Buckwheat Harvesters at Pont Aven, Emile Bernard, Date: 1888 WikiArt La Galette Bretonne hosted by Birgitte Kampmann, with Mary Margaret Chappell Our most recent Kitchen Lab brought together history, technique, and shared…
Our January Kitchen Lab, hosted by Birgitte Kampmann, brought people together to cook, learn and reflect on the work of Sri Owen. With Sri’s rendang already simmering on her stove,…
What happens when you gather farmers, historians, cartoonists, editors, and activists around a virtual kitchen table to talk about queer food? You get a conversation that’s as nourishing as it…
On the eve of the strawberry full moon in June, a diverse panel of food policy experts, economists, and advocates gathered for a Kitchen Table Conversation to unpack the complex…
In a world where food systems are increasingly fractured, unsustainable, and inequitable, a new design discipline is emerging—not to fix everything, but to ask better questions. This was the central…
Food and drink are vital elements of the Symposium; the lunch and dinner menus are designed to reflect and expand on the years topic. This year’s communal meals are masterminded by…
(Left to right) Marion Nestle is one of the individuals most responsible for creating the discipline of Food Studies in the United States. Co-founder of New York University’s Department of…
Winter has finally started to loosen her grip where I live in the northern US, and color is returning to the landscape. Buds have begun to appear on the trees,…
It’s hard to believe that we’ve reached the end of 2023. Looking back on all of our Kitchen Table activities, from the monthly Conversations, Kitchen Labs, Sifter Asks, and Wiki Club to the…
It all begins so humbly: a tiny seed, a little kernel of an idea. The hopeful symposiast has her eye on the perfect spot for a garden, er… I mean,…
