This is the theme of the upcoming Food Lab Conference coming to Stony Brook Southampton, September 14-15th. The Food Lab is a place for research and education whose mission is to encourage informed conversation about food, ‘from farming to food policy, to nutrition and food literacy.’ This year the conference will focus on diversity in everything from food and cooking styles to different approaches to nourishment and how we take care of our bodies.
The conference starts off with a cocktail party on Friday, September 14th, at the Literary Landmark Windmill from 6:30-8PM. Saturday morning Colin Ambrose — chef and owner of Estia’s Little Kitchen in Sag Harbor, will speak with Biddle Duke, journalist, writer and founding editor of EAST magazine. Panelists will include Florence Fabricant — NY Times culinary journalist, cookbook author and host of the Guild Hall series “Stirring the Pot” in conversation with Lisa Gross and Sonya Kharas, the founders of League of Kitchens, which allows foodies in NYC to come into an immigrant’s home and learn not only their cooking techniques but their culture as well.
Saturday after lunch, James Beard Award winner and host of Pati’s Mexican Table, Pati Jinich, will
keynote the Conference. Other speakers will include Frank Lipman, MD, and integrative medicine coach, author and founder of Eleven Eleven Wellness Center in NYC, and creator of Be Well Health and Wellness, and Seamus Mullen, an award winning chef, author and owner of Tertulia, in NYC.
Panel titles include: “Nourishing Diversity: Our Social, Emotional and Spiritual Relationships with Food”; “Nutrition + Health: Old Ways, New Science”; “Local Food — Really??”; and
“Diversity in the Bottle,” which gives you a good sense of what to expect this year.
The conference will wrap on Saturday night with “One Long Table” where you’ll have the chance to taste dishes from League of Kitchens, as well as wine, beer and spirits. To purchase tickets click the link: thefoodlab.org and experience what the Food Lab is all about.