Agriculture

You are currently browsing articles tagged Agriculture.

Firstly, let me apologize for such a lull in blog posts. As President of the Friends of USA Pavilion at EXPO Milano 2015, I have had my hands full. The Pavilion is so exciting that I just have share the developments. For those of you who might not be familiar with EXPO Milano 2015, there will be a World’s Fair (EXPO) in Milan from May 2015 through October 31 2015. Six months of wonder.

USA Pavilion rendering James Biber Architects

The theme is “Feeding the Planet; Energy for Life.” Over 140 countries will participate. We have all been challenged with the daunting task of how we will responsibly feed the planet when our population explodes to 9 billion people. If we continue to produce, consume and waste food at our present rate, we will not only not have enough food but won’t have enough energy to produce the food. Climate change and dwindling natural resources like fresh water also will add to the dilemma. Each participating country will take a stab at demonstrating how to meet and solve these challenges.

The USA Pavilion theme, American Food 2.0 will highlight some of our greatest thinkers on the subject. ICC’s grad Dan Barber will speak to his Third Plate, and Dean Cesare Casella will be cooking at the JBF House Milano. Architect Jim Biber of Biber Architects has designed  a beautiful and transformative building: it is a true vertical farm. Thinc, the exhibits firm that designed and programmed the 9/11 Museum, will be designing our exhibits.

Harvesting the vertical farm, rendering James Biber Architects

The USA Pavilion will be three floors. The roof will serve as a bar/garden and communal meeting place. The middle floor is a boardwalk, boardwalks have historically been an avenues of food and community, and fun too! We were able to purchase the actual Coney Island boardwalk after Hurricane Sandy. That floor will have exciting stations speaking to the pressing issues, highlighting various points of view on how to solve them and introduce American personalities and institutions that will play key roles in solving the problems. The ground floor will be a visual delight of the great American foodscape from barbecue to immigrant food to Thanksgiving dinner.

Whew! If you are at all interested in food and the future, you must plan on visiting. This World’s Fair will be a benchmark in the history of EXPOs and will rival the best. We at ICC are proud and honored to be a part of it. Please visit USA Pavilion:American Food 2.0 website for information, social media and updates.

Roof Deck rendering James Biber Architects

A warm human touch will be the 120 student ambassadors who will serve as guides and docents. They will be bi-lingual and speak a polyglot of languages. These students are being recruited from colleges all over the country and trained by the University of Southern California.

We will also have a space across from our Pavilion that will contain food trucks. We will be showcasing American food in its diversity and deliciousness. Everything from lobster rolls to fried clams. Hamburgers to tacos. We want to bring the great bounty of American regionalism to our Pavilion and introduce the 25-30 million EXPO visitors to the real deliciousness of American cuisine.

Outside the walls of the Pavilion and the EXPO itself, we will infuse a bit of the States in the city of Milan itself. The Mayor of Milan, Guiliano Pisapia  graciously visited the ICC and is excited to welcome us to his city to showcase our top chefs and to liven the piazzas around the city with American outdoor eating events. Tailgating anyone? Also in the city we will hold TED-like talks (Beard Chats) and panel discussions to hear from a myriad of experts on the various ways we can overcome the big issues. Last but not least, we will run a James Beard House in central Milan and showcase the best and brightest chefs from the USA.

Scenes from December Milan and site visit, with Amb Reeker and, at the site with Mitchell Davis

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , ,

I recently had the opportunity to interview Dan Barber of Blue Hill NYC and Blue Hill at Stone Barns for my radio show, Chef’s Story. It wasn’t the usual interview where I ask all about his childhood, background, influences etc. I dove right into thorny topics with him. Dan as you might know has written a seminal book, The Third Plate. It is unapologetic. It cautions, enlightens and instructs us on the dynamic and evolutionary trajectory our food system is on. It is as frightening and exciting as a Transformer movie.

Dan Barber, The Third Plate, photo of Dan: Mark Ostow, photos courtesy of Blue Hill at Stone Barns

One aspect of our talk really struck me and I want to share it with you. Vegetables are not benign to the earth. They need a lot of water, fertilizing and human labor. They take a lot of land. Dan is not an opponent of vegetables, but he is first and foremost a responsible guardian of the earth. He believes we can all live sustainably, if we live an educated, humbled and moderate life. We should understand not just the nutrients and calories in our food but what I will coin here, its earth factor (EF). What does it take from our earth to produce a tomato, a pound of beef, an acre of GMO corn?

Dan used the term ‘the tomato is the hummer of the vegetable/fruit world.’ It uses a massive amount of water: 13 gallons per tomato. So can we be righteous eating a tomato from drought stricken California? Over eating a marbled 16 ounce T- bone steak? Should we avoid both as excessive EF? Interesting.

I do think socially conscious people want to know what they are eating. And they have a right to know. But next to the ingredients and nutrition labeling, don’t we need and want to know the EF factor too? I would.

Tags: , , , , , , , , , , , , , , , ,