, ,

Why We Cook What We Cook

What determines our cooking and eating habits? And which is a greater factor—our family traditions, or the community we've made home? Consider why we cook what we cook with a group of extravagantly talented people who care deeply about fo…
,

Is Terroir a Myth? Great News for Home Winemakers!

If terroir is indeed a myth, wouldn't it stand to reason that home winemakers have a distinct advantage over commercial vintners? Join the conversation between the Professor of Viticulture at the Robert Mondavi Institute for Food and Wine Science…
, , ,

Campfires! Camping, Hiking, and Eating in the Great Outdoors

The maestro of all things outdoors in California, the San Francisco Chronicle's Tom Stienstra joins parks and outdoors expert Jenny Mulholland-Beahrs, outdoor food maven Robin Donovan and connoisseur of American camping (and grizzlies) Susan…
, ,

Writing Food, Making Books: The Perils, Joys & Practicalities of Great Food and Cookbook Writing

There’s nothing more delightful than a tempting, well-put-together cookbook, whether to browse or actually use to prepare meals. Whet your appetite for all things foodie and literary with this panel of Chez Panisse’s head chef (Peternell),…
, ,

Into the Wild: Foraging Sustainably in Today's World

Hear from foragers of all kinds — urban, sea, Bay Area and Native — about how to forage sustainably, harvesting wild plants in ways that enhance rather than degrade our environment. These four experts will reveal ways in which gathering…
, , ,

Sun, Soil, Water, Food: How Climate Change Impacts What We Grow and Eat

Farmers conjure food out of three ingredients—sun, soil, and water—all three of which are being altered profoundly by climate change. Scientists say conditions are shifting so dramatically that we can no longer look to the past as a reliable…
, ,

Science in the Kitchen (and Why It Matters!)

Can technical books about cooking and booze also have a soul? J. Kenji López-Alt and Adam Rogers are in conversation with John Birdsall about the expressive possibilities of food science.
,

The Science of Booze

There are no better guides to the magic, mystery, lore, and, yes, science of alcohol and the drinks that are made with it. Expect a very spirited discussion, one from which you'll learn a treasure trove of very useful information!
, ,

Food Is Fundamental

Even before COVID-19 shined a light on the precarity faced by food servers, farm laborers, and meat processing workers—and how their working conditions impact us all—it was clear that we were desperately in need of a food revolution. From…
, ,

Merlin Sheldrake and Michael Pollan on Entangled Life: What the Secret Social Networks of Fungi Reveal About Nature’s Genius and Being Human

In 2016, a New Yorker profile by famed naturalist Robert Macfarlane introduced the world to one of the most important young thinkers of our age: Merlin Sheldrake. Moving from the labs of Cambridge to the jungles of Central America, this revolutionary…