PRELIMINARY SATURDAY IACP CONFERENCE PROGRAMMING

Please note this is a preliminary tentative line-up of programming. We are working to finalize, add and edit all topics, schedules, and speakers. All information subject to change including timing of panels etc. Meals, snacks, cocktails etc are included in conference passes.

BREAKFAST
Grand Ballroom
8 a.m. to 9 a.m.

Keynote: Pittsburgh: Leveraging Innovation for a Stronger Food System
17th Floor Ballroom
A few years ago, Pittsburgh started getting national attention for its booming restaurant scene. The harder truth: This postindustrial city faces steep challenges when it comes to feeding all its residents. In conversation with The Wall Street Journal’s Beth Kracklauer, four local leaders in farming, food service and food recovery will discuss how they’re using innovative technology and approaches to address age-old issues growing ever more pressing in the 21st century—and the ways in which this city and region can be seen as a laboratory for the rest of the country when it comes to this work.
Speakers:Leah Lizarondo, Raji Sankar, Simon Huntley, Austin Webb, Beth Kracklauer
9 a.m. to 10 a.m.

Coffee and Tea Break
17th Floor Hallway
10 a.m. to 10:30 a.m.

MID-MORNING BREAKOUTS
10:30 a.m. to 11:30 a.m.

Cooking Up A Satisfying Career: A Conversation with Dorie Greenspan
Riverboat
She’s written a lucky 13 cookbooks—many of them bestsellers—was inducted into the Who’s Who of Food & Beverage in America and has won five James Beard awards and two Cookbook of the Year awards. So how does she keep it fresh and what is left to do? The New York Times’ Melissa Clark talks to Dorie to uncover the secrets to her success.
Speakers: Melissa Clark and Dorie Greenspan

2020’s Hottest Veggies Plus How to Cook Them
William Penn Ballroom
Brought to You by Melissa’s
What’s the next cauliflower rice or kale wraps? Get the industry trends from Melissa’s Robert Schueller and then watch renowned chef  Kate Lasky from Apteka cook by innovative dishes using some of this year’s veggie stars.
Speakers: Kate Lasky Tomasz Skowronski, and Robert Schueller

LATE-MORNING BREAKOUTS 
11:40 a.m to 12:40 p.m

Food Journalism and Climate Change
Riverboat
Let’s face it: Food is deeply implicated in climate change. An estimated third of greenhouse gas emissions come from our food systems. The foods we eat are endangered and transformed by climate change, as are food producers’ livelihoods. As food journalists, we’re on the front lines of the most urgent issue of our times. So how can we incorporate it into our work? We bring together some of the most interesting thinkers to discuss how should food journalists respond?
Speakers: Barry Estabrook, Renee Brooks Catacalos, Jocelyn C. Zuckerman, and Betsy Andrews.

Translating Your Culture Into a Cookbook
Riverboat
Identity and representation are hot-button issues today, especially in the food world. Who gets to write the story of a particular food culture? A panel of accomplished authors will tell their own stories of translating their unique food cultures into cookbook form. We’ll discuss the challenges and issues and the pressure of making your culture understood to a wider group. An experienced editor will give her perspective on the key aspects of writing a cookbook that represents the food, people, and stories of a unique group. We’ll delve into sticky topics too—including how to build more diversity and representation in the cookbook world.
Speakers: Judy Pray, Melissa M. Martin, Toni Tipton-Martin, Unmi Abkin, Leticia Landa

Iconic Vietnamese Dishes
William Penn Ballroom
Spend an hour with award-winning cookbook author Andrea Nguyen to explore Vietnamese cooking techniques and ingredients. She’ll offer tips for sourcing and selecting staples such as fish sauce and fresh herbs; show you how to make deliciously versatile sizzling rice crepes (banh xeo) from her latest cookbook, Vietnamese Food Any Day; and demonstrate the nuances of crafting nuoc cham, the go-to dipping sauce for crepes and so many other dishes.
Speaker: Andrea Nguyen

The Four Principles of Food Photography
Allegheny
Join food photographer Suzanne Clements and food stylist Ashley Freeman as they cover what it takes to make a truly mouth-watering food photo. This presentation goes beyond the camera into the nitty-gritty, covering composition & angles, props and surfaces, food styling, and practical lighting options. Everyone will leave this presentation with tips, tricks, and tools they can use to take their own photos to the next level.
Speakers: Suzanne Clements and Ashley Strickland Freeman

LUNCH
17th Floor Ballroom
12:45 p.m. to 1:30 p.m.

POST -LUNCH PROGRAMMING
1:30 p.m. to 2:30 p.m.

Global Food Visionary: A Conversation with Padma Lakshmi
17th Floor Ballroom
She’s hosted the Emmy award-winning Top Chef for 16 seasons, authored four books, and developed a tabletop line. But what title makes her most proud, besides, of course, Mom? Immigrant. Join her and The New York Times Sam Sifton to learn how and why she’s produced a new Hulu series that celebrates the tremendous contributions immigrants have brought to this great country, forming the most delicious of melting pots. (Both will be signing books right afterwards.)
Speakers: Padma Lakshmi and Sam Sifton

COFFEE & TEA BREAK 
2:30 p.m. to 2:45 p.m.

MID-AFTERNOON BREAKOUT 
2:45 p.m. to 3:45 p.m.

The Art of Newsletters
Allegheny
The format of a newsletter is a natural fit for recipes and food writing as you can forge a personal connection. But there are so many types and strategies, from fully written to dependent on link dumps, and everything in between. How do you know which way to go, and what are other best practices in putting this popular format to work for you and your brand, whether you’re an individual or a media company?
Speakers: Paula Forbes

Maintaining Sobriety While In the Food Industry
Riverboat
Drinking alcohol has been normalized in the food space for generations with practices like the “shift drink.” More recently, the culture has begun shifting with chefs celebrating their own sobriety and creating healthier environments for their staff. Things have gotten better, but on the whole, those struggling with substance use still face tough challenges. We’ll explore the question of how to normalize the choice to abstain from drugs and alcohol; how to support the people who need it; foster a community that’s truly inclusive of sobriety; and create a safer drinking culture for everyone, inside the industry and beyond.
Speakers: Joy Manning, Steve Palmer, Kim Severson

The Secrets to Maximizing Your Income While Not Going Crazy
Monongahela
As it becomes more challenging to make a living doing just one thing, success has come to those who diversify. Our panel of food writers and cookbook authors will share the many things we do that are not only lucrative but expand our skills, help us stay relevant and feel more creatively fulfilled. We will cover how our roles in social media, retailing, and content development complements our careers as food writers. We will dig into how we manage our time, prioritize, find new opportunities, and grow our businesses.
Speakers: Amy Sherman, Maggie Battista, Osayi Endolyn and Hetal Vasavada.

LATE-AFTERNOON BREAKOUT 
3:55 p.m. to 4:55 p.m.

Off the Record: A Reality Check on What You Can Make & Spend Publishing a Cookbook
You dream of getting a cookbook deal, but will the advance cover your expenses? And will you ever get another check? Join cookbook author and Plate magazine editor Chandra Ram, Clarkson Potter Editorial Director Raquel Pelzel and Dystel, Goderich, and Bourret Literary Agent Stacey Glick for an eye-opening discussion on the realities of what you earn (and what you spend) when writing a cookbook. Each panelist will talk about the financials of a book project from her perspective, and offer real life examples advice and realistic expectations about the fine print behind cookbook deals.
Speakers: Chandra Ram, Raquel Pelzel

Food Trend Predictions for the 2020s
Allegheny
Will we all be eating lab-made faux meats, salad greens grown in our own closets, and bread squirted out of 3-D printers this decade? Join our prognosticators for a fascinating round of analysis and predictions on what and how we’ll be cooking and eating in these Roaring Twenties.
Speakers: Kate Krader, Jennifer Aranas, Rick Camac, Ashley Kleckner

Pennsylvania’s Wine Land
Monongahela
Brought to you by the Pennsylvania Winery Association (PWA)
Three hundred and thirty-seven years ago, William Penn planted a vineyard in Philadelphia. From that vineyard, grew the Pennsylvania Wines industry — today with more than 300 licensed wineries producing more than 2 million gallons of wine annually. Join the PWA and winemakers to sample wines and learn more about the legacy of winemaking in PA and the growth of the industry.
Speakers: Mario Mazza, Virginia Mitchell, Jennifer Eckinger, 

IACP AWARDS & PARTY

Join us for a toast and appetizers.
6 p.m. to 7 p.m.
Urban Room

IACP Awards Show
Grand Ballroom
Celebrate the year’s best in food writing, photography, cookbooks, and more.
7 p.m. to 9 p.m.

PRELIMINARY SUNDAY IACP CONFERENCE PROGRAMMING

Please note this is a preliminary tentative line-up of programming. We are working to finalize, add and edit all topics, schedules, and speakers. All information subject to change. Meals, snacks, cocktails etc are included in conference passes.

BREAKFAST
8 a.m. to 9 a.m.

EARLY-MORNING PROGRAMMING

EATT Keynote Takeover
17th Floor Ballroom
Equity at The Table (EATT) is an inclusive digital directory of women/non-binary individuals in food. Founder and cookbook author Julia Turshen will introduce an EATT panel all about community—how you build it, sustain it, and use it to empower.
Speakers: Julia Turshen, Rahanna Bisseret Martinez, Illyanna Maisonet, Mavis-Jay Sanders, and Thérèse Nelson.
9 a.m. to 10 a.m.

COFFEE & TEA BREAK
17th Floor Hallway
Join us for coffee and get your books signed by Padma Lakshmi, Rocco DiSpirito, other speakers and IACP award winners and nominees.
10 a.m. to 10:30 a.m.

MID-MORNING BREAKOUTS
10:30 a.m. to 11:30 a.m.

Changing Lives Through Culinary Education
Allegheny
Food changes lives, but what if you can’t afford it? Food industry careers—not just jobs—can break the cycle of poverty and hunger. This requires a unique take on culinary school for those with troubled pasts. Our conversation features culinary educators offering a dignified, collaborative learning experience through cooking and social enterprise. Hear how we connect the power of food to people’s potential: potential for culinary careers, self-sufficiency, and greater joy. You’ll leave inspired and informed on how to impact your community.
Speakers: Michel Nischan, Lindsey Seegers, Rollie Wesen, Darryl Coaston

The Art of the Interview
Monogahela
Whether writing a food story or collaborating on a cookbook, or leading discussions at conferences and seminars, asking the right questions is essential to getting a good story. But there’s more to the interview than asking questions. It’s about asking the right questions. And sometimes the tough questions. There is an art to it. Whether it is a reluctant source, a difficult chef or someone with a hidden agenda, this panel offers advice from the pros about conducting the perfect interview.
Speakers: Kathleen Squires, Kim Severson, Javier Cabral, John Birdsall,

The New Irish Cooking
William Penn Ballroom
Brought to you by Kerrygold
Pittsburgh is home to one of the country’s largest Irish communities and they’ve kept the cuisine vibrant, innovative, and delicious. Watch and sample the latest in Irish specialties, which feature in many a St. Patrick’s feast, with renowned baker/blogger  Zoë François of ZoeBakes.
Speaker: Zoë François

Health & Weight Loss in a Wellness-Obsessed World
Riverboat
Organic and better-for-you brands are booming. New diets and wellness approaches seem to pop up monthly. But meanwhile, Americans continue to struggle with weight and diet-related diseases. What’s working now to address these problems and where are we going?
Speakers: Maya Feller, Lisa Valente, Rocco DiSpirito, Jessie Price,

LATE-MORNING BREAKOUT 
11:40 a.m. to 12:40 p.m.

Cookbook Store Owners Reveal What’s Really Selling & How to Make Yours One of Them
Monongahela
There are around eight cookbook stores spread throughout the United States, and together the owners comprise some of the deepest knowledge about cookbook trends, holes in the canon of subjects, and what sells best and why. They have strong opinions about cover design, independently published books, and what makes a cookbook successful or not. Come learn the secrets to getting your book to stand out amidst the crowd.
Speakers: Matt Sartwell, Celia Sack, Jourdan Abel, and Ken Concepcion

How to Start a Successful Food Tour
Riverboat
As the “experience economy” grows, so are food tours. Learn how three experts turned their passion for food and culture into business opportunities by developing and leading food-centered trips and tours. Hear from individuals who work for existing tour companies, and others who work for themselves. You’ll leave this discussion with a clear understanding of the various ways to transform your knowledge and experience into marketable trips, tours—and money.
Speakers:Lisa Gross, Jeffrey Yoskowitz, Lesley Tellez, and Angelis Nannos

LUNCH
17th Floor Ballroom
12:45 p.m. to 1:30 p.m.

Keynote: Silencing Your Inner Critic
17th Floor Ballroom
You know that voice. It’s the one that says you messed up. That you’re not talented enough, smart enough or successful enough. For some of us, the critic is in our heads so much we hardly notice it. Negative self-talk can be damaging, leading to second-guessing, procrastination, and missed opportunities. We’d like to have more control. This panel looks at the critical voice and supportive strategies, such as how to find acceptance. A Q&A follows.
Speakers: Dianne Jacob, Hanna Raskin, Ken Concepcion, and Leanne Meyer
1:30 p.m. to 2:30 p.m.

COFFEE & TEA BREAK 
2:30 p.m. to 2:45 p.m.

MID-AFTERNOON BREAKOUT 
2:45 p.m. to 3:45 p.m

Baking 2020: What Was, Is, and Will Be?
A new decade is here. Let’s talk with a few pros about how baking has evolved over the last few decades, where it’s at now (kouign amann and cardamom buns anyone?), and take a few guesses about what’s to come. And most importantly, what are the constants through the years? We will discuss how much has social media changed what’s served, how techniques have changed, and what new ingredients, such as alternative grains, have begun to influence what comes out of the oven. 
Speakers: Janet McCracken, Jerrelle Guy, Cassandra Malis, Zoë François

The History of American Whiskey
Monongahela
Brought to you by Wigle Whiskey
Pittsburgh has long been an epicenter for alcohol. Most importantly as the birthplace of American whiskey! Hear the fascinating quirky part one of American Whiskey, how it has evolved and taste some of the country’s best craft whiskeys with Wigle’s founder Meredith Meyer Grelli.
Speaker: Meredith Meyer Grelli

Using Food as a Tool to Build Community and Make Change
Riverboat
In the wake of the 2016 election Liz Alpern created Queer Soup Night (QSN), an event that has since launched chapters across the globe, raising funds and rallying a community of queer food activists. In this session, Liz will offer an interactive primer on marrying political passions with kitchen prowess to spark change and build community. Liz will explore models for fundraising, choosing collaborators and identifying what really matters to you and how that can fit into your culinary career. In addition to QSN, she’ll present other case studies in which culinary professionals got active in meaningful and impactful ways.
Speaker: Liz Alpern

How to Edit Your Own Work: Building a Writer’s Toolbox
Allegheny
Producing crisp, error-free copy helps you stand out in a crowd of writers. And while there’s no substitute for a great editor, sometimes the editing is up to you. We’ll talk tips and tricks, whether you’re writing for a publication or re-reading your own words before you hit post. Hear from three editors across the media and editing spectrum on accuracy, spelling, grammar, style and more. Learn how to develop an editing toolkit.
Speakers: Daniel Shumski, Annie Siebert, Melissa McCart, and Erin Clyburn

FAREWELL COCKTAIL PARTY
Main Ballroom
Brought to you by Niman Ranch
4 p.m. to 5 p.m.
Join us for one last toast and nibbles to close out a great weekend.