Friday, February 15
In the spirit of this year’s theme of community, Friday’s programming will take place in partnership with food leaders in New Haven and on Yale University’s campus. We encourage you to engage with the community as much as you want, but also do not expect or suggest you to attend all of the workshops.
Workshop sign-ups are now public. Click here to sign up.
Please contact us at firstname.lastname@example.org if you have any questions.
Cooking Class and Demonstration at ConnCat
Time: 11:00 am – 1:00 pm
4 Science Park, New Haven, CT, 06511
Come join the Chef Jenna Martin and culinary students at ConnCAT to learn and cook delicious recipes with fresh, in-season ingredients. We will eat, learn, and share with culinary students that are preparing for a career in restaurants across New Haven.
A healthy appetizer: Beet Chips topped with honey goat cheese and quinoa
Salad: Arugula salad with Apples, grapes, goat cheese, walnuts, with a apricot Vinaigrette
Entree: Garlic zucchini noodles with sauteed shrimp
Dessert: Low Carb caramel pecan cheesecake cup
All made by the culinary students!
Capped at 30 participants, so sign-up now!
How to get there (walk, catch the Red Line shuttle, rideshare, etc): Walking: From Prospect St, walk up the hill and turn left on Hillside Place. Turn right onto Winchester Ave. 4 Science Park is across from the Yale Printing Services Building. Enter through Orchid Cafe. Registration will be circulated to conference registrants.
Knead2Know with Maria Trumpler: Why did women stop baking bread at home and why should we care?
Time: 12:30 pm – 2:00 pm
Office of LGBTQ Resources Café
135 Prospect Street, New Haven, CT, 06511
In cultures around the world, women baked bread at home for thousands of years. Now, few women do so. We will look at how home bread baking practices in ancient Egypt and colonial America provided nutritious, inexpensive, and likely delicious sustenance along with a sense of accomplishment for the women bakers. Then, we’ll dive into the waning of home bread baking and explore how changes in flour, leavening, ovens, and the uses for bread accelerated this change.
After the talk, home bread bakers will give tastes of their bread and talk about their baking practices. We will demo home milling of grains for baking and also be handing out sourdough culture. If you are a home bread baker and would like to share your bread, please email email@example.com to let her know. Registration will be circulated to conference registrants.
Common Ground High School Farm Tour
Time: 1:00 pm – 3:00 pm
Common Ground High School
358 Springside Ave, New Haven, CT 06515
Description: Common Ground is a center for environmental learning and leadership located in New Haven, CT. It is a place where all members of the community can find connections to the local environment, each other, and opportunities for learning and engagement. Common Ground connects farm, forest, and city. Our working farm includes production and educational gardens, and a variety of animals. Located at the base of West Rock Ridge, our site includes 20 acres of forest with hiking trails, wildlife, and diverse natural habitats. Within New Haven city limits, Common Ground seeks to explore urban ecology and develop paths to urban sustainability. On this tour, you’ll learn more about Common Ground as a whole, the work we do on the farm in relationship to education and production, and be able to directly help the farm by getting your hands in the dirt. Weather-depending, folks will work in our production high tunnels to prepare beds for Spring growing, and helping out with our animals. Please wear layers, clothes you feel okay getting dirty and a water bottle. Registration will be circulated to conference registrants.
Common Ground is a car ride away. We will contact registered attendees to organize transportation.
Attendance cap: 15
Forecasting the Future – Signals of Change and Food as Climate Action
Time: 2:00 pm – 3:30 pm
Kroon Hall, Room 319
195 Prospect Street, New Haven, CT 06511
The CBEY Skills for Sustainable Innovation Workshop series welcomes Max Elder, Research Director for the Food Futures Lab at the Institute for the Future, for a hands-on workshop on futures thinking and forecasting methodologies.
This workshop will teach signals-based forecasting (a particular foresight methodology) and show how it can be applied to your work, your studies, and your approach to navigating uncertainty. Signals-based forecasting is a valuable skill set for entrepreneurs. It helps anyone trying to start a business, develop new products and services, or understand a market by providing a qualitative approach to explore the broadest range of possibilities or innovations that might impact their industry. (For an introduction to IFTF’s use of signals as a building block for larger forecasts, watch the first fifteen minutes of this talk by IFTF Research Director Sarah Smith.)
Full information and registration can be found here.
Yale F&ES TGIF: Welcome Social Hour and Cooking Demonstration with Stir the Pot
Time: 4:00 pm – 6:30 pm
Kroon Hall, 3rd Floor
School of Forestry and Environmental Studies
195 Prospect Street, New Haven, CT 06511
Join the FES community at our weekly Friday get together. Experience a Cooking Demonstration with Stir the Pot, and hang out with a wide array of students!
Stir the Pot is a project of Nadine Nelson, Chef and Owner of Global Local Gourmet. Global Local Gourmet offers one of a kind experiential epicurean events. Our chefs are connoisseurs of all things cuisine and teach customized hands-on, demonstration cooking experiences, and culinary tours to the novice cook and professional gourmand. Our menus support local, sustainable, and regional cuisine with an international sensibility. Classic techniques, chef’s secrets, global wellness, cultural etiquette, the art of entertaining and homesteading, are shared in our unique, informative, and palate pleasing programs. Not only will you leave our events with a full stomach, you will gain a couple of friends, recipes, and resources to recreate the occasion, and the confidence to know every meal can be a feastful celebration.
Chef Nadine Nelson, Green Queen of Cuisine, is the eco-chef and social entrepreneur of Global Local Gourmet, a roving community supported kitchen. Chef Nadine was born in Toronto, Canada of Jamaican Heritage. She has always loved cooking and her vegetables. She has studied the culinary arts in Paris at the Ritz Escoffier, has a certificate in food styling from the New School and a certificate in Philanthropy and nonprofit management from New York Universtiy in New York, and earned a teaching degree from Tufts University in Boston, consequently, she brings a worldly perspective to seasonal food.
She is a social activist, cooking instructor, chef, writer, recipe developer/tester, food consultant, experiential epicurean event producer and culinary artist. She is an expert in interactive cuisine and has worked with such clients as Yale, Harvard University, The Apollo Theater, the City of New Haven, Boston Office of Conventions and Tourism, The National Park Service, The Food Project, Disney, Bain and Company, Columbia University, International Association of Culinary Professionals, and the Tobago Jazz Festival designing and delivering cooking classes, culinary team building, wellness workshops, culinary tours, and epicurean event planning.
MacArthur Genius Will Allen, Executive Director of Sustainable giant Growing Power said of her work “I have been a lot of places and seen a lot of things, but I have never seen people having the community come together and cook their meal together, that was something new. That put New Haven on the Map. The organizer is ingenious”. Nadine has been privileged to cook for various celebrities and dignitaries. Global Local Gourmet was birthed to teach the pleasure of cooking and the understanding that we are all connected to the world and to each other through our food choices. Nadine is dedicated to advancing and promoting effective food policy and empowering community activism and serves as has served as the chair of the New Haven Food Policy Council’s Cooking and Food Education Working Group for the last five years.
Her work has been featured in the Boston Globe, Boston Herald, The New Haven Register, New Haven Independent, Yale Daily amongst media. Nadine has worked behind the scenes in food writing, developing recipes, and creating content, for Zester Daily, PlateOnline Magazine, Farmer’s Almanac, Cooking Matters and for cookbook authors, grocery stores and food co-ops, and brands. In her former life, she was the Dean of Community Relations of a prestigious school in Boston for ten years. She enjoys teaching clients how to cook like a star in their own kitchen where they can cook up delicious adventures far from expected yet close to home. She lives with her daughter in New England. They enjoy traveling, swimming, creating art, and finding adventures in their free time.
No registration required.