Our Changing Menu

Using the power of food to confront climate change

Dr. Hoffmann (Mike) will begin this dinner program with an overview of the untapped power of food. Food is essential for life, it is emotive, it is personal, and it is deeply imbedded in our cultures and family histories. Let's face it, we love it. However, not enough people know that climate change is changing the flavors, aromas, nutritional quality, and prices of the foods we love and need. This includes most everything we will consume during dinner. Food is the ideal messenger for the climate change story and one that can make climate change relevant to everyone — we all eat. Regardless of political affiliation most people are interested in learning more about climate change impacts on their food — an audience awaits. We also talk a lot about food but far less about climate change yet talking about climate change is the first step in tackling it. It is time to meld these conversations. Everyone can tap the power of food to confront climate change and keep our favorites on the menu. And coincidentally, keep the planet livable. 

During the meal, there will be opportunities to role play, with those playing the role of climate change believer using the power of food to convince a role-playing denier, that climate change is serious. Melting glaciers are bad enough, but the loss of coffee is downright terrifying.

Over dessert and coffee, Mike will share many ideas on what we can all do to confront the grand challenge of climate change. 

Dr. Mike Hoffmann is dedicating his life to confronting the grand challenge of climate change by helping people understand and appreciate what is happening through the foods we all love and need. He has published climate change articles in the popular press - The Hill, Fortune, Medium, and USA Today and is lead author of Our changing menu: Climate change and the foods we love and need (Cornell Press 2021). He has also done a TEDx Talk – Climate change: It's time to raise our voices and given >150 climate change – related talks.  Mike's life's experiences include growing up on a one-cow dairy farm and serving in the Marines during the Vietnam War. Over a span of 21 years, he held multiple leadership roles in Cornell's College of Agriculture and Life Sciences. He received his BS Degree from the University Wisconsin, MS from the University of Arizona, and PhD from the University of California, Davis. He now holds the title of Professor Emeritus and will tell the climate change story until he no longer can.

Dinner includes a prix fixe menu of The Club's new fall menu items - a set appetizer, a choice of two entrees, and a set dessert as well as a glass of wine with each course.

Appetizer:

TEXTURES OF FALL SQUASH
Confit, Roasted, Puree, Terrine, Candied Pumpkin Seeds, Fourme d' Ambert, Apple Sabayon

Entree:

IDAHO BROOK TROUT
Crispy Panisse, Grilled Asparagus, Sauce Gribiche

or

MURRAY'S PAN ROASTED AIRLINE CHICKEN BREAST
Mascarpone Enriched Polenta, Wild Mushroom Bourguignon

Dessert:

LIMONCELLO TIRAMISU
Savoiardi, Limoncello Infused Mascarpone Cream

6:00pm Reception, 6:30pm Lecture and Dinner.  $65 plus tax and service per person.  Advance registration required by Friday, October 18th at which point it is final sale.  Copies of the book Our Changing Menu will be available for purchase at the event.