Farm to Table Dinner

We are hosting a farm to table dinner at TSL in Hudson, NY. It will be an evening of learning, connecting and celebrating the bounty of the autumn harvest with local speakers, short films and a feast! Come connect with your neighbors and delve into climate change solutions for here and now. Read below for more info.
Hope to see you there!
~Willy and Claudia

Event Information:

Location: “Time and Space Limited” 
434 Columbia Street in Hudson, NY

Date: Friday, November 4th

Time: 3pm-8pm

Purchase tickets by clicking here

You’re Invited to Ignite a Consumer Revolution

This year the Savory Global Network, made up of the Savory Institute and its Network of Hubs, is broadening the availability of their annual conference, taking place on October 28th in Boulder, Co, by hosting local hub events across the world simultaneously on November 4th.

Farm-to-Table Dinner will be served by acclaimed Hudson Valley Chefs Consortium!


Seth Itzkan is Co-founder and Co-director of Soil4Climate. He is an environmental futurist investigating innovative means of land management that offer hope for reversing global warming. He is a TEDx speaker on restoring grasslands and with planned grazing. He has consulted for The Boston Foundation, the Massachusetts Technology Collaborative and the US Bureau of the Census. He is a graduate of Tufts University, College of Engineering and the Studies of the Future Program at University of Houston-Clear Lake. His private consultancy is Planet-TECH Associates.

Shannon Hayes holds a bachelors degree in creative writing from Binghamton University, and a masters and Ph.D. in sustainable agriculture and community development from Cornell. Her essays and articles have appeared in myriad regional and national publications, including The New York Times, The Boston Review, and Northeast Public Radio. Her quirky lifestyle, her (admittedly imperfect) attempts to live a life of personal accountability and sustainability, and her research and writings about homemaking as an ecological movement have landed her and her family on the pages of the New York Times, Brain Child Magazine, U.S. News and World Report, Lancaster Farming, Small Farm Quarterly, Hobby Farm Home Magazine, The New York Times Magazine, The Atlantic, National Public Radio, Grit, Yes! Magazine, Elle Magazine, Juno, the national newspapers of Germany, Turkey and Canada, the Arab News and the Pakistan Observer. She has written six books: The Grassfed Gourmet, The Farmer and the Grill, Radical Homemakers, Long Way on a Little, Cooking Grassfed Beef, and, most recently, Homespun Mom Comes Unraveled.

Diana Rodgers, RD is a real food nutritionist living on a working organic vegetable and pasture-raised meat CSA outside of Boston, Massachusetts. In addition to seeing patients in her busy nutrition practice, she has written the bestselling books, Homegrown Paleo Cookbook and Paleo Lunches and Breakfasts on the Go and is currently working on her third book. She also hosts the Sustainable Dish Podcast, and speaks internationally about nutrition, sustainability, animal welfare, social justice and food policy. Her work has been featured in Outside Magazine, The Los Angeles Times, Mother Earth News and she writes for many more magazines and websites. Prior to opening her nutrition practice, Diana worked for National Public Radio and Whole Foods Market as a Marketing Manager. She can be found at

Phyllis Van Amburgh runs Dharma Lea, a 100% grassfed dairy farm, with her husband Paul and their five children. dharma Lea was one of the early adopters of 100% grassfed dairy production in the United States, and has pioneered that production model, including the development of the  Madre’ Method. She is director and an accredited professional educator of the Agrarian Learning Center, the Savory Institute Hub located in Sharon Springs NY. Educated with a masters degree in Occupational Therapy, and two bachelors degrees, OT and biology, and a supplemental degree in European Studies from the University of Antwerp, she brings this breadth of knowledge base and passion to her farming practice, the Savory Hub, her writing for national trade publications, and the work she and Paul do together supporting the Maple Hill Creamery producer group, and many other farmers of the Northeast USA.

Sara Talcott began her foray into the food world at internationally-renowned food issues think tank, Oldways, in 2008, where she combined her lifelong interest in sustainable food production and healthy eating with her writing and design skills into developing consumer-facing nutrition education programs including Vote with Your Fork, the Whole Grains Council, and The Mediterranean Diet. When then-startup Greek yogurt maker Chobani offered her a position on its ground-floor marketing team, she jumped at the chance to spend the next two and a half years steeping herself the CPG natural foods world, and propelling Greek yogurt from an import specialty product into a category game changer. A impulse purchase of a cup of MHC’s creamline yogurt in 2011 introduced her to the brand, and in early 2013, she began working with MHC marketing, branding, and public relations efforts. Three years later she is just as addicted to the Maple flavor as ever, and honored to be part of the MHC family, looking forward to continuing growing the brand and spreading the 100% grass-fed gospel. Sara hold an MA in Book Design and Publishing from Emerson College in Boston, MA.


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