"What's Cooking Across America?" Lecture at The Culinary Institute of America

Philip Ackerman-Leist

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Jeff Levine
Communications Manager

Hyde Park, NY – Philip Ackerman-Leist will be speaking with students at The Culinary Institute of America (CIA) about local and regional communities that take their food into their own hands. "Rebuilding the Foodshed: What's Cooking Across America?" takes place on Wednesday, December 11 at 12:15 p.m. in the Danny Kaye Theatre. The public is invited to attend the presentation, which is part of the college's Dooley Lecture Series.

This lively presentation profiles community-based food systems that embody socially responsible entrepreneurship, technological innovation, food justice, and environmental stewardship. The discussion will pose the question of whether ingredients for change are also locally sourced.

Ackerman-Leist is author of Rebuilding the Foodshed: How to Create Local, Sustainable and Secure Food Systems (2013) and Up Tunket Road: The Education of a Modern Homesteader (2010). He is an associate professor in environmental studies at Green Mountain College in Poultney, VT and director of its Master of Science in Sustainable Food Systems program. He also directs the college's Farm and Food Project. A farmer himself, Ackerman-Leist is co-owner of UpTunket Farm in Pawlet, VT.

The Danny Kaye Theatre is located in the Conrad N. Hilton Library on the CIA campus, on Route 9 in Hyde Park. Seating is available on a first-come, first-served basis.

The Dooley Lecture Series brings food industry leaders, as well as experts on international relations and other interesting luminaries, to The Culinary Institute of America. It is named for Carroll F. Dooley, the first director of the college's food preparation division in 1946. His daughter, Patricia Dooley Fortenbaugh, has been funding the series since its inception in 2002.

Photo Caption and Hi-Res Image

Philip Ackerman-Leist (Photo provided) View hi-res image >

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 45,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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