This panel discussion took place on November 13th, 2015. We’re pleased to present the full-length recording here.
Terms like “organic” and “made in Brooklyn” help educate consumers on what they are buying, but sometimes these terms can be misleading because they don’t tell the whole story about the product. Are these labels just buzzwords that encourage consumers to make quick decisions without reading past the label, or are they helping grow local food by reaching a broader customer base?
– Grace Tuttle, Designer, Lecturer at Parsons the New School for Design
– Alice Varon, Executive Director of Certified Naturally Grown
– Sandor Aaron Mark, Writer, Master’s Student in American Literature at Fordham University
– Erica Wides, Owner of Chefsmartypants, LLC
– Wen-Jay Ying, Program Director and Founder, Local Roots NYC
Race, Place, and Authenticity in the Brooklyn Food Scene is presented by Heritage Radio Network, Local Roots NYC, and Raaka Chocolate. We’re exploring identity through food and drink in a series of panel discussions on food labeling, beverage culture, and the history of food manufacturing.