Uploaded July 2019 | Updated September 2026, 1 week ago
Sam Sifton, food editor of the New York Times, along with Catherine Brown Collins, director of Film, TV and Digital Media Programs at the US Department of State, explores the role food plays in “smart power” diplomacy. In addition to programs such as the American Chef Corps, both dissent and diplomacy are important elements of any good dinner table conversation, any smart restaurant menu, and any discussion that takes place in the presence of food and drink.
The annual Champlain Institute hosts thought leaders from around the country and the world to share their expertise on pressing issues of our time. The 2019 topic was Art: Dissent and Diplomacy. All events are held on College of the Atlantic’s waterfront campus and are free and open to the public. To learn more, visit coa.edu.
Sam Sifton, food editor of the New York Times, along with Catherine Brown Collins, director of Film, TV and Digital Media Programs at the US Department of State, explores the role food plays in “smart power” diplomacy. In addition to programs such as the American Chef Corps, both dissent and diplomacy are important elements of any good dinner table conversation, any smart restaurant menu, and any discussion that takes place in the presence of food and drink.
The annual Champlain Institute hosts thought leaders from around the country and the world to share their expertise on pressing issues of our time. The 2019 topic was Art: Dissent and Diplomacy. All events are held on College of the Atlantic’s waterfront campus and are free and open to the public. To learn more, visit coa.edu.
