Here’s the at-a-glance schedule for the 2012 Summit. You can find further details on events, the program, field trips and meet-and-greets on those individual pages.
Field trips throughout the day.
5:30-7:30pm: Welcome reception, Olympic Sculpture Park.
8:00-9:00am: Registration and breakfast 
9:00-9:30 am: Welcome: Rowan Jacobsen, Michael Leviton, and Tom Douglas.
9:30-10:15: Keynote address: Ruth Reichl
10:30-11:45am: Morning breakout sessions
  • Hands-on heritage baking
  • Goat fabrication and charcuterie
  • Beef butchering demo
  • Lamb fabrication
  • Tools for seafood sourcing
  • Meat production models
  • Crowd funding in the kitchen
12:00-1:30pm: Lunch and sponsor meet-and-greet
1:30-2:45pm: Afternoon breakout sessions
  • Nuts and bolts business model workshop
  • Pastured beef: fresh vs. frozen taste-off
  • Marine Stewardship Council roundtable discussion
  • Goat fabrication and charcuterie
  • Beef butchering demo
  • Alaskan salmon identification and tasting
  • Author Jane Black on food system reform

3:00-4:15: Plenary session: What does sustainability mean when it comes to cooking? Do chefs have a responsibility to advocate for a more sustainable food system? Moderated by Kim Severson, New York Times.  (We’ll also hear updates from the Seattle Chefs Collaborative chapter and our cookbook publisher, Taunton Press.)

5:00-7:00pm: End of day reception, Pravda Events.

7:00-9:00pm: Meet-and-greets at restaurants in Pike/Pine neighborhood
8:45-10:45am: Plenary speakers including:
10:45-11:45 am: Reception and authors’ book signing
11:45 am-2:45 pm: Lunch and Sustainability Awards ceremony, a call to action and closing remarks.