Cape Cod native, Helen lives with her family in Truro, where she is also a gardener and artist. She may often be found digging in the dirt, foraging in wild places of the outer cape, and searching for weeds.


Debbie Hopkins RN BSN is a farmer, 500 hour certified yoga and movement specialist, and a cannabis nurse educator. A nurse entrepreneur, Debbie is also co-founder of Cape Cod Hummus. She and her business partner have recently created a line of cbd infused body balms and butters. Her new business, was created to help those who wish to understand and navigate the new legal and medical cannabis landscape.  Cannabis as medicine became her mission after learning that her husband’s stage 4 cancer was untreatable. His diagnosis sent her on a journey to seek out healthy alternatives to support his health. She has acquired a vast amount of knowledge on the health benefits of cannabis and how it can help in the treatment of most health-related conditions.


Liam Luttrell Rowland is Executive Chef Of Spindlers in Provincetown MA, a restaurant opened with the Barbara Lynch Group in 2016. Chef Liam has been a Chef and Educator for over 15 years and holds a BA, in Anthropology, and a BS in Culinary Arts. Liam has worked with James Beard Nominee Chefs, Jeremiah Reardon, Elliott Moss, Katie Button and John Fleer.


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.


James Beard Award–winner and Relais & Châteaux Grand Chef Barbara Lynch is regarded as one of the world’s leading chefs and restaurateurs. While growing up in South Boston, Barbara, at the age of 13, got her first kitchen job cooking at a local rectory. It was in high school, however, that an influential home economics teacher and a job working with Chef Mario Bonello at Boston’s esteemed St. Botolph Club piqued her interest in one day becoming a professional chef.  During her early twenties, Barbara worked under some of Boston’s greatest culinary talents. After working with Todd English for several years at both Michela’s and Olives, Barbara traveled to Italy where she learned about the country’s cuisine firsthand from local women. She returned to Boston and became the executive chef at Galleria Italiana, bringing national acclaim to the tiny trattoria when she captured Food & Wine's “Ten Best New Chefs in America” award.


Francie Randolph, Ed.M., is an award-winning artist whose nature-based work has been published & exhibited internationally. After living in Papua New Guinea and Australia, she taught in Harvard’s Visual and Environmental Studies Department for 7 years, winning numerous Teaching Awards. In 2009, Truro’s Tercentennial, she and two farming friends co-founded the Truro Agricultural Fair; shortly thereafter she founded the non-profit Sustainable CAPE. Randolph now works toward creating a Deeply Rooted Food System, combining her 2 degrees from Harvard with cross-disciplinary passions for art, food, health, the environment, education & food equity. She lives surrounded by gardens on an historic farm in Truro, Massachusetts with her artist husband, 2 children, 1 cat, several sheep, a dozen hens and countless honeybees.


“Our small-boat fishing fleet has played a crucial role in defining our history and community. It needs to continue doing just that, providing jobs and a homegrown future for our friends and neighbors, feeding our families, keeping our marine economy vibrant. Much of my work and life on the Cape has taken place at the nexus of economic and environmental issues; working with the Alliance and the Fisheries Trust brings that experience into sharp, clear focus.”

Seth Rolbein began his career as a journalist in the mid-Cape in the 1970s. He then joined WGBH-TV in Boston as a writer, reporter and documentary filmmaker, also writing for many regional and national publications, including The Boston Globe Sunday Magazine. His magazine and book-length fiction and non-fiction has spanned many topics (and continents), and his documentaries on National Public Television have won multiple national awards. Throughout, the Cape has been his home; our relationship to the oceans and the survival of our fishing community has been a recurring theme. He became editor-in-chief of the region's weekly newspaper chain before starting The Cape Cod Voice as the newsmagazine's founding editor and publisher. Most recently, he served for six years as chief of staff and then senior adviser for Cape and Islands Senator Dan Wolf, translating a journalist’s perspective into public policy initiatives.

Seth Rolbein, Director, Cape Cod Fisheries Trust


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.


Kim Shkapich is the restless and inquisitive chef and owner of Lola’s Local Food Lab. Combining the artistry of traditional food preservation practices with her interest in the chemistry of food and cooking techniques she creates innovative shelf-stable products. She’s been crafting Shrub Drinking Vinegars with ingredients that reflect our shared values of sourcing locally and responsibly since 2011.   Lola consults and counsels other food entrepreneurs and is committed to the dream of creating a shared-used kitchen on Cape Cod.  Since 2013 she has collaborated with Wellfleet Preservation Hall to create the winter “Food on Film” series that serves up a small plate with some film for thought.


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.



Symposium Schedule

9:00 - 10:30
Panel: Our Food Choices
Liam Luttrel-Rowland, Michael Ceraldi, Peter Staaterman
Moderated by: Ali Berlow


10:45 - 12:15
Keynote: The Stories you Can Taste
Barbara Lynch

12:15 - 1:00
L U N C H | Locally sourced and prepared by Nicole Cormier

1:15 - 2:15
Barbara Lynch

Kim Shkapich: Back To Our Roots: Lively Liquid Masterpieces
A company of hand-picked recipes, each one beloved and notable in its place and the home formulae for constructing them. We’ll make temperance shrubs, ginger bug and a “cola” syrup using infusions and fermentations with roots, flowers, seeds, peels and herbs.

Drew Locke: Chicken & Pig Farm
Amy & Molly Costa: Gut Health/Mental Health & Immune Support

2:30 - 3:30
John "Doc" Willoughby: Storytelling
Among the many questions worth thinking about when telling a story is, “Why should anyone who doesn’t know you be interested?” In this session we’ll use that question as a way of talking about choosing subject matter; crafting a compelling lede; and sustaining interest as you move through the story. We’ll also want to think about how food (agriculture, or cooking, or personal preferences, or...) contributes to the story.

Debbie Hopkins: From Product to Market

Kim Concra: What Color is Your Food Palette?
What Color is Your Food Palette? Food and art at the intersection of Color. The significance of color in our food, our energy, our healing and expression. Red will be our focus in this session, connecting red and root foods to our health and organ systems. Session will include simple recipe preparation with demonstration and ideas to intentionally add more healing color to your plate. 

Ali Berlow / Seth Rolbein: The Politics of Food & Fishing

3:45 - 4:45
William Sertl: Writing and Publishing Under the Influence
For Part II this summer, it’s crystal clear that the ONLY way to break into the field of travel writing is to be—take a deep breath and try not to gag—an influencer. Print is dead. Period. Today, you must establish a presence on social media to be a player in the travel-writing field. No trip, no writing, these days unless you can pay for it all yourself.

Helen Grimm & Francie Randolph: Gleening in Truro/Farmers in the School

Liam Luttrell-Rowland: Nixtamalezation
Nixtamalezation is the process of cooking maize (dried corn) in an alkaline solution This increases the corns' flavor, aroma and nutritional value. This is historically significant because it  was the diet of indigenous people living here before the pilgrims arrived. Come take a look at the process: boiling of the corn, the making of the masa, and some quick products that can be made with the dough.  All the corn comes from Plymouth Mills, and is organic heirloom varieties. 

Nicole Cormier: Intuitive Eating, Eating Local
This program will focus on locally-sourced food, new experiences and developing self-nurturing processes. Nicole promotes whole health, food, and self-acceptance and building a sustainable community. The goal is to develop and embrace intuitive eating and cooking skills to support your nutrition practice. Nicole will share her own health journey that led her to connecting to local food in order to heal herself. She loves sharing her simple “intuitive cooking” concepts, her foraging adventures and the power of functional foods. You will be introduced to using local and seasonal ingredients to nutritionally-craft new meals in your nutrition practice. By the time we are done, you will feel inspired by your cooking and confident in more food preparation. 

5:00 - 6:00
Cocktails, Oysters, Book & Craft Sale

Farm to Table at Ceraldi in Wellfleet (limited seats available)