Traditional Food and Sustainability
Traditional Food and Sustainability
February 9 2010
Jewish Community Center of the East Bay, Berkeley, CA
February 9, 2010: Even “authentic” cuisine can obstruct progress towards more just, sustainable food. How does a business committed to being part of the solution persuade traditionalist customers of the importance of change? What taste memories and flavors of The Deli have been provided by an industrial food system? How can we look at our nostalgia and expectations critically?
Join journalist/author Michael Pollan, Natural Logic CEO Gil Friend, and other food experts as they explore how a retro cuisine facing an uncertain future may be transformed through sustainable leadership.
