Wednesday, October 16, 2024 - 6:00 pm
In celebration of World Food Day, join us for an enriching event that delves into the profound connections between food, culture, justice, and healing. Our gathering will explore how food acts as a powerful vessel for cultural identity, revealing how storytelling about diverse culinary practices enriches our understanding and appreciation of different cultures. We'll engage in a thoughtful discussion on the role of food writing in advancing food justice, sustainability, and equitable access to nutritious meals, examining how narratives can drive change and advocacy in the food system. Additionally, we'll uncover the therapeutic aspects of food, considering how storytelling can foster individual and community healing, and the integral role of cuisine in promoting overall well-being. This event will be an insightful exploration of the many layers of meaning that food adds to our lives, inviting participants to consider the impact of what we eat on our identities, societies, and health.
From 6:00 to 6:30 pm, immerse yourself in a participatory reception. Share your thoughts on our public discussion board. Find "lines of inspiration" by delving into our food writers' cookbooks and their influences at our book exploration table - a curated selection of related books provided for perusing and borrowing by the Mechanics’ Institute Library. The panel discussion begins at 6:30 pm, followed by a Q&A and cookbook signing.
About the Panelists
VIOLA BUITONI, a San Francisco-based chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her recipes cross the best of local agriculture with Italian artisanal foods. By sourcing raw ingredients directly from local farmers, adhering to seasonal produce, and reimagining the traditional balance of animal and vegetable on the plate, Viola's approach translates this ecological awareness for her audiences in ways that are understandable, usable, and accessible. This approach reflects her deep curiosity and respect for the culinary craft as a creative and embodied human response to our ecological environment. Italy by Ingredient: Artisanal Foods/Modern Recipes (Rizzoli) is her first cookbook. Viola teaches Italian modern home cooking classes virtually via Milk Street Cooking School in Boston, and in person at 18 Reasons and The Civic Kitchen in San Francisco. In spring and fall, she leads immersive culinary tours through off-the-beaten-path Italy. In 2020 the President of the Italian Republic awarded her the title of Cavaliere dell’Ordine della Stella d’Italia for her work to further the culture and business of Italian food. She lives in San Francisco’s Mission District with her husband, son, and tiny dog. (@violabuitoni)
MARIA FINN is an author, chef and storyteller who creates food & art experiences inspired by wild places. She’s the author of several books, articles, essays and short stories. Her cookbook, Forage. Gather. Feast. launched in April 2024. She was the Chef-In-Residence at Stochastic Labs in Berkeley – an incubator for artists, scientists and tech engineers. She’s told stories and given talks for The Moth Mainstage, SoCap, Ocean Conservancy and many others. She is the founder of Flora & Fungi Adventures, which hosts wild food-centric adventures from California all the way north to Alaska and The Institute for Ecosystem Based Living that produces events with science, art and food. She also hosts truffle talks, tastings and truffle hunting demonstrations with her dog Flora Jayne. For more information visit MariaFinn.com. (@maria_finn1)
SOLEIL HO is an opinion columnist and cultural critic, focusing on gender, race, food policy and life in San Francisco. They were previously San Francisco Chronicle’s Restaurant Critic, spearheading Bay Area restaurant recommendations through the flagship Top Restaurants series. In 2022, they won a Craig Claiborne Distinguished Restaurant Review Award from the James Beard Foundation. Previously, Ho worked as a freelance food and pop culture writer, as a podcast producer on the Racist Sandwich, and as a restaurant chef. (@soleil_ho)
Chef TU DAVID PHU of District One in Las Vegas, SF Chronicle Rising Star Chef, TEDx speaker, Top Chef alumnus, and cookbook author from Oakland, has charted a remarkable journey from his mother's Oakland garden to achieving a series of culinary accolades. His expertise transcends culinary arts, venturing into filmmaking and writing. Underscored by his two-time TEDx speaking engagements, Chef Phu's storytelling and culinary prowess come together in his Emmy-nominated PBS film "Bloodline." In 2024, he is set to enchant the culinary world further by releasing his cookbook, The Memory of Taste, which promises to be a rich tapestry of his heritage and family recipes. (@cheftudavidphu)
LINDA SHIUE, MD, is an internal medicine physician, chef, and Director of Culinary and Lifestyle Medicine at Kaiser Permanente San Francisco, where she founded Thrive Kitchen, a teaching kitchen for patients. She believes that the best medicine is prevention. Her cooking classes showcase seasonal produce, lavishly flavored with spices and fresh herbs. Her first cookbook, Spicebox Kitchen, was a 2022 Gold Award Winner in the Nautilus Book Awards and a Finalist in the 2022 IACP Awards. Dr. Shiue is an Associate Clinical Professor of Medicine at Kaiser Permanente School of Medicine and serves on the boards of San Francisco-Marin Food Bank, Meals on Wheels San Francisco and the Teaching Kitchen Collaborative. She is a graduate of Brown University, San Francisco Cooking School, UCSF, Cornell University, and the kitchen of Michelin-starred restaurant Mourad. (@spiceboxtravels)
About the Moderator
Oakland dumpling maker HENRY HSU’s past identities have included public health advocate, architect, and designer. He immersed himself in the local Bay Area food scene working at Oakland tofu maker, Hodo Foods for over a decade and most recently spent the past year working at Dumpling Club in San Francisco. Henry’s perspectives on food are shaped by his Taiwanese heritage, Gulf Coast upbringing, Midwestern education and years of living in Latin America. From immigration to assimilation to seeking cultural identity through his food heritage, he began seeking out what Taiwanese food means to him through cooking, teaching, sharing and storytelling. He’s learned that cultural identity in food is simply not as monolithic and neatly squared away as we’d all like it to be! He has also leads food tours, teaches dumpling making, hosts Taiwanese pop-up dinners & occasionally you can find him working a farm stand at a local market! (@oramasamadumplings)
Meet the Author(s)
