Clark Wolf's Rants, Raves, Diatribes...and a few other Thoughts

“Why Calories Count: From Science to Politics” a Book Talk, April 10th at NYU’s Fales Library

New York University's Fales Library, the home of one of the nation's largest and prestigious collection in food studies, and Clark Wolf, food and restaurant consultant, are hosting a book talk to celebrate the publication of Why Calories Count: From Science to Politics by Dr. Marion Nestle and Malden Nesheim, on Tuesday, April 10, 2012 at 4:00 p.m. at the Fales Library, third floor, Elmer Holmes Bobst Library, 70 Washington Square South, (at LaGuardia Place). A reception and book signing will follow immediately after the talk. [Subways A,C,E, B,D,M to West 4th Street; 6 line to Astor Place; R train to 8th Street.].

Calories--too few or too many--are the source of health problems affecting billions of people in today's globalized world. Although calories are essential to human health and survival, they cannot be seen, smelled, or tasted.

The conversation, moderated by Clark Wolf, host of the Fales Library's "Critical Topics in Food Series," will center on the epic view of a calorie: what it is, where it came from, what it means, how and why we count them. Nestle and Nesheim, two of America's finest nutritionists, will help decode nutritional science into a commonsense language and situate calories in their place in the wider cultural and political context.

The public may RSVP to: rsvp.bobst@nyu.edu with your name and title/date of the event. For more information the public may call Elizabeth Wiest, 212 992 9744 or email liz.wiest@nyu.edu.

MEDIA ONLY: Reporters interested in covering or attending the event must contact Christopher James at 212-998-6876 or email christopher.james@nyu.edu.      

Full article here

 

Stop Calling Yourself an Expert, Food Consultant Pleads

It would be tempting to call Clark Wolf an expert in expertise if the restaurant consultant wasn't so wary of how food writers have cheapened the term.

Wolf, who next week is moderating a New York University Fales Library panel on knowledge and influence in the culinary sphere, says contemporary critics and bloggers are too quick to assign the "expert" label to themselves and others.

"It's OK to be a lover, devotee, whatever, just don't call them experts," Wolf says of enthusiastic eaters who visit every Thai restaurant in their hometowns or learn to make cheese at home.

The complication for serious food writers who aspire to earn expert status - and the clout that accompanies it - is there's no step-by-step guide to attain the insight, track record, culinary experiences, trustworthiness and vision of Ruth Reichl, Michael Bauer or Jonathan Gold, writers with spots on Wolf's very short list of legitimate experts. Food scholars, unlike sommeliers, can't take tests to prove their worth.

"I almost want an author to be dead," Wolf says, noting it takes a lifetime to eat enough meals to write intelligently about food and another lifetime to assess the writing's lasting value.

Since it's very difficult to pry a restaurant review from a deceased critic, I asked Wolf how much expertise a living writer should have to acquire before his or her opinions can be considered authoritative. My friend Daniel Vaughn -- a barbecue blogger who writes for Texas Monthly and is working on Prophets of Smoked Meat, one of the first three books to be published by Anthony Bourdain's Ecco imprint - recently criticized the Today Show for bestowing the title of "Texas barbecue expert" on a young woman who spent three days in the state. Wolf agrees that's asinine - but also questions Vaughn's credentials.

"I don't care what he says at all," Wolf says. "He's working on a book with a guy who's a careerist, opportunist sideshow. If his book stands up in five years, call me back."

According to Wolf, a barbecue expert should have logged time working a pit. And since "context is everything," a Texas barbecue expert should be familiar with South Carolina barbecue traditions, among others. That's why Calvin Trillin is a barbecue expert in Wolf's estimation (a claim that would ruffle Robb Walsh, author of the Legends of Texas Barbecue Cookbook.)

Vaughn points out the majority of pit masters who participated in last year's Texas Monthly BBQ Festival, a gathering of the state's most talented barbecue producers, haven't sampled barbecue outside of Texas.

"Do I know everything there is to know about Texas barbecue? Of course not," says Vaughn, who's visited more than 400 joints statewide. "At this point I know enough about Texas barbecue to be a one-man panel discussion, but I'm still curious enough to keep learning."

Wolf says he applauds the effort.

"(Vaughn) is a fairly experience barbecue investigator," he says. Like other writers intent on becoming true experts, he adds, "he needs to keep eating, keep traveling."

Full article here

 

A workshop from the University of California Cooperative Extension

This is what people really need when they’re thinking about what they might want to do, in the dirt.  We’re very lucky to have these sorts of opportunities in our community.

Agricultural Work Experience

Creating Opportunities for Agricultural Work Experience

A Workshop for Farmers, Ranchers, Aspiring Farmers & Students

Focus of this FREE workshop: 

• Opportunities for Internships, Apprenticeships and Mentorships
• Sonoma County’s “Beginning Farmers” program
• Discussion of the needs of farmers and ranchers for a skilled workforce
• Discussion about increasing the opportunities for people interested in growing local food

When and Where: Thursday, June 23, 3-5 pm at the University of California Cooperative Extension office, 133 Aviation Blvd, Suite 109, Santa Rosa, CA

Speakers:

Stephanie Larson, University of California Cooperative Extension (UCCE)

Marisa Alcorta, National Center for Appropriate Technology (NCAT)

Molly Bloom, California FarmLink

Deborah Walton, Canvas Ranch

Linda Peterson, Community Alliance with Family Farmers consultant (CAFF)

Register at http://ucanr.org/agworkexperience

Contact: Lisa Bell, 707-565-2050, lkbell@ucdavis.edu

Early Summer Farm Forum - June 2nd

 

Dear Friends,

Spring goes to summer and before we know it we’re knee deep in sunshine. These are precious days and complex times, as we head towards the Farm Bill update in ’12, the many activities our County leaders are spearheading and yet another amazing season of significant bounty.  So, it does us good to pause, share stories, reach out to neighbors and friends and do all we can to ensure our efforts end in delicious rewards for all.

This year some of us are giving some special focus to making sure we mix modern technology with ancient – or more recent – historical wisdom. We’re spending a random year celebrating, among other things, the gifts of Luther Burbank. And there are many.

To that we’ll add updates and info, share successes and issue a few thoughtful pronouncements.  And then we’ll nibble and sip.

All the proceeds from the modest admissions fee ($15 at the door) will go to fund more Luther Burbank School Orchards and support some splendid Santa Rosa Junior College Culinary Program efforts.

Hosted by barndiva, Thursday, June 2nd from 5pm to 7pm In the Sonoma Yard of barndiva, 231 Center St, Healdsburg, CA

Confirmed Panel To Date:

Barbara Abbott
Luther Burbank
Home and Garden

Nathan Boone
First Light Farm CSA
Luther Burbank School
Orchard Consultant

Mary Clemens
Sonoma County Parks Department

Dan Imhoff
Publisher, Watershed Media

Christa Luedtke
boon eat + drink

Janus Holt Matthes
Community Alliance
with Family Farmers

Mo McElroy
President/CEO, Healdsburg Chamber
of Commerce & Visitors Bureau

Michael Salinger
Culinary Arts Program Chair
Santa Rosa Junior College

Amy Wingfield
Sonoma County Permit & Resource
Management Department

 

Hope to se you there!
Marcy Smothers and Clark Wolf

 

This event is co-sponsored by the Healdsburg Chamber of Commerce and Visitors Bureau
Seating is somewhat limited.
RSVP to tosca@clarkwolfcompany.com
Cash or Check only at the door

Food...the Most Important Thing in the World

Sonoma County Lodging Association
Wine County Chefs of Tomorrow 
present

Food...the Most Important Thing in the World
A Benefit for Sonoma County High School Culinary Arts Programs

Thursday, April 7, 2011
5:30 PM ~ Vintners Inn Event Center

Featuring Clark Wolf of Clark Wolf Food, Restaurant and Hospitality Consulting and television food program host. 

A culinary adventure awaits you...

Start your evening off by "measuring" the appetizers prepared by the students. Each high school is paired with an executive chef from a local lodging facility. Together they will conceive, source, prepare and serve delectable appetizers during the pre-meal reception.

Vintners Inn Executive Chef Thomas Schmidt will put his “spoonful" of knowledge to work and present you with a savory dinner.

Silent and Live Auction

Bid on great auction lots including trips, wine and excursions.

Over 100 items will be on display for bidding in the Silent Auction with a special selection included in the Live Auction during the evening program. Be a part of our recipe for success and take advantage of the great values that will be offered in the Silent and Live Auctions.

For more information contact us at:  

info@ChefsOfTomorrow.org or 707.523.3728

2011 Wine Country Hospitality Symposium

           

The Napa Valley College Wine Country Hospitality Symposium is a must-attend event! This year's event is focused on the latest industry trends surrounding Sustainability in its many applications.             
                                                                                                     
From pasture-to-table food preparation, to long-term employee engagement and successful community-based business operations the Symposium consists of a full day of speakers and seminars discussing topics that are facing the Northern California hospitality industry.  Following a "highly talked-about and now-famous", sustainable lunch catered by Silverado Brewing Co. in our Culinary Arts Building, a wine tasting, product exploration and trade show in the relaxing and beautiful "Culinary Quad" will offer networking opportunities to catalyze the success of your hospitality business.

Register On-line Now        

EXTENDED $99 Fee Until March 11th!         

Click Here to See Our Current Schedule of Events


 

Food Panel at N.Y.U.

Clark Wolf will moderate a panel of food writers who will discuss Americans going back into the kitchen. The event will be Nov. 4, from 4 to 6 p.m., in the Fales Library of the Elmer Holmes Bobst Library at New York University, 70 Washington Square South. Admission is a suggested donation of $10, with a reservation from rsvp.bobst@nyu.edu.