Rowan Jacobsen Returns as Master of Ceremonies

“If you see a Yukon salmon in a store, buy it, pay whatever it costs. That’s the price for keeping the fishery – both fish and fisherman – sustainable.” Rowan Jacobsen

Rowan Jacobsen returns as our Master of Ceremonies!

We’re delighted that award-winning author and speaker, Rowan Jacobsen, returns as our Master of Ceremonies for our fourth National Summit.

A dynamic, passionate speaker, Jacobsen is at the forefront of how we think about the food we eat.  As an adventurer and writer, Jacobsen has traveled the world, bringing food stories to life – from maple syrup produced in the hills of Vermont to cacao beans harvested in the Bolivian Amazon. His work  – well-researched, insightful, and often humorous  – strips down the issues surrounding our food and environment, and reminds us why we should care.

A James Beard Award-winning author of A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America, Jacobsen has written four other books and numerous articles for the New York Times, Newsweek, Harper’s, Outside, Eating Well, Forbes, and Popular Science. His 2010 book, American Terroir, was named one of the Top Ten Books of the Year by Library Journal, and in 2011, his article, “Heart of Dark Chocolate,” received the 2011 Lowell Thomas Award from the Society of American Travel Writers for Best Adventure Travel Story of the Year.

His latest book, Shadows on the Gulf: A Journey Through Our Last Great Wetland reports on the damage affecting the Gulf Coast and the disastrous effect it will have on America, and the world, if not rectified.

Recently granted a 2012 Alicia Patterson Foundation fellowship, Jacobsen is currently in India to research and write about the collision of culture and creatures in the northeast region of that country.

We hope you’ll join us this year for our 2102 National Summit in Seattle, Washington. We have a lot of information to share – and a lot to learn from each other – and of course – lots of good food to eat.

Posted by: Chefs Collaborative

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