Chef Power Hours are monthly conference calls for chefs and food professionals that convene issue experts, chefs, and journalists for conversations about critical issues in our food system. Recent calls have explored the impact of the California drought on food professionals across the country, cooking “root to stalk,” and the recovery of West Coast groundfish. Calls are posted below, along with resources for taking action.
MAY 2015: What Chefs Need to Know About the California Drought
Click here for more information about this call and the California drought, including information and resources about drought. This call was generously sponsored by Driscoll’s and Greener Fields Together.
Click here for more information about this call and and vegetable consumption in the U.S., including resources to help you cook “root to stalk.” This call was generously sponsored by Greener Fields Together.
FEBRUARY 2015: What Chefs Need to Know About Antibiotics Misuse
Click here for more information about this call and antibiotics misuse, including resources to help chefs and food professionals source meat raised without the overuse of antibiotics.
JANUARY 2015: What Chefs Need to Know About West Coast Groundfish
Click here for more information about this call, and West Coast groundfish. This call was generously sponsored by Seafood Watch and Environmental Defense Fund.
Have a question, or suggestion, for our Chef Power Hours? Please contact Alisha Fowler.
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