Ask anyone in the know about the traditional cuisine of the Coastal Carolinas and odds are they’re going to say that seafood and produce.
Chef Kristina Stanley, a member of the Red Cliff Lake Superior Chippewa, honors her indigenous heritage by creating, selling and promoting the use of food that features indigenous ingredients and tribally-sourced products to produce healthy meals.
Keitra Bates is on a mission to preserve and promote culinary culture and empower economic inclusion, business development and growth opportunities through Marddy’s, the food incubator that provides local food entrepreneurs who are people of color, women and other marginalized populations a licensed facility for cooks to prepare and distribute their offerings.
After 20 years owning and running her own farm-to-table restaurants in Sonoma County, Duskie Estes is now running Farm to Pantry, taking her dedication to sourcing food ethically and advocating for small farmers to fighting food insecurity by distributing nutrient-rich foods to those in need.
Learn how a A farmer, two farm to school program educators, and a chef have committed themselves to combat this issue by creating meaningful, turn-key resources that are accessible, impactful and fun! The Small Bites Adventure Club makes it easy for grown-ups to introduce fruits and veggies to kids, and a fun way to highlight the real heroes in our community- our farmers!
Caroline McCann is assisting communities across southern Africa to develop local food economies; Giving Others the Basic Skills to Grow. Learn more about her for Women’s History Month.
Dee Patel shares how she, as managing director The Hermitage Hotel, has a role to facilitate strong relationships with the local community, including the Glen Leven Farm, The Land Trust for Tennessee’s historic, 64-acre farm located four miles from downtown Nashville.
Born from the crisis need to save the life of one food service worker, The Giving Kitchen is an organization that is built on community, compassion, generosity, empathy and gratitude that supports food service workers in crisis. TGK’s shift starts when the food service workers can’t.
Food has become a central utensil in diplomatic toolkits across the world. Culinary diplomacy is today in the academic world what we call soft power — a tool of persuasion. Countries are branding their cuisines or their unique foods as a way to track business and tourism.
Providing healthy meals on a budget can be done for schools, airlines and events. Chef Cliff Lyles has mastered and it teaching others.