Category Archives: Video Production

Meatless Monday – A Simple Idea Sparks a Global Healthy Food Movement: Peggy Neu at TEDxManhattan

Peggy Neu is President of The Monday Campaigns, a public health initiative that encourages organizations and individuals to use Monday as the day to start and sustain healthy behaviors. Meatless Monday, the first campaign launched in 2003 with the Johns Hopkins Bloomberg Schools of Public Health, has become a global movement through viral dissemination by committed advocates and the participation of key influencers and organizations like Oprah, Mario Batali, Sodexo and a growing number of schools, companies, restaurants and whole communities.

How Big Business Had the Right Idea But Went Wrong: Andrew Gunther at TEDxManhattan

Andrew Gunther is Program Director of Animal Welfare Approved. Since 2008, Andrew has spearheaded the program’s unprecedented growth. AWA farms are now recognized as being at the vanguard of high welfare, environmentally positive, and socially responsible agriculture. Combining an expert understanding of the supply chain beyond the farm gate with hands-on experience and knowledge of farm production—and its consequences—Andrew brings a unique perspective to the arena.

Building True Allies: Nikki Silvestri at TEDxManhattan

Nikki Silvestri is the Executive Director of Green For All. She was previously Executive Director of People’s Grocery in Oakland, CA, a non-profit organization working to improve the health and economy of the West Oakland community through a local food system. While at People’s Grocery, Nikki raised the profile of an already successful organization, developing an innovative leadership development program for food entrepreneurs, strengthening a body of racial justice programming, and developing new partnerships that doubled the financial impact of People’s Grocery’s initiatives.

Hunting for Food – Race, Class and Access in New York City: Regina Bernard-Carreno at TEDxManhattan

Dr. Regina Bernard-Carreno was born and raised in Hells Kitchen, NYC. She is a graduating pioneer of the African American Studies Master’s Degree Program at Columbia University. She completed her M.Phil and Ph.D. Degrees in Urban Education at CUNY’s Graduate Center. Having taught in graduate programs at various colleges, she is now an assistant professor of Black and Latino Studies at Baruch College, CUNY, where her courses are particularly focused on race, class, and food activism. She is the author of Black and Brown Waves: The Cultural Politics of Young Women of Color and Feminism (2009), and Nuyorganics: Organic Intellectualism, the Search for Racial Identity, and Nuyorican Thought (2010).

Factory Farms, Antibiotics and Superbugs: Lance Price at TEDxManhattan

Lance Price is a public health researcher who works at the interface between science and policy to address the growing crisis of antibiotic resistance. In the laboratory, Dr. Price uses cutting-edge DNA sequencing to trace the origins of new antibiotic-resistant pathogens. By analyzing the genomes of bacteria found in humans, food, and livestock, Dr. Price and his colleagues have traced the origins of new superbugs to industrial livestock production. Dr. Price and his colleagues have also begun to broaden the scope of foodborne disease to include urinary tract infections caused by foodborne E. coli.

Vote Food: Chef Tom Colicchio at TEDxManhattan

Tom Colicchio spent his childhood immersed in food. At age 17, he made his kitchen debut in his native town of Elizabeth, New Jersey, at Evelyn’s Seafood Restaurant.

Colicchio then cooked at prominent New York restaurants such as The Quilted Giraffe, Gotham Bar & Grill, Rakel, and Mondrian. In July 1994, Colicchio and his business partner Danny Meyer opened Gramercy Tavern.

Tom appears in and served as executive producer on A Place at the Table, Participant Media’s documentary about food insecurity in America, produced and directed by Kristi Jacobson and Colicchio’s wife, Lori Silverbush, which premiered at the 2012 Sundance Film Festival. Magnolia Pictures released the film March 1.

http://foodpolicyaction.org

Are Insects the Future of Food?: Megan Miller at TEDxManhattan

Megan Miller is founder of Bitty, a San Francisco-based food startup that uses high-protein cricket flour as the basis for a line of energy bars and gluten-free baked goods. Bitty seeks to remove cultural taboos around eating insects and popularize them as a delicious, sustainable ingredient that may help alleviate global food scarcity. Megan’s passions for food, sustainability and innovation led her circuitously to the creation of Bitty.

In her early twenties, she studied anthropology and agriculture at the University of Maryland with a focus on human-food relationships, worked for the USDA Sustainable Agriculture Research and Education program, apprenticed on an organic farm and cooked in the pastry kitchen of a fine-dining restaurant. She also backpacked around Mexico and Thailand, where she first sampled edible insects from street-food vendors. After earning her MA in philosophy at St. John’s College, she moved to New York City, where she worked in editorial and digital roles at National Geographic Adventure, New York magazine and Popular Science. Megan became regarded as an expert in digital media innovation, appearing frequently as a TV talking head and speaker at events like CES and SXSW Interactive.

In 2010, she relocated to San Francisco to head the U.S. R&D team for a global media company. Business travel took her around the world, including visits back to Latin America and Asia, where she developed the idea of introducing edible insects to Western culture. Surrounded by the Bay Area’s food and entrepreneurship communities, she launched Bitty to make that dream a reality.

http://tedxmanhattan.org

In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.* (*Subject to certain rules and regulations)

What the Food Movement Can Learn From History: Alison Cayne at TEDxManhattan

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Alison Cayne is owner of Haven’s Kitchen, a recreational cooking school, specialty food shop and event space in Manhattan. Recognizing that improving our food system starts with showing people how to source and utilize sustainable ingredients, Alison conceptualized a school for the home cook that is both educational and comfortable. Alison believes that supporting local growers will ultimately make sustainable food available and accessible to everyone.

Before founding Haven’s Kitchen, Alison began working towards her Masters in NYU’s Food Studies program. This led to a growing passion for creating a more sustainable food system and educating people about the connection between eating and agriculture. Alison worked with GrowNYC, educating school groups and visitors about the importance of regional ingredients and farming practices. In addition to working at Haven’s Kitchen, and studying at NYU, Alison is on the boards of Just Food and Edible Schoolyard NYC, and a contributing editor at Domino Magazine.

http://tedxmanhattan.org

In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.* (*Subject to certain rules and regulations)