Joseph Regenstein, Jr. School of the Chicago Botanic Garden

Symposia and Lectures

Symposia and conferences allow you to attend a single- or multiday program on a specific topic ranging from stone in the landscape or plant conservation issues to horticulture therapy or youth gardening.

Participants will learn from both national and international experts and have ample time to network with gardening peers or professional colleagues. Continuing education units (CEUs) from professional associations are available for most symposia and conferences.

Presented by the American Institute of Wine & Food and the Chicago Botanic Garden
Held in Alsdorf Auditorium at the Garden's Regenstein Center

Saturday, October 3, 2009
9 a.m. to 5 p.m.

REGISTER ONLINE NOW!

Registration deadline: September 25, 2009
(Lower fees for AIWF & Garden members)

All day: $100/$125	SYM1144A
Morning only: $65/$80	SYM1154B
Afternoon only: $65/$80	SYM1164C

How we eat influences how we live. And now, more than ever, how we eat is in the news and up for discussion. This unique, daylong symposium features a lineup of engaging speakers from across the country who are renowned experts in nutrition, the environment, legislation, economics, and rural development. They will explore the factors influencing our food systems, the history that brought us to the choices we face today, and where we go tomorrow.

Join us. It will definitely be food for thought.

PROGRAM
8:30 a.m.	Check-in
9 a.m.	Welcoming Remarks
9:15 a.m.	Laying the Groundwork: How History and Geography Shaped Our Food Systems Bill Kurtis, President, Kurtis Productions and Founder, Tallgrass Beef, Chicago, IL The Great Lakes Basin comprises some of the most fertile and diverse terrain in the country. Undulating prairie, vast bodies of water, glacial moraines…each feature influences what we grow and how we grow it. Mix in waves of immigrants, cattle barons, and the rise of the railroad and we have a food system whose roots are unique to the Midwest. Understanding the origins as well as the different agricultural options of today will help us decide how we want the future to grow. ⇒ About Bill Kurtis
10 a.m.	The Impact of Legislation on Agricultural Systems Ann Wright, Deputy Under Secretary, Marketing and Regulatory Programs (MRP), Washington, D.C. From the Depression to the current recession, Washington has helped shape what happens down on the farm. Why was intervention the right idea at the time? Does recent legislation reflect a changing perspective? What might we expect from the new administration and what's on the horizon right here in Illinois? ⇒ About Ann Wright
11 a.m.	Break
11:15 a.m.	An Economist's Perspective: Food, Supply Chains and Sustainability Sandra Batie, Elton R. Smith Professor in Food and Agricultural Policy, Michigan State University, East Lansing, MI How does the rise of China's middle class or dwindling desert oil affect the price of a burger? Our food system has evolved into a complex industrial model where profit is consolidated and global factors can have significant impact. We'll tease apart the steps from field to plate for different systems to understand how our choices determine who thrives and who merely survives. ⇒ About Sandra Batie
12:15 p.m.	Lunch Enjoy a relaxing lunch hour featuring local, seasonal foods and highlighted with a cooking demonstration by acclaimed chef Bruce Sherman of Lincoln Park's North Pond restaurant.
1:15 p.m.	Complexity, the Environment, and Our Food Chain Richard Manning, Environmental Author and Journalist, Lolo, MT Energy, emissions, water, and waste: agriculture weaves together each of these interconnected threads, impacting the health of the environment as well as our bodies. Ignoring this complexity means overlooking important issues. Embracing it suggests simple solutions that can yield enormous benefits on all fronts. ⇒ About Richard Manning
2:15 p.m.	We're In This Together: The Symbiotic Link between Responsible Eaters and Small Farmers Chuck Hassebrook, Executive Director, Center for Rural Affairs, Lyons, NE Industrial agriculture has left a lasting imprint on much of America. New directions today are changing the landscape by creating genuine opportunity for small farmers and a better future for rural communities. These policies offer discriminating eaters more choice, quality, and social responsibility. ⇒ About Chuck Hassebrook
3:15 p.m.	Break
3:30 p.m.	Playing with Our Foods: Nutritional Differences in Organic, Conventional, and Biotech Foods Neil Levin, Nutrition Education Manager and Product Formulator, NOW Foods, Bloomingdale, IL The methods by which crops are grown and animals are raised can produce food with different nutritional profiles. Are USDA food nutrient tables even accurate in this era of changing agricultural practices? Learn the secrets of how our foods are changing, for better or for worse. ⇒ About Neil Levin
4:30 p.m.	Closing Remarks
5:30 p.m.	Reception Unwind and enjoy a cooking demonstration by celebrity chef Gale Gand of Tru restaurant, tours of the Regenstein Fruit & Vegetable Garden, and drinks.

Founded more than 25 years ago by Julia Child and Robert Mondavi, AIWF is a national non-profit organization. Our mission is to actively engage people in the epicurean world by expanding their palates while providing meaningful context in terms of culture, craftsmanship and community.

The Chicago chapter supports its educational mission through monthly programming (culinary tours of ethnic neighborhoods, wine seminars, cooking classes and author events), scholarships for local culinary and oenology students, a 4-day children's culinary curriculum (Days of Taste®) and symposia.

Each year, 5,000 adults enroll in more than 400 classes in the Joseph Regenstein, Jr. School of the Chicago Botanic Garden. Year-round classes for all levels of learning are held at the Garden days, evenings, and weekends. Regenstein School courses appeal to all interested in gardening and landscape design, botanical arts and crafts, conservation and nature studies, wellness, and culinary arts.

Registration Information

Preregistration is required. You may register by phone, by fax, or by mail. Phone the registration service at (847) 835-8261 and press 1 after the greeting.