University of Oxford Unit for Biocultural Variation and Obesity

In August, there was an explosion of alarming headlines: “Climate Change Threatens the World’s Food Supply, United Nations Warns,” cried The New York Times, and “Report Finds Agriculture a Leading Cause of Climate Change,” said the Rodale Institute. The World Resources Institute also released a report called Reducing Food Loss and Waste: Setting a Global Action Agenda, and the United Nations’ Intergovernmental Panel on Climate Change released its Special Report on Climate Change and Land, in which griculture was repeatedly called out as both a problem and a solution.

FALL 2018 In the United States, we celebrate the culinary industry through mega-events largely organized by restaurant associations: trade shows, expos, and conferences often defined by flashy booths, branded trinkets, long lines, hashtags, and plenty of networking.

JUNE 2016 When 3 Badge Beverage Corporation President and fourth-generation vintner August Sebastiani purchased the new company headquarters last summer, he hadn’t expected to stumble upon a key piece of family history that would impact the organization’s future. Last June, the old Sonoma Firehouse was transformed into office and warehouse space, which now also includes a stylish tap room to host trade tastings. While researching the space in old newspaper archives, Sebastiani discovered that his grandfather had been a volunteer firefighter out of that very building.

SPRING 2018 Halfway between a yodel and a yelp, the sound Jerome Pfister makes to call his herd of goats is one he'll happily demonstrate for visitors. These Camosciata Alpine goats are one of only two breeds whose milk is permitted for use in the Robiola di Roccaverano D.O.P., a strictly-regulated cheese with a tradition dating back to the the 10th century.

SPRING 2016 Last fall, Farmer Lee Jones, decked out in his signature overalls, red bowtie and wide grin peeking beneath a friendly moustache—think Santa Claus meets American Gothic—kicked off the Roots Conference by encouraging attendees to do more than take notes over the course of two days of panels, discussions and delicious meals; he implored the group to take action.

SPRING 2016 Late last year, top chefs from around the city descended upon the Wilshire Ebell Theatre in Los Angeles to showcase their best fare for nearly 300 guests. The mission of the event, a ten-city culinary tour dubbed Taste America, was to raise funds for the James Beard Foundation’s programs, which include scholarships and educational opportunities. The theatre’s lofty ceilings and courtyard garden made for a gorgeous setting reflective of the artistic creations on guests’ plates.

APRIL/MAY 2016 As if the name alone weren’t synonymous with luxury, The Peninsula Beverly Hills’ proximity to one of the world’s most infamous ZIP codes puts it in a unique position: “We have a little leverage to do things differently than the other nine properties,” says Michael Ploetz, Director of Food and Beverage, “as long as we do things with a certain amount of quality and finesse that is consistent with the brand.” The hotel’s main dining room, The Belvedere, did just that, re-opening in January after a months-long renovation. As Southern California’s only AAA Five Diamond Award restaurant for 21 consecutive years, why change? The kitchen is now better equipped to handle the hotel’s production volume, while the dining room was re-decorated with French country influences and the seating capacity doubled on the outdoor terrace, home to a flourishing podocarpus tree. What hasn’t changed: the atmosphere, level of service and attention to detail.

AUG 2016 “I believe mushrooms are the best kept secret in natural health,” says Four Sigmatic’s co-founder, Tero Isokauppila, in a video on the company’s website. Although human beings have used whole mushrooms as medicine in teas and soups for thousands of years, the company has pioneered capturing the health benefits of mushrooms into a powdered form that is transportable and easily drinkable once mixed with water.

SEPT 2016 This summer saw the debut of A Moveable Feast: St-Germain Cafe Society Brunch Series, hosted by model and singer Caroline Vreeland and St-Germain Global Brand Ambassador Camille Vidal at Republique in Los Angeles.