Thanks to Kim Severson for bringing this to our attention

The Foodprint Project is a contextual exploration of food. From the cartography of food supply chains to the molecular anatomy of flavor, from the migration of ethnic recipes to the future of urban agronomy, foodprints look beyond the plate to the social, political, artistic and economic forces that shape the way we eat.

Foodprint NYC is the first in a series of international conversations about food and the city. From a cluster analysis of bodega inventories to the cultural impact of the ice-box, and from food deserts to peak phosphorus, panelists will examine the hidden corsetry that gives shape to urban foodscapes, and collaboratively speculate on how to feed New York in the future. The free afternoon program will include designers, policy-makers, flavor scientists, culinary historians, food retailers, and others, for a wide-ranging discussion of New York’s food systems, past and present, as well as opportunities to transform our edible landscape through technology, architecture, legislation, and education.

Date: Saturday, February 27
Time: 1 p.m. to 5:30 p.m.
Location: Studio-X (180 Varick St., Suite 1610, New York, NY 10014)
Free and open to the public

Confirmed Speakers:
•Amale Androus: architect, WORKac; designer, P.S. 216 – Edible Schoolyard, Public Farm 1 at PS1
Contemporary Art Center, and New-Ark, Mega-Agropolis for Pioneers of Change, Governor’s Island
•Sean Basinski: lawyer; Director, Street Vendor Project, Urban Justice Center
Joel Berg: author, All You Can Eat: How Hungry is America; Executive Director, New York City Coalition Against Hunger
Jonathan Bogarín: artist; Visiting Assistant Professor, Art and Design Education, Pratt Institute; teaching artist and filmmaker, Center for Urban Pedagogy’s Bodega Down Bronx
•Makalé Faber Cullen: cultural anthropologist; former Program Director, Slow Food USA; contributing author, Renewing America’s Food Traditions
•Rebecca Federman: Culinary Collections Librarian, New York Public Library; author, Cooked Books
Stanley Fleishman: CEO, Jetro
•Thomas Forster: faculty, Food Studies Program, The New School; policy advisor, School Food FOCUS; co-chair, Food Systems Network of New York City
•Joseph Grima: Director, Storefront for Art and Architecture; co-architect, Landgrab City installation, 2009 SZ/HK Bi-City Biennale for Urbanism/Architecture
•William Grimes: New York Times restaurant critic (1999-2003); author, Appetite City: A Culinary History of New York
•Annie Hauck-Lawson; Associate Professor, Department of Health and Nutrition Sciences, Brooklyn College; President, Association for the Study of Food and Society; co-editor, Gastropolis: Food and New York City
•Natalie Jeremijenko: artist, scientist, designer; Director, xDesign Environmental Health Clinic, NYU
•Naa Oyo A. Kwate: Assistant Professor, Mailman School of Health, Columbia University
•Beverly Tepper: Director, Sensory Evaluation Lab; Professor, Department of Food Science, Rutgers University

Zoning Diet (1:00 to 1:55 p.m.)
Culinary Cartography (2:00 to 2:55 p.m.)
Edible Archaeology (3:30 to 4:25 p.m.)
Feast, Famine, and Other Scenarios (4:30 to 5:25 p.m.)

For more information: