Chefs Gather To Ban Fracking Thursday July 26

Chefs for the Marcellus, a group of New York food professionals, is calling upon Governor Cuomo to ban hydrofracking for natural gas in New York State in order to protect the state's water supply, tourism and food businesses -winemaking, brewing, farming, restaurants, food manufacturing - from the hazards of industrialized drilling. More than 100 chefs and food professionals have already signed on to the Chefs for the Marcellus campaign, including Mario Batali of Babbo; Mary Cleaver of The Green Table and Cleaver Co.; Cesare Casella of Salumeria Rosi; Shawn Gawle of Corton; Brooks Headley of Del Posto; Michael Laiskonis, formerly of Le Bernardin; Marc Meyer of Cookshop; Chris Santos of The Stanton Social; Francine Stephens of Franny's; Alex Stupak of Empell�n Taqueria; Bill Telepan of Telepan, and Zak Pelaccio of Fatty Crew, who said: "Allowing fracking anywhere in the state puts New Yorkers and our friends from neighboring states in great jeopardy. It seems dangerously shortsighted to approve a procedure that may have such damaging effects on our water supply, our people and our land. I hope our leaders in government are evolved enough to consider and understand the long term effects of these, and other, decisions."

Hydrofracking, a highly industrialized form of extracting natural gas from shale, is already in widespread use in more than 30 states, including Pennsylvania, where it is putting farms out of business, poisoning the water supply and causing illness in humans and livestock. Governor Cuomo, who lifted a moratorium on fracking in New York State in 2011, is close to allowing drilling in the Marcellus Shale, a geologic formation that covers a large area of the mid-Atlantic region, including much of New York's southern tier.

According to a July 13 New York Times article ("Cuomo Plan Would Limit Gas Drilling to a Few Counties in New York"), the governor would initially allow fracking in several economically depressed counties in the southern tier, while sparing more affluent areas, including the New York City watershed. Despite these exemptions, Chefs for the Marcellus continues to support a statewide ban on fracking for the simple reason that water and air know no boundaries, and environmental damage can occur even in areas where drilling is not permitted.

Peter Hoffman of Back Forty commented: "Allowing fracking only in certain economically disadvantaged New York counties opens a perilous door of a two-tiered standard of health and care, which should not be tolerated." Elizabeth Schula of Saltie added: "Middlefield, where I own a farm, was the first town in New York to use local zoning to protect an area. That showed me that when people arm themselves with knowledge and take action, we can make a difference, but I still need to do what I can to protect everyone's water, air and food."

On Thursday, July 26, Chefs for the Marcellus, founded by chef Heather Carlucci (PRINT), restaurateur Jimmy Carbone (Jimmy's No. 43), food systems specialist Hilary Baum (Baum Forum) and concerned citizens, will hold a benefit at Brooklyn Winery, 213 North Eighth Street, Williamsburg, Brooklyn. The benefit will showcase the wines and beers of the Marcellus, including selections from Brooklyn Winery, Brewery Ommegang and Tuthilltown Spirits, paired with regional foods prepared by Michael Anthony (Gramercy Tavern), Heather Carlucci (PRINT), Mary Cleaver (The Green Table and Cleaver Co.) David Colston (Brooklyn Winery), Peter Hoffman (Back Forty and Back Forty West), Daniel Holzman (The Meatball Shop), Zak Pelaccio, (Fatty Crew), Chris Santos (The Stanton Social), Bill Telepan (Telepan) and others. Pairings are by Jimmy Carbone, Jimmy's No.43 and Conor McCormack, Brooklyn Winery. Event tickets are $125 ($110 early bird, through July 9).