The 28th Annual E. F. Schumacher Lectures
Saturday, October 25, 2008, 10am–5pm

Featured Speakers: Anna Lappe, Dan Barber, and Sally Fallon Morell

First Congregational Church of Stockbridge,
Main Street, Stockbridge, Massachusetts
Tickets $25
Pre-Registration Recommended: Click here to register
($15 for Schumacher Society Members, Students and Seniors)
Pre-Purchase Vegetarian Bag Lunch or bring your own

Sponsored by: Gardener's Supply Company

Sally Fallon Morell

Sally Fallon Morell is founding president of The Weston A. Price Foundation, a non-profit nutrition education foundation with over 400 local chapters worldwide helping consumers find local grass-based animal products. She is also the founder of A Campaign for Real Milk, which has as its goal universal access to clean raw milk from pasture-fed animals.  She is the author of the best-selling cookbook Nourishing Traditions and also of Eat Fat Lose Fat (Penguin), both with Mary G. Enig, PhD.

Fallon speaks to the importance of returning to organic farming, pasture-fed livestock and whole traditional foods, properly prepared, if Americans are to regain their health and vitality, as well as the benefits of an economy based on small scale organic production and food processing that returns added value to the independent farmer, rather than to large-scale food processing conglomerates.

Anna Lappé

Anna Lappé is a national bestselling author respected for her work on sustainability, food politics, globalization, and social change. Named one of TIME’s “Eco-Who’s Who,” Anna has been featured in The New York Times, Gourmet, O-The Oprah Magazine, Domino, Food & Wine, Body+Soul, Natural Health, Utne, and Vibe. Since 2002, Anna has been collaborating with her mother, Frances Moore Lappé, through their Cambridge based Small Planet Institute, an international network for research and popular education.

Anna’s first book Hope’s Edge: The Next Diet for a Small Planet (Tarcher/Penguin 2002), co-written with her mother Frances Moore Lappé, chronicles courageous social movements around the world addressing the root causes of hunger and poverty.  Called “ingenious” by The New York Times, Anna’s second book Grub: Ideas for an Urban Organic Kitchen (Tarcher/Penguin 2006) combines an exposé of industrial agriculture with chef Bryant Terry’s seasonal menus.

 

Dan Barber

Dan Barber began farming and cooking for family and friends at Blue Hill Farm. It was there that he was first introduced to and gained respect for locally grown and seasonal produce. Since May 2000, Dan has seen Blue Hill Restaurant grow from a noted neighborhood restaurant to receiving a 3-star New York Times review. In 2004 both Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture opened their doors. As the restaurant’s chef/co-owner and a member of the Center’s board of directors, Dan focuses on the issues of pleasure, taste and regional bounty and how these imperatives are threatened.