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Tag: Dianne Jacob

DAY TWO

I can’t believe I’ve written this much and I haven’t even covered the second day of the conference. I’m thinking I may need a professional editor to reel me in! If you’re already lost, don’t fret. This is the third installment of my experience at the Edible Institute food conference in Santa Barbara. Click here to read Part 1 and Part 2.

New Booze and Other Stuff

After a quick shower and dolly playtime with my 3-year old, I was ready for Sunday, aka, Day 2. I arrived at the hotel in time for a colorful array of sliced fruit, a mug of Tazo Earl Grey tea, and conversation with Edible Ohio’s trio-sister publishing team. The first panel represented High-Quality, Artisanal Products and Their Role in the Local Food World featuring the very young (I’m guessing mid-thirties?) Master Distiller of St-Germain, Robert Cooper.  If you’ve been following my journey, you may remember me savoring a special cocktail at lunch. Cooper and his wife were handshaking St-Germain cocktails for all the attendees and even let me keep the awesome silver monogrammed, straw/stirrer/swizzle stick (okay, I might have taken 3 because they were so chic). Pretty sweet that the owner of this exceptionally unique liquor was not too cool to stand behind the bar and get dirty. 
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No matter how long I live in Santa Barbara, I will never tire of the exquisite view of the glistening ocean. To sit outside on a Saturday afternoon in JANUARY, eating my lunch and meeting new people, was such a treat.  Oh, and did I mention that conference sponsor, St-Germain was serving their signature uber-refreshing cocktails? Ya, life was good. If you are just tuning in, I was fortunate enough to have been able to attend the Edible Institute food conference over the weekend. This is the second of a three-part series (click here to read Part 1; Part 3 coming tomorrow).

Are You Paying Attention?

Okay, the title of the third panel was a bit lackluster: Journalists Talk Strategies for Writing About Industrial Agriculture, but the content of the session was anything but. As someone who is passionate about writing, I pay attention when seasoned pros are giving out advice. Panelist Philip Brasher, of the Des Moines Register, was asked how he writes about both sides of the food debate without alienating either side. Brasher said, “Mostly by dealing straight…trying to get the story right, fair, and reliable.”  Sounds simple, but I found myself wondering how often journalists really do get the full story and accurately portray all sides. Food for thought.
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