Reception, Plenary and Keynote
Local Foods Reception
Monday, 6:30 – 9:00 pm
Museum at The Henry Ford
The Museum at the Henry Ford is one of America’s greatest history attractions and the perfect setting to welcome you to the state of Michigan. Learn how the staff has incorporated local food into various restaurant offerings and educational opportunities across the institution. Be inspired by America’s innovative spirit as you help to shape a better future through food.
Tickets for this event can be purchased for $40. Admission is included with full conference registration. Tickets will also be available at the door.
Buses leave for the reception between 5:15 and 6:30pm. Meet in the Renaissance Foyer.
After the reception, buses to the hotel leave between 8:30 and 9:30 pm. Meet at the Henry Ford Clock Tower Entrance.
Flavor and Film Contest Celebrations and Farm to Cafeteria 50×20
Tuesday, 8:30-10:00 am
We’ll kick off the morning by celebrating the finalists from the two youth contests culminating at the conference. Starting with screening the winning videos from the “Real Food Is…” contest, we’ll then announce and introduce the winners of the first national Cooking Up Change contest. We’ll highlight innovative Farm to Cafeteria projects around the country and provide conference attendees an opportunity to showcase their work via Farm to Cafeteria 50×20. This is a simple presentation format where we’ll show 50 images, each for 20 seconds.
Breakfast Keynote:
Kathleen Merrigan, USDA Deputy Secretary of Agriculture
Wednesday, 8:30 – 10:00 AM
David Bing, Mayor of Detroit, will continue our warm welcome to the city. Our keynote for this closing session is none other than U.S. Department of Agriculture Deputy Secretary Kathleen Merrigan. Merrigan will provide insight into the Know Your Farmer, Know Your Food initiative, a USDA-wide effort to create new economic opportunities by better connecting consumers with local producers.
As described by TIME when Merrigan was named one of the top 100 most influential people for 2010, “Merrigan brings an unusually green viewpoint to the USDA.” Before rejoining USDA, from July 2001 until she was confirmed by the U.S. Senate for this position, Merrigan served as an Assistant Professor and Director of the Agriculture, Food and Environment Program at the Friedman School of Nutrition Science and Policy at Tufts University in Boston. Merrigan previously served as Administrator of the Agricultural Marketing Service from 1999-2001. From 1994-99 she worked as a Senior Analyst for the Henry A. Wallace Institute for Alternative Agriculture. She was a Senior Staff Member of the U.S. Senate Committee on Agriculture, Nutrition, and Forestry from 1987-92. Merrigan served on USDA’s National Organic Standards Board from 1995-99 and on the Department’s Facilities Reform Commission from 1997-99. Merrigan holds a Ph.D. degree in environmental planning and policy from the Massachusetts Institute of Technology, a Master of Public Affairs degree from the University of Texas, and a B.A. degree from Williams College.
