This has been an emotional few days for Bryant Terry. “The brilliant comedian, civil rights activist and social critic Dick Gregory passed away about a week ago,” Terry explained. Called the “Jackie Robinson of comedy”
At the Table: Our Changing Relationship with Food
“Voting with your fork” — that’s what Marion Nestle calls it when people leverage food for political change. After all,
Bryant Terry serves activism with a side of greens. “While we continue to work for food justice — the basic
For an advocate of food as a tool for justice, it seems appropriate that Anna Blythe Lappé first heard about
Marion Nestle has fallen in love. The object of her affection? The first nutrition course she ever taught. Ever since her experience teaching the class, Nestle has been on a roll. Alongside her position as
When Michael Ruhlman and Ann Patchett sat down to talk about food, they had a lot of ground to cover.
Anna Blythe Lappé has her fingers in so many pies, she could paint a colorful mural. There’s the Small Planet
A couple weeks before he came to Chautauqua, someone introduced master chef Jacques Pépin by noting that he’s cooked for
Michael Ruhlman, author of more than 20 books about food, once wanted to be known for something else. “After I
Throughout the week, speakers are appealing to Chautauquans’ minds. The Chautauqua Vegan Group is taking a different approach — appealing to their stomachs. At 6 p.m. Tuesday in Hurlbut Church, the Chautauqua Vegan Group is
You are what you eat, it’s said. And, if that’s true, people in the 21st century are not so radically
Jacques Pépin is not a chef — at least not at the moment. “I’m not a chef now,” Pépin said.
Picture this: groups of three to four people conversing about things that truly matter in a comfortable and spacious living
Eat real food, and not too much of it. That’s what author Michael Pollan suggests in his book Food Rules:
There are Chautauqua sights. And there are Chautauqua sounds. But what about Chautauqua bites? What does Chautauqua Institution taste like? For the first time in Institution history, in conjunction with Week Nine, “At the Table:
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