Thursday, October 15, 2020

6:30 P.M. ET

Smithsonian Food History Gala from Home
The Gala from Home features the sixth annual and first public presentation of the Julia Child Award to Danielle Nierenberg, co-founder and president of Food Tank, by The Julia Child Foundation for Gastronomy and the Culinary Arts. We will be joined by many special guests from around the globe.
FRIday, October 16, 2020

11:00 A.M. ET

Deep-Dish Dialogue: Rebuilding the Food System

Explore the cracks and chasms in our food system and meet some of the people advocating for meaningful change for our health, environment, and communities. We will hear from leaders working toward a more equitable food future through distinctive approaches and at different scales. Join Danielle Nierenberg, recipient of the 2020 Julia Child Award, to learn about the role that individuals can play in helping to reshape the food system. This panel is a collaboration among Food Tank, The Julia Child Foundation for Gastronomy and Culinary Arts, the Food and Agriculture Organization of the United Nations, and the National Museum of American History.

1:00 P.M. ET

Deep-Dish Dialogue: Why Food Justice Matters

Our global food system is built on a legacy of exploitation. Black and Indigenous people, whose knowledge, skill, and labor helped shape and build America’s agricultural industries, are also those who have faced and continue to face the biggest barriers to food access today. Join leaders, scholars, and organizers as they discuss the power of knowledge, innovation, and community resiliency as a creative and sustainable means of challenging the food system and advocating for a more equitable future.

3:00 P.M. ET

Cooking Up History: Resilient Culinary Traditions within the Cherokee Nation in Oklahoma with Chef Nico Albert

How do you decolonize your diet to honor traditional foodways? Join Chef Nico Albert to learn about her efforts to revitalize indigenous cuisine and connect even more deeply to her community in the Cherokee Nation of Oklahoma through indigenous ingredients and traditional foods.

7:00 P.M. ET

Last Call: Beer Futures

With more than 8,000 breweries, the United States is home to the most dynamic and creative small brewing industry in the world. Yet as the industry grew, many were excluded from its ranks. Today’s brewers face threats associated with the pandemic, the brewing supply chain, and climate change. What lies ahead? The future of American beer must be inclusive. It must be environmentally sustainable. It will be even more creative than its past. And it promises flavors and styles that have not yet been imagined. Join us for a conversation among several innovators who are imagining—and creating—new futures for American beer, from grain and flower to glass.

SATURDAY, October 17, 2020

11:00 A.M. ET

Deep-Dish Dialogue: COVID-19 and Hunger

Many Americans are food insecure, but are traditional food pantries and soup kitchens the best models for providing long-term support? In the wake of the COVID-19 pandemic, anti-hunger efforts new and old are still working to meet the increased needs and unprecedented challenges in their communities. Join us as we speak with people who are pushing the boundaries of food aid, working on innovative efforts to redistribute food and resources to those who need them most, and aiming for more permanent solutions to food insecurity.

1:00 P.M. ET

Deep-Dish Dialogue: A Better Deal For Food Workers 

The COVID-19 pandemic brought to light some of the longstanding challenges workers and vendors experience across the food system, from agricultural fields to city streets, grocery stores to processing facilities. Join us to learn more about how workers, vendors, and their advocates harness their strength, ingenuity, and strong networks of support as they fight for their rights.

2:00 P.M. ET

Cooking Up History: La Vida Verde L.A. with Chef Jocelyn Ramirez

How can we be more conscious of where our food comes from and the people who grow it? Chef Jocelyn Ramirez will share how Latinx communities in Los Angeles are reimagining the food system through a plant-based diet that draws upon traditional Mexican food cultures.

3:00 P.M. ET

Cooking Up History: Living Lively: Youth Empowerment through Food with Chef Haile Thomas

How do we live healthier and more compassionate lives through food? Join integrative nutritionist Haile Thomas to learn about how we work toward our best selves by fueling our bodies, the vessels that support us every day.