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the process of choosing a running mate. today at 1:50 p.m. eastern on c-span. york universities food studies program is 20 years old. to mark the occasion, they hosted a discussion looking at food policy in america. this is just over an hour. >> does this work? good afternoon. i'm marvin taylor. to it's a pleasure for me welcome you to our next critical topics in food series panel. today's topic is food studies 20 years in. the food movement really changing food? i'm delighted you joined us. the
-- the collection has largely been built through donations and i want to thank her for giving us her wonderful collection. people always want to know, is the collection accessible? we have about half of them catalogued. we also have materials on our website under the food studies collection. finding find links to parts of the collection. you will find papers. and so we welcome people, you do not have to affiliated with nyu or any university to come and consult with the collection. everybody is interested in food in new york.
i didn't want to mention a couple of new titles that have come in just because, who would come up with the title "gluten-free comfort vegan food." i am not making it up. and bridget's diet coke look. -- diet cookbook. the drag queen's guide to sensible living. the, this a bit of very wide swath that we are cutting through this cookbook world. there are more cut books published -- cookbooks published every year than any other book, except for this one jon runyan. romance -- except for this one jon runyan -- genre. romance. it is my pleasure to introduce clark wolf.
thank you for coming. >> thank you all. one of the reasons we want to together tonight, and particularly after 5:00 as we want to do to get on the sunshine you can get. it is astounding that we would have a day like this to begin celebrating the 20th anniversary of food studies as an academic program. i was at a buck program with nary an acyl dusty book party with -- book party with marion nussle. i said let's walk a little bit, we were a 96 in new york or something. before we knew it we have gotten all the way here to washington square and she convinced me to help her food up the nutrition department. 20 years later there are programs all over the city and country and the program here is striving. it is extraordinary that we are now helping to educate already incredibly smart people.
the difference of someone who graduates from a cooking school and someone who graduates from -- the headline is food studies 20 years in. we are trying to get a perspective on what has been happening, where we are, what has been going on, and in a lot of cases, the impact of what we have been learning might be or has not been. as you know we are being filmed that just for our archives that are accessible to everyone once they get edited, because funds being what they are. 100available, sometimes thousand times or 150,000 times a year, these archives are looked at, utilized for book research all over the country. we are slated to be broadcast on c-span sometime in april so
again, if you would like to see the back of your head late at night this is the place to be. we have a collection of very smart people and i'm going to do them one by one so you know who they are, and then i will go back and ask them each to tell us a little bit about their work and their effort and their thoughts. first is mitchell davis. andaud for mitchell, lee's the jasmine nielsen. and then jasmine nielsen. and then he is an author of a number of very amusing and very smart books. andrites for vanity fair his claim to fame is he is the author of this now 10-year-old book, the united states of arugula, david camp. next we have someone who is
actually doing the political work in washington dc, and she will tell us more about that, de matina.amin and then the current chair of the department, the professor and chair of the nyu department of food studies, it says public health but it has been moved. nutrition and food studies together again when i belong, dr. christiana ray. some of this, as we have these conversations, there is always a little bit about how i spent my summer vacation. mitchell was in our first graduating class, a phd in the food studies program. he will graduate next thursday at noon. no, i am teasing. among the really interesting and
valuable and fun and smart things that mitchell does is he took the food expo for american food to milan for six months. espresso,k a lot of and we are going to ask him what he thinks about starbucks coming to italy. mitchell, give us the helicopter view of food studies since you started in this program, and give us a moment or two of what it was like to be the american food guy in milan at a world expo. mitchell: in fact, i was at that first meeting that marion jostled you to convene about, starting this department. so i was someone sitting around a table with some really interesting, smart people from the food world, there was not really a food world then, people working with food, thinking about what a food studies program could be. when it was done, i thought,
this is amazing. i have to apply as a phd candidate. the thing that was so exciting about that at the time was, i was that food geek who now probably would be competing on television, who was always obsessed with cooking and interested in food but was not something that a middle-class jewish kid could do with his ord held high, or not his -- with his family's head held high. i do not regret not being a chef, but the idea that there was an academic program that would look at food which is more akin to the way that i integrated food into my life, it was a cultural phenomenon, there were experts, there were artists , and topics and politics and all things related to food. it was really exciting to me. it is so funny to think that with a radical idea -- it was a
radical idea then. for a lot of people a radical idea in academe a -- academia except that you can study food in history, you can study food legitimately in sociology, poly science. you could really declare yourself a food studies person, and i think the program had a tremendous amount to do with that. it also had to do with the change that i think david can speak to better than i, the current garden of foodstuff that -- at the time. i have been at the beard foundation for 20 years and i've seen this incredible foundation from food eating really a particular -- a particular interest in food being the folly of the rich of a certain age, to it being a cultural phenomenon. i cannot go to a university campus without the food group
running to talk to you and meet you. the more that i travel around, and for the expo project we traveled around the country basically two years to digest everything that was happening in food so we can make a presentation in milan about what was going on here, the prevalence of enthusiasm for food culture was overwhelming, to the point that it was weird to me. i cannot get away from it, it is bizarre. i hope one day for another panel, all of that will reseed de and the food peace will meld into the background of what it means to live a good life the way i got to experience it, living abroad in italy. the expo project allowed me and the team we were working with to really try to figure out both what the world takes about food in america, because we created
the american pavilion at the world fair. the first time in 156 years the world fair came with food. it was always industry or technology or sustainable cities or clean power, and obviously no one really adheres to those themes anyway. year, becausehis it was italy, wanted the countries to focus on food. the only right to veto anything because of international treaties was the thematic statement that the country submitted. they wanted every pavilion to address the topic of how we will take care of the food culture. we traveled across the country trying to think of what on earth we can present, and what does everyone expect to see. trying to negotiate that and learning both sides was really important to the success that we ultimately had, and we were the most popular pavilion at expo.
we had six and a half million viewers. instead of trying to coherent into, this is american food or this is america's food culture, we celebrated the diversity that we have that we sometimes take for granted, and represented voices from food sectors all across america, whether they were old american regional recipes or sort of fusion mash food trucks in los angeles and everything in between. i do not know that any of the six and a half million people left with any clear idea of, what american cuisine is. the attitude that was represented in the food, the values, the openness, all of the things that are part of the american ideal are what we communicated. showed a we got million times over that -- in fact, there was an article that
pitted the style of the american pavilion versus the russian pavilion. ideology,our authoritarian versus democratic and all the stuff on top of it, and that is what our food is. we do take for granted that i think we are not just open to change but we expect it. we do not expect today's mail to be the same as tomorrow's. that is unique in the world and that is something that we presented. called thenonical american attitude toward -- an article called the american attitude toward food. clark: i grew up in southern california, and tangerines were off the back tree and the roses were fragrant, and the apricots were right. all of that happened. i was very excited that tang
could be mixed with a glass of water, and we could find water in southern california, and all these innovations made it possible for my mother to make food that came in a plastic bag says that she would not have contact with it, because that was always a bad idea. iended up in a tea shop and did something called the oakfield grocery where i got to find some of the finest foods in the world. a sense of connoisseurship that i've since found incredibly embarrassing and tedious. havehat period of time i come to know the difference between discovering something that has a long history that is wonderful, and anointing something as the best of something, as a very odd cultural statement. in the meantime, it turns out that there are other reasons to care about what i'm eating. when i learned about social justice, it was from cesar chavez and migrant farmworkers
in the central valley of california. and i knew from a very early age that people got hurt making food easy and inexpensive for me. i was somewhat astounded and mesmerized and a little bit offended by the whole thing. in the meantime, many movements developed. whonext speaker is somebody helps to run an organization that looks at this in a very practical level. the last time i was at one of your conferences, 800 or 1000 people in the middle of a rainy saturday afternoon on the upper west side were talking in really practical terms about what they are doing. it was not a political movement, it was activity and action and discussion. please help me welcome jasmine nielsen, executive director of just food. and by that, we do not mean only food, we need food at some sense of social justice.
tell me about what that means and what you folks are doing. jasmine: just food was started 20 years ago by a group of people looking at the movement toward sustainable agriculture and the antihunger movement, and thinking that though should not be parallel lines. we had farms disappearing and people in the city who are hungry. and they cast around for a while. the very first conference the very first year, and what they sa, community supported agriculture. there are now 130 in our network and from the very beginning there was a focus, and a whole lot of others in the city, there was a focus making sure that was accessible to everyone regardless of income. it also involved payment up front but we encouraged revolving loans and pay-as-you-go for certain people. we also successfully lobbied to make sure you could use snap
benefits or food stamps. over time it evolved to become community driven solutions to bring neighborhoods fresh food that did not have that. we support urban farmers and community gardeners in growing for their communities. so we do that through a trainer model. we teach people to teach their neighbors help to grow, and out of that they said, we are growing enough food that we want to formally be able to sell it and we want to start our own farmers markets. they told us we had to learn and we went out and learned with them, and now we have about 27 community run farmers markets around the city. we also do community food education where we train people -- forto cook with example, if you have never come across it. we also have a farm to pantry program, a new york state health department contract and we them.ct with
that pantry clients and workers get to go up and visit the farms. the farmers come down. a work together year after year so the farmers begin to grow things that the pantry clients like so it is a symbiotic relationship. we have evolved into a capacity of building organization -- a capacity building organization. is the what do you feel product -- see is the problem and what do you see is the solution? clark: that is wonderful. livedsay that because i part of the time in northern california and sonoma county where the farm community is very connected, and there is a lot of discussion and a lot of effort. it sounds like the kind of activity that would go on in any community that cares about their food anywhere. the fact that it is going on in the middle of new york city is extraordinary.
something we would like to have happen that we thought never would be tooe it impractical and expensive, you have been doing it for 20 years. tell us when is the next conference. sunday, this coming march 13. i put postcards at the back that you can go to jus tfoodconference.org. it is a great chance to network and understand the brats and -- adth -- -- bre clark: if you have ever read about or thought about the south beach wine and food festival, this is the opposite. and god bless, everybody should do what they want to do. mitchell, am i right? mitchell: yes.
clark: do not look up, look away from the camera. the next gentleman reside -- writes in-depth about many things, reveals delightful or painful truths. he wrote a book that i now hand foras kind of curriculum working with me on any of my projects. david: kind of? clark: you gave me the big discount. david: please -- please welcome david cap. you wrote the book the united states of arugula. david: my narrative echoes a bit of mitchell's, i felt like mitchell did. i was obsessed with food and i thought not just of sustenance
but as cultural history, american history, and i was looking for this book to read, a book to explain how we made such great strides. for the under 40's in this room this may sound absurd, but there was a time for us over 40's when things like whole bean coffee and balsamic vinegar and go cheese and salad greens other than romain and iceberg were not just knew, but mind blowing, like, this is the best thing ever. and is ad written comprehensive cultural history of how this happened, and who are the people who made this happen. some of them are big people you have heard. you have heard of james beard and julia child. some others are unsung. 2006 andcame out in authors, as i am sure you know, are insufferable narcissist, so
when i finished this book in 2006 and published it, when naturally thinks of the author, because i am publishing this book we have reached some sort of historical endpoint and history cannot proceed from here. i will not fog everyone else's time, i'm just going to do some bullet points of some of the amazing ways it has only gotten bigger of the last two years. a small but really telling example, mark bittman do i always knew as a cook a greater migrated from being the recipe ,age guy in the new york times edm 2011 two 2015, the op writer. then he moves to california to do a meal food startup called applecare it. purple carrot.
were not in office. ladyresident and first making it an important part of their policy. 10 year decline in soda sales. we have to give some credit to nyu's own marion nestle. i never thought in my lifetime we would see the needle move where soda sales would decline and mcdonald's would have the management shakeup because its sales have been declining for several consecutive quarters. it is because the american people are more aware that there is better, not just more nutritious food, but better tasting food, or ethically sourced food. mention,thing i will one of the last people i interviewed for the united states of arugula was the chef tom collegial. cio.as feeling -- tom colle
he said, i do not know if i'm doing the right thing, i feel like i'm addicted to the deal. m i a sleaze? what is wrong with me? two things happened, tom not -- thent on to become flip side is the start of this organization called food policy action, because he wanted to have a state in food policy, the same thing obama's have been doing, which leads i think nicely to our next person, claire. claire: thank you, dave. clark: sometimes i think i am in control and sometimes i am not. liz, ifo say this -- you are back there somewhere, we
are going to pass around some three by five cards. if you have a question for the panel, i will clean it up for you and ask the question. if you see a card coming, right your question and i will pass it up to the front so you have a chance to have your thoughts reflected. speaker is somebody who does it every day. thank you, david, for the segway. a lot of us talk about these things in terms of public opinion, in terms of the op ed page, in terms of programs and that he schools, in terms of cultural act that patients, in terms -- in terms of cultural fiction or perhaps nonfiction. some of you has to do something about the policy and a lot of us feel that our influence is the only thing that matters, and a lot of us feel that variable this is the only thing that matters. what is the role of politics?
nuts andhe role of bolts policymaking if any of these people we hear about get elected? i just begin to think of -- nevermind, it is too upsetting. de matina,amin welcome, claire. what is your organization, how does it work, and is tom helpful at all? claire: a little bit of context as well. it is a fairly new organization that has been around since 2012. it was founded by kim cook and chef tom cooley keough -- colle cqiuo. leahy andor senator for my last five years on the
hill i worked for chellie pingree, who is very unique. she came to congress as an organic farmer and sees issues as nonpartisan, low hanging fruit that should be embraced. when she came to congress and they ran her washington office she really challenged me to find the policies that were going to be impactful for local farmers and were going to be meaningful to consumers. we came up with a great bill, we , ate the local food act comprehensive piece of legislation that was going to do all of those things, but not too quickly. we made some really good strides in the last farm bill but what we found over and over again was despite an enormous changes in the marketplace and things my panelists have been talking about, numbers of congress really lacked the information that their voters cared about. when we approach them for things like additional funds for farmers markets or reducing
barriers for local meet production,- meat they had only heard from the opposition, and they did not really understand that these were huge shifts that were happening in states across the country. around that same time, chellie and i started talking about this idea that, why were we losing big fights? why were we losing big on the farm bill and child nutrition when things were happening across the country? politicians were only hearing from the opposition, the people that are benefiting from the status quo. the theory of change at food policy action is despite these big changes, there is nobody holding congress accountable for food policy. well it really matters to voters, there was nobody connecting the dots so really ila tor the nra, we started
organizations in new york city -- reducing hunger and go and a lot of what he saw was that despite this good work, it was important. we were not making real change. the policies that came out of d.c. were not doing anything to reduce hunger. so while he remains an important holographic it, he understands how all of these things are connected. >> that is really good news. perfect looking produce for a price. something we call a farmers market. it is a new program i did is really exciting. several other companies have announced that all their eggs will be cage free.
and financialdit gain from what they are doing something down the road that they think will be a good idea down the road. and it is wonderful to hear all of this. now, we have a sociologist who will tell us what he sees from all of this. what are we looking at? in thisjust say that department, it is unusual. and we are a rare department because we do nutrition and food service. then we move to a new school, the school of health. it is the institutional ecology
and what is interesting is this. who want to nutritional science. and often what we see with -- you canskepticism end up in a reason -- in a place where you spend a ton of money to drink zero calorie water. zero has always been calories. so it has exploring every fad. study of toost the much doubt and skepticism and conspiracy. so, we want a department in
which people are informed about the science. and it is evidence-based. but within reasonable limits, understanding how science happens. that science happens with all kinds of revisions but we know a few things well. we know some things marginally. some things we don't do anything else about at all. medicine, think used how some people have the metaphor like a doughnut. at the heart of it, it is a placebo effect. we have to design our science as , and theind studies reason is because we don't know how placebos work. so what we know is the doughnut
we what we don't know is as expand outwards. so we want to be a department that have -- that understands the science, the limits of the science and the politics of the science but also learn from the social sciences and humanities. and that is the instigation behind the department in the sense that nutrition has had a good sense of what is good for people but people didn't seem to be following them. so the question is, maybe we don't understand people. to, how do weack understand people? how can we understand behavior? to understand behavior we have to understand motivation which goes back to the question -- food has to be good to think with to be good to eat. so the problem is that we are paying too much attention to
nutrition. it may be the problem of the food system at the way we pay attention. so at the heart of it, our mission is to work on the science and on the look at what we can learn from the social sciences and the humanity. that is the big picture sense of it. or want me to stop yet? e -- itnt you to paus makes me so happy. this is a program of liberal arts and sciences and about being properly educated. everything you have said makes complete sense and is a shocking that it is not what we have always thought. >> it is the culture we live in where we think once i does science and one side is culture. to talk to each other and learn from each other.
d whichdon't always talke other and we are not always nice to each other when we do talk but we are building a culture, especially among the students. culturee to take the seriously and the science seriously. >> a few years ago i was asked to facilitate the conversation at thesmithsonian, museum of natural history. one thing we did was gather scientists and people who make dioramas -- those people are really fun. and science journalists and whatnot and i didn't know what they were talking about. i was just there to ask questions. at the beginning, they had stated that anthropology is here , it is a bird in a drawer and culture is over here and we
study that and by the end of the day they decided that it had to be studied together because we probably killed the bird, at the very least. nectioncontext and con and that is what you are talking about. talking about the last 20 years, how much of a movement have you seen? what we would call the "food movement." -- academicsu see s behind and0 year that is the way it should be because the economy, contrary to what we think, it is a service institution. it conserves knowledge. some ways, it has to be behind, there is nothing wrong with it. but what i think is fascinating,
said,at commentators have coming from the james beard foundation -- in my most recent s questionends to thi -- food is good, food is important and we should pay attention to it, but we should probably also pay attention to questions of livelihood. what i see as liveliness and livelihood. the livelihood of cities depend upon sources of sustainable livelihood. and if we care about the liveliness of cities, we should be caring about livelihood. and in some ways that is the two parts of the movement. it is some degree of conflict and complementarity, good food and just food.
and sometimes, the obsession with good food can lead to unjust food. verse thatn also re question. good people don't just want to .ive miserable but just lives so pleasure is important and justice is important. and the lessons we learn from our students is that. some degree of conflict. my students are invested in food. my younger students are invested in food the way they are invested in music at i don't understand that. defining and it is context making. it isn't just listening to it, it is who i am listening to it. it is like binge watching "girls."
come on, right? marvin is going to walk down this aisle waving briskly, and he will collect any of the cards with questions that you might have. i see that he has some already. don't be shy. a couple ofull things together -- when i said that we are in the moment right now, partly of -- partly that is because at this time, good food and gastronomical he important food are all coming to be the same food. it doesn't happen a lot and it happenedt never before. 50 years ago, the idea that a farm to table restaurant was trendy would be absurd. that is what you ate every day.
so this confluence of a moment when just food, ethically produced food, delicious food equals good food is why we are in a powerful moment right now. >> i will ask david this question. in vanity fair, it was written farm to table has been overdone overdone. i wrote a polite letter that was printed saying stop it. we have spent 40 years trying to get somebody to pay attention to the fact that food should come from farms. how important are words? >> words are really important to someone who makes a living as a writer. for a lot of people, -- i say onn rem was an indie band there was a band of
indie people who said this was their scene and then when they signed to warner bros., suddenly, the indie people with goth makeup were like, they sold out. that is silliness. "hype" getsword thrown around in a negative way. the food soon has been so hyped -- it really hasn't. can i talk about the mimi sheraton letter? she is a wonderful journalist. alum, she an nyu complained bitterly because she had a rent-controlled apartment -- anyway. >> but she is a great journalist.
she is wary of the hype concept. wrote to farewell column a few months ago, she wrote a letter that was had oney saying -- she legitimate point, he was being too self-congratulatory about the role that his column has played in making more americans think about food and food policy. she concludes the letter -- food has been taken seriously in all aspects ever since people deal withn cities to unrest. it is simply due to mass media. think of that last sentence. equal with this greater amount of mass media, it is a wonderful thing in advancing the argument. hype is not a bad thing. like thestupid things
black burger at burger king is. there are forms of hype that are stupid. , how will thesk food movement create enough jobs for food studies graduates -- no self-interest here -- that will provide a living wage and make changes and contributions? these are good, practical questions. >> one of the challenges is, there are questions about, are we changing the food system? probably a lot of people in this room eight in an ethical way at bet of these people get to i'm getting p.m. -- paid to be here, to be honest. so we have two open the food movement of two more people.
ll becertain extent, it wi about feeding some control and a lot of us have already defined the problem and think we know the solutions. and we will have to engage in a meaningful way and give power to the people who are most impacted and allow them to find the problems and support them in finding solutions. out of that, we will see the food movement, the food system search change and it will create more opportunities for just food jobs. [applause] thing doing the right about food be monetized for the regular folks? as you look at the political is itand policies, considered that this will create more jobs or jobs that are better for people to live better lives?
>> there are a couple ways to look at that question. currently, seven out of 10 of the worst paying jobs in this country are related to the food system. there is a real problem there. we need to engage in some of the justice issues. we need to be a part of the fight for 15 and get rid of the sub prime minimum wage for restaurant workers. we need to engage in some of the bigger food fights that impact impactedhose who are by the harms of the system. the justice issues, the fair wage for workers but also there is a broader question of people who are in an academic way, studying the food system, at what the future looks like. and just from a personal perspective, when i started working on food issues in washington 15 years ago, there wasn't food issues in washington.
there were 1500 agribusiness lobbyists, almost double the amount of the defense department lobbyists. a lot of people working to keep the status quo way it is. and in the last 15 years as the country has started to emerge and food issues are more important, it has been reflected in jobs in washington, as well. so while we don't have the numbers that our counter partners do in agribusiness, there are tremendous organizations like the environmental working group and spend who spend 95 -- doing this and i have only seen this grow. good question. how do you think people can be motivated to view everyday food choices as a power3q toys? as political? and another question, the role
of culinary schools? a lot of this started 20 years ago but it was the hot thing to do, to become to learn how to be a chef. own a tv show and then open a restaurant and go out of business. so how important is a political education to a culinary education or to other efforts in the food system? >> well, i would limit that question to the students. because we hear from chefs who are trying to do the right thing treating their employees more equitably and they are using better ingredients and the food critic comes and knows nothing about the stability and gives them one star without considering the of who is served and
the price. and there is no education about the value added to those experiences that could be incorporated into everything about food. someone i know well had a meal recently with a food editor of one of the largest papers in the world who said, you don't want to put food issues on their. we think they should be a place for celebrating. but how do you celebrate and not take these things into account? may to learnle more. the organization was started to help create networks of advocates but i think everyone needs to think about food in these ways. magazines,, the food those are the places where you will find this least discussed and to me that is part of the problem. >> it brings up the question of
-- some of the issues around food are discussed in the new york times but they are done in a cultural way. like, we found this lovely culture and art of the wonderful that they take these beans and grow them? i am oversimplifying. "ethnice is this word foods." us find this condescending and annoying. i said don't use this word and she said, how about if we use "exotic." that is even worse. to what jasmine said. what i find most promising is the fight for 15 and the minimum wage. the only way through practice is through labor. and what i find really , 20 one states have
gotten involved in this public fight. and we have the candidates in the political mainstream who calls himself a socialist and who drives issues and that is radical and it is a good symptom of where the food movement could push things through. because the minimum wage question, because these jobs will be the bottom of the market jobs, you have to move the bottom of the labor market. and i'm very optimistic when i look at these forces. ofould never have dreamt these. i think the ground has shifted. how do you bring in the stakeholders into engaging
especially when the stakeholders are transnational migrants? -- the laborpeople , the produce and the closing. we have to find a mechanism of collaboration and coordination across national spaces because everything is moving. that is a challenge as my own work is a small part of the engaging. if you look at american cities and occupations. occupations,ated we do it we on what
ask people are occupations and their birthplace. butcher's -- they have always been the foreign-born. that raises an interesting question. in that sense, american food has always been foreign food. which i find, contrary to the french, a fantastic thing. as i think american food culture changes every 20 years. that isnot the problem, the promise. there just in the middle of the transformation of it. it raises a question, question,u look at labor and work, this is haveld of people who everyday cooks and the celebrity cooks. somebody like me, who doesn't have a tv show but i have an
income which allows me to cook when i wish to and to make nice food for my nice family. but the burden of every day , at the heart of it is the problem. the problem of professionalization. it isn't just a promise, it is a problem. it gives it a structure in which people who don't usually cook sociologically and up with all of the benefits. and the people who cook, sociologically, they don't end up with any benefits of the social system of this attention to cooking. that is the problem with the craft. >> got it? all right. closing double question. lots to think about. what i love about the panels is that if you leave thinking you got a complete thought, we have
failed miserably. i like to leave with an itch. me things a want you to tell about. in the last 20 years, what didn't happen? what do you think should have happened that didn't happen? a b it hasn't happened or hasn't happened the way you thought? two, what can we, as individuals do? if you say to a room full of people -- how many of you are chefs? how many of you are cooks at home? how may few go to the farmers market? how many of you live in an nyu building? [laughter] >> so what didn't happen and what can we do? what didn't happen? wow. good question. time thinkingof
about what did happen. i think that what didn't happen and i give a talk to a talk to a lot of people in the hospitality industry, for you learn the customer is always right and you build your business model doing that. and what has happened in the last 20 years or more is the production side, the chefs, the farmers, the artisans in they talknd whatever, good but the customers didn't? but as the customers that keep things in check. i went to cornell last spring and said the customer is not all caps right and you guys have to lead, especially when in our culture, the customer has to meet the level of the producers, put themselves in their hands and understand why there are no
tomatoes and why the bills are higher and the staff is better paid. the customer has to rise and be a better customer. that is what hasn't happened yet. >> when i first moved to new a cup ofn you wanted coffee in a blue and white cup -- disgusting, right? we have begun to have had a good sense of coffee. there was always good coffee roasted in new york city but it wasn't respected by the pipeline. the guy who kept in the restaurant, they didn't care because the customer didn't care. so what can an individual do? >> someone else can make a more complete thought but the individual -- the individual cannot know everything and we have to stop expecting more information for education and for education at political
awareness from every single person. i think that the individual seize the power and pay attention. be more mindful -- it sounds new age but just to cross the street for a better thing to be more active in the process, that is what he or she can do. >> i think what didn't happen -- to a certain extent, consumers have come along. we are thinking differently and recently wasmebody visiting new york and said, where should i go to eat and i said, put do you want? farm to table -- we don't talk about that in new york, it is kind of a given. you say, what kind of farm to table are you looking for? and we have an amazing market of farmers markets. but there is a gap.
and the gap is about infrastructure and supply and scale. our food system got really big and a lot of us are advocating for this really small thing and a lot of people who are trying to do this small thing are finding it hard to make a living. so the thing that we have not figured out is, what is the right size and what is the system that gets the food to the people who will sell it to us? w thatant to let you kno we will be addressing that later this year. we try to figure out what goes on in farms. we love to follow love with -- we have to talk about that. on april 20, we will continue the conversation about 20 years in and we will talk about, when it comes to our food, what do we know, what can we know and what should we know? april 20, put that down.
nothing didn't happen that you are worried about? you think things did happen? haveings did happen but we not addressed the middle point. farmers are trying hard and giving up. if we don't preserve -- >> so what can an individual do? >> think about our providers and where we get our food from. except a little inconvenience and a higher price in order to keep the system going while we figure out these mechanisms by which food will get around. >> the u.n. study did say that . david: two echo jasmine, a lot of things have happened.
what has not happened is a collective bi-and from the public. youe is still a notion if care a lot about food in america, not in france or asian necessarily, but in the american, you are in elitist. you are made fun of as a presidential candidate as barack obama was because he even mentioned the word arugula. what goesck to hand-and-hand with livelihood. liveliness, joy. how do we get the public to buy in? we start with joy. the taste of good food. not this scary, punitive tuber that you might have to suffer through. -- beets.
it is far with jeff does so farmers markets into restaurants. i have secured produce from the farmer. et and youlice the be put sea salt on it. all of a sudden, it is not this elitist thing anymore. >> i want to 18-shirt. >> look at the sexy, funny shaped tubers. imperfect foodhe initiative. look at how beautiful these things are and this is food.ered unsellable people have to buy into it. >> what can one person do? are think the one thing we still not doing is trying to
figure out how we move this incredible food movement or whatever you want to call it into a food movement. thato we elect people understand food is important. a universal value to everyone in this room. but it is not a universal factor to everyone in congress, so how do we change that? what you can do is be more knowledgeable. vote your values. find out how your elected officials are voting. go to plate of the union. there's so much everyone in this room can do to be a more engaged food citizen in this country. >> i am echoing what has been set. i think this hinge should between a consumer and a
citizen, connecting it and seeing it as a hinge rather than separate thing. what i need rather than what i demand or what is owed to me as a consumer. we should make this demand as citizens. but i am also looking at the label, looking at the organization. i think that is exactly the translation work that has to happen. how we take our citizenship demands for infrastructure building seriously as what is owed to us as a customer. that is just one of the things. the second is somewhere between white jasmine raised between big systems and small system. food at moderate speed, not fast, not slow. that is the way to build relatively efficient but
relatively resilient systems. a trade-off between resiliency and efficiency. social resilience and being able system throughrm policy. through local activism. through neighborhood action. o we can build a system of food at moderate speeds. >> vote with your fork and please join us next time. let's think the panel. the panel. they are going to go into the gallery next door for a glass of wine and something tasty. announcer: on newsmakers, virginia senator mark warner, a member of the budget committee. federaldiscuss the
budget and encryption technology. newsmakers, today at 10:00 a.m. and 6:00 p.m. eastern on c-span. monday on the communicators, federal communication chair tom wheeler in his first interview on c-span since being nominated by president obama since 2013. he talks about issues including net neutrality, set-top boxes, and lifeline to the internet. also, the spectrum incentive just beginning. he also discusses how he thinks about the internet future. fung ofined by brian the washington post. tom wheeler: i was able to be
involved as they were bringing great change to the american economy and that is what we are dealing with at the fcc because we are in the middle of one of revolutions of all time. saying, ok, how do we deal with all of the changes happening all around us. announcer: watch the communicators at it :00 p.m. monday night on c-span2. tsa administrator oner never venture testified how to protect our railways. he was pressed on security challenges following the brussels bombing. this is one hour and 20 minutes.
>> and thank you for making time for us. bombs were detonated in brussels. 35 people, including four americans were killed in the cowardly attack. the victims should be an our thoughts and prayers. the threat from isis, al qaeda, and there sympathizers israel. we must find out how to prevent these deadly attacks. in light of the attacks in brussels, we will address related challenges safeguarding outside of passenger
screening checkpoints. administrator never injure, i understand you were in the brussels airport by chance at the time of the attacks aunt i hope you will share your thoughts. i understand your written but hope you will also talk about how we can secure security. we will talk about emerging threats. sadly it is clear that they have identified passenger, rail, and transit systems as soft targets and it is vital we not neglect tos as we look for ways secure. it cannot be secured in the same way as our aviation network nevertheless some of our tech makes apply to surface assets as well as areas on the side of the checkpoint. in combating attack seems to be intelligence.
tsa has a multilayer process will stop former administrator promoted the risk-based allocation of resources. i look forward to hearing from the administrator on the risk based threats. tsa cannot and should not be at every bus stop and train station. it must leverage its relationship with local officials. efforts canrity make a difference. explosive detection, canines, and please can deter criminal activity. invaluable and i would like to hear more about how the teams are allocated. tsa is also charged with protecting freight transportation networks including ports, the roads, and infrastructure. this is crucial to the nation's economy. tsa receives high marks from
agencies that work with them to identify and mitigate threats. ranking of his or nelson and i have had the oversight that led oversight theto vetting of airport workers so that those with ties to terrorist and his of criminal activity do not access sensitive airport areas. unfortunately, in the current system such individuals are not always captured. perpetrators in the brussels attack were previously known to authorities and it is believed isis is recruiting criminals to join its ranks in europe. at the risk of the insider joining, those with histories of violence and those
with criminal history are a good place to start. and sure he people with credentials for airports is secured is important. in russia, it is suspected the help of an airport employee. pre-check expansion act would help expand participation in the tsa project application program by providing partnerships to enroll more individuals. as a result more vetted passengers would receive expedited screening which would get passengers through checkpoints more quickly and make sure that they do not have the same kind of easy target. measureshese important should advance in the senate this week. we need strong leadership and decisive action.
you are faced with a great challenge of getting it right every time when a terrorist needs just one opportunity. we look forward to hearing how meet thatking to challenge. i would like to recognize senator nelson with his opening statement. --ator nelson bank bright senator nelson: right after 9/11, 1900 acts were carried out against transit systems around the world resulting in 4000 deaths and 14,000 injuries. aviation, almost 15 years after 9/11, terrorists are still finding those phone or abilities which the chairman has noted. two types of vulnerabilities before us.
we have the vulnerability of the perimeter of the airport, which was addressed in legislation passed last year sponsored by the two members at the front of dais. -- airport security perimeter that allows the egyptian airport, because of an airport employee, to sneak a bomb on. same thing with the gun running scheme in atlanta two years ago. monthsvably over three ontoirearms were smuggled anflights and that was december, the last quarter of
2014. we addressed that in this the airport security enhancement and oversight act of 2015. hopefully that is going to be attached to the faa bill. it now we have this additional isurity problem and that where passengers are bunched up the linesarea like going through tsa. like the crowded lines at an airport check-in counter. like the lines in a bus or train station where people are all huddled up trying to get through so in 2016, and
totalhan 2% of tsa plus budget in full-time employees are dedicated to protecting surface transportation networks. the bus. the trains. etc.. while we have yet to suffer a recent attack on a mass transit system in the united states, brussels is just another reminder of what they did in the transit station there. tsa can take immediate action by completing the recommendations of the 9/11 commission which were and acted .nto law in 2007 additionally, we have an opportunity to improve the law coming up in this current faa bill with regard to the soft targets outside of the security
perimeter. so, it is time to re-examine our transportation security and refocus our efforts. youadministrator, we thank for being here today and we look forward to it. >> thanks, senator nelson. administrator neffenger, thanks again for being here. we look forward to hearing your opening remarks and then look forward to asking you some questions. please proceed. administrator neffenger: thank you. good morning. thank you for the opportunity to appear before you today to discuss t.s.a.'s critical mission to ensure security of our nation's transportation systems. first, let me add my condolences and all of the professionals at t.s.a. to the victims of the brussels attacks. as you noted, mr. chairman, i was at the brussels airport on the day of the bombings for meetings with a number of my european counterparts and we arrived as the bombs detonated. being there that day and seeing the devastation and the chaos
of the airport environment and the evil behind it was a stark reminder of the importance of the work we do at t.s.a. every day to protect travelers. i've been on the job now for nine months. when i arrived i was confronted with the disturbing results of the inspector general's covert testing and found an organization in crisis. what i also found was an organization of nearly 60,000 dedicated professionals who are committed to our national security mission. it was immediately clear that while we needed to tackle what was wrong the ingredients and commitment were there to build and evolve what was right. we've come a long way in a short time. we've determined the root causes of the testing failures. we have retrained our entire work force. we have established the first ever full-time t.s.a. academy. we've begun a deep examination of processes and practices across the agency. of course, there are challenges we must continue to address, both immediate and longer term. i assure you and the public that we serve we are focused on our counterterrorism mission and are committed to delivering excellence in every aspect of what we do.
as an integral member of a much larger counterterrorism network t.s.a. employs a range of capabilities to understand threats to transportation, continuously vet travelers and credentialed employees and deter, detect, and disrupt potential enemies. at our checkpoints we screen on average of 2 million passengers each day at nearly 440 airports. to improve we are investing heavily in our work force. all of our people are being trained with a better understanding of why we do what we do and the nature of the threats that we face. we have shifted our focus to security effectiveness and instituted comprehensive training at the new t.s.a. academy at the federal law enforcement training center in georgia. an academy that has already helped to build a connection to our mission, enhance morale, and ensure our employees better understand their role in fighting terrorism. recent attacks remind us that terrorist organizations remain committed to attacking the global transportation system. at present we have no specific, credible intelligence of any plot to conduct a similar attack in the united states but we must remain vigilant.
these events highlight the important work we do with international partners to mitigate risks at last point of departure airports, to inspect and assess compliance with international standards, and to build international capacity and securing passenger and cargo flights bound to the united states. the attack in brussels further highlights the imperative to address security beyond airport check points where our shared responsibility with partners makes a difference. we work with federal, state, local, and tribal partners to provide law enforcement presence throughout airports and serve as transportation hubs across the nation. the resources of countless agencies deliver thousands of officers who help secure our national transportation network. t.s.a.'s law enforcement officer reimbursement program provides approximately $45 million each year to law enforcement agencies for enhanced law enforcement presence. t.s.a. also deploys visible intermodal prevention and response teams of integrated t.s.a. and local law enforcement specialists to patrol public areas to provide a visible deterrent and response capabilityy. we are also focused on the inside threat to those with
access to transportation facilities and infrastructure. in collaboration with stake holders including the aviation security advisory committee we have taken a number of actions to enhance security including requiring enhanced criminal history record checks of aviation workers, piloting the f.b.i.'s capability which provides continuous criminal background checks and conducting a nationwide vulnerability assessment airport by airport to create an expectation that every employee could be stopped and inspected every day. securing surface transportation systems is a complex undertaking that requires extensive collaboration between transportation operators. we support these owners and operators on threat awareness, information sharing, identification of vulnerability, development of security programs to address risk, exercises to assess and improve readiness, and the implementation of those security programs and they in turn invest millions of their own funds to maintain and enhance system security. recent attacks remind us that
the threat to transportation is very real and that our work to ensure freedom and protect our nation is never done. while challenges remain i can confidently and without reservation tell you that we at t.s.a. are on the job and intensely focused on protecting the public. i will end with a note about the summer travel. the good news is a strong economy means more people than ever are traveling. this economic health, however, places tremendous pressure on our transportation systems. in our communications with this committee we've identified immediate steps to hire, train, and field additional front line work force and collaborate with airlines and airports to address the high volume of travel this summer. two key points. traveler security comes first and we cannot compromise on protecting travelers. second, the expected volume means there will be longer waits during peak periods and travelers need to be prepared. we will continue to identify ways to immediately improve efficiency without compromising security. thank you again for your continued support and advocacy