{"id":470,"date":"2015-09-20T15:50:47","date_gmt":"2015-09-20T19:50:47","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?p=470"},"modified":"2015-10-13T14:59:44","modified_gmt":"2015-10-13T18:59:44","slug":"the-2015-new-york-times-food-for-tomorrow-conference","status":"publish","type":"post","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/the-2015-new-york-times-food-for-tomorrow-conference\/","title":{"rendered":"The 2015 New York Times Food for Tomorrow Conference"},"content":{"rendered":"

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October 20-21, 2015<\/p>\n

TOWARD AN AMERICAN FOOD POLICY<\/p>\n

Join in the Second Annual New York Times Food for Tomorrow Conference<\/a> <\/strong>on October 20\u201321, hosted by Sam Sifton, Food editor at The New York Times, and featuring New York Times journalists Mark Bittman, Paul Krugman and Kim Severson. Presented in collaboration with Stone Barns Center for Food & Agriculture.<\/p>\n

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2014 New York Times Food for Tomorrow Conference \/ Photo Credit: Neilson Barnard\/Getty Images North America<\/p>\n

Attend, and you\u2019ll explore vitally important topics like these: Understanding the changing face of farming. Rethinking food policy, from subsidies to soda taxes. Discovering the new fast food. Learning how school lunches shape the ways we\u2019ll eat in the future. Creating strategies to encourage more home cooking. And more.<\/p>\n

Food for Tomorrow will bring together top food executives, food policy makers, farmers and chefs for discussions focusing on this year\u2019s topic: Toward an American Food Policy. Joining us again will be Congresswoman Chellie Pingree, Dan Barber and Michael Moss, along with new speakers, including the innovative farmer, Will Harris III, and many more.<\/p>\n","protected":false},"excerpt":{"rendered":"

October 20-21, 2015 TOWARD AN AMERICAN FOOD POLICY Join in the Second Annual New York Times Food for Tomorrow Conference on October 20\u201321, hosted by Sam Sifton, Food editor at The New York Times, and featuring New York Times journalists Mark Bittman, Paul Krugman and Kim Severson. Presented in collaboration with Stone Barns Center for […]<\/p>\n","protected":false},"author":1,"featured_media":473,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,5],"tags":[103,207,196,203,208,12,204,11,205,206],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/470"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/comments?post=470"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/470\/revisions"}],"predecessor-version":[{"id":1088,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/470\/revisions\/1088"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/473"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/categories?post=470"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/tags?post=470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}