Uploaded March 2025 | Updated September 2026, 3 weeks ago
General Session VIII: Ancient Crops for Future Menus: Flavor Forward, Nutrient Dense, Climate-Resilient
Climate change is a driver of migration across the world as vulnerable populations escape the devastating effects of weather-related catastrophes. Extreme weather also threatens the safety of our food supply. In response, farmers are cultivating nutrient-rich crops—many of them ancient varieties—that can thrive in drought and extreme heat. The next step, then, is for chefs to incorporate them into the menu, highlighting how to best work with these ingredients in delicious culinary applications that will entice consumers. This session features Turkish and West African recipes that include climate-resilient ingredients that are good for human and planetary health from two acclaimed chefs passionate about biodiversity.
• Giselle Kennedy Lord (Digital Storyteller and Author; Portland, OR)
• Ebru Baybara Demir (Social Gastronomy Chef and Entrepreneur, From Soil to Plate Agricultural
Development Cooperative; Mardin, Turkey)
• Pierre Thiam (Chef-Owner, Teranga, and Founder, Yolélé; Oakland, CA)
Find more information at: worldsofflavor.com
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CIA: https://www.ciachef.edu
CIA for Enthusiasts: ciafoodies.com
CIA at Copia: ciaatcopia.com
CIA ProChef: ciaprochef.com
Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
General Session VIII: Ancient Crops for Future Menus: Flavor Forward, Nutrient Dense, Climate-Resilient
Climate change is a driver of migration across the world as vulnerable populations escape the devastating effects of weather-related catastrophes. Extreme weather also threatens the safety of our food supply. In response, farmers are cultivating nutrient-rich crops—many of them ancient varieties—that can thrive in drought and extreme heat. The next step, then, is for chefs to incorporate them into the menu, highlighting how to best work with these ingredients in delicious culinary applications that will entice consumers. This session features Turkish and West African recipes that include climate-resilient ingredients that are good for human and planetary health from two acclaimed chefs passionate about biodiversity.
• Giselle Kennedy Lord (Digital Storyteller and Author; Portland, OR)
• Ebru Baybara Demir (Social Gastronomy Chef and Entrepreneur, From Soil to Plate Agricultural
Development Cooperative; Mardin, Turkey)
• Pierre Thiam (Chef-Owner, Teranga, and Founder, Yolélé; Oakland, CA)
Find more information at: worldsofflavor.com
——————————————————————————————————————————
CIA: https://www.ciachef.edu
CIA for Enthusiasts: ciafoodies.com
CIA at Copia: ciaatcopia.com
CIA ProChef: ciaprochef.com
Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
