PAGE HEADER

Festival
Saturday, June 25, 2011
10:00 a.m. 5:00 p.m.
Along the DCR Cambridge Parkway

LETS TALK ABOUT FOOD

WHERE FOOD, SCIENCE, AND COMMUNITY COME TOGETHER

Photo by Ali Kaukas; The Complete Kitchen Garden book by Ellen Ecker Ogden

PRESENTED BY

TABLE OF CONTENTS

Welcome to the inaugural Lets Talk About Food Festival, a celebration of food, health, cooking, and science. Part of the Museums Lets Talk About Food initiative, this event spotlights how food influences our culture, health, and environment. Our goal is to create public dialogue that leads to civic engagement and ultimately improves the quality of lifeand foodfor our neighbors and ourselves. So, participate in hands-on activities, taste samples from local vendors, share your perspective on hot-button food issues, and learn from the top-notch chefs, food writers, and experts presenting on the Main Stage. We hope youll enjoy exploring the art, science, culture, and critical issues related to that delicious essential of our lives: food. The Museum of Science and Lets Talk About Food aim to provide a big tent under which important conversations about our food system can take place. We invite people of all backgrounds, professions, and opinions to learn about the issues, engage in potential solutions, and share their views. Thank you for joining the conversation, the Lets Talk About Food Festival committee
To stay up to date on Lets Talk About Food events: mos.org/food

4 5 | Main Stage Schedule

With Sub-Zero & Wolf Demo Kitchen

8 9 | Endless Table: Topics & Experts 10 11 | Festival Map 12 15 | Exhibitors 16 | Edible Garden 19 | Upcoming Museum Events

As we come together in conversation, the opinions expressed by participants of the Lets Talk About Food Festival may not necessarily reflect those of the Museum of Science, Lets Talk About Food, or other participants. We ask that both participants and festival attendees please be courteous and respectful of each other and all viewpoints shared. Festival officials retain the right to expel parties who exhibit offensive or inappropriate behavior.

MAIN STAGE SCHEDULE

MAIN STAGE SCHEDULE

Sponsored by

Main Stage Demystify the kitchen through presentations and cooking demonstrations by Bostons top chefs and a range of experts.

12:50 1:20

ChopChop Summer Fruits

Watch, learn and cheer as Chefs Mary Dumont (Harvest) and Tiffani Faison (Sweet Cheeks Barbecue) teach a group of kids the ins and outs of two summer fruit favoritespineapples and strawberries. Publisher Sally Sampson (ChopChop magazine) moderates.

1:20 1:40 10:00 10:10 10:40 Opening Remarks by Louisa Kasdon and Cambridge City Councilor Henrietta Davis Whole Foods Market
Whole Foods Market talks about selecting meat that you can feel good about through its Global Animal Partnership. Local farmer David Orway (Pineland Farms) and Whole Foods Market chefs demonstrate a quick, simple, and delicious dish using humanely raised beef.

In the Spotlight: The Five-Minute Chef

Chef Jay Murray (Grill 23) reveals the secrets of grilling the perfect Short-Rib Minute Steak.

1:40 2:05

Cooking Unrefined
Delve into the Mediterranean diet with Chef Dante de Magistris (Dante) and Red Sox nutritionist Tara Mardigan to discover why it is considered the healthiest diet of all.

2:05 2:25

In the Spotlight: The Five-Minute Chef

Three generations of Brennan cooksChef Eric Brennan (Post 390), his mom Marian, and daughter Samanthashare a five-minute family favorite.

10:40 11:00

In the Spotlight: Cooking with Honey

Discover the culinary magic of honey and the healing power of bees with Chef Charles Draghi (Erbaluce) and Christy Hemenway (Gold Star Honeybees).

2:25 2:50

Fish to Plate
Chef Richard Vellante (Legal Sea Foods) and fisherman John Lowell (East Dennis Oyster Farm) talk about fish and demonstrate making easy summer dishes.

11:00 11:40

Jody Adams Tackles Lobstering with a Special Guest

The queen of Boston cuisine, Chef Jody Adams (Rialto), invites a special guest to join her in the kitchen to tackle New Englands iconic seafood.

2:50 3:10

In the Spotlight: KickinKitchen.TV

Catch a performance by Reyna, star of KickinKitchen.TV, the revolutionary new cooking show going live this fall.

11:40 12:00

In the Spotlight: The Five-Minute Chef

Youve heard of Iron Chef, Top Chef, and MasterChef, but how about the fiveminute chef? Be dazzled as Chef Keith Pooler (Bergamot) whips up Chilled Marjoram and Minted Pea Soup in just five minutes.

3:10 3:40

The Science of Sweet & Flour

Explore the science and techniques behind pasta and ice cream with Chef Joanne Chang (Flour Bakery & Caf and Myers+Chang), Gus Rancatore (Toscanini Ice Cream), and author Jeff Potter (Cooking for Geeks).

12:00 12:30

Farm to Table
Chefs Frank McClelland (LEspalier), Franco Carubia (Sel de la Terre), and Todd Heberlein (Wilson Farm) along with manager Liz Green (Apple Street Farm) and farmer Jim Wilson (Wilson Farm) show us how farm-fresh ingredients make a spectacular difference in any dish.

3:40 4:00

In the Spotlight: The Five-Minute Chef

Learn how to prepare Bostons trendiest Mexican cuisine with Chef Erwin Ramos (Ol Mexican Grill and Zocalo).

12:30 12:50

In the Spotlight: Heavenly Herbs

Sample some of natures most succulent herbs with farmer Eva Sommaripa (Evas Garden) and Chef Didi Emmons (Take Back the Kitchen). Write the most creative description of one to win a seedling to take home.

4:00 4:45

The Pre-Game Meal

Shannon Allen, host of NECNs The Pre-Game Meal, cooks with Chef Todd Kiley (The Cottage) to prepare a quick and healthy meal that will fuel your inner athlete.

4:45 5:00

Closing Remarks

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Finagle a Bagel is a proud sponsor of the Lets Talk About Food Festival

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A ll N

ARTI SAN BAGELS

David Jackson of Enterprise Farms in Whately, Massachusetts. One of over 200 local farms supplying fresh produce to Whole Foods Market.

RT

IS A N B A G

EL

whole foods market is proud to sponsor...

CONTACT US AT: WWW.FINAGLEABAGEL.COM 617-213-8428

ENDLESS TABLE: TOPICS & EXPERTS

ENDLESS TABLE: TOPICS & EXPERTS

Sponsored by

Lets Talk About Seafood

TOPICS:

Sponsored by

Endless Table Join foodies, experts, and others like yourself for a daylong series of conversations about our food system. Come together with participants from a diversity of backgrounds and perspectives to break bread, discuss, and learn more about how what we eat affects our bodies, our planet, our economy, and our future. Running in approximately 45-minute blocks, conversations focus on six specific food topics. Provocative questions and lively discussion points will be recorded on participant mats. Experts are on hand all day to answer questions, listen to your thoughts, and participate in the dialogue.

What factors contribute to overfishing? How should we approach farmed fisheries and aquaculture?
EXPERTS: Jeff Auger, Conservation Law Foundation; Sam Barkin, Wellesley College; Katharine Deuel, Pew Environmental Group; Elizabeth Fitzsimons, New England Aquarium

Lets Talk About Farming

TOPICS:

How do we feed a growing population without exhausting the planets resources? How important are food miles? How can we make sustainably grown food more affordable?
EXPERTS: Elizabeth Green, Farmer, Essex, MA; Jennifer Hashley, Tufts New England Sustainable Farming Project; Bill McGowan, Whole Foods Market; Kim Szeto, Boston Farm to School Project; John Wang, The Food Project; Youth Interns, The Food Project

Endless Table Centerpieces Provided by

Lets Talk About Nutrition

Sponsored by TOPICS:

Lets Talk About Food Safety

TOPICS:

Sponsored by

Should sugar-sweetened beverages be taxed? How do we improve school lunches given economic constraints?
EXPERTS: Stephanie Chiuve, Harvard School of Public Health; John Cook, Boston University School of Medicine; Mike Devlin, Harvard Pilgrim Health Care Foundation; Mary Kennedy, Stonyfield Farms; Dawn Olcott, Cambridge Public Health Department

What can we do about allergies? How should we prepare for unexpected outbreaks of disease, and what practices exacerbate this concern? Should we use nanotechnology to detect foodborne pathogens?
EXPERTS: Jennifer Ames, Boston University School of Public Health; Claudia Donnett, Safe Food Scientific; Julie Goddard, University of Massachusetts Department of Food Science; Sam Nugen, University of Massachusetts Department of Food Science; Michael Pistiner, Childrens Hospital; Madeleine Scammell, Boston University School of Public Health; Jay Strahle, Safe Food Scientific

Lets Talk About Food Access

TOPICS:

How do we ensure affordable access to healthy food in our cities? Is urban agriculture a realistic solution?
EXPERTS: Henrietta Davis, City of Cambridge; Ken Kaplan, MIT Lab for Collaborative Initiatives; Ki Kim, The Food Project; Vivien Morris, Boston Medical Center; Karen Spiller, Boston Collaborative for Food and Fitness; Alicia Tozour, Grassroots International; Youth Interns, The Food Project

Lets Talk About Labels and Marketing

TOPICS:

Should food labeling regulations change? What does organic really mean? Should we implement regulations for the marketing of junk food to young children?
EXPERTS: Kara Baskin, Grub Street; Lee Kane, Whole Foods Market; Maggie Kerr, Dancing Deer; Suzanne Martignoni, Safe Food Scientific; Edith Murnane, City of Boston

FESTIVAL MAP

FESTIVAL MAP

A
FRONT PARK

Main Stage Tent

Whole Foods Market Tent

Royal Sonesta

Welcome Tent

Operations Tent

Restrooms

D B
Food Trucks

DCR CAMBRIDGE PARKWAY

C D
Exhibitor Booths

Endless Table

Edible Garden
Restrooms

CHARLES RIVER

A Main Stage B Food Trucks

| pages 4 5

Sub-Zero & Wolf Demo Kitchen

D Exhibitor Booths E Edible Garden

| pages 12 15

| page 15

| page 16

C Endless Table
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| pages 8 9

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EXHIBITORS
Booths Explore the festivals 50 booths to increase your know-how and experience fresh tastes. From canning and gardening demos to foodie-centric goods showcases, theres something new for everyone to discover about food.
ArtBar at Royal Sonesta Hotel Boston
Drink up information about ArtBar at the Royal Sonesta Hotel Boston, which boasts stellar selections from the hotels world-class art collection, innovative American cuisine designed for discovery, and an exciting selection of wines from around the world.

EXHIBITORS
Community Servings
Learn how to shop on a budget, and get healthy-eating tips and information on nutrition for the critically ill.

Corporate Accountability International

Play a board game to learn about the nutritional quality of fast food and gain a better understanding of the marketing tactics fast food companies use to attract new customers.

Ask a Chef, Hosted by Chefs Collaborative

Meet your favorite local chefs, and chat about recipes, cooking tips, and more.

Whole Foods Market

Stop by the Whole Foods Market tent to learn about their Health Starts Here program, which consists of a simple approach to eating paired with practical tools and valuable resources, including a pilot program of Wellness Clubs in select cities nationwide. Health Starts Here is based on the following principles: Whole Food: Choose whole, fresh, natural, and organic foods that are not refined or highly processed. Plant-Strong: Reconfigure your plate, and incorporate more fruits, vegetables, whole grains, nuts, seeds, beans, and legumes into every meal. Nutrient Dense: Make every bite count with foods that contain the most nutrients per calorie. Healthy Fat: Consume healthy fats from whole plant foods like nuts, avocados, and seeds.

Ask a Nutrition Expert

Speak one-on-one with nutrition experts, and get advice on making the best food choices for your lifestyle.

Doves and Figs

Learn to make old-fashioned jams and perform smallbatch canning in your home. Acquire techniques to help you preserve foods from the farmers market or your own yard.

Authors Tent, Hosted by BostonChefs.com

Stop by to check out books by local food writers, who are on hand to meet, greet, and sign copies of their work.

East Dennis Oyster Farm

Meet these local oyster farmers, and discover the equipment and techniques they use to practice their trade. Learn about the process of farming oysters and the beneficial impact they have on the local ecosystem.

Axiom Learning
Delve into Axiom Learning, an after-school and weekend tutoring center for kids in grades K 12.

Boston Organics
Discover how you can eat healthy, support local farms, and reduce your carbon footprint! Boston Organics delivers certified organic produce and groceries to homes and offices for as little as $24 per delivery.

Ellen Ecker Ogden, The Complete Kitchen Garden

Meet Ellen Ecker Ogden, the author of the new book The Complete Kitchen Garden, and buy a signed copy of her book.

Chipotle
Discover Chipotles Food with Integrity vision, which seeks to better food by using a variety of fresh ingredients that are sustainably grown and naturally raised with respect for animals, land, and farmers.

CambrideSide Galleria
Make a day of it! CambridgeSide Galleria, with a spectacular waterfront location, is just steps from Boston and the Museum of Science, offers more than 120 shops and restaurants, is easily accessible by T, and has convenient parking.

Evas Garden, Heavenly Herbs: Natures Gift to Chefs

Sniff, taste, and learn about a few of natures most elite herbs from legendary herb farmer Eva Sommaripa of Evas Garden and popular chef and cookbook author Didi Emmons.

Finagle A Bagel
Try a famous artisan bagel! Locally woman-owned and operated, Finagle a Bagel bagels are always all natural, kettle boiled, and rotary oven baked with no artificial ingredients, preservatives, dyes, or chemical dough conditioners.

Glacau Vitaminwater Zero/Honest Tea/Odwalla

Enjoy refreshing all-natural selections from the Odwalla family of juice beverages, smoothies, dairy-free shakes, and certified organic juices; Honest Tea, the nations #1 organic bottled tea; and Glacau Vitaminwater Zero, which provides healthy hydration for every occasion.

Harvard Pilgrim Health Care

Sample a healthy quinoa recipe from Healthy Kitchens! Have a taste, pick up a recipe postcard showing how reasonably priced cooking healthy can be, and learn all about the Massachusetts Farm to School project.

Childrens Hospital Division of Immunology Kids with Food Allergies

Gain insight into the treatments and causes of allergic disorders, and discover educational resources, allergenfree recipes, and other support for kids and families managing food allergies.

Hood Cottage Cheese

Drop by for a taste of Hood Cottage Cheesewhich is protein rich, a good source of calcium, and easy to enjoy any time of the day.

Gold Star Honeybees

Why use top-bar hives? Get an up-close, hands-on look into top-bar beekeeping and the ways bees function in their natural habitat.

Childrens Hospital Optimal Weight for Life Research Program

Find out which foods, beverages, and lifestyles are most compatible with a healthy weight by speaking with researchers from the Optimal Weight for Life program.

Stonyfield Organic Farm

Learn about Earth-friendly, organic farming and Stonyfields commitment to healthy food, healthy people, a healthy planet, and healthy business.

Green City Growers

Spend time with Green City Growers, and engage in hands-on activities dedicated to growing and eating fresh produce.

City of Cambridge
This booth includes City Sprouts, the City of Cambridge Conservation Department, and the Cambridge Public Health Department. Learn about their ground-breaking initiatives to create a healthy food environment.

Harvest Co-op
Learn about Harvest Co-op, a community-owned food cooperative that features organic, natural, local, and fair-trade products and is open to the public seven days a week.

Comcast SportsNet and NECN

Grab recipes by Shannon Allen, host of The Pre-Game Meal, take free souvenir photos any time, or stop by at 3:00 p.m. to have your picture taken with Shannon Allen.

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EXHIBITORS
how2heroes
Watch some how2 videos, then pick up sizzling summer recipes and a schedule of live demos at the Cambridge Center Farmers Market. Want to be featured on how2heroes? Sign up, and get a free apron!

EXHIBITORS
Museum of Science, Hall of Human Life
Preview a new exhibit coming to the Museum of Science, and learn about the human body through fun, simple, and informative physiological tests.

Save That Stuff

Thanks to Save That Stuff, the Lets Talk About Food Festival is a zero-waste event. Save That Stuff helps over 2,000 New England institutions dispose of recoverable scrap materials otherwise destined for the dumpster.

Trolley Crossing Farm

Ever wonder what it would be like to run a farm? Check out Trolley Crossing Farm, a small, sustainable family farm located in Bellingham, Massachusetts that grows nutritious vegetables and lamb.

KidsCOOK
Discover fun, healthy recipes families can make together while connecting with local and national organizations dedicated to teaching kids and families about eating right and being healthy.

Museum of Science Street Team

Harness the power of the Sun with a solar oven! Solar energy, a clean, renewable resource, is now successfully being used to cook our food, heat and cool our homes, power our spacecrafts, and more.

Sustainable Business Network Boston Local Food Festival

Explore how Boston Local Food fosters connections between eaters and local food sources, producers, distributors, restaurants, retail food businesses, government agencies, and non-profit organizations to provide healthy local food for all.

WFNX Radio
Keep your ears entertained all day long with the best in true alternative music from 101.7 WFNX Radio! Stop by the WFNX and STUFF magazine booth for great music and even better prizes!

Le Cordon Bleu College of Culinary Arts, Boston

Are you passionate about food? Do you dream of a professional career in the culinary or hospitality industry? Immerse yourself in the culture of Le Cordon Bleu, and learn how to prepare for a culinary career.

Native Waters
Go local, go green, and go native! Learn about Native Waters, a Massachusetts company offering locally sourced spring water from the Berkshires in responsible packaging.

Taza Chocolate
Taza is the only US producer of 100% stone-ground, organic, and sustainable chocolate. Investigate the ins and outs of this small bean-to-bar chocolate maker based locally in Somerville, MA.

New Entry Sustainable Food

Learn to understand, interpret, and ascribe your own value to different label claims on meat, eggs, and dairy products. Share your decisions to see how different visitors balance priorities for environmental impact, animal welfare, and consumer health.

Les Dames dEscoffier

Meet the women of Les Dames dEscoffier, accomplished professionals from all sectors of the food system, and learn about growing grainsboth modern and ancient in New England.

Mahoneys Garden Center

Experts answer questions and provide insider tips as you learn all about SafeLawns organic lawn care and growing organic vegetable and herb gardens.

Non-GMO Project
Learn how to recognize and avoid genetically modified organisms (GMOs) while sampling non-GMO produce.

Food Trucks The food truck scene is exploding in Boston. Grab a gourmet bite from one of the areas hottest new roving eateries.

On the Edge Knife Sharpening

Find out which materials are used to create professionalquality knives from scratch, and learn knife-sharpening techniques.

Massachusetts Agriculture in the Classroom

Parents and young children, participate in hands-on activities related to honeybees and pollination. Activities include making flowers, meeting pollinators, solving agricultural puzzles, and creating a question board.

Recipes: Tales From the Kitchen, Sponsored by CAFCO Construction Company

Share your food story! In order to celebrate, capture, and share our nations food stories, the project team, led by award-winning radio journalist Kate Ellis, is collecting food stories using state-of-the-art recording equipment (both audio and video).

Bon Me
A gourmet food truck bringing inspired Vietnamese cuisine to Boston, including the city's best Banh Mi sandwiches.

Grilled Cheese Nation

Boston's first grilled-cheese truck featuring locally sourced cheese and breads.

Massachusetts Audubon Society, Drumlin Farm

Increase your understanding of the connections between healthy farming, healthy people, and healthy ecosystems. Experts from this farm and wildlife sanctuary reveal where your food is grown and how it gets to your table.

Equal Exchange Free Range Caf

A coffee shop on three wheels, pedal-powered by passionate baristas. Who knew a trike could deliver fairly traded, locally roasted, organic, served-in-acompostable-cup, caffeinated euphoria?

Kickass Cupcakes
Maximum cupcake satisfaction...no fork required.

Massachusetts Department of Environmental Protection

Discover how to recycle food waste into a valuable organic fertilizer that you can use to grow healthy food and plants.

RelayRides
Learn about RelayRides, a neighbor-to-neighbor organization that enables car owners to share their vehicles with others in the community.

Lincoln Street CoffeeOn the Go

Enjoy premium specialty coffee beverages, smoothies, and fresh-baked pastries on the go!

The Froyo Truck

Enjoy a light treat on a hot summer day! The Froyo truck serves up favorite frozen yogurt selections.

Safe Food Scientific

Check out Safe Food Scientifics unique liquid biosensor method of measuring levels of bacterial contamination in perishable foods. This new technology would allow spoiled proteins to be accurately managed before reaching the market.

Staff Meal Food Truck

Hungry for lunch? Staff Meal sells sandwiches, burritos, summer rolls, and more.

Mass Farmers Market

Explore the vision behind the establishment of a public market in Boston, and meet the people turning it into a reality.

Go Fish
Get the freshest seafood, creative seasonal specials and sides, and New England classics like Clam "Chowdah," Fried Fish "Sangwiches," and "Lobsta" Rolls.

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EDIBLE GARDEN
Sponsored by

Edible Garden Stop and smell the sugar snap peas! The Edible Garden, designed by food and garden writer Ellen Ecker Ogden and on display in the festival entryway, shows how easy it can be to grow food. The four 4x4 raised beds and 12 large containers are filled with spring greens, ruby chard, herbs, edible peas, and edible flowers. Stop by and delight your senses with beautiful food that is grown from healthy soil and seeds. Ellen Ecker Ogden is the author of the new book The Complete Kitchen Garden, which includes 14 kitchen garden designs based on European-style potager gardens with recipes to match. Ellen has been growing ornamental edibles since 1984, when she cofounded The Cooks Garden seed catalog.

Together, there are more ways to better.

Our mission is to improve the health of the people we serve and the health of society. Partnering with the Museum of Science, teaching people to choose and prepare healthy foods, is a way to achieve this goal.

Photo by Ali Kaukas; The Complete Kitchen Garden book by Ellen Ecker Ogden

Harvard Pilgrim is a proud sponsor of the Lets Talk About Food Festival.

Community Sponsors

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UPCOMING MUSEUM EVENTS

Make one remarkable discovery after another.

Youll nd countless ways to inspire and delight your curious mind at the Museum of Science. For information, call 617-723-2500, 617-589-0417 (TTY) or visit mos.org.

What I Eat: Around the World in 25 Diets

What I Eat: Around the World in 25 Diets presents portraits of 25 individuals and the food that fuels them over the course of single day. The people, from 17 countries, include a Maasai herder, a Japanese sumo wrestler, a Sudanese refugee in Chad, a Chinese acrobat, an American astronaut, a Tibetan yak herder, and a long-haul trucker in Namibia.
Produced by the Museum of Science, Boston in collaboration with artist Peter Menzel and Writer Faith D'Aluisio. Funding for this exhibit provided by the National Endowment for the Humanities Fund.
Photo Peter Menzel menzelphoto.com (whatieat.org) Photo Courtesy of Artbites

Now On Exhibit Museum of Science, Blue Wing, Level 2

a

Dinner in Pompeii

Part of the Discussions Over Dinner Series Thursday, October 9, 6:30 p.m. Le Cordon Bleu College of Culinary Arts, 215 First St., Cambridge
$60 for dinner; $85 for dinner with wine pairings (both choices include tax and tip) Tickets on sale at mos.org/events August 30 for members; September 1 for the public With Maite Gomez-Rejn, historian of art and culinary history; founder, Artbites Take a trip through time with this culinary exploration of ancient Pompeii. Over a six-course tasting menu developed by chef and art historian Maite Gomez-Rejn, journey from 5th century BC, when Pompeii was under Greek control, to the 1st century AD, when the city became a flourishing Roman port town with over 20,000 residents relishing both local and exotic delicacies. A Day in Pompeii exhibit opens October 2 at the Museum of Science.
Media Partner Premier Partners

This program is a copresentation of the Museum of Science and Le Cordon Bleu. Additional funding by the Barbara and Malcolm L. Sherman Fund for Adult Programs and by the David and Marion Ellis Endowment Fund.

MOS-017 InstCollageFOOD.indd 1

Museum of Science Exhibit Halls Admission

2 off

Food For Thought Forums

6/3/11 11:43 AM

The second year of our Lets Talk About Food initiative will consist of more forums, film screenings, and special programs focusing on our food system. Topics may include: Lets Talk About Food Safety Lets Talk About Aquaculture Lets Talk About Fisheries
Lets Talk About Food is sponsored by

Present this coupon at the Museums box office for $2 off one Exhibit Halls admission.
Limit one coupon per customer. Not to be combined with any other offer. Not valid on Planetarium, Omni, 3-D Cinema, or special exhibits requiring separate admission. Not valid on phone or internet orders. Expires August 31, 2011.

Lets Talk About Labels and Marketing Lets Talk About the Farm Bill Lets Talk About Clean Water

*1074*
Coupon Code: LTAF

1 Science Park Boston, MA 02114-1099 mos.org

For up-to-date information: mos.org/food

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To all of our supporters:

We thank each of you for your crucial support. We also thank you for your ideas and encouragement as well for sharing our vision to change the way our community talks about food.
Presenting Sponsor
Endless Table Sponsor Main Stage Sponsor

Supporting Partners

In-Kind Donors

Media Sponsor

To our dedicated board of advisors:

It truly does take a village. You have been incredibly engaged, generous with your time and insights, and more than willing to help create and breathe life into our Lets Talk About Food initiative. Thank you for your commitment and support. Without you, this festival and the Lets Talk About Food initiative would not be possible.

Thank you, from the Lets Talk About Food Festival committee:
David Rabkin
Museum of Science Farinon Director, Current Science & Technology

Lisa Monrose
Main Stage Producer

Graham Wright
Exhibitor Coordinator

Louisa Kasdon
Festival Director

David Sittenfeld
Endless Table Producer

Doug Burbo
Festival Development & Sponsorship Director

Andrea Cuna
Deputy Director

Jennifer Garrett
Festival Coordinator

Sandra Fasules and Amy Hampe

Marketing and Advertising

Museum of Science 1 Science Park Boston, MA 02114-1099 mos.org

LSP-11-4004