Lockwood Thompson Dialogues
Date: March 08 from 5:00PM - 7:30PM
What: Lockwood Thompson Dialogues
When: March 8th 2012
Time: 5 p.m. reception – dialogue at 6:30
Loc: Downtown Cleveland Public Library (Free & open to the public)
The Lockwood Thompson Dialogues is a program that is funded through an endowment set up by Lockwood Thompson, a deceased prominent Cleveland lawyer and long-time board member of the Cleveland Public Library. The focus of the program varies each year, from art and design to issues of contemporary culture that are relevant to Greater Cleveland audiences. The Dialogues allow us to bring guests of national and international reputation to the Library each year, for free and interactive public discussions.
The March 8th program will focus on local food, the panelists are:
Dan has written on many food and agricultural policies, which have appeared in the New York Times, Gourmet, The Nation, Saveur, and Food & Wine. His writings pertain to creating a consciousness about the effects of everyday food choices and food sustainability. Barber's efforts to forward the local cuisine movement are brought to the table at his flagship restaurant Blue Hill at Stone Barns, where seasonal produce grown and raised on-site is grilled over wood fuel from the nearby forests. In February 2010, Barber gave a talk at the TED Conference where he outlined his discovery of extensively farmed fish at Veta La Palma. Barber was appointed by President Obama to serve on the President’s Council on Physical Fitness, Sports, and Nutrition and is also a member of the Advisory Board to the Harvard Medical School Center for Health and The Global Environment.
Penny De Los Santos
Penny is an amazing photographer who works for National Geographic & Savuer magazines. She has traveled around the world documenting the relationship between people, culture, and identity through food and food systems. In addition to the dialogue, there will also be an exhibition of her work in the Library’s 3rd floor galleries
The program will be moderated by: Michael Ruhlman is a freelance journalist and writer, the author of nine non-fiction books and co-author of eight cookbooks, including his latest Twenty: The Basic Techniques You Need To Know To Cook Everything published last fall, and Ratio: The Secret Codes Behind the Craft of Everyday Cooking in 2009. He is the author of The Making of a Chef, the The Soul of a Chef , and The Reach of a Chef, co-author of The French Laundry Cookbook and Bouchon with Thomas Keller and Susie Heller, A Return to Cooking, with Eric Ripert, and Charcuterie: The Craft of Salting, Smoking and Curing with Brian Polcyn. His other non-fiction books include Boys Themselves, about an all-boys school, Wooden Boats, about life at a New England boatyard, Walk On Water about a surgical team specializing in the repair of neonatal and infant hearts, and House: A Memoir, a story about the importance of house and home. He has been a freelance journalist and writer for more than fifteen years, his work has appeared in The New York Times, The Los Angeles Times, Gourmet, Saveur, and Food Arts, and has received IACP awards and a James Beard Award. He lives in Cleveland Heights, OH, with his wife and two children.
Location: 325 Superior Avenue Cleveland, OH 44114
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