FOODLAB@LIGHTCITY PRESENTED BY
Saturday, April 8, 2017
IMET Columbus Center, 701 E Pratt St
Baltimore, MD 21202
Acclaimed culinary thinkers and chefs explore the world of food – how it’s grown, accessed, eaten and innovated. And how our attitudes toward what we eat may change the trajectory of society. Woodberry Kitchen is providing a wholesome, local, sustainable and delicious lunch to attendees for the same cost it takes to produce the average school cafeteria lunch.
Get Connected: Have Breakfast With Local Leaders From The Corporate, Nonprofit And Innovation Communities
Welcome Remarks – The Power Of Food
Ft. Chef Jeff Henderson, Creator of Food Network’s “The Chef Jeff Project” & Host of “Flip My Food”
The Church Pantry: Rethinking Our Institutions As Community Hubs For Food And Commerce
Ft. Rev. Dr. Heber Brown III, Senior Pastor of Pleasant Hope Baptist Church & Team Leader of Baltimore United for Change
Don’t Yuck My Yum: The Dynamics Of Food Shaming, Race, And Identity In America. A Perspective From The Author Of “Building Houses Out Of Chicken Legs: Black Women, Food & Power
Ft. Psyche Williams-Forson, Associate Professor & Chair Of American Studies, University Of Maryland College Park
No Free Lunch – With The Lunch Woodberry Kitchen Provides FoodLab Attendees As A Starting Point, Spike Will Investigate The Cost Of The Food Baltimoreans Eat, From School Lunchroom To Steakhouse.
Ft. Spike Gjerde, Chef & Partner of Woodberry Kitchen, James Beard Award-Winner
Can You Eat Well At The Level Of Federal School Lunch Reimbursement? Woodberry Kitchen Will Provide A Wholesome, Local, Sustainable Lunch That Costs The Same To Produce As The Average School Cafeteria Lunch.
Taharka Bros. Ice Cream; Sampling
Food Fairness In Urban America: Building Intentional Equality In Our Food System
Ft. Danielle Nierenberg, President of Food Tank
Propelling The Food Economy: Food Incubators, Accelerators And Launch Pads. How Food-Centered Innovation Is Changing Economic Opportunity Across The Country
Closing Keynote: Building A Community One Plate A Time
Ft. Chef Marcus Samuelsson, Award-Winning Chef, Restaurateur & Author
Rev. Dr. Heber M. Brown, III – Senior Pastor of Pleasant Hope Baptist Church & Team Leader of Baltimore United for Change
Speaker Topic: The Church Pantry: Rethinking Our Institutions As Community Hubs For Food & Commerce
Rev. Dr. Heber M. Brown, III is the Senior Pastor of Pleasant Hope Baptist Church in Baltimore and a Team Leader of Baltimore United for Change – a coalition of activists and grassroots organizations working for social justice. As a clergy-activist, Dr. Brown has demonstrated a deep commitment to a myriad of social justice issues from poverty, to racism, the prison industrial complex, worker’s rights, environmental justice, sexism, food sovereignty and foreign policy. In 2015, he launched the Black Church Food Security Network which links Black Churches and Black Farmers in partnership to create a community-controlled, alternative food system based on self-sufficiency, food justice and food sovereignty.
Devita Davison – Interim Executive Director, FoodLab Detroit
Speaker Topic: Propelling The Food Economy: Food Incubators, Accelerators And Launch Pads. How Food-Centered Innovation May Change Economic Opportunity Across The Country In Conversation With Peter DiPrinzio & Deborah Haust.
A native of Detroit and daughter of a preacher, Devita lived almost 19 years in New York before moving back to her hometown in 2012. For her, words are not just letters strung together; they are vessels for love and fight, heart ache, wisdom, and profound joy. To say she wears her heart on her sleeve doesn’t feel adequate; whether decrying injustices in the food system or expounding on the beauty of a ripe strawberry in summer, her passion for this work is palpable. With fiery talk, wide-open arms, and an insatiable appetite for reading the latest in food justice and innovation, Devita propels the growth of FoodLab’s programming to address the transforming needs of our members.
Peter DiPrinzio – General Manager, R.House at Seawall Development Corp
Speaker Topic: Propelling The Food Economy: Food Incubators, Accelerators And Launch Pads. How Food-Centered Innovation May Change Economic Opportunity Across The Country In Conversation With Deborah Haust and Devita Davison
Peter DiPrinzio is the General Manager of R. House, a food hall located in Remington. R. House is a launch pad for chefs, with ten kitchens, a pop-up space, and r. bar at the center of it all. Peter is also the co-founder of the Remington Chop – an annual food workshop event – and spent two years working at a Baltimore startup through Venture for America prior to joining Seawall & R. House. He is a New York transplant and a harsh judge of pizza crusts & bagels.
Spike Gjerde – Chef & Partner of Woodberry Kitchen, James Beard Award-Winner
Speaker Topic: No Free Lunch – With The Lunch Woodberry Kitchen Provides FoodLab Attendees As A Starting Point, Spike Will Investigate The Cost Of The Food Baltimoreans Eat, From School Lunchroom To Steakhouse.
Spike Gjerde, a chef, restaurateur, and food entrepreneur based in Baltimore, is committed to supporting and preserving the Mid-Atlantic food system by purchasing solely from the growers, watermen, and food artisans of the region. Spike leads a team of more than 200 across six locations that include Woodberry Kitchen, Artifact Coffee, Bird in Hand, Parts & Labor, Grand Cru and canning operation Woodberry Pantry, plus A Rake’s Progress to open at The LINE DC hotel in Adams Morgan, D.C. In 2015, Spike became the first and only Baltimore chef to bring home the James Beard Foundation’s award for “Best Chef, Mid-Atlantic.”
Phil Han – Owner, Dooby’s Café
Speaker Topic: The Human-Centered Food Business: The Intersection Of Food & Community In Conversation With Aisha Pew, Sean Smeeton, Mike McDevitt, Moderated By Phil Han.
Phil Han, a Baltimore native, is the owner of the Korean-inspired cafe Dooby’s and cocktail bar Sugarvale. He’s been selected a Baltimore Business Journal 40 under 40 as well as a Baltimore Sun 10 people to watch under 30. He’s recently been awarded “Fire in the Belly” for recognizing his hustle in Baltimore Magazine’s “Best of Baltimore”. He can often be spotted with coffee, pork buns, and cookies… a few of his greatest vices. Phil received his BA in Business Management from Babson College and currently resides in Locust Point with his wife Jennifer.
Deborah Haust – Director, City Seeds, a Humanim Social Enterprise
Speaker Topic: Propelling The Food Economy – Food Incubators, Accelerators And Launch Pads. How Food-Centered Innovation May Change Economic Opportunity Across The Country In Conversation With Devita Davison & Peter DiPrinzio.
Deborah is a Canadian native, who has worked in all facets of the food industry in North America and Europe. From aquaculture to consumer goods to food service, to currently launching and running City Seeds in Baltimore. With a soon to open 8,000 sq ft kitchen in East Baltimore, business training program, catering and wholesale services and 3 cafes, Deborah has taken City Seeds from an idea to operations. Her main mission in any business endeavor is to unite sustainable profit with social mission. For that reason, no business for her ever needs to grow efficiently without having a positive impact on others.
Chef Jeff Henderson – Creator of Food Network’s “The Chef Jeff Project” and Host of “Flip My Food”
Keynote Speaker – Speaker Topic: The Power Of Culinary Training For Citizens Transitioning Into The Workforce
Jeff Henderson is an award-winning chef who rose from humble beginnings to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host on the Food Network and the host of Flip My Food and Family Style with Chef Jeff now airing on ZLiving.” He’s also an inspirational speaker, sharing the secrets of realizing your potential to audiences across the country. HarperCollins published his New York best-selling memoir Cooked, which landed him on Oprah and Sony Pictures bought the life rights to his book, which is being developed into a motion picture.
Mike McDevitt – Founder and CEO, Terra’s Kitchen
Speaker Topic: The Human-Centered Food Business: The Intersection Of Food & Community In Conversation With Aisha Pew & Sean Smeeton, Moderated By Phil Han.
Mike McDevitt is the founder and chief executive officer of Terra’s Kitchen. He brings more than 15 years of nutrition, technology, industry leadership, marketing expertise and executive management experience to his role with the company. As a husband and a father, Michael is passionate about the power of families connecting around the dinner table. It was this passion that led Mike to create Terra’s Kitchen. Previously, Michael was the founder and CEO of Tandem, a boutique law firm, and CEO of Medifast Inc. (NYSE: MED).
Danielle Nierenberg – President, Food Tank
Speaker Topic: Food Fairness in Urban America: Building Intentional Equality In Our Food System
Danielle Nierenberg is President of Food Tank and an expert on sustainable agriculture and food issues. She has written extensively on gender and population, the spread of factory farming in the developing world and innovations in sustainable agriculture. Danielle has an M.S. in Agriculture, Food, and Environment from the Tufts University Friedman School of Nutrition Science and Policy and spent two years volunteering for the Peace Corps in the Dominican Republic.
Chef Marcus Samuelsson – Award-Winning Chef, Restaurateur & Author
Keynote Speaker – Speaker Topic: Building A Community One Plate A Time
Chef Marcus Samuelsson is an internationally acclaimed chef who has thrilled the food scene with a blend of culture and artistic excellence. Marcus is the author of several cookbooks including the James Beard Award-Winning The Soul of a New Cuisine and Marcus Off Duty: The Recipes I Cook at Home. In addition to being a successful cookbook author, Marcus released his New York Times Bestseller and James Beard- wining memoir Yes, Chef in 2012 to rave reviews and his young adult book, Make It Messy. Marcus was the winner on Bravo’s Top Chef Masters Season Two as well as the second season of Chopped All-Stars.
FOODLAB@LIGHTCITY SPEAKERS ALSO INCLUDE:
Aisha Pew – Owner, Dovecote Café
Speaker Topic: The Human-Centered Food Business: The Intersection Of Food & Community In Conversation With Sean Smeeton & Mike McDevitt, Moderated By Phil Han.
Sean Smeeton – Taharka Bros. Ice Cream
Speaker Topic: The Human-Centered Food Business: The Intersection Of Food & Community In Conversation With Aisha Pew & Mike Mcdevitt, Moderated By Phil Han.
Tickets for All
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Labs@LightCity – Ivy Bookshop Pre-Order
Pre-order books from some of Labs@LightCity speakers through The Ivy Bookshop!
All orders must be placed by Sunday, March 19th to guarantee availability for pick-up during the conference.