Food conference comes to Stony Brook Southampton
Chancellors Hall at Stony Brook University's Southampton campus, April 7, 2010 Credit: Gordon M. Grant
Chefs, farmers, vintners, brewers, food purveyors, retailers and food media will gather at Stony Brook Southampton June 5 to 7 for the first "Edible Business" conference. Edible East End magazine has partnered with Stony Brook's The Food Lab culinary think tank to "discuss the path towards healthy regional food systems."
The conference gets under way at 5 p.m. on Friday with a reception featuring a raw bar and Channing Daughters wine. Saturday's keynote address will be a conversation between Food52 founder Amanda Hesser and Jessica Soffer, author of "Tomorrow there will be Apricots" (Houghton Mifflin Harcourt, 2013).
Saturday panels include Growing a Food Retail Business (moderated by The New York Times' Florence Fabricant), Seafood and Meat (Moderated by Edible East End's Brian Hallweil) and Farming and Ag Production (moderated by Amagansett Food Institute's Kathleen Masters). Sunday's discussion, Social Purpose of the Food Business will be moderated by The Food Lab's Geoffrey Drummond.
Saturday night, the campus cafeteria will host an all-local dinner whose executive chef is Jason Weiner of Almond in Bridgehampton.
To see the complete schedule, along with the names of all the panelists, click here.
Early bird tickets (available until May 31) are $159 for the conference, $75 for the Saturday dinner, plus fees. Click here to purchase them online.
Affordable accommodations are available on the Stony Brook Southampton campus for attendees of the conference, and a limited number of discounted tickets are available for students, farmers, senior citizens and others. Please email Kathleen.Russo@stonybrook.edu.
