In the early 20th century, diverse immigrant populations started food businesses which strengthened and added character to Brooklyn neighborhoods, but the “original” food culture is dying out. Are gentrification and big business washing out the rich history of immigrant food? Is the new Brooklyn brand trending toward homogeny? How will this affect our future?
– Sarah Lohman, Culinary Historian, Founding Editor of Four Pounds Flour
– Cindy Lobel, Associate Professor of History at Lehman College
– David Meade, Executive Director of South Brooklyn Industrial Development Corp.
– Peter Gray, Community Director of Raaka Chocolate
Suggested Donation: $10
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.