Many of us are familiar with milk as a food in our supermarket aisles, whether as a beverage that pairs well with cookies, or as the starting ingredient for cheese and yogurt. But milk is also part of what makes us mammals, a class of animals that produces milk as the first food for our young. Our lecture will begin with a discussion of the "recipe" for milk and investigate why the recipe may vary among species. We will also take a closer look at how different parts of milk support the growing infant. Next, we will dive deeper into how milk supports an infant's immune system. Finally, we will conclude by discussing current and future applications of milk as medicine.
Boston Day & Evening Academy celebrates a new garden with a ribbon cutting ceremony and several speeches. Speakers included Beatriz Zapater, Head of Boston Day and Evening Academy; Sheila Dillon, Chief of Housing for the City of Boston and Head of the Department of Neighborhood Development; David Price, Executive Director of Nuestra Comunidad; Felix Arroyo, Chief of Health and Human Services for the City of Boston; Cassandria Campbell, Cofounder of Fresh Food Generation; and Jamiah Tappin, Community Organizer with the Boston Alliance for Community Health.
Rarely has there been a time when food has divided society into two major warring camps. But that is the situation regarding genetically modified food (aka genetically modified organisms or GMOs). One camp proclaims that genetically modified crops represent the future of food. The other camp believes it is a corporate conspiracy that will contaminate and endanger the world's food supply. Can science bring us closer to the truth about GMOs?
"Food writer and photographer Béatrice Peltre discuses her new cookbook, *La Tartine Gourmande: Recipes for an Inspired Life*. For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer ' the people and places she loves. With nearly 100 gluten-free recipes and anecdotes, *La Tartine Gourmande* takes the reader on a journey, not only through the meals of the day but around the world, as Peltre revisits her inspiration for each dish. Though her style is largely inspired by her native France, other influences include places as diverse as New England, Denmark, and New Zealand. Here she discusses the inspiration behind her book, her blog, her photography, her favorite cuisines and ingredients, and more."
As part of the 2012 Cambridge Science Festival, the MIT Museum presented a lunchtime series of talks, *Culinary Chemistry*. Here, MIT Hummus enthusiasts Eliad Schmuel and Ethan Sokol discuss the chemistry and nutrition behind the food, its cultural significance, and how to make hummus from scratch.
Barbara Haber, author and curator of books at Harvard University's Schlesinger Library, looks at food reformist movements, including the 1889 New England Kitchen movement, during her discussion of New England culinary history.
From the Upper East Side to the East Village, Manhattan seems to have infinite choices of where to eat. Edible Manhattan is a new quarterly magazine that investigates this diverse food culture--more investigative journalism than food porn, more historical profile than restaurant gossip. Luis Jaramillo, associate chair of The New School Writing Program, moderates a reading from the inaugural issue of the magazine. Participants include Brian Halweil, executive editor of Edible Manhattan and senior researcher and John Gardner Public Service Fellow at Worldwatch Institute; Gabrielle Langholtz, editor of Edible Brooklyn and Edible Manhattan, faculty in NYU's Food Studies program, and publicity manager for Greenmarket; and Michael Harlan Turkell, photo editor for Edible Manhattan. This event was held by The New School.
Lidia Bastianich, host of the *Lidia's Italy* television series and best-selling author discusses her latest cookbook, *Lidia Cooks from the Heart of Italy*.
Fellow Les Dames D'Escoffier members Gena Berry and Virginia Willis talk about Willis' book, *Bon Appétit, Y’all! Three Generations of Southern Cooking*. French-trained chef Willis shares her recipes and culinary tricks.
John T. Edge, writer for the Atlanta Journal-Constitution, talks about his new book: *Southern Belly: The Ultimate Food Lover's Companion to the South*. The book features Atlanta institutions such as Mary Mac's Tea Room, The Varsity and Sweet Auburn Curb Market.
