The 2009 Green Tables Breakfast will showcase farmer dames whose various agrarian enterprises include heirloom vegetable production, fruit, and livestock. Listen to stories about their work, markets, and connections to their community, while enjoying a breakfast which features local products...

Moderators: Hilary Baum (New York) and Barbara Petit (Atlanta), Green Tables Co-Chairs

Linda Geren (Philadelphia), Highview Farm,

Melissa Smith (Philadelphia), Willowcreek Orchards

Jennifer Verrill (Boston), Verrill Farm, and other dames who farm.

Nancy Matheson-Burns

Dames from Philadelphia and Boston are playing principle roles in businesses and related efforts that support local production, marketing, and distribution of sustainable, whole foods. Models presented are viable, multi-faceted, and diverse, a true reflection of the sustainable systems needed to provide opportunity and reward for individuals, businesses and the community at large.

Moderator: Carolyn Worthington (Philadelphia), Chevelo Farm

Nancy Matheson-Burns (Boston), CEO, Dole and Bailey, Northeast Family Farms

Laura Sapienza-Grabski, Brookview Farm, and, Dole & Bailey

Ann Karlen (Philadelphia), Executive Director, Fair Food, White Dog Community Enterprises

Marilyn Anthony (Philadelphia), Southeastern Regional Director, Pennsylvania Association of Sustainable Agriculture

Laura Sapienza-Grabski

Ann Karlen

Q&A

Chris Hanks

Chris Hanks

Chris Hanks

Sanne Boesveldt, Ph.D.

Monell Chemical Senses Center

Sensory loss is a hallmark of the aging process. We are all familiar with changes in vision and hearing with age, but our experience with flavor changes as well. Flavor is a complex percept with taste and smell as its two major components. There are some declines in taste sensitivity with age, but by far, the largest declines are in olfaction (the sense of smell). The olfactory component of flavor is arguably the most informative. It allows us to experience the difference between peach and mango, or beef and lamb. Oral irritation (e.g. the burn of chili pepper or the tingle from carbonation) is another component of flavor and does not decline very much with maturity. So, recipes for aging populations should be modified to increase the aromatic components of flavor without changing the hotness. Good news is on the horizon, however. It may be the case that using your sense of smell can help to maintain it.