Ben Hewitt, author of Making Supper Safe, is next in Food and Health Forum’s dinner and seminar series, Food for Thought. Hewitt will be speaking on “Good Germs, Bad Germs: Exploring the Relationship Between Humans, Bacteria & Food” on Monday, May 21st, at 6:30 p.m. at Blue Moon Evolution:
Food and Health Forum: Ben Hewitt
Blue Moon Evolution, 8 Clifford St, Exeter, NH
Monday, May 21, 2012
6:30 – 9 p.m.
Join us for dinner on May 21st to hear Ben Hewitt as he teaches us about the United States food industry and how it impacts our health. Ben has investigated both the “vulnerabilities” of industrialized food processing and the “possibilities” of regionalized food systems and will share his stories over a locally sourced dinner at the Blue Moon Evolution restaurant in Exeter, NH.
Here are some of the questions that Ben investigates in his book, Making Supper Safe:
• What power do the USDA and the FDA have to protect our food?
• Is it really in our best interests to have a handful of corporations presiding over our food?
• What’s the cause of antibiotic resistance in the U.S. and why do 18,000 Americans die from it?
• How does the food we consume affects the microbiota of our gut?
• How much does our “interior terrain” have to do with how we react to germs that we encounter every day?
• Why does the consumption of processed foods cause havoc on our intestinal flora?
Ben is the author of two books about regional food systems and economies: The Town That Food Saved: How One Community Found Vitality in Local Food, and Making Supper Safe: One Man’s Quest to Learn the Truth About Food Safety. Be part of this important community discussion as Ben looks at the “ever expanding distance between people and their sources of nourishment.”
The seminar goes from 6:30 – 9:00 pm. The cost for the dinner and seminar is $70. For information or to register go to www.foodandhealthforum.com or register at the Blue Moon Evolution located at 8 Clifford Street, Exeter, New Hampshire. For more information call 603-380-1080. Special rates are offered for farmers ($35) and non-profits ($55).
For more information: www.foodandhealthforum.com