Carroll Gardens

FERN Talks & Eats to feature food, storytelling, music

Brooklyn Event Slated for Nov. 3

October 16, 2014 Shlomo Sprung
Chef Dan Barber of Blue Hill at Stone Barns will speak at FERN Talks & Eats.

FERN Talks & Eats, an immersive food-focused event, will take place Monday, Nov. 3, at the Green Building in Carroll Gardens. Produced by the Food & Environment Reporting Network, FERN Talks & Eats will serve up FERN’s written reporting as dynamic, interactive storytelling, paired with food by some of New York City’s top chefs, including Peter Endriss of Runner & Stone, Richard Kuo of Pearl & Ash, Jason Weiner of Almond and the restaurants Tertulia and Franny’s. 

FERN is the first and only independent, non-profit news organization that produces in-depth and investigative journalism in the underreported areas of food, agriculture and environmental health. The Nov. 3 event will feature FERN writers Lisa Hamilton, Maryn McKenna, Tracie McMillan and Michelle Nijhuis.

Also appearing will be FERN’s editor-in-chief Sam Fromartz, author of the just-released “In Search of the Perfect Loaf,” in conversation with special guest chef Dan Barber of Blue Hill at Stone Barns and author of the critically acclaimed book “The Third Plate.”

Beyond the food and storytelling, the event will include live music, performances and drinks by NY Distilling Co.

FERN Talks & Eats is produced by Brian Osborne, a devised theater maker and owner of Osborne Construction, and directed by Rebecca Wright, the artistic director of Applied Mechanics, a Philadelphia-based immersive theater production company. 

This event is funded in part by the Investigative News Network’s (INN) INNovation Fund, with support from the John S. and James L. Knight Foundation, and sponsored by Annie’s, the Edible Communities, NY Distilling Company, Organic Valley, and WNYC. Additional support provided by Stonyfield Organic.

The Nov. 3 event will begin at 6:30 p.m.; performances begin at 7:30 p.m. Green Building is located at 452 Union St. in Carroll Gardens.

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