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Thank you to everyone who made State of the Plate DC such a success! We learned so much from both panelists and attendees and had a great day of building relationships and exchanging ideas, on how to raise, buy, sell, and serve sustainable meat! We look forward to building and improving to make next years event even better. Visit our News page for video, links, and more!

Join us for this one-day gathering of farmers, restaurant professionals

and those who work with them.

How can restaurants meet growing consumer demand for sustainably raised meat and strengthen the supply chain for sustainable food?

• Hear from experts on the environmental, economic and public health benefits of sustainable meat.

• Understand the types and meaning of food label claims.

• Learn about the methods, benefits and challenges of sustainable meat production, supply chain, and preparation.

Get Your Seat at the Table This conference can succeed only if we have the entire distribution-and-consumer chain sitting at the table. Concerned about antibiotics in your food? Want to understand what organic, grass-fed, industrial or sustainable really means? Interested in local supply chains? If your business day involves meat in any way, we want you at the table.

About

Ultimately, producers want to sell meat and restaurants want to buy it. This event will allow both producers and chefs/restaurant owners to discuss the terms of the trade via lively discussions, and then potentially engage in actual deal-making that satisfies the needs of both groups. Designed to share information in a positive format, focus will be on sustainable farm animal production, animal product preparation, the myths and realities of food labeling, and supply chain management.

This event is organized by Animal Welfare Approved, the industry leader in auditing and certifying family farms that raise their animals sustainably, outdoors on pasture or range according to the highest welfare standards. The co-organizer is Educated Eats (the education foundation arm of RAMW), dedicated to creating the next generation of culinary professionals. The George Washington University's Urban Food Task Force is the event's key collaborator.

The all-day seminar will include four parts:

--The Morning Program intended for local culinary students, general interest attendees and culinary professionals will focus on discovering the differences between the industrial farm and sustainably raised systems for producing meat and their impact on public health and the environment. Introduction by Food, Inc.'s writer and director Robert Kenner.

--Lunch Keynote featuring Helene York, of Bon Appétit Management Company

--An Afternoon Series of Panel Discussions where participants will learn about alternatives from ranchers, processors and distributors that supply the DC area with sustainable meat products and how area restaurateurs and chefs are embracing sustainability

--A Members Only Reception and Meat Tasting for members of the Restaurant Association Metropolitan Washington with a real fact-finding and deal-making focus, where producers will face off in a meatball taste-off and restaurateurs will be encouraged to initiate purchases with the on-site producers.

8:30 am to 5:00 pm panels and discussions

Tickets are $55 (continental breakfast and boxed lunch included)

Scholarships available for culinary students

5:00 to 6:30 pm

Members of the Restaurant Association Metropolitan Washington invited to tasting and reception with farmers and distributors.

News

Latest News, Links, and Video from State of the Plate DC 2011

State of the Plate Video on YouTube Footage from the event is now available online via the Animal Welfare Approved YouTube Channel

Links and More!Dining Bisnow: State of the PlateExaminer: State of the Plate DC on October 17Eats, Love and Happiness: State of the Plate DC: AntibioticsEats, Love and Happiness: State of the Plate DCEats, Love and Happiness: State of the Plate DC: BAMCO and What You Can Do Eats, Love and Happiness: State of the Plate DC: Meeting Robert Kenner GW School of Public Health and Health Services: State of the PlateGW Today: Day Long Conference Promotes Sustainable Meat Production SystemsGWU: GWs Urban Food Task Force and Animal Welfare Approved to Host State of the Plate D.C. Oct. 17The Georgetown Dish: State of the Plate DC from a Vegetarian Point of ViewWAMU: Seeking Healthier Meat For D.C. DinersWAMU: Seeking Healthier Meat For D.C. Diners (audio)YouTube: GW State of the Plate, Panel: Making the Change, Restaurateurs and Chefs Share Their Experience WUSA9: GWs Urban Food Task Force and Animal Welfare Approved to Host State of the Plate D.C.
Schedule

State of the Plate: Sustainable Meat and the Culinary Community, George Washington University Marvin Center

8:30 Continental Breakfast

9:00 Welcome

Diane Robinson Knapp , Urban Food Task Force, George Washington University

Gregory Casten , Restaurant Association Metropolitan Washington

Andrew Gunther , Animal Welfare Approved

9:15 Introduction: The background.

Robert Kenner , producer, director, and writer of Food, Inc. (featuring clips from Food, Inc. )

9:45 Q & A

10:00 Panel: The Unintended Consequences of the Industrial Agriculture Movement

Moderator, Steven DuPuis, CCO, The DuPuis Group

Meghan Chapple-Brown , Director, Office of Sustainability, George Washington University

Dr. Jessica Leibler , School of Public Health and Health Services, George Washington University

Dr. David C. Love , Project Director, Public Health & Sustainable Aquaculture Project, Johns Hopkins Center for a Livable Future

Robert P. Martin , Senior Officer, Pew Environment Group

11:00 Q & A

11:15 Break

11:30 Box Lunch and Key Note Speaker: Little Fish and Mid-Size Meat: What Bon Appétit Management Company’s Experience Can Teach Others. The why, how and where of making it happen.

Helene York , Director, Strategic Initiatives, Bon Appétit Management Company

12:15 Cooking Meals and Cutting Deals: An Innovative Solution from DC Central Kitchen

Michael Curtin , CEO, DC Central Kitchen

12:30 Break

12:45 A Conversation

Moderator, Andrew Gunther , Animal Welfare Approved

Dan Rosenthal , Co-Founder and Chairman, Green Chicago Restaurant Coop, Rosenthal Restaurant Group

1:30 Panel: Meet the producers: Pasture-raised and Grassfed: Is the grass is always greener?

Moderator, Oren Molovinsky , Partner & Co-Founder Mala Tang, Managing Partner, Farm to Table D.C.

Brantley Ivey , Producer, River Ridge Land and Cattle Company, LLC, Grayson Natural Foods

Dr. Patricia Whisnant , Rancher Rain Crow Ranch, and President of the American Grassfed Association

David Stephens , Director of Virginia Organic Producers’ and Consumers’ Association (VOPCA), Outreach Director, Ayrshire Farm

Gary Lantz , Producer, Cannon Hill Farm

2:15 Q&A

2:30 Break

2:45 Meet the processors and distributors: From the farm to you.

Moderator, Andrew Gunther , Program Director, Animal Welfare Approved

Arty Alafoginis , Capital Meat Company

Seth Cooper , White House Meats

Michael Rodrigues , Fauquier's Finest processing facility

Paul Saval , President and CEO, Saval Foodservice

3:30 Q&A

3:45 Panel: Making the change: Restaurateurs and chefs share their experiences.

Moderator, Dan Rosenthal , Co-Founder and Chairman, Green Chicago Restaurant Coop

Michael Babin , co-owner Neighborhood Restaurant Group, founder of Arcadia Center

Michael Curtin , CEO, DC Central Kitchen

Todd Gray and Ellen Kassoff Gray , Equinox and Todd Gray’s Watershed

Nora Pouillon , Owner/Chef, Restaurant Nora

Andy Shallal , Owner, Bus Boys and Poets and Eatonville

Michael Sternberg , Market Tavern

4:45 Q&A and Wrap Up

5:00 Reception and Tasting (for members of Restaurant Association Metropolitan Washington and invited guests only). Meet the producers and distributors. Taste sustainably raised meat and compare and contrast with what you are buying now. Sample 100% grassfed and finished and grass-fed and grainfinished and learn the differences, benefits, and potential. Talk prices and make deals.

6:30 Event Concludes

Participants

Speakers A - L
Speakers M - Z
Farmers

Speakers A - L Arthur Alafoginis Arty has been in the meat business since 1973. He co-owned Bay State Beef Co with his brother and sold it to Sysco in 1995. In 2002, he founded Capital Wholesale Meat Company. Capital Meat processes all natural, local beef cattle and commodity beef, lam, veal, pork and chicken. Six days a week, Capital Meats also freshly grinds and personally delivers local beef to customers across the Washington DC area. Michael BabinMichael Babin founded Neighborhood Restaurant Group (NRG) in 1997 with the goal of creating unique, distinctive and exceptional restaurants and food-related businesses that reflect the communities in which they are located. Before entering the restaurant business, Michael worked in the political arena, first as a Legislative Aide handling budget and finance issues for US Senator J. Bennett Johnston, and then as a lobbyist and business consultant for Charlie McBride Associates. His business consulting practice included business and strategic planning, capital raising, and securing key partners. Michael first opened The Evening Star Cafe in the Del Ray neighborhood of Alexandria, Virginia, and one year later launched Planet Wine, an adjoining wine shop. Since then, Michael has managed the openings of Vermilion, Tallula and EatBar, two Rustico and Buzz Bakery locations, Columbia Firehouse, Birch & Barley and ChurchKey, and Red Apron Butchery, all under the auspices of the Neighborhood Restaurant Group. His restaurants have been praised in both local and national press outlets, and since the Neighborhood Restaurant Group’s inception , have received over 25 nominations for the Restaurant Association of Metropolitan Washington’s (RAMW) annual “Rammy” awards, winning 8 times. In 2010, he founded the non-profit initiative Arcadia Center for Sustainable Food & Agriculture, an organization focused on creating a more equitable and sustainable local food system. Michael is a board member of the RAMW. He received his Bachelors degree from Yale University, his commission as an officer in the US Army Signal Corps, and a Juris Doctor degree from Georgetown University Law Center.Greg CastenIn 1985, Greg moved to Washington DC where he took a job with his family at the Dancing Crab – a Washington DC restaurant with 30 years of history. For two years Gregory worked at the Dancing Crab, learning the trade of restaurants. After that the family opened a new place, Tony and Joe’s Seafood Place, which Greg opened and operates to this day. Since then there are four additional restaurants in the group – Nick’s Riverside Grille, Cabana’s, The Rockfish and Kaufmann’s Tavern. In 1989, Greg founded Profish Limited. Today Profish owns its building, has 25 trucks, 90 employees and $45,000,000 in revenues. As part of Profish, Gregory began traveling to Puerto Montt Chile in the late 1990’s. Seeing opportunity there Gregory invested in a small specialized processing company – Infal Limited. In his career at Profish, Gregory has donated over 300,000 pounds of food to feed the homeless of Washington DC. He has donated directly to the Group Homes for people with metal afflictions, raised substantial money for the Children’s diabetes cause, and won recognition from the National Park Service for being an Outstanding Citizens in supporting the Park Police in their daily efforts. Greg lives in Bethesda with his wife Kelly and their two children, Casey and Carly. Meghan Chapple-Brown Meghan Chapple-Brown is Director of the Office of Sustainability at The George Washington University (GW). She brings expertise on business strategy, innovation, organizational change, and sustainability education related to topics such as climate change, human rights, and markets at the base of the economic pyramid. The Office of Sustainability is positioning GW to lead the way by modeling sustainability practices on campus, providing education and research, and sending into society graduates who have been educated in policies and practices that promote a sustainable future for our country and the world. Ms. Chapple-Brown has a decade of combined work around the globe in the community-based, non-governmental, academic, and private sectors. She served in Americorps with Public Allies, and she has an MBA in Corporate Strategy and a Masters of Science in Environmental Policy from the University of Michigan, and a BA in Environmental Science from Northwestern University.Seth CooperSeth Cooper co-founded White House Meats in 2010 with the goal of making local, sustainable, and humanely raised meats more accessible to DC area consumers. White House Meats was born out of a buying club made up of a group of friends that collectively bought meat working directly with local farms and small processors who shared their values. White House Meats' goal is to seek out new and innovative ways to make sustainably raised meat more available to the people who want it. Trained as engineers, Cooper and principal business partner Jonathan Wrinn are newcomers to the meat industry, and they are not traditional meat men. What makes White House Meats unique is its commitment to work only with farms and processors that they have checked out themselves and are sure meet their standards for animal welfare and sustainable farming practices, and their willingness to work outside of traditional supply chains and use their engineering experience to improve efficiency wherever possible.Michael CurtinMichael Curtin is the Chief Executive Officer at DC Central Kitchen, an organization which turns leftover food into millions of meals for thousands of at-risk individuals each year, while offering nationally recognized culinary job training to once homeless and hungry adults. After graduating from Williams College with a BA in Religion, Mike lived and worked in Osaka, Japan for three years. It was then that Mike decided he wanted to open a restaurant back in the States. After returning to the Washington area, he worked at the Hay-Adams Hotel, the Dixie Grill and McCormick and Schmick's on K Street before opening his own restaurant, The Broad Street Grill, in Falls Church, VA. At DC Central Kitchen, Michael has been instrumental in expanding their social enterprise and employment projects. This work is continuing through the DC Central Kitchen Growers' Co-op, an innovative program where DC Central Kitchen works directly with local growers to purchase unclassified produce, or "seconds," and turn it into better food for the Kitchen's partners. Mike lives in Falls Church with his wife, Maureen, and their three children, Maeve, Michael III and Ciara.Steven DuPuisSteven DuPuis is the former President and current CCO of The DuPuis Group. Twenty-five years ago in his garage, Steven DuPuis began a marketing and design agency "DuPuis." Today his entrepreneur spirit has built an international firm with offices in the U.S. and Europe, where they provide clients with inspiring product innovation, brand development, and strategic design thinking. Steven's philosophy and values in running a business were recognized in 2010 when his agency was one of only 44 companies to receive the 2010 WordBlu award for most democratic workplace. Steven is a frequent contributor to marketing publications as well as a guest speaker at numerous professional forums. His recently published book, Packaging Design Workbook, speaks to the keys of creating successful brands through the collaboration of designers and marketers. With a passion for social responsibility, preservation and conservation, Steven has served on the board for Wildlife Friendly and led his firm to consult with numerous non-profit organizations such as the Cheetah Conservation Fund. He was also involved in the New York State Attorney General's case vs. RJ Reynolds by testifying as an expert witness on marketing to kids that resulted in a nationwide ban on selling flavored cigarettes. His personal design work is part of the permanent collection in the U.S. Library of Congress.Chef Todd GrayFrom the seasonally inspired dishes he creates every day, to the numerous charities he has supported over the years, to his undeniable influence on the city’s palate, Chef Gray’s impact on Washington, D.C.’s culinary scene is immeasurable. Many of the top toques in the nation’s capital have been shaped under his calm and patient tutelage. His background in classical French and Italian techniques, proclivity for invention, and unflappable kitchen leadership have made Chef Gray a sought-after culinary mentor and an influential leader in the world of D.C. gastronomy. A longtime advocate for sustainable agriculture, he has worked tirelessly with local farmers to develop fresh, organic produce and other ingredients for his kitchen, including custom-grown beef. Chef Gray has earned numerous awards for his kitchen artistry and inspired menu combinations, and in 2011, after eight nominations, he was named the Restaurant Association of Metropolitan Washington’s 2011 RAMMY Chef of the Year. He has also received five nominations for the James Beard Foundation’s Best Chef, Mid-Atlantic Award. Raised in Virginia, Chef Gray studied at the University of Richmond and graduated with honors from the Culinary Institute of America. After the CIA, he worked at a number of fine dining restaurants, where he was able hone his craft, refine his technique, and develop his kitchen philosophy prior to launching Equinox.Ellen Kassoff Gray A consummate manager and marketing professional, Kassoff Gray has achieved top-tier status among Washington, D.C.’s hospitality movers and shakers. Groomed for success via years of experience in gourmet food sales, economics, and program management, Kassoff Gray manages operations and community involvement for all the Harvest Moon Hospitality Group enterprises. She was named Manager of the Year by the Restaurant Association of Metropolitan Washington in 2007, and in 2009 she received the Women Chefs and Restaurateurs (WCR) Golden Fork Award for Front-of-the-House Excellence. A native of D.C., Kassoff Gray began her ascent in the food business after earning an economics degree from the University of Maryland in 1986 and studying abroad at the University of London. After working on Wall Street for several years, she moved back to the nation’s capital and took a job with Sysco, the largest food purveyor in the U.S., combining her business background and fascination with food. The most productive sales call she ever made was to a young chef named Todd Gray. Balancing work and activism, she serves on the boards of the Washington Humane Society and the Washington Jewish Community Center. As creator of the annual Sugar and Champagne charity event, she combined her concern for animal welfare and culinary inclinations, bringing together D.C.’s finest pastry chefs and wine purveyors to benefit the Washington Humane Society. To date, the popular and fashionable event has raised more than $300,000. Always a community advocate, Kassoff Gray opened D.C.’s Capitol Harvest on the Plaza (CHOP) Farmer's Market, a showcase for local eco-friendly farmers and the city’s best chefs. She also assisted in organizing the Certified Humane Program, which she is helping to gain national attention. A longtime mentor for women chefs and restaurateurs, she is also a member of Les Dames d’Escoffier International.Andrew Gunther Andrew joined the Animal Welfare Approved program in April 2008 as program director. Previously, he was the senior global animal compassionate product procurement and development specialist for Whole Foods Market, leading the team that designed and launched the companys five-step welfare program in the United Kingdom. From a truly agricultural background, Andrew, with his wife and children, pioneered the worlds first organic poultry hatchery for chickens. The Gunther family also managed the production for the largest independent organic chicken producer in the United Kingdom. As program director for Animal Welfare Approved, Andrew has spearheaded the programs unprecedented growth, increasing the number of approved farms tenfold, promoting farm viability for humane livestock farmers and growing market strength. The Animal Welfare Approved standards have been rated most stringent in both 2008 and 2009 by the World Society for the Protection of Animals. Andrew also works with restaurants groups and retailers to increase the availability of Animal Welfare Approved meat, dairy and eggs in traditional retail settings. Andrew is currently part of the Texas State Board of Agricultures organic advisory board and a member of the American Association of Agricultural scientists.Brantley IveyBrantley Ivey is the General Manager of River Ridge Land and Cattle Company, LLC in Independence, VA. After serving in the USMC, Brantley attended the University of Florida, where he received both his Bachelor’s Degree in Animal Sciences and a Graduate Degree in Extension Education. After college, he served as the livestock agent for Polk County in Central Florida. Prior to moving to Southwest Virginia, Brantley was a program director for grant programs at Iowa State University’s Economic Department. Brantley and his wife, Whitney, moved to Southwest Virginia in 2007 where he took over responsibilities of managing all land holdings for River Ridge Land and Cattle Company. His philosophy at River Ridge is Conservation through Production, using conservation programs to enhance the longevity, efficiency and productivity of RRLCC, transitioning the farm to a pasture-based operation. Other than farming responsibilities, Brantley instituted a Timber and Wildlife Management program, and plays an active role in Grayson Natural Foods, LLC, a local beef company. Brantley and his business partner, Gary Mitchell, have grown Grayson Natural from a start-up company to a leader in delivering a truly locally raised, all natural, traceable, grass finished product in VA, MD and NC.Diane Robinson KnappDiane Robinson Knapp received her Bachelor's and Master's degrees in Human Nutrition and Education from Cornell University. She worked for 25 years as a Registered Dietitian in clinical dietetics and food services at several hospitals in New York and California including Childrens Hospital, Oakland, where she served as director of clinical nutrition. In 1994, she moved with her family to Baltimore County, Maryland, and took on the roles of sheep farmer and volunteer. Among other volunteer activities, she served as President of the Greater Baltimore Youth Orchestra, overseeing their travels to Japan, Estonia, Russia, Austria and the Czech Republic. In 2007, she moved to Washington, DC with her husband Steven upon his appointment as the president of the George Washington University. Her many activities at GW have included serving on the universitys Sustainability Task Force and chairing its Urban Food Task Force. She and Steven have two adult children and reside on campus at the presidents residence, the F Street House, where they host numerous university events.Robert KennerDirector Robert Kenner has won several awards and garnered rave reviews for his documentary work exposing some of today's least talked of, but most impactful, social and environmental issues. Considered a craftsman of documentaries, Kenner is also a powerful public speaker on environmental, social, health, and political issues. His documentary, Food, Inc., was released to widespread acclaim at the Toronto Film Festival. Variety said Food, Inc. is "a civil horror movie for the socially conscious, the nutritionally curious and the hungry…Food, Inc. does for the supermarket what Jaws did for the beach." The film was then presented at the Berlin Festival and released in mid-2009. Prior to his work on Food Inc., Kenner received a Peabody, Emmy, and Greirson Award for his film Two Days in October. The film examines two key events during the Vietnam Conflict, and how they shaped American's views of war. Blended archive footage and firsthand perspective make Two Days in October an insightful and personal account of the lives of American's during Vietnam. Kenner also worked with Martin Scorsese on The Road to Memphis. The documentary was part of Scorsese’s The Blues Series and featured interviews with legendary blues guitarist B.B. King. Released to exceptional reviews, The Road to Memphis was called an "unadulterated gem" by Newsweek. In addition, Kenner has directed several specials for National Geographic and The American Experience, a filmed company history for Hewlett Packard, and numerous commercials for eBay and Hallmark.

Speakers M - Z Gary LantzGary Lantz is a native of the Shenandoah Valley. Along with his wife, Martha, Gary operates Cannon Hill Farm, one of the most unique biologically diverse and environmentally friendly farming operations in the Commonwealth of Virginia. Gary and Martha transitioned from conventional agricultural farming methods to raise organic beef in 2000 and, for the past eight years, the entire farm has been certified organic. Cannon Hill Farm is a closed operation and is on Virginia’s short list of farms that has control of its animals from conception to consumption. The Lantz’s take great pride in their humanely-raised specialty beef which includes the heritage breed Belted Galloway. Known for its nutritional value, Belted Galloway beef (sometimes referred to informally as “Beltie” beef) is fine-grained and well-marbled which ensures tenderness and flavor that consumers expect in high quality beef. The farm is located in the heart of Virginia’s Shenandoah Valley just west of I-81 at Mount Jackson. In addition to full-time farming, Gary serves as a design/build consultant for farming operations and commercial construction projects. Gary is a member and past president of the Mount Jackson Lions Club. He also currently serves as President of Southern States Front Royal Cooperative. He has served on both the Mount Jackson and Shenandoah County Agricultural Task Force Committees and is currently Chairman of Shenandoah County’s Planning Commission.David C. LoveDave is the Project Director for Public Health and Sustainable Aquaculture Project at the Johns Hopkins Center for a Livable Future (CLF). His current research at CLF addresses industrial food animal production from the sea (i.e. aquaculture) and its potential impacts on human health and the environment. Dave’s interest in aquaculture began as a crabber, and an oyster and clam gardener growing up on a tributary of the Chesapeake Bay in Virginia. His research background is in public health microbiology, water quality, and shellfish safety, which furthered an appreciation for the complex interactions between oceans and human health. Prior to joining CLF, Dave was a postdoctoral fellow in the Department of Civil and Environmental Engineering at the University of California Berkeley working on a variety of environmental engineering projects including tertiary wastewater treatment for crop irrigation. His graduate research on shellfish and water quality was performed at the Gillings School of Global Public Health at the University of North Carolina at Chapel Hill. In his free time, Dave raises hops at a Baltimore community garden, and participates in the Baltimore Food Makers, a ‘slow food’ cooking and eating club. Dr. Jessica LieblerDr. Leibler is an environmental epidemiologist with expertise in the area of environmental drivers of emerging infectious diseases. In particular, her work focuses on risks of pathogen emergence from food animal systems and mechanisms to reduce opportunities for animal-to-human transmission of infectious diseases. Dr. Leibler’s research involves interdisciplinary approaches to understanding disease transmission and dynamics, including quantitative disease modeling and decision analysis as well as traditional epidemiological study design. Dr. Leibler received her Bachelor’s degree from Williams College (2001), Master’s of Science from Harvard School of Public Health (2005), and her Doctor’s of Public Health from John’s Hopkins in 2010. She currently serves on the staff of Johns Hopkins Bloomberg School of Public Health. Her current research focuses on disease emergence from industrial food animal production systems. Dr. Leibler is a Research Scientist in the Department of Environmental and Occupational Health in the GW School of Public Health and Health Sciences.Robert P. MartinRobert Martin joined the Pew Environment Group in 2009 as a senior officer working to reduce health issues related to the poor conditions on industrial farms. He has more than 30 years of experience in public policy and politics at the federal and state levels. Before joining Pew, he was executive director of the Pew Commission on Industrial Farm Animal Production, leading its two-year study, Putting Meat on the Table: Industrial Farm Animal Production in America. Previously, he worked for South Dakota Sens. George McGovern, Jim Abourezk, Tom Daschle and Tim Johnson. He also served on the staff of Rep. Dan Glickman of Kansas and for members of the Kansas Senate Democratic Caucus. Martin began his career as a general assignment newspaper reporter in Pennsylvania and holds a bachelors degree in political science from the University of South Dakota.Oren MolovinskyOren is co-founder and co-owner of Mala Tang in Arlington, VA, an authentic Sichuan hot pot restaurant. At Mala Tang, Oren has worked with Chef Liu to introduce locally grown products such as natural grass fed, as well as certified organic beef into the restaurant’s menu. Prior to Mala Tang, Oren was the Managing Partner for several DC restaurants including Harry’s Tap Room and Mie N Yu. Oren co-founded Farm to Table DC in 2008. This program assists chefs and restaurateurs wishing to purchase high quality meats, dairy, and produce from farmers located within 5 hours of Washington, DC. Since its inception Farm to Table DC has generated over $2 million in food purchases directly from farmers, and has facilitated local meat programs with two major food distribution companies and countless restaurants. Currently Oren is heading up the development and expansion of a major Arizona based restaurant and delicatessen concept called Chompie’s. Part of Oren’s mission at Chompie’s is to source local, natural, and sustainable products for its high volume restaurant and retail operations. A major goal for Oren is to make Washington, DC a global dining destination. He has served on the boards of several major organizations that help promote Washington, DC, including Destination DC and The National Cherry Blossom Festival, and is currently the Vice-Chairman of RAMW. Nora PouillonNora Pouillon is a pioneer and champion of organic, environmentally conscious cuisine. In 1976, Nora started the farm to table movement as the first chef on the east coast to directly establish relationships with local farmers. In 1979, she opened Restaurant Nora, which became the nation's first certified organic restaurant in 1999. Only a handful of restaurants have since achieved this goal. She was instrumental in establishing FRESHFARM Markets, the first producer-only farmer’s market in the nation’s capitol. She continues to campaign to connect local farms, growers and producers with the urban population and has been recognized for her efforts by the International Association of Culinary Professionals, Santé, StarChefs, and Women Chefs and Restaurateurs. Nora sits on the board of directors of several environmental organizations, including the Amazon Conservation Team, Environmental Film Festival, FRESHFARM Markets, Earth Day Network, SeaWeb, The Organic Center, and Wholesome Wave—all organizations committed to her vision for a healthier, more sustainable future. Dan RosenthalDan Rosenthal is a restaurateur with over 40 years of experience, encompassing all aspects of the restaurant industry. Since 1988, Rosenthal has opened and operated a number of restaurants including Trattoria No. 10, Sopraffina Marketcaffè, Harry Caray’s, Prairie, and The Empress River Casino in Joliet, Illinois. Since then Rosenthal has focused on the refinement and expansion of the Sopraffina Marketcaffè concept, resulting in the addition of four more Chicago Sopraffinas to the group. His latest concept, Poag Mahone’s, an “old Chicago” carvery and ale house, opened in 2003. Following the opening of Poag Mahone’s and the latest Sopraffina Marketcaffè, Rosenthal has devoted much of his time to correcting the massive negative impact that Chicago restaurants have on the environment. With an original mission of bringing sustainable products and services to restaurants at affordable prices, in October 2007 he cofounded the Green Chicago Restaurant Co-op. The co-op has since grown in size to over 300 members, has expanded its mission to include educational initiatives, targeted advocacy on behalf of its membership, and created the Guaranteed Green certification program for restaurants. Michael RodriguesMichael Rodrigues is director of operations at Fauquier's Finest Custom Meat Processing. Born and raised in King George County Virginia, Michael has always been interested in sustainable farming. As a boy Michael raised chickens, ducks, geese, and hogs in addition to working on cattle and goat farms. In 2006 Michael joined Fauquier’s Finest in the finer processing department. Since then Michael has worked in all aspects of the company from slaughtering, meat cutting, sausage making, curing, smoking and packaging. In 2010 Michael became Director of Operations and has since been involved with several dinner events promoting the local food movement and sustainable meats.Paul Saval Paul Saval is the President and CEO of Saval Foodservice. He is 54 years old and the third President of Saval. He has a wife of 31 years and three children, young men, ages 28, 25, and 22. He is a graduate of the University of Maryland, with a BS in Government and Politics. He has a law degree from the University of Baltimore and an MBA from Loyola College. He joined the family business in January, 1983, after practicing law for 3 years.Andy ShallalAndy Shallal is co-owner of Busboys and Poets, a restaurant with multiple locations in the Washington, DC area, a space that inspires social change and features a bookstore, performance space and a mural painted by Shallal. He moved to the United States with his family in 1966 and co-founded the Mediterranean-themed Skewers with his brother in 1987. He opened a number of other DC restaurants, including Café Luna, Luna Grille, and Mimi’s American Bistro, before opening Busboys and Poets at 14th and V, in the historic U Street neighborhood in 2005. The restaurant was an instant success, embraced by the neighborhood and the progressive community. In 2009, Andy opened Eatonville, a Southern-inspired restaurant where culture and history play a prominent role. Shallal has founded or co-founded several peace movement organizations and holds leadership positions in numerous others, including The Peace Café, Seeds of Peace, and the Education for Peace in Iraq Center. In 2010, Andy was awarded the Champions of Democracy Award by DC Vote for his activism in support of voting rights for the people of the District of Columbia. He is also a recipient of the United Nations Human Rights Community Award and has been named Man of the Year by the Washington Peace Center. David StephensCurrently, the Director of Virginia Organic Producers’ and Consumers’ Association (VOPCA), David Stephens has forty years experience in the food service industry in a wide range of occupations from Executive Chef to Trail Cook in Yosemite National Park. VOPCA is a trade association created to serve the needs of the organic community and help to reconnect the farmer and the farmland back to the consumer. David has worked in the farm-to-fork related field for the past eight years and as the former head of food operations for Ayrshire Farm, a certified organic and certified humane farm in Loudoun County Virginia, he managed their meat plant, commissary kitchen, restaurant and opened Ayrshire’s very first wholesale accounts. David is a member of the International Organic Inspectors Association and has completed the IOIA certified organic processing inspector course training and plans to enroll in the organic crop inspectors’ training in December. He has also received NSF Organic HACCP Management training. Currently a resident of Clarke County Virginia, David lives with his wife and two college-aged children on a horse farm where his wife practices equine veterinary medicine. There, David grows a few vegetables and herbs to augment his family’s table of all organic, local meat and poultry. Michael Sternberg Having started in the business in the late 70’s at the original Morton’s of Chicago under the tutelage of legendary restaurateur, Arnie Morton, Michael has gone on to open the award winning restaurants, The Occidental, Sam & Harry’s, The Caucus Room, and Harry’s Tap Room among others. His restaurants have received multiple awards including the DiRoNA Award, Gourmet Magazine’s “Top Tables”, Washingtonian “Blue Ribbon” and “The Fine Dining Hall of Fame” from Nations Restaurant News. Having served as Co-President of Enovo Restaurant Ventures and Senior Vice President of Centerplate Inc (the largest food service contractor in the sports, convention and entertainment industry) for the last four years and CEO of S&H Restaurants and Essential Restaurants for 20 years prior, Michael is very proud to announce his return to the ranks of independent restaurateur and the title of Proprietor with the opening of Market Tavern at the Market Common Clarendon this fall. Michael is a member of the Board of Directors of the National Restaurant Association, Treasurer of Visit Fairfax and former Chairman of the Washington Convention and Visitors Association. He resides in Great Falls, Virginia with his wife of 25 years, Karen and their three daughters, Tally, Lacey and Madison.Dr. Patricia WhisnantDr. Whisnant graduated from the University of Tennessee with a BS in Animal Science and UT College of Veterinary Medicine as a Doctor of Veterinary Medicine in 1981. She is President of the American Grassfed Association which represents over 300 multi-species grassfed producers. The AGA mission is to support and promote grass based sustainable agricultural practices that produce safe, healthy food in a humane manner on American Family Farms. Dr. Whisnant is passionate about the solar based, 100% grassfed agricultural model that is better for the animals, better for the consumer, better for the land, and better for the family farms. Dr. Whisnant and her family live in Missouri where they produce grassfed beef on their certified organic, and Animal Welfare Approved family farm, Rain Crow Ranch. Under the label Rain Crow Ranch – American Grassfed Beef they market online (www.americangrassfedbeef.com), local retail (Jackson, MO), wholesale and to foodservice. She and her husband, Mark, have 6 children who are all involved in the family business. Beyond the farm, Dr. Whisnant owns the processing plant, Fruitland American Meat, LLC, located in Jackson, Missouri which is certified organic and certified for high animal welfare. The plant specializes in grassfed, organic, and private labeled custom processing for local family farms.Helene YorkHelene York is the Director of the Bon Appétit Management Company Foundation. She works to educate chefs and consumers about how their food choices affect the global environment and to catalyze changes in the supply chain. As the companys director of strategic initiatives, she helps implement Bon Appétits many environmentally and socially responsible commitments across its 400 cafes in 31 states. In April 2007, Helene successfully launched the companys Low Carbon Diet program, designed to raise awareness of the connection between the food system and climate change and to reduce emissions associated with Bon Appétits food service operations by 25% over five years. Helene has also been instrumental in shifting corporate purchasing away from threatened fish species and toward sustainably sourced supplies. Helene was a founding board member of the nonprofit FishChoice.com and currently serves as a director of Humane Farm Animal Care. In 2010 she was named a Seafood Champion by Seafood Choices Alliance. Helene earned an undergraduate degree at Harvard and a masters degree at Yale.

Farmers American Grassfed Beef/Rain Crow RanchDoniphan, MissouriAyrshire FarmUpperville, VirginiaBack Creek Bend Farm Hedgesville, WVCannon Hill Farm Mt. Jackson, VirginiaConsider Bardwell West Pawlet, VermontEvermore FarmWestminster, MD Grayson Natural FoodsGrayson County, VirginiaHedgebrook FarmWinchester, VirginiaLeaping Waters Farm Shawsville, VA Mount Vernon FarmSperryville, VASimply Grazin' Organic FarmLa Crosse, VirginiaSt Brigid’s FarmKennedyville, MD Sunpower Farm Round Hill, VirginiaSweet Stem FarmLititz, PA White Oak PasturesBluffton, Georgia

Directions

Directions and Parking

Directions to the Marvin Center at The George Washington University

The main entrance of The Marvin Center is located on 21st Street between H and I Streets.

The George Washington University

800 21st Street, NW, Suite 204

Washington, DC 20052

Directions, Parking, and Transportation

From National Airport:

If you are traveling by plane and flying directly into Reagan National Airport, you can reach the campus by taxi, which will cost approximately $20. You can also reach campus by taking the Metro Blue line (towards Addison Road). Exit at the stop marked "Foggy Bottom-GWU." Exit the Metro, cross 23rd Street, and continue walking on I street approximately two blocks. Turn right onto 21st Street. The Marvin Center will be on your right on 21st Street between H and I Streets.

From Dulles Airport:

If you are flying into Dulles International Airport, you can take a Super Shuttle van to downtown Washington. Tickets can be purchased at the airport. The van will drop you off at any location you specify, including The Marvin Center located at 800 21st Street, NW, between H and I Streets.

By Train:

If you are traveling by train, you will arrive at Union Station where you have two options to continue. You can take a taxi for the approximate cost of $15 or you can take the Metro Red line (towards Shady Grove). When you reach the Metro Center stop, transfer to the Blue line (towards Franconia-Springfield) or the Orange line (towards Vienna). Exit at the stop marked "Foggy Bottom-GWU." Exit the Metro, cross 23rd Street, and continue walking on I street approximately two blocks. Turn right onto 21st Street. The Marvin Center will be on your right on 21st Street between H and I Streets.

By Metro:

If you are traveling by Metro to campus, exit at the stop marked "Foggy Bottom-GWU." As you exit the station, you will be at 23rd and I Streets. Cross 23rd Street, and continue walking on I street approximately two blocks. Turn right onto 21st Street. The Marvin Center will be on your right on 21st Street between H and I Streets.

If you are traveling by car:

From North: Take I-95 South to I-495 (Capital Beltway) toward Silver Spring/Northern Virginia. Take exit 33, heading south on Connecticut Avenue for about 9 miles. Turn right onto Florida Avenue (just past the Washington Hilton) and turn left immediately onto 21st Street. Turn right onto H Street. The entrance to the parking garage is on the right between 21st and 22nd Streets.

From West: Interstate 66 and Route 50 both connect with the Theodore Roosevelt Bridge. Cross the bridge and exit left at E Street, then again at Virginia Avenue. Bear left, following signs for 23rd Street. Turn left on 23rd Street and continue a few blocks to campus. Turn right on H Street. The entrance to the parking garage is on your right between 21st and 22nd Streets.

From South: Interstate 395 to Arlington Memorial Bridge exit. Cross the bridge and bear left at the Lincoln Memorial. Turn left onto 23rd Street, NW, and continue a few blocks to campus. Turn right on H Street. The entrance to the parking garage is on your right between 21st and 22nd Streets.

Parking

A University Parking Garage is located on the bottom five levels of the Marvin Center and can be accessed on H Street, between 21st and 22nd Streets. This parking garage is open Sunday - Thursday from 7am until Midnight and Friday-Saturday from 7am-2am. The Cafritz Conference Center does not have reserved parking for people attending or hosting events in the building but arrangements for event parking can be made with University Parking Services.

In addition to the Marvin Center Garage, the University Visitor's Parking Garage can be accessed on I Streets between 23rd and 22nd Streets. This parking garage is open 24 hours/day, 7 days/week.

For more information on arranging parking, please contact the Parking Office at 202-994-7275.

Contact

CONTACT US

Contact information for all inquiries except tickets.

Press/Media inquiries call 202.446.2155

Event address:

George Washington University's Marvin Center

800 21st Street, NW

Washington, DC 20052

Partners and Sponsors

A project of

About the Organizers

Animal Welfare Approved

Animal Welfare Approved is a national nonprofit organization that audits, certifies and supports farmers raising their animals according to the highest welfare standards, outdoors on pasture or range. Called a "badge of honor for farmers" and the "gold standard," AWA has come to be the most highly regarded food label when it comes to animal welfare, pasture-based farming, and sustainability. All AWA standards, policies and procedures are available on the AWA website, making it one of the most transparent certifications available. Animal Welfare Approved's Online Directory of AWA farms, restaurants and products enables the public to search for AWA farms, restaurants and products by zipcode, keywords, products and type of establishment. Visit www.AnimalWelfareApproved.org.

The GW Urban Food Task Force

The Urban Food Task Force is an initiative of George Washington faculty, students, staff, and volunteers who share an interest in healthy eating, sustainable food production, and food policy. Its mission is to identify and recommend ways in which the university might further support scholarship and instruction on sustainable urban food policies and related issues; provide practical information on, and training in, healthy eating and food preparation to interested students and the greater GW community; and offer healthy and sustainable food choices to students, faculty and staff.

Restaurant Association Metropolitan Washington

Established in 1920, the Restaurant Association Metropolitan Washington was formed to unite, promote and represent restaurants and the regional food service industry. Today, RAMW, a 501 (c) 6 trade association, has more than 700 members in the District, Northern Virginia and Maryland and serves as the voice of establishments ranging from casual eateries to internationally acclaimed fine dining restaurants. For over 90 years RAMW has been "fighting for the right to eat, drink and be merry, hospitably, responsibly and profitably®. RAMW is the producer of the prestigious Restaurant Awards Gala, The RAMMYS, as well as the popular Metropolitan Washington DC Restaurants Weeks. Educated Eats is the education foundation 501 (c) 3 arm of RAMW and is committed to restaurant industry workforce development.

Contributing Partners

Special thanks to those who have gone beyond the call of duty! Thanks all.

Barrel Oak Winery

Dawnita Chandler Altieri

Laura Colombi

Consider Bardwell Farm

DC Central Kitchen

Kirsten Gercke

Todd Gray and Ellen Kassoff Gray

Diane Knapp

Kerri McClimen

Oren Molovinsky

Rain Crow Ranch/American Grassfed Beef

Dan Rosenthal

Steven Schwartz

White Oak Pastures

Friends of State of the Plate DC

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