If Foodfort Tastes don’t get you talking (’cause your mouth is full, duh), Foodfort Talks definitely will!
There’s so much to discover at Foodfort Talks at the Basque Center on Thursday, March 21 and Friday, March 22. Foodfort Talks are free and open to the public. Explore food waste and sustainability innovation with local chefs, farmers, and grocers, or learn how easy it is to be vegan and why you should try it out. There’s an open-flame grill demo with The Grill Dads and a food demo with Chef Bonnie Morales, co-owner and head chef of Kachka in Portland and James Beard finalist!
You can find all of the below events in our amazing, fun-filled schedule.
Munch on some food for thought at Foodfort 2019 Talks:
TOTALLY WASTED! FUTURE OF FOOD WASTE & SUSTAINABILITY
Thursday, March 21st, 11am-12pm
Explore food waste & sustainability innovation with local chefs, farmers and grocers.
Today, the U.S. spends over $218 billion – 1.3% of GDP – growing, processing, transporting, and disposing of food that’s never eaten, and on average, every American creates 400 pounds of food waste each year. These shocking statistics are a symptom of our current food ecosystem, but there’s a movement building!
To kickoff Foodfort 2019, we’re bringing together local food waste innovators to explore how each is helping to save money and resources, feed more with less, create jobs and support a healthier and more sustainable planet. You’ll leave the panel discussion with the inspiration and knowledge to make small changes in your day-to-day – all of them delicious – that contribute to solving one of the greatest humanitarian and environmental issues of the 21st Century.
Lea Rainey, Zero Roots Market
CJ Pennington, Proud Source Water
Michelle Kwak, KIN + ArtHaus Bar
Julie D’Agostino, Rolling Tomato
Sydney Bennett, City of Boise (Public Works)
SAVE THE PLANET: GO VEGAN!
Thursday, March 21st, 12:30pm-1:30pm
Moderator Kristen Pound shows us how to vegan (it’s easy!), where to vegan (everywhere!), and why to Vegan (it’s the future!).
Kristen Pound lives and works in Boise, ID as one of the premiere vegan educators and activists. Her online presence “How To Vegan” is reaching thousands of people all over the world. Kristen and a panel of vegans will dive into the impact humans are having on the planet because of our food choices. Eating a vegan diet has the capacity to completely transform the conversation on climate change. This conversation is open to vegans and non-vegans.
Panelists are: Kristen Pound, Jenn Williams, Kevin Scrima, and Megan Stoll
LICENSE TO GRILL: AN OPEN-FLAME DEMO WITH THE GRILL DADS
Thursday, March 21st, 2pm-3pm
This isn’t your average backyard BBQ. The Grill Dads are here to show us how to make a mean meal over an open flame.
The Grill Dads are Mark Anderson and Ryan Fey, also known as Mark and Fey. Best friends for more than 20 years, the two worked by day as advertising executives when they started cooking together for dinner parties and casual barbecues. As the hungry crowds grew, Mark and Fey were able to turn their passion for making crave-worthy weekend eats into appearances as guest executive chefs planning sold-out pop-up menus at Los Angeles restaurants.
BONNIE MORALES FOOD DEMO
Friday, March 22nd, 11am-12pm
Chef Bonnie Morales provides a demo inspired by the cuisines of Ukraine, Belarus, Georgia and Uzbekistan. Chef Morales is the daughter of Belarusian immigrants and her food is inspired by the cuisines of Ukraine, Belarus, Georgia and Uzbekistan. It’s not just the diners of Portland who think her food is crave-worthy. Chef Morales has received accolades nationally including 2018 finalist for James Bear Award for Best Chef: Northwest, Star Chef’s Rising Star Chef 2018 and Bon Appetit magazine’s Generation Next Chefs in 2017. Kachka was just named one of “America’s 38 Essential Restaurants” by Eater.com.
Chef Morales is the kind of artist we love at Foodfort. Highly trained and innovative, her culinary reputation is well-deserved. Her peers and diners in Portland will tell you Bonnie is giving, collaborative and awesome to work with.
Get a full dinner experience with Chef Morales on Wednesday, March 20th, 6-9pm at the Basque Center.
SOURCING MATTERS WITH AARON NIEDERHELMAN
Friday, March 22nd, 12:30pm-1:30pm
Join Aaron Niederhelman, CEO & co-founder of OneHealthAg, as he records an episode of Sourcing Matters and chats with local food luminaries.
Niederhelman is CEO & co-founder of OneHealthAg. He hosts the widely listened to podcast on iTunes: Sourcing Matters, and is a fishmonger focused on preserving the unique values of the region he is from. A life-long advocate of healthier and cleaner food, Niederhelman was selected as a 2015 Eisenhower Fellow. Europe and the Middle East offered insight into ramifications of an ever shrinking planet. From this international experience and his past work with the EAF Agrarian Fund, a private equity investment fund he co-founded to collaborate with diverse stakeholders in promoting economic growth and greater good from well sourced food with regional provenance, Niederhelman now seeks to leverage his diverse background in food, finance & technology to address some a biggest issues facing domestic food supply
Panelists are: Aaron Niederhelman, Beth Rasgorshek, Kris Kimori
KEEP SHARP! KNIFE SKILLS WITH SHUN
Friday, March 22nd, 2pm-3pm
Julienne? Chiffonade? Say what? Shun Regional Sales Rep and Chef Thomas Peace teaches us how to properly wield our kitchen knives.