Podcast appearances and mentions of helene york

Will COVID-19 change our food system for good? Increased coronavirus outbreaks in food markets, food plants and farmworker communities have impacted food access and put a spotlight on food insecurity. Farmers are hurting as supply chains for fresh, perishable foods shrivel. Meanwhile, food banks have seen a surge in demand that has required distribution support from the National Guard. What does COVID-19 mean for agriculture, our food supply systems—and our diets? Join us for a conversation with Lisa Held, senior reporter at Civil Eats, Karen Ross, secretary of the California Department of Food and Agriculture, and Helene York, professor at the Food Business School of the Culinary Institute of America, on feeding a nation under quarantine. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, another in our 'Did you make the right call' series, we explore the musical version of "The Secret Life of Bees" with music by Duncan Sheik. In it, Easy wishes to clear up that when he refers to sisters, he is describing women who have the same parents, The Critic struggles right up to the end, and we shamelessly namedrop our friend, Helene York, for no good reason. Enjoy!Like terrible Google Docs that help you know when a show is closing or opening? Check it: https://bit.ly/2YAKIEY

In this episode, another in our 'Did you make the right call' series, we explore the musical version of "The Secret Life of Bees" with music by Duncan Sheik. In it, Easy wishes to clear up that when he refers to sisters, he is describing women who have the same parents, The Critic struggles right up to the end, and we shamelessly namedrop our friend, Helene York, for no good reason. Enjoy!Like terrible Google Docs that help you know when a show is closing or opening? Check it: https://bit.ly/2YAKIEY

The best of live interviews from GreenBiz events. This episode: Helene York, global director of Google's foodservice, on global, tech-enabled sustainable food procurement.

While at the New Dramatist Luncheon celebrating the career of 6x Tony Award winner, Audra McDonald, Keith Price met up with Tony Award Winner, Jim Dale, Tony Nominee Nick Cordero, Paul Alexander Nolan, Helene York, and the incomparable, Andrea Burns. New Dramatists : http://newdramatists.org/ Helene York: http://www.heleneyorke.com/ Jim Dale: http://www.jim-dale.com/ Nick Cordero: https://twitter.com/iamnickcordero ANdrea Burns: https://en.wikipedia.org/wiki/Andrea_Burns Keith Price's Curtain Call on I-tunes: https://itunes.apple.com/us/podcast/keith-prices-curtain-call/id1114172032?mt=2

Actress Helene York is returning to Broadway in AMERICAN PSYCHO. She takes a moment to chat with Keith Price about her role in this show, Bullets Over Broadway, and her desire to be a gay icon. About Helene York: http://www.heleneyorke.com/ AMERICAN PSYCHO: http://americanpsychothemusical.com/?gclid=COuCpqqUtcsCFYIlgQodp6UEFg#introduction

Helene York, director of Bon Appétit Management Company Foundation, discusses the relationship between diet and carbon footprint and the environmental impact of certain food farming practices.

Calories and Carbon Ken Cook, Founder and President, Environmental Working Group Whendee Silver, Professor of Ecology, UC Berkeley; Marin Carbon Project Helene York, Director, Bon Appetit Management Company Foundation Greg Dalton, Founder of Climate One, moderator Grappling with the carbon impact of our food system is not easy. Faced with such uncertainty, Ken Cook’s simple advice is apt: “Eat lower down the food chain – better for you, better for the planet.” Cook, founder and president of the Environmental Working Group, joins Whendee Silver, professor of ecology, U.C. Berkeley, and Helene York, director, Bon Appétit Management Company Foundation, for a discussion on calories, carbon, and the way forward. The panelists stress how far we’ve come in such a short time. “There was a time, not too long ago, that if you went into an organic restaurant, or tried to shop for organic produce, you really wondered whether the food had been harvested, or maybe had escaped,” Cook says. Helene York agrees, sharing the experience of Bon Appétit, which serves 100 million meals each year. Over two years, her 500 chefs reduced the amount of meat served by 20%. But, York emphasizes, they did so without scrimping on taste. “The real key,” she says, “is to offer alternatives that our guests want to eat. They look good. They taste good. They’re at a reasonable price point, and they’re appetizing.” Whendee Silver, who specializes in carbon number-crunching, stresses the importance of education. Researchers are valiantly attempting to assess the life-cycle cost of food, she says, but it is very hard to compare, say, the carbon impact of grass-fed versus feedlot beef. “There are big gaps in the data. Right now, many of the life-cycle analyses that we’re working with have pretty significant uncertainties,” she says. Despite the challenges, we can transition to grass-fed beef and seasonal, local produce, the panel says. “We have to be thoughtful as consumers about it. But I think people want straight-forward cues,” Cook says. “Take grass-fed beef. It’s more expensive to produce in many cases. But make that investment and that sector is going to start to grow.” This program was recorded in front of a live audience at The Commonwealth Club in San Francisco on October 21, 2010

Helene York, director of the Bon Appetit Management Company Foundation, speaks about the company's "low carbon diet" initiative and the work of greening a company's operations through changing the way food is purchased.