At no other point in time, when 2/3 of the United States' population is considered overweight or obese and when waste from current food culture does more damage to the environment than the BP oil spill, has food played a greater role in the well-being of our society.

Join Amy Senger, adviser and advocate for A Clean Life, for this exclusive ladies' only event at Zola Wine and Kitchen, as she shares her personal story of improving health through living a fresh, local food, zero-waste lifestyle and the impact it's had on her body and personal well-being as well as the benefits it has on the environment. Find out the truth about what you're eating, what big food industry, including the U.S. government, is doing to undermine your personal health (and why it's causing so many people to struggle with their weight), and the one simple change you can make to combat this.

The afternoon will include:

• A special guest appearance by Barton Seaver, DC chef extraordinaire, advocate and National Geographic Fellow as he shares he personal mission to change food culture
• Sparkling wine provided by local Virginia winery Thibaut-Janisson (featured at the first Obama state dinner)
• A seasonal, locally-sourced meal prepared by Stir Food Group Executive Chef Bryan Moscatello
• Limited signed copies (for purchase) of locavore leader Alice Waters' latest cookbook, In The Green Kitchen

Space is limited; tickets will go quickly. Join us for an eye-opening and engaging afternoon.

ABOUT BARTON SEAVER

Barton Seaver has manned the helm of some of Washington, D.C.’s most acclaimed restaurants.  He brought the idea of sustainable seafood to the nation’s capitol in an award-winning setting at Hook restaurant in Georgetown. Later, he opened Blue Ridge restaurant, continuing his winning streak and earning Esquire magazine’s 2009 ‘Chef of the Year’ status from acclaimed food writer John Mariani.

Seaver has been lauded as a leader in sustainability by the Seafood Choices Alliance.  He was recently named a Fellow with the Blue Ocean Institute, and he also works with the National Geographic Society to influence the practices of large corporations and consumers towards a more responsible and sustainable relationship with our natural resources. Locally, Barton is an appointed member of the Mayor's Council on Nutrition in Washington, D.C., where he is helping to craft a wellness policy for District residents.

While sustainability has largely been assigned to seafood and agriculture, Barton’s work expands far beyond the dining table to encompass socio-economic and cultural issues. Locally, he pursues solutions to these problems through D.C. Central Kitchen, an organization fighting hunger not with food, but with personal empowerment, job training, and life skills. Barton is also developing a forthcoming TV series titled ‘Turning the Tide,’ that helps tell the story of our common resources through the communion we all share – dinner.