© Jason Houston for TEDxManhattan
Chef Michel Nischan
This past Saturday marked the first-ever
TEDx Manhattan: Changing the Way We Eat, a conference devoted to sustainable-food issues. The daylong series of 18-minute talks covered topics ranging from how
farmers in Illinois are dealing with the environmental impact of industrial dairies to how organizations like the
Bed-Stuy Campaign Against Hunger are creating amazingly productive community gardens. Elizabeth Meltz, an exuberant former cook who oversees food safety and sustainability for Mario Batali's restaurant group, talked about the challenge of educating the staff about green practices: "We can barely get them not to throw out the silverware." Michel Nischan of
the Dressing Room Restaurant in Westport, Connecticut, described the efforts of his nonprofit,
Wholesome Wave, to make produce accessible and affordable in poor communities. Food & Wine proudly supports Wholesome Wave, and we're raising money now with
these awesome Green Passes to the Food & Wine Classic in Aspen this June.
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