The Farm School
May 5, 7:00 p.m.
Meet Nick Martinelli ’00, current student in The Farm School’s Learn to Farm program, and learn more about the school’s unique one-year farmer training program which is now accepting applicants for fall 2014. The presentation will take place Monday, May 5th at 7 p.m. in the Career Center on Park Street.
The tuition-based Learn to Farm program blends classroom and field instruction in vegetable crop production, livestock management, business planning, product marketing, and a variety of practical skills including carpentry and welding. Graduates gain the essential skills needed to run a diverse farm operation, homestead, or other farming or food-related venture.
This session is appropriate for all students. First-year students, sophomores, and juniors are encouraged to attend.
April 9 at 8:00 p.m.
Food experimentalist Dave Arnold will visit Williams College on Wednesday, April 9, to deliver a talk and demonstration on food science. The event will take place at 8 p.m. in the Bronfman Science Center Auditorium. It is free and open to the public.
“His presentation is a wonderful example of interdisciplinary collaboration at Williams,” says Darra Goldstein, Willcox B. and Harriet M. Adsit Professor of Russian, who is teaching a sociology course this semester called Food and Society. At the same time, Jay Thoman, J. Hodge Markgraf Professor of Chemistry, is teaching the Chemistry and Physics of Cooking, and Goldstein says Arnold was invited to campus “because he can speak to the science of food as well as its cultural implications.” While at Williams, Arnold also will speak to Goldstein’s class about taste perception through technological manipulation.
Arnold’s presentation will demonstrate principles of physics and chemistry with a focus on heat transfer and low-temperature cooking. “I hope that his visit will help students realize that food is not only worthy of study and reflection, but fascinating in its multidisciplinary possibilities,” says Brent Wasser, manager of the Sustainable Food and Agriculture Program in Williams’ Zilkha Center for Environmental Initiatives.
Arnold holds an M.F.A. from Columbia University’s School of the Arts, is an award-winning food writer and contributing editor at Food Arts, and has been featured in Food & Wine, TIME, The New York Times, The New York Times Magazine, Esquire, The Economist, and Popular Science. He founded the Museum of Food and Drink and owns and operates Booker and Dax, a food and drink research lab that operates a cocktail bar in New York City.
This event is sponsored by the Lecture Committee, the departments of Chemistry, German and Russian, and Anthropology and Sociology, and the Williams College Sustainable Food and Agriculture Program.
Goats in the Woods
April 22, beginning at 4:00 p.m.
Pine Cobble School
This community celebration of goats features a goat meal prepared by Wild Oats Market and a presentation by Dr. Peter Smallidge, NYS Extension Forester and the Director of the Cornell University Arnot Teaching and Research Forest.
There will be a visit to the goats kept in the woods at Pine Cobble School at 4:00 p.m. Dinner is at 5:00 p.m. The presentation is at 6:30 p.m.
The meal prepared by Greg Roach at Wild Oats Market, “A Study in African Goat Cuisine,” includes Nigerian goat and ground nut stew, brown rice, Ethiopian-style greens, Moroccan curried goat, couscous, carrot fennel tajine, flatbreads, green salad Massachusetts-style with dried cranberries and goat’s cheese, and a Vermont-style apple, goat’s cheese, and honey tart. The meal is $15.00. Free child care is provided by Pine Cobble School staff and volunteers and includes a free children’s dinner.
Please register for the meal and child care needs at http://bit.ly/OEoy0i.
Peter Smallidge works for Cornell University through extension and applied research. Peter is the NYS Extension Forester and the Director of the Cornell University Arnot Teaching and Research Forest. These activities take him throughout the state serving woodland owners and maple producers. As Arnot Forest Director, Peter provides leadership for the production, management, research and extension activities working with a core of dedicated and capable county and campus colleagues. Peter coordinates ForestConnect, Cornell’s Forest Resources Extension Program, by providing leadership for education to enhance the sustainability and stewardship of private forest lands in New York.
This event is sponsored by the Williams College Sustainable Food & Agriculture Program, Wild Oats Market, and Pine Cobble School.
Fresh Fest Film Series 2014
February 28–March 2
Visit the Images Cinema website at http://www.imagescinema.org/film_events/fresh-fest-2014
5:00 p.m.: A Place at the Table
“The film explains with devastating simplicity why so many go hungry in a country with more than enough food to go round.”—London Evening Standard
10:30 a.m.–6:15 p.m.: TEDx Manhattan: Changing the Way We Eat
This screening is in Thompson Chemistry Lab’s Wege Auditorium at Williams College.
This is a live-stream broadcast from the event, shown in Wege Auditorium all day. 17 speakers will talk about food policy and hunger, sustainable agriculture and philanthropy, food racism, school food, local food distribution, and more.
Come and go as you please. The broadcast will run continuously. This event will feature scheduled brownie feeds supplied by Wildflour Bakery!
A new batch of brownies will emerge about every two hours.
Brownie feed schedule:
3:00 p.m.: After Winter, Spring
Farmers in the Périgord region of southwest France face the challenges of small-sclae farming in a changing economy.
“In an era of rapid growth of mega-farms, the encroachment of suburbia, new European Union rules, and reductions of agricultural subsidies, these farmers—young and old—are forced to confront challenges that threaten the very existence of their small farms.”—from the film’s website
5:00 p.m. Soul Food Junkies
The film considers the cultural importance and nutritional questions surrounding soul food.
“This is not just another food film. It is a heartfelt story of family and community. It is also a trenchant ethnography that unpacks the role of “Soul Food” in the historical resistance of African Americans to slavery, Jim Crow and modern-day racism.”—Huffington Post
3:00 p.m.: Leviathan
A product of the sensory ethnography lab at Harvard, this film captures the visceral experience of commercial fishing out of New Bedford, MA.
“A staggering thrill-ride of an experience, built on moments of astonishing cinematic immediacy, Leviathan marks a major leap forward in nonfiction filmmaking.”—Robert Green, Filmmaker MagazineCome to a live streaming broadcast of