Case Western University

Food at 5:30 featuring local foods provided by Bon Appetit Management Company
Film at 6:30 in Strosacker Auditorium
Conversation 8:00 with:

Moderator:

Debbi Snook, Reporter, Plain Dealer
Debbi Snook has been a Reporter at the Cleveland Plain Dealer for 27 years. She specializes in food, travel,
outdoor recreation and history. Debbi is passionate about local food and recently penned a 12 page article
about Cleveland’s historic West Side Market celebrating its centennial. Prior to becoming a reporter for the
Plain Dealer, she worked as a Reporter, TV Editor and Columnist at the Albany Times-Union for 16 years.

Panelists:

Christopher Bond, Horticulturist, CWRU Farm
Horticulturist and coordinator of the Farm Food Program at Case Western Reserve University Farm. Chris
Bond works with students, faculty and staff from the university as well as surrounding institutions in the
greater Cleveland area to study and promote methods of sustainable agriculture. His primary research
interests are using biological and non-chemical remedies for pest and weed control in food production.
Prior to working for CWRU, Chris was a forestry consultant, radio host, and proprietor of a landscape
design/build firm in upstate New York.

Douglas Katz, Owner and Chef, Fire Food and Drink and Chef Partner, Provenance at the Cleveland
Museum of Art
For over a decade, Chef Katz has been celebrated for his unwavering support of local farmers and food
artisans. Chef Katz is a national and international advocate for a food system that is sustainable, healthful
and local. He serves as a “Chef Ambassador” for the Monterey Bay Aquarium. In 2006 he was selected to
attend Slow Food’s Terra Madre conference. An article published in 2007 the Wall Street Journal called
Chef Katz “the Alice Waters of Cleveland.” More recently Travel and Leisure Magazine called fire’s
Sunday brunch “one of the best in America.” Chef Katz has received numerous culinary awards including
the Reader’s Digest Rising Star of American Cuisine award and in 1998, fire was honored by Esquire
Magazine as one of America’s best new restaurants. Prior to opening fire he served as executive chef
of Moxie the restaurant, and worked at other acclaimed restaurants including The Little Nell, in Aspen,
Colorado and Wildwood Restaurant in Portland, Oregon.

Mary Holmes, Founder, North Union Farmers’ Market, CWRU Fellow and Board President,
Innovative Farmers of Ohio
Mary Holmes has been involved with the local food movement in Cleveland since 1994 when she co-
founded the North Union Farmers’ Market in Shaker Square. She served as that organization’s board
president for eight years. In 2005, she wrote a report for The Farmland Center, “Entrepreneurial Farming:
Part of the Plan for Economic Prosperity in Northeast Ohio.” In 2006 she became a SAGES Fellow at Case
Western Reserve University where she teaches an undergraduate seminar on the topic of changes to the
American food system and diet since World War II and the promise of sustainable agriculture.
She is currently board president of Innovative Farmers of Ohio, a statewide non-profit organization
dedicated to sustainable farming in Ohio. As an independent consultant, Mary has worked primarily with
non-profits leading strategic planning and new product development efforts. Mary received her BA in
American Studies from the University of Michigan, an MAT degree from Johns Hopkins University, and
an MBA from Harvard University.

S.K. Piper, Midwest Fellow, Bon Appétit Management Company Foundation
Bon Appetit’s Midwest Fellow for the past two years, Piper provides outreach and education about
environmental sustainability, social justice, and animal rights issues within the food system at colleges and
universities across the Midwest. Piper is a graduate of Case Western Reserve University with a degree in
biomedical engineering and minors and spanish and environmental studies. She is passionate about animal
rights and fair trade.

Melissa and Aaron Miller, Owners and Farmers, Miller Livestock Co. Inc. Farm
Miller Livestock Farm is located in Kinsman, Ohio. The family operation is committed to raising high
quality grass-fed meats and eggs without the use of chemical fertilizers, pesticides, hormones or antibiotics.
The Farm has been the subject of a Blue Green cable program documentary and a PBS documentary that
was also written about by The Soul of a Chef Author, Michael Ruhlman. Miller Livestock was recently the
first ranch in Ohio to receive Food Alliance certification for their pastured pork and lamb.

WHEN
March 05, 2013 at 5:30pm
WHERE
Strosacker Auditorium
2125 Adelbert Rd
Cleveland, OH 44106
United States
Google map and directions
40 RSVPS

Will you come?







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Can #GrassBased farming feed America? Find out when @americanmeat comes to CWRU.
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Can #GrassBased farming feed America? Find out when @americanmeat comes to @thinkintweets 3/5
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@kellihanley tweeted link to this page. 2013-02-27 11:24:00 -0500
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