Podcasts
Podcast How-Tos
How do I add the podcasts to my Itunes?
  1. Start Itunes
  2. On the menu bar, go to Advanced > Subscribe To Podcasts
  3. A Popup should appear, prompting for a URL. On that field enter the url below:

    http://www.ldei.org/index.php?com=audio&action=itunes_xml&mode=1

    To copy the url: Select the text, then right click and on the pop up menu choose Copy

  4. Paste the URL to the field on the Itunes URL pop up
  5. Click Ok
  6. You will be taken to Itunes Podcast Section. A folder named "LDEI Podcast Feed" should appear.
  7. Double Click On The Folder
  8. You will then be able to view all the contents of the podcast. You can click on "GET ALL" to download all the podcasts. You can also choose which ones you download By Clicking the "GET" button to the right of the title
  9. Once downloaded, you can transfer these files to your Ipod.
I have another player, How do I download just the music file?

  1. On the beginning of this page, there is a listing of all the audio clips that are currently on the LDEI database. To the left of the title, you can see the ( ) icon. Click on the icon, a window should popup asking you where you want the audio files to be saved.

    Note: The downloads are all mp3 format. Please check if you player can play the format
How do i listen to the audio files right on this page?

  1. On the beginning of this page, there is a listing of all the audio clips that are currently on the LDEI database. To the right of the title, you can see the Play icon. Click on it and it will start to play.

    Note: The files being downloaded are of significant size, the online player may take a long time to fill the buffer.

Audio recordings from LDEI annual conferences and teleforums.

Click To Download Charleston 2015 - Foods of the South
Glenn Roberts, founder Anson Mills David Shields, Ph.D., Chair Slow Food USA, Ark of Taste, Chairman, Carolina Gold Rice Foundation Leni Sorensen, Ph.D., Culinary Historian Moderator: Dame Nancie McDermott, writer, teacher, author, editor The Southern food panorama is examined from the complex role of enslaved cooks in the creation of the Southern table and the enduring cultural power. That power persists today and will continue into the future thanks to the shared belief in matriarchy and the passing of food culture hand-to-hand through generations. Here the edible South is explored in all its complexity, interconnectivity, and allegiance of black and white Southerners.
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Click To Download Charleston 2015 - African Influence in Lowcountry Cuisine
Jonathan Green, Award-winning Southern artist; founder of the Lowcountry Rice Culture Project CheFarmer Matthew Raiford, Gilliard Farms, and The Farmer and The Larder; Associate Professor of Culinary Arts–College of Coastal Georgia Chef Kevin Mitchell, BCA, CEC, CFSE, ACE, Chef Instructor, Culinary Institute of Charleston; Secretary of the Edna Lewis Foundation The Global Culinary Initiative brings foodways from around the world to our chapters and our tables to celebrate the diversity of the global community. In this session, we will explore a unique culture—the Gullah/Geechee, descendants of slaves from West and Central Africa, who settled along the southeastern coast of the U.S. and the barrier islands. Isolated, they maintained their African cultural heritage in language, religion, the arts and food traditions. Carolina Gold Rice is the crucial link. Its history is the launching point for discussions about food traditions in Charleston and the Lowcountry.
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Click To Download Charleston 2015 - Shaking It Up: Current Trends in the Beverage World
Hallie Arnold, Bombay Sapphire Diane Flynt, owner and founder, Foggy Ridge Cider Dame Ann Marshall, owner and founder, Highwire Distilling Company MariElena Raya, owner and founder, The Gin Joint, Bittermilk, Tippleman’s Jaime Tenny, owner and founder, COAST Brewing Company Moderator: Dame Sarah O’Kelley, wine consultant and restaurateur The craft beverage movement has seen exponential growth in recent years fueled by small, independent producers and bar managers who have embraced this brave, new world. Join the top tastemakers in this industry as they discuss current trends, the challenges and thrills of the small batch beverage landscape and ingredient and technology influencers that are shaping the way you salute, cin-cin and skal.
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Click To Download Charleston 2015 - Green Tables Panel
Inspiring stories of Dames who are using Green Tables principles to maximize their philanthropic work and making an impact on communities far and wide.
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Click To Download Charleston 2015 - By the Bucks: Building a Brand
Carla Hall, Chef, Television Host, Author, Entrepreneur, Restaurateur In the culinary industry, rarely does anyone follow a specific “career path” to achieve success. It takes passion, dedication, and skill to be a culinary artist, but you also need an intimate knowledge of your own personal brand to be able to market yourself and make strategic decisions about the direction of your business. How do you know what your brand is? How does that affect the day- to-day decisions you make? Carla Hall will share insights discovered through the many decisions she has had to make regarding her career and the growth of her own personal brand.
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Click To Download Charleston 2015 - Social Media: Brave New World
Jennifer Bilbro, Pink Bike Networking Tim McManus, Hed Hi Media Katie Wells, Kew Solutions Three experts delve into specific platforms giving you a better understanding of what’s next in the various areas of social media and what’s the best way to stay on top of it. Each presenter is tasked with 20 minutes to inspire and educate – Jennifer will share proven strategies for Facebook, Twitter and Google+. Katie outlines tips for maximizing Instagram and Pinterest and Tim identifies how to harness the power of YouTube and videos. An additional 20 minutes of break-out Q and A will follow the presentation. Note: This session is for proficient social media users.
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Click To Download BOS 2014 - Women Food and Media
A Roundtable on Women, Food, and the Media Sara Moulton, Chef, Television Personality, and Author Dame Jody Adams, Chef, Rialto Restaurant + Bar and Trade Dame Lydia Shire, Chef, Scampo, Towne Stove and Spirits Dame Tanya Holland, Chef, Brown Sugar Kitchen Dame Lisa Ekus, Principal and Owner, The Lisa Ekus Group Laurie Donnelly, Executive Producer, WGBH-TV Boston Dame Marlo Fogelman, Principal, Marlo Marketing and Communications An LDEI First! A classic New England-style town meeting on the interplay between the media and public perception of women in the food world. How can we help elevate the profile of the women responsible for the food we grow, cook, buy, and eat? An open conversation on how we change the media paradigm.
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Click To Download BOS 2014 - Where Do We Go From Here 2
Where Do We Go From Here: Exit Strategies and Reinvention Dame Trish Karter, Co-Founder and Former Owner, Dancing Deer Baking Company Dame Mary-Catherine Deibel and Deborah Hughes, Former Owners of UpStairs on the Square How do you make a successful shift from your primary career to a second or third act? Panelists Mary-Catherine and Deborah will discuss their experiences as co-owners of UpStairs on the Square, which closed in 2013, after 31 years in business. Trish, co-founder and former owner of a national baking company with a strong social mission, will discuss the challenges she faced when she needed to move on, and the particular issues women professionals face in career strategies.
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Click To Download BOS 2014 - Where Do We Go from Here 1
Where Do We Go From Here? Growing Your Brand Dame Mary Ann Esposito, Ciao Italia Dame Ilene Bezahler, Publisher/Editor, Edible Boston Dame Simone Williamson, President and Chief Executive Officer, Be Our Guest How do you take a successful personal or professional brand and make it soar? During this conversation and workshop, three imaginative and well-versed professionals will present their personal stories of how they took their brands from good to great! There will be ample time for questions from the floor to help you put their experience into your personal plan.
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Click To Download BOS 2014 - Strategies for Success
Creating Strategies for Success in Business and in Life Allison Rimm, President and Chief Executive Officer, Management Consultant, Coach, and Award-Winning Educator, Allison Rimm and Associates Allison Rimm, author of The Joy of Strategy: A Business Plan for Life, inspires individuals and organizational leaders to create breathtaking visions and plans to make them come to life. She will share her Business of Life™ workshop series to set us on an organized path of self-discovery in our professional and personal lives.
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Click To Download BOS 2014 - Social Media 3.0
Social Media 3.0: What You Need to Know NOW Dame Lynne Viera, President, Rival Marketing/How2heroes Social media can be an overwhelming chore, and the necessity for a brand to keep up can be paralyzing. Join Dame and Digital Strategist Lynne Viera as she hosts an up-to-the-nanosecond discussion on what channels to use and how to achieve digital goals and objectives without keeping you up at night wondering if you should be tweeting instead of sleeping.
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Click To Download BOS 2014 - Serving up the World
Serving Up the World! Kara Nielsen, Culinary Director, Sterling-Rice Group Understanding global cuisines and food culture can more than enrich your personal knowledge—it can impact your career and business. Food and Beverage-Trend Analyst Kara Nielsen, culinary director at Sterling-Rice Group, a Boulder, Colorado-based brand-building firm, will discuss how she taps into food happenings and news from around the world to better understand the forces and flavors that will influence trends. She will share some of the tricks and tools she uses to track and analyze trends, and share her global perspective in forecasting the hot trends of tomorrow.
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Click To Download BOS 2014 - Sara Moulton
Women in Whites: Where Would the Food World Be Without the Women? Sara Moulton, Chef, Television Personality, and Author Introduced by Dame Tanya Holland Sara will share her candid personal reflections on the complex issue of why women food professionals receive less media attention than they deserve.
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Click To Download Green Tables Breakfast: Serving Local Foods for Everyday Meals
A Texas panel discusses ways to support local farmers, ranchers andproducers while encouraging healthier food choices along all levels of the socio-economic scale. Be inspired by best practices that started as passions and grew into partnerships that are now changing lives. Panelists: Ronda Rutledge, Sustainable Food Center (Austin); Wendy Taggart, Burgundy Pasture Beef (Dallas); Chef Monica Pope, Sparrow Bar + Cookshop and Beaver’s (Houston); Silbia Esparza, Time Dollar Community Connections and Heather Hunter, Quarry Farmers & Ranchers Market (San Antonio). Moderator: Molly Thompson (Cleveland)
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Click To Download Austin 2013 - Don’t Drown in Digital - Build a Toolkit Instead
Social media, blogging and other forms of digital content creation may be great for your business and personal brand, but it can feel like a second job. The secret to digital success is having the right set of technology tools, processes and the right attitude!. In this session, we’ll show you how to select the right tools and how to use them to create a digital content routine that works for you. Natanya Anderson, Social Media Director, Whole Foods Market, past-President, Austin Food Bloggers Alliance Kristi Willis, Freelance Writer, Kristi’s Farm-to Table
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Click To Download Austin 2013 - Beer & Cheese: Finding Your Inner Pairing
Beer and cheese may seem like an unlikely pairing, but the two are actually ideal partners as they share a similar heritage, both having grown up on the farm. You’ll learn how an amazing variety of flavors can be released when cheese meets beer. Your guides for this adventurous tasting include world-class producers -- four of the most recognized and accomplished Dames in the cheese industry -- who will pair their cheeses with one of Austin’s most beloved craft brews. Don’t miss this insightful and extremely tasty pairing experience. Peggy Smith, founder of Cowgirl Creamery, producer of organic cheese and former chef at Chez Panisse Janet Fletcher, food writer and author, Cheese & Beer Judy Schad, legendary cheese maker, co-owner, Capriole Farms Cathy Strange, New World President of Guilde des Fromagers and Global Cheese buyer, Whole Foods Market Amy Cartwright, owner and brewer, Independence Brewing
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Click To Download Austin 2013 - Keynote Address: Texas Roots to National Stage
General Welcome Mary Ellen Griffin, LDEI President Keynote Address: Texas Roots to National Stage Roz Mallett, President and CEO of PhaseNext Hospitality (ADD MALLETT PHOTO) Rosalyn (Roz) Mallet is a restaurant industry “lifer.” From working summers in college as a restaurant cashier to traveling around the country as the National Restaurant Association Chair of the Board, Roz has experienced many crossroads in her career. Her success demonstrates that the foodservice industry offers great opportunities for those who have the talent and are willing to put in the time. Roz is CEO of PhaseNext Hospitality, a franchise operating company focused on becoming the preferred, premier minority and women-owned business enterprise operator in non-traditional food service. Roz is known for her innovative approaches, financial and organizational development results, and ability to build sustainable talent pipelines. Though her work, Roz is driven to positively impact and improve the quality of life for people within the communities she serves.
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Click To Download Austin 2013 - Dames Induction Ceremony for Guilde des Fromagers and Confrerie of Saint-Uguzon
Ten dames will receive one of the food world’s highest honors when they are inducted into the Guilde des Fromagers and Confrerie of Saint-Uguzon during the Austin Conference at the Hyatt Regency. Join us and witness the full, traditional ceremony with robes and a presentation of medals and certificates. The event will be mastered by internationally renowned cheese expert and current president of the Guilde, Mr. Roland Barthélem, and further remarks will be presented by Cathy Strange, Austin chapter president and president of the New World Guilde representing Mexico, Canada, the United States and Australia. (note: there are several minutes of ambient room noise at the beginning of this session. unfortunately, we do not have the capability to edit the digital recordings.)
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Click To Download Austin 2013 - The Texas Tamale Shoot
Enjoy a memorable tasting tour through Texas while participating in The Texas Tamale Shoot. Commercial Food Photographer, Tracey Maurer and Food Stylists, Julie Hettiger and Carla Buerkle, along with chef Debbie Jaramillo Wheeler, will show you how they take the humble tamale and make it the "hero" while demonstrating the relevance of a professional photo shoot. Savor uniquely created tamales courtesy of Dames Lisa Wong, owner of Rosario’s and Iliana De la Vega, owner of El Naranjo, who have created delicious recipes for Dames to sample and to encourage you to "become one with the tamale." A special thank you to Dames Nancy Fitch and Kris Ackerman and to The CIA San Antonio and their students for their participation and generous of the tamale shoot. This session is a true Texas treat. Eat. Learn. Enjoy! Julie Hettiger-Nelson, President/Owner, JH Creative Carla Buerkle, Food Stylist Tracey Maurer, Owner, Tracey Maurer Photography
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Click To Download Austin 2013 - Putting the “Customer” Back in Customer Service
We all know it when we see it, but how do we hire it, train it and deliver great customer service? Just as importantly, how do we manage customer communications whether in our establishments or online? Using the books and DVD's created by Zing Train, the training business developed by Zingerman's Community of Businesses, you will learn how She has adapted these materials to her restaurant. Sharon will also give you the most up-to-date information on the cutting-edge technology that can capture customer feedback before your customers are out the door. You will leave with materials that you can immediately adapt and implement and a list of great reference materials that will support you long term. Sharon Watkins, Owner Chez Zee American Bistro
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Click To Download Austin 2013 - So You Want to Write a Cookbook? Experienced Dames Share Best Practices
Five successful authors give you the lowdown on everything from taking your own pictures to testing your own recipes. They’ll tell how to craft a winning cookbook proposal and entertain you with adventures in kitchen and pantry. Some of their published recipes include those from a rustic/fancy Texas spa, a modern Japanese restaurant, and a healthy Indian-vegetarian home kitchen. Their memorable subjects range from a charming, if impossible, Texas cowboy chef to a witty, outspoken Texas newspaper columnist. Pat Sharpe, Executive Food Editor, Texas Monthly Magazine Paula Disbrowe, Food Writer and Cookbook Author Jessica Dupuy, Food and Travel Writer June Naylor, Food and Travel Writer Shubhra Ramineni, Indian Culinary Instructor and Cookbook Author Ellen Sweets, Freelance Food Writer
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Click To Download Austin 2013 - Texas Women Talk Texas Wines
Jane Nickels, Susan Auler, Angela Moench, Karen Johnson, Kathy Gilstrap and Bunny Becker Join a panel of some of the leading figures in the Texas wine industry (who just happen to be Texas dames) as we sip and swirl our way from Viognier to Vermentino, Syrah to Sangiovese, and Rousanne to Rosé. Along the way, we’ll discuss the storied past, the dynamic present and delve into the future of the new frontier of Texas wine.
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Click To Download Austin 2013 - Dig a Big Hole, Fill It Full of Money? Tips for Starting an Artisan Food Business
Join us for a panel discussion on the essentials of starting an artisan food business. We will cover topics such as evaluating the viability and profitability of your idea, product selection, production options, packaging, bringing the product to market. We will talk about boot-strapping approach to launching, financing and marketing locally and at national trade shows. You will gain insight from three, national award-wining food producers; Paula Labert, Mozzarella Cheese Company; Tracy Claros, founder of the Sticky Toffee Pudding Company and Stephanie McClenny, found of Confituras. Lambert, Claros and McClenny have developed successful businesses and all are recipients of multiple national awards within the Specialty Food Industry. The buyer’s perspective and insight will be provided by Kendall Sky Antonelli, buyer for the acclaimed artisan cheese store Antonelli’s and Anita DeSanto, Business Development Manager - Specialty Foods, H-E-B Central Market
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Click To Download Austin 2013 - Green Tables Breakfast: Serving Local Foods for Everyday Meals
A Texas panel discusses ways to support local farmers, ranchers andproducers while encouraging healthier food choices along all levels of the socio-economic scale. Be inspired by best practices that started as passions and grew into partnerships that are now changing lives. B= Panelists: Ronda Rutledge, Sustainable Food Center (Austin); Wendy Taggart, Burgundy Pasture Beef (Dallas); Chef Monica Pope, Sparrow Bar + Cookshop and Beaver’s (Houston); Silbia Esparza, Time Dollar Community Connections and Heather Hunter, Quarry Farmers & Ranchers Market (San Antonio). Moderator: Molly Thompson (Cleveland)
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Click To Download Austin 2013 - Chili, Kolache, Cornbread and Collards: A Look at Central Texas Foodways
Central Texas is a place of convergence, a geographic and cultural crossroads that’s reflected in historic food traditions. This sessions will treat you to information onnative foods like pecans and prickly pear; the pickling, sausage, and pastry traditions of German and Czech farm communities; beef and beans from ranches; pork and plantation cooking from the American South; tortillas and salsas from the corn kitchens of Mexico. Don’t miss the opportunity to learn about the vibrant food history and culture that makes Austin such an interesting place to eat. M.M. Pack, food writer/historian Toni Tipton-Martin, author, The Jemima Code, University of Texas Press, 2014 Orsak, Svacina Project, Lone Star Foodways
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Click To Download Austin 2013 - Effective PR & Marketing on a Budget
For small businesses with limited marketing budgets, hiring an agency to help get the word out is not always possible. So how do you get high-impact results with a low budget? Austin’s top experts in food PR, marketing and social media share insider tips to help you grow your business and navigate the rapidly changing landscape to win more customers, influencers and followers in this results-driven discussion. Moderator: Cathy Cochran-Lewis, Global Marketing, Whole Foods Market Elaine Garza, Principal, Giant Noise PR James Moody, Principal, Guerilla Suit Marketing Kathryn Hutchison, Marketing & Social Media, Greenling
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Click To Download Austin 2013 - Mixology: Twists on Traditions
Enjoy time with Caterina as she shares recipes from our great grandmas’ era. She will look at an array of colonial punches, fruit vinegars and other early recipes and incorporate them with various spirits to give them a modern day twist. Come learn the health benefits of vinegar recipes and how to adapt them to everyday living. You will leave with a better understanding of why these recipes from generations past are making a resurgence in our current lives. You will also leave with an assortment of new recipes you can try in your establishment or at your next dinner party! Lisa Nuccio, On-Premise Regional Account Manager, Glazer’s Wholesale Distributors Caterina Miltenburger, Corporate Mixologist, Glazer’s Wholesale Distributors
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Click To Download Austin 2013 - Feeding Your Community
What if we could feed our communities predominantly with the bounty from local farms and food artisans, food producers and chefs? The “Feeding Your Community” session will explore the challenges and rewards of creating a vibrant local food community through the experiences of a panel of experts in food policy, culinary education, restaurant and grocery businesses and farming. Marla Camp, Publisher, Edible Austin. Eddie Rodriquez, State Representative Mayor Marc Holm, City of Elgin Chef Sonya Cote, Eden East and Homegrown Revival Paula Foore, Springdale Farm Elizabeth Winslow, Haymakers and Founder of Farmhouse Delivery Carla Williams, Farm-to-Table Curriculum Coordinator, Auguste Escoffier School of Culinary Arts
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Click To Download Palm Springs 2010 - Patti Londre
Session 1: The Food Pro's Guide to Social Media Marketing Patti Londre, The Londre Company Marketing and Public Relations The Internet’s boundless reach has shaped it into THE marketing medium of all time. Does this make you excited, or frustrated? Not everyone is a computer geek, so don’t worry. There ARE easy, fast and cheap ways for practically any food professional to harness the power of Social Media Marketing. We’ll focus on demystifying fresh (and mostly free) resources such as blogging, LinkedIn, Twitter, Facebook, Google, e-newsletters, YouTube. Learn tips and tricks for any budget, timeframe or experience level. (For fun, we’ll use aging equipment, too.) Discover simple, effective techniques to promote anything, whether you are a consultant, author, manufacturer, instructor, cooking school owner, spokesperson, tour director, restaurateur, or other self-marketer.
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Click To Download Palm Springs 2010 - GCI Panel
Global Culinary Initiative Food is the thread that connects all cultures and incorporates lifestyles and traditions. What better way to envelope diversity within our 27 LDEI chapters than to tap into the very global cultures within our own communities? Join us for breakfast and hear more from our three panelists on how your chapter can implement the three goals of the Global Culinary Initiative: education, training and cultural exchange. Watch the video featuring chapters already featuring programs that connect Dames with international communities. Through sharing cultural and culinary traditions within our own communities, we differentiate LDEI as truly an international organization.
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Click To Download Palm Springs 2010 - Legacy Awards Luncheon
The LDEI Legacy Awards, which debuted in 2009, offer a one-week, hands-on workplace experience to non-Dame women early in their careers to work beside and learn from some of our most accomplished members. Hear the stories of our 2010 Legacy Award winners.
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Click To Download Palm Springs 2010 - Diana Wentworth
Session 5: Life as a Work of Heart Diana Von Welanetz Wentworth, blogger, journalist, author Through the weaving of the story of her forty-year trail-blazing career in food and entertaining, Diana reveals her discovery of the red thread of meaning behind it all. She invites each of us to take a heartful overview of our histories to glimpse the pattern our futures will reveal. A popular speaker, food blogger and travel journalist, Diana is the author of many award-winning cookbooks and co-author of Chicken Soup for the Soul Cookbook. Twenty-five years ago, she and her late husband, Paul von Welanetz founded the Inside Edge, a visionary weekly breakfast gathering. The enterprise has launched the careers of many of the most celebrated authors and speakers in the human potential movement.
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Click To Download Palm Springs 2010 - Chris Hanks
Session 4: More Low-Risk Entrepreneurship Chris Hanks, University of Georgia, Terry College of Business Faculty Chris Hanks was one of the top-rated seminar speakers at the 2009 conference in Philadelphia…so we have brought him back for more on ‘low risk entrepreneurship.’ In this session, Chris will examine such issues as defining a compelling value proposition, creating a marketing system that generates a consistency of revenue, getting employees to care more about the business than you do, building wealth and equity value in the business, exit planning, and holding yourself accountable to the business.
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Click To Download Palm Springs 2010 - Native American Foods
Session 2: Native American Foods Nancy Cohee Nancy Cohee moved to the Coachella Valley 20 years ago from the Los Angeles area. Nancy expanded her love of the region. She hiked the mountains, biked across the valley and four-wheeled the back roads. In 1996, she became a professional tour guide. College classes and self-study enhanced her knowledge of the environment, ecology, botany and history of the Coachella Valley including the geology of the Sonoran and Mohave Desert. Nancy has studied the Agua Caliente Cahuilla Indians for years and brings a wealth of knowledge to this presentation. The Agua Caliente Cahuilla have been known to use the Washingtonia filifera or Desert Fan Palm, a native palm tree, in the areas where these groups have traditionally lived for many centuries. The use of these palms includes basketry, food in the form of a mush type gravy, utensils and shelters. In a land of varied climates, the tribal members became sophisticated ecologists, developing complex agricultural and irrigation systems, understanding climate and star patterns, and using hundreds of native plants and seeds for food and medicines. Crops of melons, squash, beans and corn were also grown and animals were hunted for food. Nancy will provide a brief history of the Indians, plant usage and how they lived prior to contact with the Spanish.
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Click To Download Palm Springs 2010 - Pamela Jett
Words Matter: Remarkable Communication Skills for Remarkable Results Pamela Jett, CSP, Jett Communications Communication skills expert Pamela Jett will share what everybody ought to know about remarkable communication for remarkable results. Discover startling facts about how most professionals are sabotaging their communication success and reap the rewards of learning remarkable communication techniques proven to better relationships at work and at home. This is not the same tired communication advice you've heard before. We will turn some traditional notions about "good communication" upside down so you can take advantage of remarkable communication techniques that will, flat out, make work (and home life) easier, more productive and more rewarding
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Click To Download Palm Springs 2010 - Toni Allegra
Keynote Address: Transition Yourself to Success Antonia Allegra, career/writing coach, author/editor Several years ago, we began hearing that the average baby boomer changed jobs some seven times during the first decade or two of her or his career. Now we read that the average is closer to eleven new positions between ages 18 to 42. Without question, we professional women in the kaleidoscopic food world - no matter what age - must be on top of our game to count on success. And what is success? We might be speaking of a six-figure income, a series of published books, international chef recognition, or other forms of accomplishment. Antonia Allegra, career and writing coach to food professionals, will present winning directions of leaders in our field. How do they use the five key steps to achieve positive lasting success? Which methods will strengthen your career and contribute to your life?
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Click To Download Teleforum: Advocacy and Lobbying for Non-Profits 10.4.10
LDEI Teleforum: "Advocacy and Lobbying for 501(c)(3)'s" October 4, 2010, 4 pm EDT Important and informative discussion about what a 501(c)(3) can and cannot do in terms of advocacy and lobbying. * Each LDEI chapter is a 501(c)(3) organization. It is important to understand the law that governs this federal income tax exempt status, and how to apply it to chapter activities. Ours speakers are lawyers with great experience in 501(c)(3) law and practical application. They will: - define advocacy and lobbying, - dispel common misconceptions that a 501(c)(3) cannot lobby, and - discuss real life examples of how no- profit organizations can make an impact on local and national issues through education, advocacy, and lobbying. We welcome and encourage questions on chapter issues. Speakers: Robert Glaves, Executive Director, The Chicago Bar Foundation Jackie Henson, Ober, Kaler, Grimes & Shriver, Washington DC Moderator: Dame Marie Kelley
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Click To Download Philadelphia 2009 - Our Aging Senses and Cuisine
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.
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Click To Download Philadelphia 2009 - Green Tables Breakfast Panel
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.
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Click To Download Philadelphia 2009 - Inspirational Food and Culinary Histories 1
Showcasing the knowledge and expertise of Philadelphia dames as they look into the history and culture of food Valerie Erwin, Chef, Restaurateur, owner of Geechee Girl Rice Cafe, Africa to America: influence of low country cooking in colonial cuisine and African origins Jennifer Linder McGlinn, Historian, Researcher, Author, Pauline Foster DuPont's 1875 cookery book as used by Henry Francis DuPont at Winterthur Lari Robling, Radio Producer, Researcher, Author of “Endangered Recipes” – Collecting endangered recipes, World War II ration cooking including a Betty Crocker WWII radio clip
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Click To Download Philadelphia 2009 - Low Risk Entrepreneurship in Troubled Times 3
Chris Hanks
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Click To Download Philadelphia 2009 - Low Risk Entrepreneurship in Troubled Times 2
Chris Hanks
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Click To Download Philadelphia 2009 - Low Risk Entrepreneurship in Troubled Times 1
Chris Hanks
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Click To Download Philadelphia 2009 - What Consumers Want 2
Linda Etherton
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Click To Download Philadelphia 2009 - What Consumer Want 1
Linda Etherton, Ketchum Global Food & Nutrition Practice Ketchum’s Global Food & Nutrition practice surveyed consumers in five countries: the U.S., the U.K., Germany, Argentina and China. The insights that emerged from the survey results paint a picture of consumers wanting more – more information, more choices, more accountability, more control. The survey also revealed where consumers would place priorities if they were CEO of a large food company. Together, these findings yielded some strong indications of what the global food industry might look like by the year 2020.
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Click To Download Philadelphia 2009 - After the Downturn Turns Around: Preparing for Change 2
Michael Whiteman
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Click To Download Philadelphia 2009 - After the Downturn Turns Around: Preparing for the Change 1
As president of the renowned Joseph Baum & Michael Whiteman Company, Mr. Whiteman is considered to be this country’s leading food and restaurant consultant. With his partners of 37 years (which includes his wife, Dame Rozanne Gold, member, LDEI NY Chapter), he has forged a “world view” of an ever-changing industry. He is respected for a keen sense of architecture, design, social dynamics and consumer taste trends. A much sought-after speaker, he has lectured all over the world at colleges, the Starwood Hotel group, and for private companies. He is a Permanent Member of the Corporation of the Culinary Institute of America, sits on the Board of Directors of the Project for Public spaces, is Advisor to the Board of American Institute of Wine & Food and is on the Board of Directors of the Greystone Foundation. Mr. Whiteman will address how the current economic crisis has caused long-term changes in consumer behavior. Consumer demands have changed, which ultimately affect the food industry. What can we expect? It’s not just that consumers will be more conservative. They will look to us, the food, beverage and hospitality experts, to provide reassurance; for shelter, for comfort, for “community” and for transparency. How we deliver and implement these changes in our businesses are tough questions. Mr. Whiteman is here to offer some insight that may help us to find the answers.
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Click To Download Philadelphia 2009 - Today's Food Revolution: Changing the Way We Cook and Eat 3 - Q&A
Marion Nestle, Ph.D.
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Click To Download Philadelphia 2009 - Today's Food Revolution: Changing the Way We Cook and Eat 2
Marion Nestle, Ph.D.
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Click To Download Philadelphia 2009 - Today's Food Revolution: Changing the Way We Cook and Eat 1
Marion Nestle, Ph.D. Called a “food warrior” by Time magazine, Dr. Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies and Public Health at New York University. She will discuss the new food revolution and events leading to the current push for a healthier and more sustainable food system. Her keynote address will provide Dames with timely food-related topics and legislation, which will educate and provide us with creative ways to tackle such issues. Dr. Nestle, who is also a member of the LDEI NY Chapter, is the author of three prize-winning books: Food Politics: How the Food Industry Influences Nutrition and Health; Safe Food: Bacteria, Biotechnology and Bioterrorism, and What to Eat, which won the James Beard Foundation book award for best food reference in 2007. Renowned for her research on scientific, economic, cultural and social factors with regard to federal dietary guidance policies, Dr. Nestle is in demand as a lecturer and is frequently quoted in the media regarding food safety. As a nutritionist, Dr. Nestle works to raise awareness of America’s obesity epidemic, particularly among children. As a scientist, mother and consumer, Dr. Nestle is able to examine all sides of the issues.
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Click To Download Philadelphia 2009 - Green Tables: Dames Lead Food Systems Partnerships 4
Q&A
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Click To Download Philadelphia 2009 - Green Tables: Dames Lead Food Systems Partnerships 3
Ann Karlen
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Click To Download Philadelphia 2009 - Green Tables: Dames Lead Food Systems Partnerships 2
Laura Sapienza-Grabski
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Click To Download Philadelphia 2009 - Green Tables: Dames Lead Food Systems Partnerships 1
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
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Click To Download Philadelphia 2009 - Global Culinary Initiaves
As an international culinary organization, LDEI has an opportunity to add value to our chapter programs through embracing the rich, global cultures within our communities. Food is the thread that connects all cultures. What better way to “connect” with one another than to share similarities and differences. Our three Dame panelists will share their knowledge and experience, providing examples of how they have “savored the differences” within their professions, incorporating their ancestral roots, and new experiences gained from living outside the U.S., to impact and make unique contributions to their communities. The objective of this session is to learn more about ways your chapter can become involved within our growing global neighborhoods by working and learning together to build a stronger cultural exchange. The panelists: Dame Lourdes Castro (NYC) Dame Margaret Kuo (Philadelphia) Dame Liesel Flashenberg (Washington DC)
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Click To Download Philadelphia 2009 - The Loss of Bees: Why Should We Care and How Can We Help?
Dennis van Engelsdorp, Penn State University W ho would have thought that honey bees are worth $15 billion a year to U.S. agricultural crops? Dennis van Engelsdorp, Pennsylvania’s acting state apiarist and researcher for Penn State University, will share the latest buzz on the importance of bee pollination to fruits, nuts, vegetables, and flowering plants. Mr. van Engelsdorp has been tracking the health of the state’s commercial honey bee colonies and estimates that one in every three bites of food we eat are directly or indirectly pollinated by honeybees. A financial partnership with Haagen-Dazs ice cream is helping to support ongoing and new research and educational programs related to honey bees to find solutions to stop the collapse of this important industry.
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Click To Download Hawaii 2008 - Wine Tasting
Speakers: Master Sommelier Chuck Furuya, Vino, Honolulu Dame Ivy Nagayama, Sansei Seafood Restaurant and Sushi Bar (Hawaii) Pairing wine with Asian flavors can be tricky for everyone. But during this seminar, you will learn the art of finding complementary wines for spicy, salty and vinegary foods.
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Click To Download Hawaii 2008 - Vertical Fish Tasting
Speakers: George Mavrothalassitis chef/proprietor, Chef Mavro Dame Marie Kelley, Kelley Productions International There’s a fish out there for everyone! Come find your match at a “Vertical Fish Tasting.” Come learn “FishSpeak,” a fish vocabulary to help you understand and describe fish in terms of their unique characteristics. Modeled after wine tasting, Vertical Fish Tasting is a fresh, innovative process designed to equip food professionals and consumers with a common language for describing popular and lesser-known fish. Vertical Fish Tasting is a method of tasting fish “bare and blind”…simply cooked without seasoning and unidentified…. then describing their basic characteristics: aroma, flavor intensity, flavor quality and texture. Participants expand their palates by tasting a variety of fish organized vertically from most mild to most flavorful or robust! Vertical Fish Tasting is also an environmental call to action to think global, act local. It encourages all of us to learn about and try new fish. Join us for a fun, interactive experience full of surprises!
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Click To Download Hawaii 2008 - New Media II
Speakers: Dame Melanie Kosaka, First Daughter Mediworks (Hawaii) Dame Virginia Willis, Virginia Willis Culinary Productions (Atlanta) Dame Mary Moore, Cooks Warehouse (Atlanta) Back by popular demand, this year’s New Media seminar will take up where last year’s left off. Each of our dynamic presenters brings a range of online expertise to offer information on how to increase business, help you become more internet savvy and how to turn your website into a revenue source.
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Click To Download Hawaii 2008 - Keynote Presentation: Rachel Laudan
Speaker: Rachel Laudan, multi-award winning author and culinary historian. She lives and writes in Mexico. Food has become big news, whether it is the world crises of diminished grain supplies, rising prices, the local-sustainable-organic controversy, or new health problems associated with poor eating. Hawaii, where the fragile links that connect the world’s food supply are symbolized by the container ships chugging past Waikiki Beach, we have the perfect place to pause and reflect. We know that as both professionals and as women in the food industry we have a unique perspective to offer. In this informative and inspiring presentation, Rachel Laudan contributes to our reflections on how best to do this. She digs beneath the hubbub of contemporary discussion to reveal a long-standing—and still unresolved--debate about what good food should be. Drawing on the experience of women who have contributed to both sides of the debate, she asks what we can learn from their experience. How can we use it to help crystallize our own philosophy of food? How can we best use the power we have to shape food policies, to mentor our successors, and to move the public discussion of food to new levels?
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Click To Download Hawaii 2008 - Chocolate Tasting
Speakers: Amy Weik, Peter’s Chocolate Dame Pam Williams, Ecole Chocolate (British Columbia) A chocolate lover’s seminar! Become a more educated chocoholic during this discussion of global cacao growing regions and vertical tasting of regional chocolates. Then learn about Hawaii’s cacao industry–the only one in the United States– and taste the unique chocolates made from cacao beans grown, literally, in the backyards of folks from the islands of Oahu, Maui, Kauai and Hawaii.
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Click To Download Hawaii 2008 - Strategic Solutions for a Balanced Life
Speaker: Robert Sinclair, Chair, Vistage* Keeping your eye on your business, its development and progress often detracts from finding balance in your personal life. Strategic planning and putting your plans into action will help you keep your perspective and help keep you on track. During this session, veteran management consultant Robert Sinclair will have you analyze your business, identify key performance indicators, understand the pressures typical in smaller businesses, set personal and professional goals and give you the tools to help you reach them. * Vistage is the world’s largest CEO membership organization. Every month Sinclair meets privately with each of 30 CEOs, and select direct reports, of companies with annual gross revenues of three million to 700 million dollars. He coaches them and leads all-day monthly group meetings that cover a variety of issues including strategic planning. Over the past 30 years, Mr. Sinclair has led multi-million-dollar advertising and business supply companies and owned his own successful businesses.
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