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Edible Education - Taking Action on Diversity and Inclusion in the Food Industry

Edible Education - Taking Action on Diversity and Inclusion in the Food Industry


Reimagine: Taking Action on Diversity and Inclusion in the Food IndustrySpeakers: Samin Nosrat and Shakirah Simley

People of color and women are the foundation behind food production, harvesting, and preparation. However, from farmers to top chefs the face of food and agriculture is seldomly represented by them. Samin Nosrat and  Shakirah Simley bring their experiences navigating this issue and share their passion and strategies for manifesting a food and agricultural space that is more inclusive and just. Nosrat's Netflix adaptation of her James Beard-award-winning cookbook titled Salt Fat Acid Heat is a vivid and beautiful representation of the diversity of individuals that are behind both home cooking and high-quality market products. Simley’s broad range of experiences across the food sector as a business owner, advocate, leader, and community organizer was recognized by Zagat's 30 under 30 in 30 in 2013. Together, they will share their insights and journeys, and will help us frame actions we can take towards developing a more just, inclusive, and equitable food system.  

Samin Nosrat As an undergraduate studying English at UC Berkeley, Samin took a detour into the kitchen at Chez Panisse restaurant that's happily determined the course of her life and career. Since 2000, she’s pursued her twin passions of food and words with equal vigor, aiming to create work that inspires, creates community, and raises cultural, social and environmental awareness. Samin learned to cook at Chez Panisse, in Italy alongside Benedetta Vitali and Dario Cecchini, and at (the no longer existing) Eccolo in Berkeley. She studied poetry with Bob Hass, Shakespeare with Stephen Booth, and journalism with Michael Pollan. Alice Waters and farmer Bob Cannard taught her more about land stewardship than anyone else. Her first book is the New York Times Bestselling, James Beard Award-winning Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, which is illustrated by the inimitable Wendy MacNaughton.  A documentary series based on the book is now streaming on Netflix. She is also one of five food columnists for the New York Times Magazine.

Shakirah Simley is a writer, community organizer, and recovering New Yorker living in SF. She is a 2017 Fellow for the Stone Barns Center for Food and Agriculture, former Community Director for Bi-Rite and its Family of Businesses, and is the co-founder of Nourish|Resist, a multiracial organizing collaborative dedicated to using food spaces and people as tools for collective resistance. She currently works for the City and County of San Francisco, leading community and economic development in the city's Bayview-Hunters Point neighborhood.  



Map Andersen Auditorium, Haas School of Business, 2200 Piedmont Avenue, Berkeley, United States
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