Field To Plate™ | Speaker Bureau

Field to Plate speakers are purposely chosen for their inspiring messages and their dedication to sharing their knowledge, their experiences and indeed their lives with audiences. We have personally worked with each of our speakers, heard their presentations and watched audiences respond to their messages. We believe in them, their work, and their messages.

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Subject Matter

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Agriculture and Environment	Ann Cooper, Mary Jo Forbord, Mark Haskell, Mark Mulcahy , Kate Adamick
Children and Youth	Ann Cooper, Laura Plunkett, Liesel Flashenberg , Kate Adamick
Conscious Food Choice	Amanda Archibald, Ann Cooper, Mary Jo Forbord, Mark Haskell, Mark Mulcahy, Laura Plunkett, Kate Adamick
Consumer Food and Lifestyle Trends	Amanda Archibald
Cultural Consciousness	Liesel Flashenberg, Mark Haskell
Community	Liesel Flashenberg, Mary Jo Forbord, Mark Haskell, Mark Mulcahy
Diabetes	Laura Plunkett
Diet, Assessment and Management	Liesel Flashenberg, Kate Geagan, Laura Plunkett
Family Unity	Liesel Flashenberg, Laura Plunkett
Flavor & Taste	Amanda Archibald, Liesel Flashenberg, Mark Haskell, Mark Mulcahy
Food Choice – Economics/Public Health	Amanda Archibald, Ann Cooper, Mary Jo Forbord, Mark Haskell , Kate Adamick
Fresh Food Choices	All speakers
Natural, Organic and Sustainable Food Choices	Amanda Archibald, Ann Cooper, Mary Jo Forbord, Mark Haskell, Mark Mulcahy, Laura Plunkett , Kate Adamick
Weight Management Strategies	Liesel Flashenberg, Kate Geagan

Featured Speakers

Kate Adamick	The Why's and How's of School Food Reform "School food reform" are the new buzz words of the decade, but how is it done? We all know about School Wellness Policies, but how do we move from written goals to actual practice? Childhood obesity is threatening the health of our children and the future of our country, but what can we do to reverse the trend? School food consulant, chef and attorney Kate Adamick will use photos and anecdotes from her experience in schools across the country to guide you through the history of how our school food became a liability rather than an asset, how the USDA and food service management companies think our children should be fed, and how real reform can be successfully designed and implemented in your own school community’s food service program.

Amanda Archibald, RD	What you eat can change your landscape; Time, money and real estate: examining the alternative roots of obesity; Food choice in America: what Americans eat and why

Chef Ann Cooper	Lunch Lessons: Changing the Way We Feed Our Children Obesity has reached pandemic proportions in America and the CDC has stated that Obesity related illness has overtaken Cigarette Smoking as the number one cause of preventable death in our country.

Chef Liesel Flaschenberg	If It Tastes Good They Will Eat It; Cultural Consciousness and Healthy Diets: Improving the diets of recent immigrants with respect for their culture and economic limitations; Food as Fuel for Healthy Families and Communities: The interrelationships between healthy eating, stable families and robust communities; From 300 pounds to slim: a gourmet chef’s story

Mary-Jo Forbord, MS RD	Let them Eat Grass: Healthful, Pasture-Raised Foods from Agriculture’s Leading Edge; Bringing it Home: Sorting out Agriculture for Health and Taste

Kate Geagan, MS RD	What’s the State of YOUR Plate? Your Personal Nutrition Audit "I Know What I Should Do But I Just Don't Do It!" The Mediterranean Diet: A Gold Standard for Good Health and Good Taste

Chef Mark Haskell	The Taste of Sustainability; The Essence of Organic: a closer look; Our United States of Flavor; 365 Degrees of Taste

Mark Mulcahy	A walk down the produce isle; Organic 101; Is organic produce really better?

Laura Plunkett	Raising Wholesome Children in a Fast-Food World: A Framework for Creating Family Health Having helped her family manage and ultimately grow stronger from her son’s diagnosis of juvenile diabetes, Laura Plunkett offers a unique perspective on family strategies for living in our fast-paced culture.