Decolonizing our Diets: Food Culture as Resilience and Resistance

Overview

Join us for a dynamic discussion of how food culture has been and continues to be a container for both resilience and resistance amongst oppressed peoples.
In the face of colonization, enslavement, war and genocide, communities have used food as an expression of freedom.
We will learn from our panel of award winning chefs who have brought their politics and the political histories of their own communities into their work as chefs and public intellectuals.
This panel features Reem Assil (award-winning Palestinian-Syrian chef and author based in Oakland), Bryant Terry (award-winning African American vegan chef, food justice activist, and author), Samin Nosrat (award-winning Iranian-American chef and author of the #1 NYT best seller, Salt, Fat, Acid, Heat), and Crystal Wahpepah (an Indigenous food warrior, restaurant owner, and author).