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Rainforest Alliance | Food, Culture, and Climate Resilience Discussion with Selassie Atadika
Food touches nearly every aspect of our relationship to the land. It embodies our creative potential, primal desires, and familial relationships.

As such, the culinary arts have become an increasingly important catalyst for a plant-based culinary revolution that draws on Indigenous ways of eating for a livable climate future.

Please join us for a conversation with internationally renowned chef Selassie Atadika, a 2019 Basque Culinary World Prize Finalist and 2018 Stone Barns Center fellow who was recently named as one of the Global Top 50 Plant-Forward Chefs. We’ll chat about the potential for food culture to influence farming and consumer behavior, the importance of crop diversity, and how Indigenous knowledge can and should inform our work to transform global commodity supply chains.

Atadika has Pro Chef Level 1 certification from the Culinary Institute of America and holds an M.A. in International Affairs from the Columbia University School of International and Public Affairs, as well as a B.A. in Geography and Environmental studies from Dartmouth College. Her work has appeared in CNN, the Financial Times, Vogue, National Geographic, and Ebony.

Sep 21, 2020 02:00 PM in Eastern Time (US and Canada)

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