Come meet authors Jeff Roberts, Cesare Casella and Patrick Dollard and get your books signed!
A resident of Montpelier, Vermont, Jeff Roberts is president of Cow Creek Creative Ventures, dedicated to creating solutions in agriculture, food policy, conservation and the environment. He was co-founder and principal consultant at the Vermont Institute for Artisan Cheese at the University of Vermont. His book, The Atlas of American Artisan Cheese (Chelsea Green, 2007), was the first comprehensive survey of small-scale producers. He is a member of Guilde Internationale des Fromagers. He teaches the history and culture of food at the New England Culinary Institute; is a visiting professor at the Slow Food University of Gastronomic Science; provides consulting services to a wide array of small-scale food producers; and is a frequent speaker in Europe and the United States on artisan food, sustainable agriculture, and the working landscape. His new book, Salted & Cured: Savoring the Culture, Heritage and Flavor of America’s Preserved Meats (Chelsea Green, 2017), examines the history and culture of dry-cured meat from 1630 to the present.
During his career, Jeff has been a meteorologist, museum curator and historian, and director of development at the Morris Arboretum in Philadelphia. From 1987–1994, he was associate dean at the University of Pennsylvania’s School of Veterinary Medicine. From 1995–1998, he was vice president for external affairs for the Vermont Land Trust.
For more than a decade, Jeff was active in Slow Food International and USA, including service as a director and treasurer of the national board. Locally, he served as a director of the Central Vermont Community Land Trust, Vermont Arts Council and Vermont Fresh Network.
Chef Cesare Casella is an acclaimed New York chef and restaurateur known for the ever-present rosemary sprouting from his shirt pocket. His Tuscan roots have guided him through a robust career that celebrates simplicity, quality, and respect for ingredients.
The man behind celebrated New York restaurants such as Beppe and Maremma, Chef Casella began his career in the kitchen at Vipore, his family’s trattoria in Lucca, where he eventually earned it a Michelin star. These days, Chef Casella has launched his very own salumi company, Casella’s Salumi Speciali, making prosciutto from heritage breed pigs, true to the classic Italian recipes and flavors of his childhood in Tuscany.
Chef Casella acts the Chief of the Department of Nourishment Arts (DNA) at the Center for Discovery — a residential, medical, and educational facility for individuals with complex disabilities and medical frailties nestled in the Catskills. He also serves as Dean of Italian Studies for the International Culinary Center (ICC) and has authored several books including True Tuscan and The Fundamental Techniques of Italian Cooking and most recently, Feeding the Heart.
Patrick H. Dollard is President and CEO of The Center for Discovery, an internationally renowned provider of research, intervention and residential services for children and adults with developmental disabilities and medical complexities, including autism spectrum disorders. As a nationally recognized thought leader, Mr. Dollard is one of the field’s most innovative visionaries in the development of new models of cost-effective high quality care for special populations. He regularly presents at national and international conferences including The Kresge Foundation, Health Care Without Harm, United Cerebral Palsy and the Autism Roundtable, among others.
Under his more than three decades of leadership, The Center has grown from a facility with 30 employees to more than 1,500 full time staff, dedicated to providing a range of educational, residential, clinical and recreational programs. Mr. Dollard brought together researchers from Harvard Medical School, Georgia Tech, Northeastern University and others to develop a nationally recognized research program focused on collecting real-time, synchronized visual, auditory and physiological data that has led to cutting-edge breakthroughs in autism intervention.
Mr. Dollard also pioneered the development of environmentally advanced health care and educational facilities that utilize energy efficient technologies and sustainable construction materials. Under his guidance, The Discovery Health Center is recognized as a Level III Patient-Centered Medical Home (PCMH) by NCQA. It is the first healthcare facility in the country to be registered with the U.S. Green Building Council (U.S.G.B.C.) and was a recipient of the prestigious LEED certification. This was followed by The Center’s Ridge Campus, New York State’s first specially designed campus for adolescents with autism, as well as its Michael Ritchie Big Barn Center for Environmental Health and Education, home to the Lab School and research program. He also created The Center’s Thanksgiving Farm CSA, a biodynamically certified organic farm that provides produce and vocational training for residents of The Center, as well as the broader Sullivan County region.