Schedule

4th ANNUAL

TENNESSEE LOCAL FOOD SUMMIT

 

 

Friday, December 5

Vanderbilt Dyer Observatory, 1000 Oman Drive, Brentwood, TN 37027

 

4:00 p.m. RECEPTION: Connect with Food Summit speakers.
6:00 p.m. DINNER: Home-Grown and Chef-Made, coordinated by Laura Wilson
Chefs include:
Andy Manchester, Executive Pastry Chef, Omni Hotel
Guerry McComas, Executive Chef, Nashville Restaurant Group
Jeremy Barlow, owner of Sloco and author of Chefs Can Save the World
Kristin Beringson, Executive Chef, City Winery Nashville
Laura Wilson, Executive Chef, Grow Local Kitchen in the Nashville Farmers’ Market
Richard Jones, Executive Chef, Green Door Gourmet
8:00 p.m. CONCERT: Music in the Round featuring Beth Nielsen Chapman and Will Kimbrough

 

 

Saturday, December 6

Vanderbilt Recreation and Wellness Center, 2301 Vanderbilt Place, Nashville, TN 37240

The University Club of Nashville, 2402 Garland Avenue, Nashville, TN 37212

8:00 a.m. BREAKFAST
8:30 a.m. WELCOME:   Jeff Poppen and Vanderbilt Health Plus

 


9:00 a.m. Carbon Sequestration
Mark Bader
Backyard Fruits
Hugh Williams
Food Hubs
Ken Meter
Virginia Harper and Mee Tracey McCormick Spirituality and Creation Care
Jason Adkins
Farm to Table
Tyler Brown

 

 

10:15 a.m. BREAK:        Visit with Vendors

 

 

10:30 a.m. Nitrogen
Hugh Lovell
Permaculture
Susana Lein
An Impact StudyVU Center for Medicine, Health, and Society Farm to School
Earth Advocates Research Farm
Liturgical and Agricultural Calendars
John Compton
Eating with the Seasons
Sean Brock

 

12:00 p.m. LUNCH: Home-Grown and Chef-Made, coordinated by Laura Wilson
12:30 p.m. KEYNOTE ADDRESS: Real Farms by John Ikerd
1:00 p.m. FARMER/CHEF AUCTION: presented by Lamar Wilson

 

2:00 p.m. MicrobiologyHugh Lovell Insects
Richard McDonald
Real Economy
John Ikerd
Restaurants
Matt SpicherMiranda Whitcomb Pontes
Rational Spiritual Nutrition
Steve Johnson
Food Preservation
Sandor Katz

 

2:15 p.m. BREAK:        Visit with Vendors

 

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PANEL DISCUSSIONS

3:30 p.m. Climate Home Food Production Food Based Careers Nashville’s Food Movement
Nashville Food Project
Religion’s Role in Agriculture Local Food

 

4:30 p.m. PLENARY
 The University Club of Nashville, 2402 Garland Avenue, Nashville, TN 37212  
5:00 p.m. RECEPTION: Cash Bar
7:00 p.m. BANQUET: Home-Grown food prepared by Chef Nick
9:00 p.m. CONCERT: Darrell Scott and Special Friends

 

 

 

 

 

 

 

 

 

 


Sunday, December 7

Sulfur Creek Farm and Bells Bend

                       Farming                                                                                     Marketing

 

9:00 a.m. Keyline Plowing
Hugh Williams
Nashville’s Potential
Ken Meter
9:30 a.m. Biodynamics
Hugh Lovell
Local Chefs Making a Difference
10:00 a.m. Healthy Soils America’s Potential
John Ikerd

 

11:00 a.m. BRUNCH: Chef prepared local cuisine
1:00 p.m. FARM TOUR

 

 

*Schedule subject to change

 

 

 

Objectives of Food Summit Tracks


1. Science:
To learn about carbon and nitrogen cycles and their effects on the atmosphere, soil, and water. To learn how microbes live and the roles they play. To understand how humans can positively affect the climate by the agricultural methods we employ.

  1. Gardening: To learn how to grow fruits, vegetables, and grains in our own backyard. To learn about insects, how they interact, and how we can create gardens with fewer insect problems.
  2. Economics: To understand how they money we spend on food can stay in our communities. To learn how other communities create local food hubs. To learn about the impact one farm has on the local economy.
  3. Personal Stories: To learn about the research, education, and examples going on in middle Tennessee. To understand how nutrition ultimately comes from the soil. To learn how we can help foster Nashville’s local food movement.
  4. Spirituality: To learn what land stewardship means from the standpoint of Christianity. To compare agricultural calendars with liturgical calendars. To learn about the role religion can play in helping to create local food security.
  5. Kitchen: To learn about the farm to table movement and eating with seasons. To learn how to preserve our food for year-round eating. To learn how to use farm fresh food with cooking demonstrations by nationally renowned chefs.
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