By Jenn LaVardera, MS RD
With diversity a major topic in the United States, “Eat Global … Cook Local” was the theme of the Fourth Annual Food Lab Conference at Stony Brook Southampton. The conference, held on September 14-15, sought to explore the role of immigration, assimilation and acceptance in community food systems; the influence of culture and heritage on the foods we eat today; the power food has in bringing communities together; and the effect of different methods and processes in large-scale food production.
“Most people have an understanding of what local means,” said Brian Halweil, editor-in-chief of Edible East End, Long Island, Brooklynand Manhattan, citing local to be food produced within a 150-mile radius, or driving distance. “Organic is the label we have to worry about.”