Foodshed Network & Conservation Commission Announce Webinar: Seasonality – A Celebration of Taste, Place and Connection

The Foodshed Network and Conservation Commission announce “Seasonality: A Celebration of Taste, Place and Connection,” the fourth panel of the Greenwich Food System Forum (GFSF). 

“After a brief summer break, we are reconvening the GFSF for our  fall series. We have an exciting lineup of topics and speakers and are happy to kick off this fall with Seasonality,” said Sarah Coccaro fromthe Conservation Commission. “We wish to engage everyone, and all are welcome.”

The webinar is free, and will be held virtually through Zoom, on Wednesday, September 21 starting at 7:00pm. The panel will feature a chef, artisan, artist and farmer, and a food writer, who will explore what it means to celebrate seasonality as a conduit to taste, place and connection.

The panel will feature speakers Dawn Spears, Director of the Northeast Indigenous Arts Alliance (NIAA) and Co-Founder of Narragansett Food Sovereignty Initiative; David Standridge, Executive Chef at The Shipwright’s Daughter; Natalie Love Cruz, Afro-Latina Culinary Professional, Food Justice Advocate and Writer; and Matthew Rose, Lead Cheesemonger at Fairfield-Greenwich Cheese Company.

Ali Ghiorse, founder of The Foodshed Network, will moderate the panel’s discussion. 

The discussion will help us understand the ways in which practices such as industrialization, structural racism, and lack of access to fresh, local and affordable foods have dissociated society from experiencing ‘a sense of place’ through food.

“Our path to a better food system is paved with accessibility and commitment. More and more people need the ability to make better food choices and then they need to make them everyday,” said Matthew Rose, Lead Cheesemonger at Fairfield-Greenwich Cheese Company.

The panel will share the barriers they experience in supporting a local food system, and the ways in which relationships serve as a pathway to overcome those same obstacles.

“I’m so excited to be part of this discussion on how putting the seasonal bounty of our region on the plate can be a delicious way to connect to local makers and producers, break down the barriers of food accessibility, and strengthen our local food system,” said David Standridge, Executive Chef at The Shipwright’s Daughter located in The Whaler’s Inn, in Mystic CT.

We have the power to be food system changemakers! Together, we can realize a future that advances a regionalized, regenerative, equitable and just Connecticut food system. Please join us!

For more information email [email protected], please visit our website: and sign up for updates through The Foodshed Thymes: