SUNDAY | May 1st

9:30 - 10:30 AM | Wythe Hotel Main Hall


Breakfast for Sunday day-pass holders generously provided by Union Market and Chef Sandro Romano, paired with coffee by Devocion.

Get a head start on recommended reading: Kitchen Arts & Letters pops up in the Wythe Hotel Garden all day as our official #FBF2016 bookseller. Plus, check out a selection of limited-edition FBF tees, chef goods and bookish ephemera from our friends at Tilit and LizzYoung Bookseller.


10:30 AM - 11:15 AM | Wythe Hotel Main Hall

All food comes from somewhere. But when it exists as a snapshot of a popular dish at a popular restaurant, or mentioned in a click-bait listicle, that origin isn't always so clear. From bone marrow to bone broth, this panel explores what we talk abut when we talk about eating today, and how to recontextualize popular foods in relation to history, culture and food systems in the age of #trends. 

Christophe Hille, CFO of Fleishers Craft Butchery

Doria Santlofer, fashion stylist and executor of Joy Santlofer's "Food City"

Maria Rodale, chairman and CEO, Rodale Inc., author of "Scratch"

Jon Gray, co-founder, Ghetto Gastro

Koel Thomae, co-founder of Noosa

Noah Fecks, moderator, food photographer and author of "The Way We Ate"

+ Book signing for authors immediately follows at the Kitchen Arts & Letters pop-up shop in the Wythe Hotel garden. 


10:30 AM - 12:30 PM  | Wythe Hotel Garden

It's never to early to learn about the intersections of food culture and food systems! Join us for story-time and activities in the covered patio and garden. Featuring special mistress of ceremonies Amy Virginia Buchanan plus a bonus musical performance!

"A Moose Boosh" read by author Eric-Shabazz Larkin

"The Compost Heroes" read by author Reba Linker

"Harold's Hungry Eyes" read by author Kevin Waldron

PLUS DIY seed necklaces and worm-bin composting with GrowNYC


11:30 AM - 12:15 PM | Wythe Hotel Main Hall

How does one write a convincing, veiled-enough, but-believable-enough work of fiction inspired by a real place, people, and time when the subject is something as personal as food and the dining experience? And why are readers — whether they have worked in restaurants or not — so interested in the behind-the-scenes goings on at restaurants?

Stephanie Danler, author of "Sweetbitter"

Jessica Tom, author of "Food Whore"

Helen Ellis, author of "American Housewife" 

Cathy Erway, moderator, host of Heritage Radio Network's "Eat Your Words" and author of "The Food of Taiwan" and "The Art of Eating In"

+ Book signing for authors immediately follows at the Kitchen Arts & Letters pop-up shop in the Wythe Hotel garden.


12:15 - 1:00 PM | Wythe Hotel Screening Room Bar

Pick up a boxed lunch prepared by Union Market and Chef Sandro Romano, and enjoy in the Screening Room Bar or Wythe Hotel Garden.


1:00 PM - 1:45 PM | Wythe Hotel Screening Room

Five years into an event dubbed "Foodieodicals" — an awkwardly lovable portmanteau of "food" + "periodicals — we take a look at the O.G. indie food magazines still in the game, still doing the print thing as well as new expressions of creativity and branding.

Anna Dunn, editor-in-chief of Diner Journal

Sarah Forbes Keough, publisher of Put A Egg On It

Paul Lowe, founder and editor-in-chief of Sweet Paul 

Nick Fauchald, publisher of Short Stack Editions and W&P Design

Richard Martin, moderator, vice president of editorial, Zero Point Zero Production 


2:00 PM - 2:45 PM | Wythe Hotel Screening Room

But seriously, what is it? Why is it important? Who tests? Why test? An inside-baseball exploration of what makes recipes really work — or not.

Julia Bainbridge, moderator, food writer and host of "The Lonely Hour" podcast 

J. Kenji Lopez-Alt, managing culinary director of Serious Eats, author of "The Food Lab"

Maria Zizka, recipe developer and writer who has worked on the AOC, Camino and forthcoming Sqirl and Tartine books

Kristen Miglore, creative director of Food52 and author of "Genius Recipes: 100 Recipes That will Change the Way You Cook"

Andy Baraghani, senior food editor, Bon Appetit

Kristin Donnelly, writer, editor and founder of Stewart & Claire

+ Book signing for authors immediately follows at the Kitchen Arts & Letters pop-up shop in the Wythe Hotel garden.


2:00 PM - 6:00 PM | Wythe Hotel Main Hall

An event that needs no introduction! The most popular part of Food Book Fair.

A SPRITZ AND A SLICE presented by Luxardo

7:00 PM - 9:00 PM | Wythe Hotel Main Hall

Italy meets Italian-American with our Sunday night party: Grab a slice of 'za paired with fortified bubbles as we talk and taste with the authors of "SPRITZ" and "The New York Pizza Project." 

This event is included in the Sunday festival ticket. All tickets include a copy of each book. 


MONDAY | MAy 2nd


9:30 AM - 12:00 PM | Wythe Hotel Blue Room at The Ides

There's a lot more that goes into a pretty picture of a piece of cake (or sandwich or cocktail) than just a pretty piece of cake ( ... or sandwich, or cocktail). 

Join Liz Clayman and Rebekah Peppler for a workshop on food styling and photography, and follow the journey of a food photograph from start to finish. Spend the morning learning how to shop, prep, play with light and composition and, yes, style and shoot! The workshop will include a mix of conversation, demo and hands-on, so come prepared to get your hands dirty and style and shoot on your own. 

Please bring:

A camera (this course is designed for those with basic knowledge of DSLRs; you should be comfortable in full manual mode to get the most out of this morning)

An appetite

A tolerance for dad jokes

Rebekah Peppler, writer and food stylist (for The New York Times, Real Simple, Saveur, among others); author of Short Stack Editions "Honey" 

Liz Clayman, photographer specializing in food and restaurants (for New York Magazine, Shake Shack, Barneys New York, among others)


11:00 AM - 12:00 PM | Wythe Hotel Loft Room

Visual storytellers sharing on Instagram, Snapchat, YouTube and the like are today's gatekeepers, inspirers and revenue-drivers. How is everyone — from mom-and-pop shops to the world's largest hotel brands — cooking, designing and creating for these guests ... or not? 

This event features a conversation with 

Leiti Hsu, founder of Journy and host of WORD OF MOUTH

Michael Bonadies, hotelier and restaurateur for Nobu, Montrachet, 21c Hotels, W Hotels, Mondrian

Camille Becerra, chef-storyteller of Cafe Henrie and formerly of Navy

Marko Bon, user experience expert of The Line (Assembled Brands), Starwood, Ralph Lauren, Brooks Brothers

This workshop is presented by Journy.


2:00 PM - 3:30 PM | Wythe Hotel Loft

Learn how to turn a creative project into reality, soup to nuts. Join experts from Kickstarter and Blurb as they walk you through best practices on crowdfunding and the anatomy of a well-made Kickstarter project, with a special focus on food books and magazines. They’ll cover creation, marketing, connecting with your community, PR and all the other steps along the way. 

Terry Hope Romero, food projects lead, Kickstarter
Kent Hall, marketing manager of creative projects, Blurb
Sharon and Ted Burdett, Strand Design, creators of the Fourneau Bread Oven and the Fourneau Bread Recipe Book


4:00 PM - 6:00 PM | Wythe Hotel Loft

We often forget that WE ARE NATURE. Nature is not something separate from us. So when we say that we have lost our connection to nature, we’ve lost our connection to ourselves.
— Andy Goldsworthy

Join Sam Anderson, acclaimed manager and beverage director of Mission Chinese and Annie Novak, urban farmer and author of "The Rooftop Growing Guide: How to Transform Your Roof into a Garden or Farm" in this sensory-driven cocktail workshop inspired by the rich and beautiful natural world present in New York City.

Annie Novak, urban farmer and author of "The Rooftop Growing Guide"

Sam Anderson, manager and beverage director of Mission Chinese Food


7:30 PM - 9:00 PM | Brooklyn Brewery

Food Book Fair is proud to host a guided conversation that explores issues of fair food and labor all along the food chain. This is for everyone: people who work in and around food at all levels of the food-production and restaurant industries, as well as anyone (diners, educators, activists, legislators) who is invested in how the food we eat is grown, produced, made, distributed and who does all that work. 

The evening will kick off with guest speakers illustrating different perspectives and arguments, followed by breakout sessions for demographic-specific issues, before circling back again to discuss, as a group, concrete, practical ideas for tackling what we've discussed. 

All are welcome to attend, and all are welcome to speak and contribute. 

*Shift drink and snacks lovingly provided by BentoBox and Etsy

Confirmed participants and facilitators:

Basma Eid, organizer, Street Vendor Project

Jessamyn Waldman Rodriguez, CEO and founder of Hot Bread Kitchen and author of "The Hot Bread Kitchen Cookbook"

Megan Larmer, director of strategy and community engagement, Slow Food USA

Stephen Satterfield, writer, activist, digital media producer and inaugural Food Writing Fellow at Civil Eats

Leah Campbell, HR & Communications Director, Marlow & Sons

Michael Hurwitz, Greenmarket director, GrowNYC

More to be announced 

This event is presented by our media partner New Food Economy with generous support from BentoBox and co-hosted by Food Issues Group, an action-driven collective by, of and for members of the food industry invested in sustainability.