May. 9, 2012 by Olivia Drake
Cookbook author Molly O’Neill speaks on "Writing So They Can Taste It" during Wesleyan's Foodstock May 5. Foodstock was an all-day extravaganza devoted to cooks and books. O'Neill hosted the PBS series "Great Food" and worked as a reporter with The New York Times and as the food columnist for its Sunday magazine. She has twice been nominated for a Pulitzer Prize and is the editor of the Library of America’s anthology American Food Writing.
National Public Radio's Faith Middleton interviews New York Times wine critic Eric Asimov '79 P'13 at Foodstock. Asimov created the $25 and Under restaurant reviews in 1992 and wrote them through 2004. He is a co-author of "The New York Times Guide to Restaurants 2004," the fifth edition of the guide. At The Times, he was editor of the Living section from 1991 to 1994 and editor of Styles of The Times from 1994 to 1995.
From left, Terry Walter, Christopher Prosperi, and Ariana Bain '05 speak on "Sustainable Cuisine." Miya's Sushi from New Haven, Conn. donated a selection of its sustainable sushi to accompany the presentation. Walters is the author of two highly acclaimed cookbooks and is dedicated to making sustainable good health both easy and delicious; Prosperi is chef and co-owner of Metro Bis restaurant in Simsbury, Conn.; and Bain is a senior associate at Except Integrated Sustainability in New Haven. She directs the sustainability initiatives at Miya’s Sushi and promotes a new paradigm for sustainable food where thriving ecosystems and regenerative human behavior intersect. (Photos by Nam Anh Ta '12)
Amy Bloom, the Kim-Frank University Writer-in-Residence, spoke on "Lasagna and Laurie Colwin." Bloom is the author of two novels and three collections of short stories.
Food historian Paolo Villoresi presented "Nostra Cucina Italiana: God Save the Cuisine." Villoresi is president of the Italian Cooking Forum, Inc., founder of the Italian Culinary Institute, and editor and publisher of several Italian cooking magazines.
Eight food trucks sold a range of cuisines for the food truck lunch at Foodstock, including Naples Pizza Truck, Lalibela Ethiopian Cart, The Whey Station and more. (Photos by Dat Vu '15)
Foodstock was hosted by Amy Bloom, the Kim-Frank University Writer-in-Residence; Academic Affairs; The Allbritton Center; Alumni and Parent Programs; The Center for Community Partnerships; The Shapiro Creative Writing Center; The Wesleyan Career Center; The Wesleyan Writers Conference; and Writing at Wesleyan.