x = independently organized TED event

Theme: Food Revolution Day

This event occurred on
May 19, 2012
11:00am - 2:00pm PDT
(UTC -7hrs)
San Francisco, CA
United States

We are hosting a community potluck on May 19 !
Please bring healthy foods to share: appetizers, main courses, deserts. Make sure your dish can be shared with 6-8 other people. Each dish needs to have an info card with all ingridients listed [some people have food allergies - this will help them to avid foods they are allergic to].
Among our speakers:
Charlie Ayers
Larry Bain
Arie Cohen

and others!

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Net proceeds from this event will go towards Jamie’s foundation projects in the UK, US and Australia.
Thanks to our host: Hult International Business School !
Food Revolution Day on 19 May is a chance for people who love food to come together to share information, talents and resources; to pass on their knowledge and highlight the world’s food issues. All around the globe, people will work together to make a difference. Food Revolution Day is about connecting with your community through events at schools, restaurants, local businesses, dinner parties and farmers' markets. We want to inspire change in people’s food habits and to promote the mission for better food and education for everyone.

Schools, businesses, chefs, restaurants and food lovers all over the world will take part, and we’d love you to get involved too. Food Revolution Day is open to anyone in the world who wants to take the steps towards a healthier lifestyle and better education. You can raise awareness and fundraise for food education programs by hosting or attending Food Revolution Day events, which will focus on locally sourced, fresh food and promote the need for better food education.

Worldwide, obesity has more than doubled since 1980. For the first time in history, being overweight is killing more people than being underweight, and at least 2.8 million adults around the world die each year as a result of being overweight or obese. This has to change, and it’s down to us. We need to get back to basics and start thinking about where our food comes from. We need to become a conscious community and understand the food choices we make on a daily basis. We can do this by improving food education.
Encouraging people to cook from scratch at home is at the heart of this. We all have family and friends who could make better food choices. On Food Revolution Day we can work together to empower people with the skills to improve their diet. Making simple changes to our food choices will improve our quality of life and our children’s. Forty-two million children under five are already obese and we need to reverse this. Let’s make some noise, raise our voices together and have a lasting and positive impact on their lives and ours. Food Revolution Day is our opportunity to get the world to focus on food issues and rally our efforts to bring food education back into schools.

Hult International Business School
1355 Sansome
San Francisco, CA, 94111
United States
Event type:
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Speakers may not be confirmed. Check event website for more information.

Charlie Ayers

Charlie Ayers is the former executive chef for Google.[1][2][3][4][5][6][6] His work there was widely publicized in the media, and David Vise's corporate history The Google Story contains an entire chapter about him called "Charlie's Place." By the time he left Google in 2006, Ayers and his team of five chefs and 150 employees were serving 4,000 daily lunches and dinners in 10 cafes across the company's headquarters campus in Mountain View, CA. Ayers began his professional career in New Jersey working for Hilton Hotels, at their Meadowlands and Parsippany locations in New Jersey. Later he left Hilton to attend culinary school in Providence, RI at Johnson & Wales University. He cooked at several restaurants in the Providence and Boston areas, before moving to California and serving as a chef for the Grateful Dead. He recently started Calafia Café / Calafia Market a Go Go. The first restaurant opened 20 January 2009 in the Palo Alto, CA Town & Country Village shopping center.

Larry Bain

Let's be Frank was founded by Sue Moore and Larry Bain, fast-food visionaries who started the company in 2005 with the simple goal of changing the world one hot dog at a time. Sue, formerly the "meat forager" for Berkeley, CA's famed Chez Panisse, and Larry, longtime restaurant professional, member of the San Francisco Sustainable Food Systems team, and advocate of the benefits of local, healthy foods, joined forces to return the much-demeaned hot dog to its rightful position: an icon for a healthy food system. Their goal was that their frank would become a way to nourish both eaters and growers. Let's be Frank supports the ever-shrinking group of family farmers and ranchers committed to raising their animals in a humane, conscientious, and healthy manner and in so creates dogs gone good. It took over 18 months of tinkering with our third-generation sausage makers to perfect the recipe for our dogs. Once we did, our fist cart (opened in June 2005 outside San Francisco's Giants ballpark), quickly commanded crowds, lured by the smell of onions sizzling on the grill. We soon added a second cart outside the Warming Hut at Crissy Field near the Golden Gate Bridge. Knowing that no town is as passionate about its dogs as Los Angeles, Sue and Larry expanded to Culver City in the fall of 2007. Our big red truck, frequently seen hot-dogging around the streets of Silverlake and Culver City, was inaugurated in the spring of 2008. The success of the business in both San Francisco and Los Angeles, as well as an ever-increasing array of fans (and product ideas!) led us to open a small shop in San Francisco in May of 2009. The shop serves up both prepared dogs with a variety of homemade toppings and sides, packaged goods including "Party Packs" (everything you need to throw a complete Frank Fest at home or on the go), and apparel. Throughout the years since Frank's birth, we've continued to work on new products which support our mission of creating delicious food that delights our fans and support the work of local, family-owned farms and ranches. From our family-farmed pork bratwurst and spicy "hot" dog to our signature Devil Sauce (a diabolically delicious spicy topping), our products reflect our commitment to ensuring that Let's be Frank is really the home of dogs gone good.

Ari Cohen

Andrew and Ari Cohen grew up without one of life's simple pleasures: eating ice cream. Lactose intolerant, the two brothers had to avoid dairy. So it is only fitting that they have started Mr. Dewie's, an Oakland-based company that uses almond milk to create a frozen dessert that's an ice cream alternative. They've entered a market that can be chilly to competitors -- the shelves at natural and many upscale groceries such as Whole Foods are stocked with all kinds of nondairy frozen desserts -- but at a time when almond milk is soaring in popularity. "We knew all along that our product was a niche product, but we didn't realize and are very happy to have realized that this niche is pretty vast," Andrew Cohen said. The company grew out of a quest by Ari Cohen, 49, of Oakland, to find a dairy substitute he could pour over his hot breakfast cereal. The result was a liquid concoction made from dates and pecans, which he began selling at a local farmers market last year. "It was good, but it was like this would be fantastic if it was frozen," said Andrew Cohen, 46, of Berkeley. So Ari returned to the kitchen to come up with the product they sell today. "Everything kind of led to going with almonds, almond being the best flavor and medium for this," Andrew Cohen said. It's a real hands-on operation: With the help of an Italian gelato machine, the brothers make the product in a rented commercial kitchen in West Oakland and deliver it to a growing roster of East Bay stores. The almond milk is derived from blanched, California-grown organic almonds that are made into a paste and mixed with filtered water. "We make the almond milk. We add all the ingredients into a bucket. We pour it into the (gelato) machine. We package it up, we do everything by hand," Andrew Cohen said.

Organizing team


Los Altos, CA, United States
  • Dirk Wilfling
  • Al-Sharifa Bukhari
    team member
  • Boudewijn Bos
    team member
  • Brenna Comacchio
    team member
  • Debbie Anne Gacutan
    team member
  • Hafsa Miskin
    team member
  • Linn Snellman
    team member
  • Sandeep Nangare
    team member
  • Stephane Jeegers
    team member