{"id":554,"date":"2015-10-06T04:49:43","date_gmt":"2015-10-06T08:49:43","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2015\/10\/06\/2015106your-weekly-guide-to-good-food-events-october-5th-october-11th\/"},"modified":"2016-04-05T10:58:18","modified_gmt":"2016-04-05T14:58:18","slug":"your-weekly-guide-to-good-food-events-october-5th-october-11th","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2015\/10\/06\/your-weekly-guide-to-good-food-events-october-5th-october-11th\/","title":{"rendered":"Your Weekly Guide to Good Food Events- October 5th- October 11th"},"content":{"rendered":"

What we’re reading this week…<\/strong><\/h2>\n

Current events in food + food for thought!<\/span><\/span><\/strong>
>The Decline of “Big Soda” <\/a>– <\/strong>The drop in soda consumption represents the single largest change in the American diet in the last decade.<\/p>\n

><\/span>Taking The Heat: Is Foodie Culture Making Room For Female Chefs?<\/a><\/strong><\/p>\n

><\/span>What’s up, Doc? <\/span>The CEO of Bolthouse Farms on Making Carrots Cool<\/a><\/strong><\/p>\n

 <\/span>N<\/strong>ational Event Pick:<\/strong><\/h1>\n

Wed, Oct 7th, 12PM ET
Online Webinar<\/strong>
Food Tank Webinar Series: A Food-Based Approach to Address Malnutrition<\/strong><\/a>
The next installment of Food Tank\u2019s Exclusive Webinar Series will feature Gianna Bonis-Profumo, Young Earth Solutions (YES) Ambassador at The Barilla Center for Food & Nutrition (BCFN).  Bonis-Profumo will present information on how food-based approaches and nutrition-sensitive agricultural programs can address malnutrition in developing countries. A project that combines both frameworks will be showcased, the Food and Nutrition Hub, which aims to empower women to prevent malnutrition in a sustainable manner. This project idea won the BCFN YES contest in December 2014.<\/p>\n

NYC Events:<\/strong><\/h1>\n

1. Tues, Oct 6th, 6:30PM-9:30PM
Midtown Loft | 267 5th Avenue at 29th Street. 11th Floor| Manhattan<\/strong>
Fall Gala: Great Chefs Cook for Healthy Schoo<\/a>l Food<\/a><\/strong>
Hungry kids need healthy food! Support the Coalition for Healthy School Food at their Fall Gala, which will feature a plant-based tasting featuring incredible chefs and restaurants (and shoutout to Foodstander @simplywithout<\/a> who is on the host committee!)  The Coalition for Healthy School Food is a nonprofit that introduces plant-based foods and nutrition education in schools to educate the whole school community.  There will be raffles, a silent auction, and gift bags.  Tickets are $125.  <\/p>\n

2. Tues, Oct 6th, 6:30PM-11:00PM
The Cathedral Church of Saint John the Divine| 1047 Amsterdam Avenue at 112th Street| Manhattan
Enter the Conversation: The Food Bargain<\/a><\/strong>
Mother Jones presents food and agricultural correspondent Tom Philpott in conversation with urban farmer and community activist Karen Washington and award winning restaurateur, author, and head judge of Top Chef Tom Colicchio, for an in-depth discussion of the contemporary food movement. Local and small-scale models for sustainable food production have moved into the mainstream- this panel of experts will evaluate their accessibility, and explore potential next steps to expand the impact healthy, affordable, culturally diverse food systems can make on our communities.<\/p>\n

3. Thurs, Oct 8th, 6:30PM-9:00PM
Berg’n| 899 Bergen Street| Brooklyn<\/strong>
Food Book Party: Gay Food 101<\/strong><\/a>
From our Foodstand friends @FoodBookFair!<\/a> Is there a gay sensibility in food? How have queer culinary tastemakers changed what we eat and drink, from James Beard to Craig Claiborne to Big Gay Ice Cream? Why is it important to think about gender and sexuality when it comes to food (or the food service industry)? And what makes food gay anyway? Gay Food 101 explores the intersection of gay culture and food culture, in restaurants, aesthetics and food media. The event centers on a moderated conversation between diverse voices in the community, featuring two new magazines that celebrate the queer aspects of food culture, Mouthfeel and Jarry, plus writer John Birdsall and Put A Egg On It editor Sarah Keough. AND: Delicious food and drink available for sale at Berg’n.  and a curated selection of books by Greenlight Bookstore. Tickets are $10- one free beer included. <\/p>\n

4. Thurs, Oct 8th, 7PM-9:30PM
1204 Broadway, 4th Floor| Manhattan<\/strong>
Chef Showdown #3 – A Komeeda Kollaboration<\/strong><\/a>
A collaborative effort by Peatix and (Foodstander!) Komeeda<\/a>, Chef Showdown aims to provide a platform for new and ambitious chefs to showcase their creative talents via a social and interactive evening. The event will bring together three innovative chefs and food lovers (a.k.a. you!), for a night of bites, drinks and conversation.  Three chefs will each be creating two bite-sized appetizers reflecting their creative abilities. You, the audience, will taste, critique and judge each bite based on creativity, presentation and taste. The winner will be crowned the Showdown Champion! Tickets are $25 Online,  $30 Cash At Door.  Ticket includes all six bites, beer\/wine, welcome hors d’oeuvres and the opportunity to vote for the Chef Showdown #3 winner.<\/p>\n

5. Fri, Oct 9th- Sun Oct 11th DigitalOcean| 101 6th Avenue| Manhattan<\/strong>
Startup Weekend: New York City Food Edition <\/strong><\/a>
Startup Weekends are 54-hour events designed to provide superior experiential education for technical and non-technical entrepreneurs. Beginning with Friday night pitches and continuing through brainstorming, business plan development, and basic prototype creation, Startup Weekends culminate in Sunday night demos and presentations. The goal for this event is to connect people who are passionate and want to tackle the tough challenges in the food industry, all while learning-by-doing, firsthand, what makes a business successful. Tickets are $99.  <\/p>\n

Got a feature idea for us? Drop us a line<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

What we’re reading this week… Current events in food + food for thought!>The Decline of “Big Soda” – The drop in soda consumption represents the single largest change in the American diet in the last decade. >Taking The Heat: Is Foodie Culture Making Room For Female Chefs? >What’s up, Doc? The CEO of Bolthouse Farms on Making Carrots Cool  National Event Pick: Wed, Oct 7th, 12PM ETOnline WebinarFood Tank Webinar Series: A Food-Based Approach to Address MalnutritionThe next installment of Food Tank\u2019s Exclusive Webinar Series will feature Gianna Bonis-Profumo, Young Earth Solutions (YES) Ambassador at The Barilla Center for Food & Nutrition (BCFN).  Bonis-Profumo will present information on how food-based approaches and nutrition-sensitive agricultural programs can address malnutrition in developing countries. A project that combines both frameworks will be showcased, the Food and Nutrition Hub, which aims to empower women to prevent malnutrition in a sustainable manner. This project idea won the BCFN YES contest in December 2014. NYC Events: 1. Tues, Oct 6th, 6:30PM-9:30PMMidtown Loft | 267 5th Avenue at 29th Street. 11th Floor| ManhattanFall Gala: Great Chefs Cook for Healthy School FoodHungry kids need healthy food! Support the Coalition for Healthy School Food at their Fall Gala, which will feature a plant-based tasting featuring incredible […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[49],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/554"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=554"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/554\/revisions"}],"predecessor-version":[{"id":1131,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/554\/revisions\/1131"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}