Here is
what’s cooking

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,…

Nourish the Body, Feed the Soul” Our Sunday Lunch, last meal of the Symposium Weekend, will be a collaboration between this year’s four OFS Young Chefs taking inspiration from their Muse – Korean-born chef and ceramic artist, Jinok Kim-Eicken.    The OFS Young Chefs – Andiswa Mqedlana from South…