Food and Climate, Th
Food and Climate, The Path Forward
ZOOM

Monday, Mar. 8, 7:30p.m.
Katy Kinsolving’s presentation Food and Climate, The Path Forward examines the many connections between climate change and the methods we use to grow our food and raise livestock. Kinsolving looks at which agricultural systems increase greenhouse gasses as well as how the changing climate will affect where and how we grow food. The presentation delves into the natural farming systems that can be used to reduce carbon emissions and, most importantly, how individual action can have a significant impact on reducing food-related emissions. 


Katy is co-author of the cookbook Essential Flavors, published by Viking; has developed recipes in the test kitchens of national American magazines; has worked in food public relations; and has taught cooking for over twenty years, both in England and in this country. A Vassar College graduate, Katy also has a blue-ribbon diploma from the Institute for Culinary Education. She is the creator of Good Food Naturally, a blog that encourages healthy and delicious eating. Katy is a co-founder of C-Change Conversations, a non-profit that promotes non-partisan discussion about climate change, and is the Vice Chair for Food and Agriculture on GCA’s Conservation and NAL Committees. Currently she works for Cary Institute of Ecosystem, running the Institute’s capital campaign. She lives in rural Connecticut and serves on the Energy and Environment Commission of her town. In her spare time, Katy speaks to libraries and garden clubs about the connections between food and climate change and offers the occasional cooking class. 

This program will be held via Zoom.  You will receive Zoom instructions and online meeting information in your registration confirmation email in addition to a reminder email prior to the date of the program. 
Sponsored by Friends of Madison Public Library and the Garden Club of Madison.
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