CAES Newswire

 College of Agricultural & Environmental Sciences UGA Cooperative Extension
Menu
Published on 03/29/18

Award-winning chef, farmer Dan Barber to speak at UGA on the future of food, sustainability

By Christina Conner

Dan Barber, chef and national farm-to-table and sustainable food systems advocate, will deliver a lecture, “What Kind of Menu will Meet the Challenges of the Future? Exploring a New Recipe for Good Food from the Ground Up,” at the University of Georgia’s Richard B. Russell Building Special Collections Libraries on Tuesday, April 10.

Barber has received multiple James Beard Foundation awards and built a reputation as a chef and farmer. He is a co-owner of Blue Hill and Blue Hill at Stone Barns in New York, the latter of which was recognized by The World’s 50 Best Restaurants Academy as No. 11 on their list of the world’s best restaurants. He is also the author of “The Third Plate: Field Notes on the Future of Food” and has been featured in documentaries “Chef’s Table” and “Wasted! The Story of Food Waste.”

Long intrigued by the link between the growing conditions on farms and the flavors he coaxes out of meat and produce, Barber has made it his mission to educate the public about the close relationship between cooking and agriculture.

Barber works with crop breeders and farmers to develop better tasting, more nutritious vegetable and grain varieties by bringing together heirlooms and the disease and insect resistance found in modern varieties. He founded Row 7 Seed Company, which brings U.S.-produced, certified organic, non-genetically modified and unpatented seeds to home gardeners or small- to midscale farmers at reasonable prices.

“Athens has been known for decades as a place where great bands are born and music thrives. Today, Athens has a growing reputation for innovative chefs and good food,” said Sam Pardue, UGA College of Agricultural and Environmental Sciences dean and director. “Americans are now intently interested not just in fine food, but how their food is grown, processed and cooked. We are fortunate to have Dan Barber join us on campus to share his perspective on the future of our food system.”

The college will host the lecture from 2-3 p.m. on April 10 at the UGA Richard B. Russell Building Special Collections Library, 300 S. Hull St., Athens, GA 30602.

For more information about the lecture, contact Regina Fitzpatrick at regina@uga.edu or 706-542-5046. To register, visit https://events.attend.com/f/1383784074.

More information about Row 7 Seed Company can be found at row7seeds.com.

Authors:
Christina Conner
Experts/Sources:
Samuel L. Pardue
Chef Daniel Barber will speak at UGA from 2-4 p.m. on April 10 at the Richard Russell Special Collections Library, sponsored by the UGA College of Agricultural and Environmental Sciences.
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Download Image
HurricaneHeleneGreenhouseDamageCropped CAES News
UGA Extension supports resilience in Georgia farm communities after Hurricane Helene 12/19/24 Emily Cabrera
Hurricane Helene wrought sweeping devastation across Georgia’s agricultural sector in late September, leaving an indelible mark on both the land and the people who tend it, bringing focus to vulnerabilities in Georgia’s farming industry and the need for more robust safety nets. In addition to the physical destruction, the hurricane took an emotional toll on Georgia’s farmers. In response, UGA Extension has prioritized mental health support.
In developing markets where making staple foods is a daily task and warmer climates where food spoilage is common, foods that have more longevity and are easily preserved can enhance economic opportunities by reducing food preparation tasks and lower environmental impact. CAES News
CAES researchers look to reduce food waste by extending shelf life 12/16/24 Lillian Sosbee
“Use by,” “Sell by” and “Best by” dates on food packaging can be helpful indicators of how long a consumer can store a food item before eating, but often these dates lead to high quantities of wasted food. About one-fifth of food produced for human consumption is discarded before it can be eaten, equating to 1 billion meals a day and contributing to global food insecurity.
A bubbling pot unveils the creation of a fish broth infused with succulent shrimp. CAES News
UGA Extension experts search for safe seafood broth recipe 12/10/24 Cal Powell
Safe recipes for canning chicken and other meat stocks are plentiful, but when it comes to seafood, the options are limited. Currently there are no research-based, validated recipes for safely canning seafood broth at home, only recipes developed for taste and flavor. A team of University of Georgia scientists are conducting an exploratory study they hope will lead to validated seafood broth recipes for home canners.
Placing in the top 0.05% of all scholars worldwide, Casimir Akoh earned the honor through his work's high impact, his prolific publication record and the outstanding quality of his academic contributions. CAES News
CAES food scientist named inaugural Highly Ranked Scholar by ScholarGPS 12/09/24
With over 30 years of research at the University of Georgia, renowned College of Agricultural and Environmental Sciences food scientist Casimir Akoh was named an inaugural Highly Ranked Scholar by ScholarGPS earlier this year. Placing in the top 0.05% of all scholars worldwide, Akoh earned the honor through his work's high impact, his prolific publication record and the outstanding quality of his academic contributions.
At the 2024 Georgia Life Sciences Summit held Oct. 21-22 in Atlanta, Professor Quingguo “Jack” Huang of the College of Agricultural & Environmental Sciences received the Golden Helix Innovation Award for his research in technologies to mitigate “forever chemicals” in water resources. (Photo by Andrew Davis Tucker) CAES News
Nothing lasts forever: CAES professor finds solutions to break down ‘forever chemicals’ 12/05/24 Carson McAfee
University of Georgia Professor Qingguo “Jack” Huang always wanted to do one thing: solve problems. Growing up in a small city in central China, Huang’s favorite subject in elementary school was math, granting him the opportunity to work on many problems. In high school, his passion transitioned to science, where he learned he could feed those same interests in a way that benefited others. He was finishing high school in the 1980s when Rachel Carson’s Silent Spring made its way to Chinese newspapers, capturing Huang’s attention.
Holidaydinner CAES News
Holiday food safety 101: Tips to avoid foodborne illness from UGA Extension experts 12/04/24 Jordan Powers
The holiday table: For many, it is the highlight of the season, packed with roast turkey, savory stuffing, homemade pies and perhaps a cold glass of eggnog. It is also a place where bacteria can linger, turning a holiday gathering into a very different type of party. As holiday menus are planned and grocery lists assembled, Carla Schwan, University of Georgia Cooperative Extension food safety specialist, urges home cooks to remember one key rule. Keep hot foods hot and cold foods cold.