Cooking 4 Change at the New York Times Food Festival

Spent a little time at the New York Times Food Festival yesterday and had a chance to hear Atlanta-based New York Times Journalist, Kim Severson in conversation with food advocates, Kerry Diamond, Jon Gray and Julia Turshen on current topics related to “Creating Change Through Cooking.”

After the food talk, attendees mingled inside the Times Center building for conversation, drinks and snacks. I had the most fun at the Ample Hills Creamery booth, where I rode a bike to help churn the ice cream. Now that’s innovative!

New York Times journalist, Kim Severson talking about what’s new in the world of food with Kerry Diamond, Julie Turshen and Jon Gray.

Which flavor should we choose? Lots of good choices at Ample Hills Creamery.
“Nectar of the Queens,” a smooth honey cinnamon ice cream mixed with baklava and galaktoboureko from Astoria’s own Artopolis Bakery, was my choice, and it was delicious!

Guinness knows that Millennials (and some adults) like their craft beer even more than wine.

Some like it sweet. For them, there was Bailey’s treat (bar).

For the nature and outdoors lover, REI Co-Op was a good stop.

Jon Gray and I got the memo to wear black and white with a splash of red to the New York Times Food Festival “Creating Change Through Cooking” food talk and after party.