ShareThis 2013 CIA Dooley Lecture Series The mission of the Dooley Lecture Series is to bring speakers of repute in all disciplines to the CIA and surrounding communities. The series is funded through the generous support of Patricia Dooley Fortenbaugh. Ms. Fortenbaugh is the daughter of Carroll Dooley, the first Director of the Division of Food Preparation for the Culinary Institute of America. The series is free and open to the public. Seating is limited and is based on a first come, first served basis. There is no registration process. Lectures and readings are one hour long, followed by 30 minutes of Q&A. The Dooley Lecture Series Presents: Philip Ackerman-LeistRebuilding the Foodshed: What’s Cooking Across America? Wednesday, December 11, 2013 12:15 p.m. Danny Kaye Theatre Join Philip for a lively presentation of local and regional communities who are taking their food into their own hands and creating community-based food systems that embody socially responsible entrepreneurship, technological innovation, food justice, and environmental stewardship. These profiles will beg the question: are there universal recipes for success, or should the ingredients for change be locally sourced? Philip Ackeman-Leist is author of Rebuilding the Foodshed: How to Create Local, Sustainable and Secure Food Systems (2013) and Up Tunket Road: the Education of a Modern Homesteader (2010) among many others. He is director of the GMC Masters in Sustainable Food Systems and was formerly director of environmental initiatives at Green Mountain College. Dr. Jonathan Deutsch, '97 "Food Studies in the Kitchen Classroom: Connecting Head to Hand to Dollar" Friday, October 25, 2013 2 p.m. Renaissance Lounge Dr. Deutsch will discuss the connections between culinary practice and food studies and how combining these two disciplines give chefs a competitive edge in today’s market. Consider concepts like “What is a dish made with love?” Do the messages from canned spaghetti and meatballs give the same messages of love as hand-rolled pasta and homemade polpette? Cooking is a multi-sensory and multi-disciplinary practice, and studying the many components of food in the classroom helps to bring success into the kitchen. Jonathan Deutsch, PhD is professor and program director of hospitality management, culinary arts and food science at Drexel University. He is a 1997 graduate of the Culinary Institute of America (AOS, Culinary Arts) and went on to Drexel (BS, Hospitality Management), followed by New York University (Ph.D., Food Studies). He collaborated on six books including Gastropolis: Food and New York City, Culinary Improvisation, and Food Studies, and his work has appeared in the journals Gastronomica, Food and Foodways, Slow, and Food, Culture and Society. He is also known as Restaurant Business magazine's "Advice Guy." Deutsch has worked as a chef in a variety of settings including restaurants, catering, a luxury inn, and product development. Raymond Sokolov "The Accidental Gastronome" Tuesday, September 24, 2013 2 p.m. Danny Kaye Theatre Raymond Sokolov is a former Wall Street Journal restaurant critic and former food editor of The New York Times. His latest book, Steal the Menu: A Memoir of Forty Years in Food is an insider’s account of the last forty years of American food. The New York Times Book Review says that Raymond Sokolov “has had ‘a front seat’ at the worldwide revolution in cooking and eating.” Sokolov’s other notable publications include The Saucier’s Apprentice (1976), an innovative look at the hierarchy of French Sauces; Why We Eat What We Eat: How the Encounter between the New World and Old Changed the Way Everyone on the Planet Eats (1991); and Wayward Reporter, a biography of A.J. Liebling (1980). Sandor Katz Speaking on "Coevolution, Culture, and Community" Thursday, August 15, 2013 2 p.m., book signing to follow Danny Kaye Theatre Sandor Ellix Katz is a fermentation revivalist. He is described by Michael Pollan as "the Johnny Appleseed of fermentations" and "possibly the most famous ferment in America." The New York Times calls him "one of the unlikely rock stars of the American food scene." His book, Wild Fermentation (2003), which Newsweek called "the fermenting bible," helped to catalyze a broad revival of the fermentation arts. His latest book, The Art of Fermentation (2012), won the 2013 James Beard Foundation Book Award for Reference and Scholarship. Michael Specter Speaking on “The Global Future of Food” Friday, February 1, 2013 2 p.m. Danny Kaye Theatre Few issues cause more strident debate than those involving the way we grow our food. In the United States, calories are plentiful and cheap—but with twin epidemics of obesity and diabetes those calories are killing us. In many parts of the developing world, the opposite is true: more than a billion people go to bed hungry every night. And the gap is growing. How do we address these very different problems? This talk will address one of our most fundamental problems: is it possible to overhaul our badly broken system of industrial agriculture, and feed the Earth’s rapidly growing population, while also growing safe, plentiful and nutritious food? Michael Specter has been a staff writer at The New Yorker since 1998. He writes about science, technology, and global public health. Since joining the magazine, he has published several articles about the world’s diminishing freshwater resources, genetically modified food, synthetic biology, the attempt to create edible meat in a lab, and the debate over the meaning of our carbon footprint. His book is titled, Denialism: How Irrational Thinking Hinders Scientific Progress, Harms the Planet, and Threatens Our Lives.