The COVID-19 pandemic has spurred a renewed interest in foraging. These educators are helping others do so safely and sustainably.
Earlene Cruz is the Founder and Director of Kitchen Connection, a project that offers home cooks the opportunity to participate in live virtual cooking classes that support the UN SDG Goal 2 of Zero Hunger. Earlene is passionate food inequity and insecurity, and aims to illuminate these issues through Kitchen Connection.
Chefs from South and East Asia discuss the importance of encouraging eaters to adopt plant-forward diets.
Join Food Tank as we count down to Earth Day with a series of panel conversations that explore the intersection of food culture, health, and climate.
Food Tank and Hunter College NYC Food Policy Center recently hosted The Impact of COVID-19 on Restaurants. Watch the full event now and learn from some of the top chefs as they discuss the ways the pandemic is impacting the restaurant industry.
Join restaurateurs and industry leaders in discussion about the impact of COVID-19 and the post-pandemic future of restaurants.
“When chefs are able to see that they can be creative with school food and they can help change the palates of our youngest generation – I think it brings more culinary talent into this field,” says Fleishman.
David Moscow talks about his adventures sourcing ingredients in his new show “From Scratch”—from slaughtering cows to spear-hunting an octopus.
Creating a sustainable food system that contains fish is possible, but requires us to look beyond the fillet. Chef Josh Niland from the Australian restaurant Saint Peter talks about how it can be done.
‘Kansas City’s Botanical Garden,’ Powell Gardens is home to the nation’s largest public edible acreage – the Heartland Harvest Garden. Here students, chefs, CSA members and the general public learn about and enjoy fresh, delicious food.