How we eat influences how we live. And now, more than ever, how we eat is in the news and up for discussion. This unique, symposium, presented October 3rd, ­2009 by the American Institute of Wine &Food and the Chicago Botanic Garden, featured a line-up of engaging speakers from across the country who are renowned experts in nutrition, the environment, legislation, economics and rural development. They explored the factors influencing our food systems, the history that brought us to the choices we face today and where we go tomorrow.

It was definitely food for thought!

8:30 a.m.

Check-in

9:00 a.m.

Welcoming Remarks

9:15 a.m.

Laying the Groundwork: How History and Geography Shaped our Food Systems
Bill Kurtis, President, Kurtis Productions and Founder, Tallgrass Beef, Chicago, IL

The Great Lakes Basin comprises some of the most fertile and diverse terrain in the country. Undulating prairie, vast bodies of water, glacial moraines…each feature influences what we grow and how we grow it. Mix in waves of immigrants, cattle barons, and the rise of the railroad and we have a food system whose roots are unique to the Midwest. Understanding the origins as well as the different agricultural options of today will help us decide how we want the future to grow.

10:00 a.m.

The Impact of Legislation on Agricultural Systems
Ann Wright, Ann Wright, Senior Policy Advisor for Agriculture, Office of Senate Majority Leader Harry Reid, Washington, D.C.

From the Depression to the current recession, Washington has helped shape what happens down on the farm. Why was intervention the right idea at the time? Does recent legislation reflect a changing perspective? What might we expect from the new administration and what's on the horizon right here in Illinois?

11:00 a.m.

Break

11:15 a.m.

An Economist’s Perspective: Food, Supply Chains and Sustainability
Sandra Batie, Elton R. Smith Professor in Food and Agricultural Policy, Michigan State University, East Lansing, MI

How does the rise of China’s middle class or dwindling desert oil affect the price of a burger?Our food system has evolved into a complex industrial model where profit is consolidated and global factors can have significant impact. We’ll tease apart the steps from field to plate for different systems to understand how our choices determine who thrives and who merely survives.

12:15 p.m.

Lunch and Bruce Sherman Demo
Bruce Sherman, North Pond Restaurant

A native Chicagoan, Sherman traveled the world developing his culinary knowledge before returning to his hometown where he is Chef and Proprietor of the acclaimed North Pond Restaurant in Lincoln Park. Sherman was honored by Food & Wine magazine as one of American's "Best New Chefs" of 2003. He was also nominated by the esteemed James Beard Foundation in the "Best Chef: Great Lakes Region" category first in 2007, then again this year.

1:15 p.m.

Complexity, the Environment, and Our Food Chain
Richard Manning, Environmental Author and Journalist, Missoula, MT

Energy, emissions, water, and waste: agriculture weaves together each of these interconnected threads, impacting the health of the environment as well as our bodies. Ignoring this complexity means overlooking important issues. Embracing it suggests simple solutions that can yield enormous benefits on all fronts.

2:15 p.m.

We're In This Together: The Symbiotic Link between Responsible Eaters and Small Farmers
Chuck Hassebrook, Executive Director, Center for Rural Affairs, Lyons, NE

Industrial agriculture has left a lasting imprint on much of America. New directions today are changing the landscape by creating genuine opportunity for small farmers and a better future for rural communities. These policies offer discriminating eaters more choice, quality, and social responsibility.

3:15 p.m.

Stretch Break

3:30 p.m.

Playing with Our Foods: Nutritional Differences in Organic, Conventional, and Biotech Foods
Neil Levin, Nutrition Education Manager and Product Formulator, NOW Foods, Bloomingdale, IL

The methods by which crops are grown and animals are raised can produce food with different nutritional profiles. Are USDA food nutrient tables even accurate in this era of changing agricultural practices? Learn the secrets of how our foods are changing, for better or for worse.

4:30 p.m.

Closing Remarks

5:00 p.m.

Cocktail Reception,Gale Gand Demo and Tours of the Regenstein Fruit & Vegetable Garden
Gale Gand, Tru Restaurant

Gale Gand was recognized in 2001 as Outstanding Pastry Chef by the James Beard Foundation and Pastry Chef of the Year by Bon Appetite magazine, and in 1994 as one of Food & Wine's Top Ten Best New Chefs. The host of Sweet Dreams, Food Network's first daily show devoted to baking, she is the author of seven cookbooks and executive pastry chef/co-owner of the world-renowned Chicago restaurant Tru.