Heirloom Thanksgiving

November 14, 2011
5:30 – 8 p.m.
Austin 100
Harvard Law School

5:30 Panel on Sustainable & Responsible Food Production
6:00 Panel on Producing the Special
6:30 Premiere Heirloom Meals’ Thanksgiving
7:30 Dessert & Coffee

Hosted by the Harvard Food Law Society, the Environmental Law Society, and the Environmental Law Review, the PBS special “Heirloom Meals’ Thanksgiving” will make its Boston debut, preceded by two intriguing and insightful panel discussions. Heirloom Meal’s Thanksgiving, airing on PBS stations across the US, celebrates how different cultures in America each give the holidays their own special flavor, with an emphasis on recipes passed down through the generations and shared cooking experiences (for more information, visit

The opening panel will focus on sustainable and responsible food production, and will be moderated by Sue McCrory of WBUR’s Public Radio Kitchen.  Featured panelists include Emily Broad of the Harvard Health Law & Policy Clinic, Jesse Laflamme of Pete & Gerry’s Organic Eggs – the first Certified Humane egg farm in the country, and David Waters – CEO of Community Servings in Boston, a social service agency preparing and delivering 1000 free meals a day with an emphasis on locally sourced farm ingredients, and other leaders from companies dedicated to excellence in sustainable food production.

The second panel will feature on the powerful themes in the special, moderated by Heirloom meals creator and producer Carole Murko and Amy Traverso of Yankee Magazine. The panel will also feature Louisa Kasdon and Sara Baer-Sinnott, leaders of on-line media portals, blogs and organizations dedicated to the healthy ways people embrace and enjoy food today, with an emphasis on preserving positive and successful aspects from the past.

After the hour-long screening of Heirloom Meals’ Thanksgiving, the general public will be able to meet all of the panelists and moderators at a reception featuring Jim’s Organic Coffee, Pete & Gerry’s Heirloom Custard (prepared by Community Servings), Stonyfield Oikos Organic Greek Yogurt and Cookiehead Sprouted Grain Brownies.


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