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Sustainable Eating in the Hudson Valley

Sponsored by the Sustainable White Plains Committee

Sean McGurl, Manager of Education Sustainability Initiatives, The Culinary Institute of America; Hyde Park, NY will speak.

Globalization has transformed the way we eat. The limitations of seasonality, geography, weather, and availability have largely been eliminated, allowing us to access foods from around the world without a second thought. But what effect does this have on the environment, local communities, regional cuisine, and culinary innovation?

In this discussion, we will explore what it means to live and eat in the Hudson Valley. We will examine the power of food to catalyze change and to cultivate a deeper, more grounded sense of place.

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