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Educational Panels & Workshops

Take a look back at the 200+ hours of programming across eight demo stages, three classrooms, and the Terra Madre Americas Bistro space during Terra Madre Americas 2025. A special thank you to the 300+ international delegates, chefs, panelists, educators, and partners who shared their expertise and passion with attendees from around the world.

Friday, Sept. 26
Saturday, Sept. 27
Sunday, Sept. 28

Friday, Sept. 26

12:00 pm

Listen to a panel discussion on procuring food with intention and implementing strategies that support both the budget and the local economy.

UC Davis Health Stage

Panel/Conversation

This will be an interactive demo where attendees will process acorns alongside members of Wilton Rancheria.

California Indigenous People's Pavilion presented by Wilton Rancheria

Cooking Demonstration

12:15 pm

Jeff Quattrone introduces the book, ‘Iconic Jersey Tomatoes.’
 
Slow Food USA Stage

Panel/Conversation

12:30 pm

Presented by an international award-winning olive oil producer, Il Fiorello Grower and Master Millers will explain how to identify good oil and how to taste oil. They will present surprising and innovative oil and food combinations for everyone to try.

Terra Madre Americas Bistro powered by SMUD

Panel/Conversation

This opening conversation will set the tone for Terra Madre Americas 2025 by exploring how food embodies and creates relationships between people and the Planet, communities and cultures, and our past and future. As the climate, economic, and social crises deepen, what role can food play in repairing our broken connections and building new, resilient systems? Keynote speakers will reflect on food as a political and cultural force for change, grounding the conversation in the values of Slow Food: Good, clean, and fair for all.

The Confluence Stage presented by Wilton Rancheria

Lecture

How can we build a food network based on collaboration and trust? Through a comparative pairing of coffee and wine, members of the Slow Food Coffee Coalition and the Slow Wine Coalition will explore how food-centered coalitions can serve as platforms to foster collaboration within complex supply chains.

Slow Coffee and Slow Beverage Workshop Room

Talk and Tasting

Conservation-minded ranchers face tough challenges in learning to coexist with coyotes, mountain lions, wolves, and grizzlies. In this live podcast, two ranchers and an advocate share real-world strategies and experiences, exploring the costs, struggles, and rewards of pursuing a sustainable and humane balance between predators, livestock, and people.

Roots of Change Slow Meat Pavilion

Live Podcast

Come learn about Benjy’s current work, hear his take on the changing Sacramento region food scene as well as his favorite recipes, and buy one of his signed cookbooks!

A Taste of California Pavilion presented by UCANR & CAFF

Lecture

12:35 pm

Shawn Harrison, co-founder of Soil Born Farms, introduces the farm and shares experience with urban agriculture and education.

Slow Food USA Stage

Panel/Conversation

1:00 pm

Discover how spent brewers grain is given a second life in the kitchen with birria tacos crafted from a recipe developed by the UC Davis Alt Protein Project.

UC Davis Health Stage

Talk and Tasting

1:05 pm

Slow Food Denver (SFD) reconnects the Denver metro communities with the people, traditions, plants, animals, fertile soils, and waters that produce our food. In this presentation from SFD’s Executive Director Lilly Steirer and Youth Education Manager Gabriella Wan, SFD will walk through each of its core education programs: Seed to Plate classes for youth and Food Ethos Denver workshops for adults. Come learn how SFD leverages grant funding to offer youth cooking and gardening programs in food-insecure neighborhoods and engages local producers and community members through interactive workshops.

Slow Food USA Stage

Panel/Conversation

1:30 pm

Terra Madre Americas Bistro powered by SMUD

Talk and Tasting

This cooking demo is sponsored by Audubon Conservation Ranching Program.

Roots of Change Slow Meat Pavilion

Cooking Demonstration

1:45 pm

Curious about how to use fresh fruit (or the fruit hiding at the back of your freezer) to make a tasty drink? Join the UC Master Food Preservers as they demonstrate how to make a fruit shrub, a tangy drink on its own or used as a cocktail mixer. Then learn about an emerging sustainable Kernza grain with three times the amount of protein as wheat. Nibble on kernza crackers as you sip a shrub drink.

A Taste of California Pavilion presented by UCANR & CAFF

Talk and Tasting

1:50 pm

Panel discussion lead by the Slow Food Sonoma County North about creating a thriving Snail of Approval program that recognizes and supports like-minded restaurants, producers, farms and organizations. We’ll cover creating and growing a program, ideas for promoting “Snails”, the value of participation and more.

Slow Food USA Stage

Panel/Conversation

2:00 pm

Learn about coffee from its origins to the roasting process and, of course, preparation techniques.

The class focuses on coffee from agroforestry systems and is designed for both professionals and those who simply love coffee. Through this class, you will acquire essential knowledge and skills related to espresso brewing and basic latte art, together with a roaster and a producer from the Slow Food Coffee Coalition.

Topics covered:
Espresso and filter brewing Grinder selection, dosing, grind settings, and tamping
Basic patterning with both animal and plant-based milks
Cleaning, maintenance, and workflow optimization

Slow Coffee and Slow Beverage Workshop Room

Masterclass

The coffee industry has developed several ways to answer the question, “what is specialty coffee?” since the term was coined in the 1970s by Erna Knutsen. In this lecture, we’ll examine three common answers and explore the ways they present themselves in specialty coffee today.

Slow Coffee and Slow Beverage Lecture Room

Lecture

This session explores the transformative potential of agroecology to advance food sovereignty for communities. It highlights the political commitments and multi-level actions needed to make agroecology a pathway toward more just, resilient, and sustainable food systems.

Agroecology Knowledge Room

Panel/Conversation

Panelists from UC Davis discuss how building community through food systems can help to address food security and justice.

UC Davis Health Stage

Panel/Conversation

2:30 pm

Sacramento City Unified School District has reimagined what healthy school meals can look like. In 2021, the district opened a state-of-the-art Central Kitchen, serving more than 7 million freshly prepared meals this year, with 60% made from scratch.

They also created a one-acre student farm and cooking school next to a Title I campus, operated by nonprofit partner Food Literacy Center, which now brings hands-on cooking and nutrition education to 30 schools.

In this session, discover how these partners built the infrastructure to make it happen, gain advocacy and education tips, and hear inspiring success stories from students whose lives are being changed.

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

Warm, nourishing, and rooted in tradition, this session invites you into the world of ancestral cacao drinks from across Latin America. From the rich ceremonial beverages of Brazil to the everyday drinks of Mexican and Ecuadorian homes, these recipes reflect deep ties between cacao, memory, and cultural identity.

Agroecology Community Kitchen

Talk and Tasting

California has recognized working lands as vital for both addressing climate change and sustaining biodiversity. In this live podcast recording, Michael Dimock sits down with Secretary Wade Crowfoot of the California Natural Resources Agency to explore how regenerative agriculture is being embraced as a powerful tool to protect lands, waters, and communities.

Roots of Change Slow Meat Pavilion

Live Podcast

The first part of this session will explore a multi-state dry farmed tomato project underway and feature samples from the UC Santa Cruz Farm. The second part will feature farmer and owner, Dave Shaw of Santa Cruz Permaculture featuring his dried persimmons and orientating tasters to the process of preparing hoshigaki. Come learn about research, production, and flavor.

A Taste of California Pavilion presented by UCANR & CAFF

Talk and Tasting

2:45 pm

Negotiated and signed every 5–7 years, the US Farm Bill has tremendous implications for food production, nutrition assistance, international trade, and many other fields. Its programs deeply affect what crops are grown in this country, who grows them and how, and what foods are most accessible to communities across the country. Earlier this year, the One Big Beautiful Bill Act made changes to many of the largest Farm Bill programs that will give more support to large agribusinesses while cutting funding to various programs that support local agriculture and nutrition assistance. As the future of the US Farm Bill remains uncertain, all consumers and taxpayers need to understand its implications for the food system, our diverse areas of work, and opportunities for positive influence. Christina will review the Farm Bill’s and history, many far-reaching effects, and current status and future expectations. Audience members will be inspired to strive for a more just, healthy, and sustainable food system through work across various practice areas and leave with recommended resources for additional learning and action.

UC Davis Health Stage

Talk and Tasting

3:00 pm

Discover how eating to lower your cancer risk can be both healthy and delicious in this demo led by a UC Davis Health chef and registered dietitian, featuring “fiesta spiced” chicken breast with sweet potato purée, roasted fall vegetables, and pluot salsa.

UC Davis Health Stage

Talk and Tasting

This session highlights traditional farming systems in Latin America and the Caribbean, which are spaces of rich biodiversity and cultural identity. Examples include milpa, chagra, chakara, and other ancestral agricultural practices that continue to sustain communities and landscapes today.

Agroecology Knowledge Room

Panel/Conversation

3:30 pm

Join panelists for a conversation on how your everyday purchases can shape a healthier future for people and the planet. Learn how supporting ranches and farms that practice regenerative agriculture allows you to “vote with your dollars” and invest in food systems that restore ecosystems, improve human health, and strengthen communities.

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

Mexican viticulture is experiencing a global renaissance. Join this immersive masterclass and learn (and taste) the rich, multifaceted — and almost forgotten — heritage of Mexican wines.

Winemakers from:
Clos de Tres Cantos
Altos Norte Vinícola
Vena Cava
Vinícola 3 Mujeres
Bodega Cantalupe

Slow Coffee and Slow Beverage Workshop Room

Masterclass

Explore labor rights in California’s wine industry with the Slow Wine Coalition. This session will offer a closer look at fair labor practices in vineyards and wineries across the state with Irene De Barraicua, Director of Policy, Advocacy & Communications at Líderes Campesinas.

Irene will share how fair labor practices can transform communities and shape the future of sustainable viticulture in California.

Slow Coffee and Slow Beverage Lecture Room

Lecture

3:35 pm

None of us can solve climate change on our own. But by working together we can restore carbon in the soil where it belongs, counteracting past carbon emissions. Join us to learn how Slow businesses are working with Zero Foodprint to directly fund the transition to regenerative agriculture.

Moderator:
-Tiffany Nurrenbern, SFUSA Board Member & Program Director Zero Foodprint

Panelists:
-Chef Daniel Asher, River and Woods, Boulder, Colorado
-Winemaker Michael Frey, Mariah Vineyards and DIRT Wine, Manchester, California

Slow Food USA Stage

Panel/Conversation

3:45 pm

Learn to cook with Nelia’s Birria Sauce, so you can make your own birria tacos at home. The sauce is made with traditional flavors and spices in mind! Use this sauce to enhance chilaquiles, stews, soups, or anything you’re craving a little heat and spice.

A Taste of California Pavilion presented by UCANR & CAFF

Cooking Demonstration

4:00 pm

Learn how tea can support both body and mind in this panel discussion dedicated to tea varieties and the science behind their health benefits.

UC Davis Health Stage

Panel/Conversation

A guided tasting led by indigenous delegates from Mexico, focusing on living traditions, seasonal stewardship, and the stories behind ingredients. We’ll explore how food connects land, community, and culture, touching on seed saving, local economies, and respectful harvesting. More conversation than recipes—come for insight, exchange, and a fuller sense of taste as heritage.

California Indigenous People's Pavilion presented by Wilton Rancheria

Talk and Tasting

4:15 pm

Learn about Oaxaca and mole. Get a chance to reawaken memories of ancient Mixteca kitchens by watching how mixing this warming chile sauce with broth can spice up chicken dishes, quesadillas, enchiladas, or tamales.

A Taste of California Pavilion presented by UCANR & CAFF

Cooking Demonstration

4:30 pm

This session offers a guided exploration of rare and endangered flavors from the Ark of Taste and Slow Food Farms. Producers will share their stories and introduce foods that highlight the connections between culture, ecology, and tradition, giving participants the opportunity to taste these unique flavors firsthand.

Agroecology Community Kitchen

Talk and Tasting

Chicken is the most consumed meat in America, yet 99.9% is raised in factory systems that strain both the birds and rural communities. In this live podcast, hear from ranchers who are freeing their flocks from confinement to produce healthier, better-tasting, and more humanely raised poultry—while also advancing toward a regenerative food system.

Roots of Change Slow Meat Pavilion

Live Podcast

In this presentation, Amy Wing will describe the nutrients needed to build human health and the high-quality nourishment that can be obtained from traditionally prepared foods.

Slow Food USA Stage

Lecture

5:00 pm

In this session, Wilton Rancheria Chairman Jesus Tarango, along with leaders from California Native American Tribes, will discuss the importance of Native American food sovereignty and the role it plays in preserving culture, tradition, and community resilience.

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

Discover how origin and roast transform chocolate’s flavor in a guided chocolate tasting of three countries and three roasts. Also, learn about the stories behind the beans, from their cultivation to their post-harvest journey.

Slow Coffee and Slow Beverage Workshop Room

Talk and Tasting

Join this “spirited” conversation between acclaimed North American distilleries and learn how they capture the flavors of Long Island, the chaparral, and Appalachia in every pour.

Slow Coffee and Slow Beverage Lecture Room

Panel/Conversation

Discover and taste a variety of teas while exploring their unique flavors and health benefits.

UC Davis Health Stage

Talk and Tasting

5:15 pm

In the fertile expanse of California’s San Joaquin Valley, a region that feeds the nation and beyond, a diverse group of farmers rise at dawn, bound by one purpose: to cultivate the crops that sustain millions. “The Food That Fuels” is a short film that takes audiences into the lives of these farmers, from multigenerational family-run vineyards to modern, sustainably-driven operations. The film paints a vivid portrait of the challenges they face, from climate change to economic pressures, underscoring the critical role this region plays in global food production. At the center of this story is UC Merced, a beacon of research and innovation, working in partnership with the Valley’s farmers to address the future’s pressing issues.

A Taste of California Pavilion presented by UCANR & CAFF

Screening

5:20 pm

Dr. David Shields shares knowledge about Ark of Taste grains, with a welcome to educators.

Slow Food USA Stage

Lecture

5:30 pm

This session will explore how to enhance the visibility, value chains, and market opportunities of products rooted in traditional knowledge and biodiversity, while also supporting fair trade, strengthening local economies, and protecting the rights of farmers and artisanal producers.

Agroecology Knowledge Room

Panel/Conversation

This session is sponsored by the American Lamb Board.

Roots of Change Slow Meat Pavilion

Butchery Demonstration

6:00 pm

In this session, Chef Elizabeth Falkner will showcase the versatility of California dates through three creative cocktails—the T’MARO Date Daiquiri, T’MARGARITA, and T’MARO Mocha Carajillo—alongside a refreshing Pistachio Gazpacho with date, mint, and lemon.

The Confluence Stage presented by Wilton Rancheria

Cooking Demonstration

Discover and taste a variety of teas while exploring their unique flavors and health benefits.

UC Davis Health Stage

Panel/Conversation

A school district wellness policy is an existing framework that is ideal for embedding and sustaining garden-based learning programs while amplifying your role as an internal or external school district stakeholder. Join veteran teacher and garden-based teaching and learning expert Cynthia Walters in an interactive session dedicated to exploring the newly released Slow Food USA Local School Wellness Policy Tool Kit. Cynthia developed the tool kit with school garden educators in mind, who, by nature, are changemakers within environmental and food systems.

Cynthia, in her current work as the Green and Healthy Schools Director for Green Umbrella Greater Cincinnati Regional Climate Collaborative, develops and integrates structures that are inclusive of school garden educators and partner organizations to be essential members of a district-wide wellness network. Let’s tackle the complexities of school systems and policy-making together with the Wellness Tool Kit to build inclusivity and to strengthen the equitable distribution of green infrastructure, green workforce development, and partner support throughout school communities across the nation.

Slow Food USA Stage

Panel/Conversation

6:30 pm

Learn how to make cocktails with bespoke syrups, shrubs, and tinctures made from homegrown ingredients.

Slow Coffee and Slow Beverage Workshop Room

Masterclass

Negroni Week is now in its 12th year! Learn about its history and its partnership with Slow Food and hear testimonials from Slow Food Negroni Week scholarship recipients.

Slow Coffee and Slow Beverage Lecture Room

Panel/Conversation

Kick off your evening with a unique tasting of ancestral beverages and bold flavors, beginning with a Colombian drink crafted from wild fruits and forest ingredients. The experience continues with salsa macha made with chile comapeño from Mexico, bringing together fire, memory, and territory.

Agroecology Community Kitchen

Talk and Tasting

In this demo, a comprehensive tasting of various olive oils, products and varietals produced by the Yocha Dehe Tribe.

California Indigenous People's Pavilion presented by Wilton Rancheria

Talk and Tasting

7:00 pm

Ever feel overwhelmed by all the labels on meat packaging? In this live podcast, experts break down what those labels really mean and reveal how your choices—whether shopping online, at the grocery store, or the farmers market—directly impact the land, animals, and rural families that produce your food.

Roots of Change Slow Meat Pavilion

Live Podcast

Slow Food USA Stage

Lecture

7:20 pm

Grab a drink at the Enoteca and join us for some networking time at the Slow Food USA Booth.

Slow Food USA Stage

Networking

Saturday, Sept. 27

Return to Friday, Sept. 26
Cont. to Sunday, Sept. 28

10:15 am

Taste and discover recipes that have benefits for cancer recovery in this cooking demo of Tuscan white bean soup.

UC Davis Health Stage

Talk and Tasting

Cheesemaker Sheana Davis will demonstrate butter making as she discusses her business Epicurean Connection and her commitment to the tenets of Slow Food.

Slow Food USA Stage

Cooking Demonstration

10:30 am

Meet the farmers and growers who are shaping the future of sustainable agriculture in the Sacramento region. This session introduces you to local Slow Food Farms, featuring insights from Camelia Miller of Twin Peaks Orchards, Jim Durst of Durst Organic Growers, and Delaney Sondag and Khristine Pintor from the Center for Land-Based Learning. Together, they’ll share stories of resilience, innovation, and community rooted in the land.

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

Learn about coffee from its origins to the roasting process and, of course, preparation techniques.

The class focuses on coffee from agroforestry systems and is designed for both professionals and those who simply love coffee. Through this class, you will acquire essential knowledge and skills related to espresso brewing and basic latte art, together with a roaster and a producer from the Slow Food Coffee Coalition.

Topics covered:
Espresso and filter brewing
Grinder selection, dosing, grind settings, and tamping
Basic patterning with both animal and plant-based milks
Cleaning, maintenance, and workflow optimization

Slow Coffee and Slow Beverage Workshop Room

Masterclass

The coffee industry has developed several ways to answer the question, “what is specialty coffee?” since the term was coined in the 1970s by Erna Knutsen. In this lecture, we’ll examine three common answers and explore the ways they present themselves in specialty coffee today.

Slow Coffee and Slow Beverage Lecture Room

Lecture

Step into the vibrant world of tomatoes, a fruit disguised as a vegetable and a cornerstone of cuisines around the globe. This demo will explore their biodiversity, rich history, and cultural significance while showcasing their endless versatility in the kitchen. Discover their history, taste their richness, and learn why they are so much more than just an ingredient.

Agroecology Community Kitchen

Cooking Demonstration

Lead by Vice Chair Raquel Williams, this talk and tasting will share local families are working together to feed our communities.

California Indigenous People's Pavilion presented by Wilton Rancheria

Talk and Tasting

This session is sponsored by the American Lamb Board.

Roots of Change Slow Meat Pavilion

Butchery Demonstration

11:00 am

Terra Madre Americas Bistro Powered by SMUD

Limited Seating Meal

This session will highlight the power of a new global network of farms dedicated to producing good, clean, and fair food, grounded in the principles and practices of agroecology.

Agroecology Knowledge Room

Panel/Conversation

Beer is one of the most complex and expressive beverages in the world and learning how to evaluate it opens the door to deeper enjoyment and appreciation. In this session, we’ll explore where beer’s flavors come from and practice describing what we taste in a way that’s clear, professional, and fun. Using the same techniques employed by brewers and certified beer judges, you’ll gain the tools to confidently identify the beers you love and impress others by helping them find what they’ll enjoy too.

Craft Beer Bar

Talk and Tasting

11:15 am

Explore the challenges facing California agriculture and discover the opportunities to overcome them.

UC Davis Health Stage

Panel/Conversation

A panel discussion on the work of college students who are engaged in community food work with panelists Itzel Villagran, Malie Nee, Emma Nguyen, Haiwee Fredericks, Sumer Zahra, and Colin Dixon.

Slow Food USA Stage

Panel/Conversation

11:30 am

Two expert panelists in food as medicine and nutrient density share the good food news about the connection between human health and good meat, raised regeneratively. The audience will hear why choosing healthy meat when shopping is the best choice for their family’s future.

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

11:45 am

Come and explore the fascinating world of Jujube dates — an ancient Chinese fruit now thriving in California’s Central Valley.

A Taste of California Pavilion presented by UCANR & CAFF

Talk and Tasting

12:00 pm

Hear how select 2025 Slow Wine Guide winemakers put the principles of agroecology into action. From soil health to biodiversity, water stewardship, and community engagement, producers will share how their choices shape their wines and vineyards.

Slow Coffee and Slow Beverage Workshop Room

Masterclass

Discover foods to incorporate in everyday cooking that help reduce and manage inflammation.

UC Davis Health Stage

Talk and Tasting

Learn how to cook and process locally foraged mushrooms.

California Indigenous People's Pavilion presented by Wilton Rancheria

Cooking Demonstration

12:15 pm

Culinary medicine is a growing field of medicine that helps to bring nutrition education to life by blending the art of cooking with the science of medicine and translating recommendations into sustainable behavior change. Diverse and interdisciplinary groups of health and food professionals are needed to develop, lead, and innovate in such programs to provide patient-centered, culturally competent, evidence-based care. Christina will present an overview of this exciting field, examples of innovators who are leading programs in clinical practice and health professional education in diverse settings across the country, effective means to convey their value to decision makers, and recommended resources for developing your own program or partner with one that may already exist in your own community or practice setting. Providing this unique information at a Slow Food event will help all interested audiences to understand opportunities for further integrating Slow Food principles and approaches into the US healthcare system amid the growing food is medicine movement.

Slow Food USA Stage

Lecture

12:30 pm

California leads the nation as one of only nine states offering universal free school meals—but the transformation doesn’t stop there. Join pioneering advocates, nutrition directors, and changemakers as they share bold visions for the future of school food. Explore innovative programs replacing processed foods with fresh, locally sourced meals, and discover how strategic partnerships are eliminating barriers while creating sustainable, equitable nutrition systems that serve every student with dignity.

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

This session will explore two essential grains that shape diets, landscapes, and cultures across the Americas. From the colorful native maize of the Peruvian Andes to agroecologically grown grains in the United States, the session will share stories of resilience, flavor, and the farmers and cooks working to protect agrobiodiversity.

Agroecology Community Kitchen

Talk and Tasting

Regenerative ranchers are forging direct relationships with people who want healthy, great-tasting meat. In this live podcast, hear how these connections are helping heal the land, sustain ranching families, and challenge the dominance of the three major meat corporations that control 85% of the market.

Roots of Change Slow Meat Pavilion

Live Podcast

Join the UC Santa Cruz culinary team to explore the Bay to Basin with an Onigiri with Lopes Family Farms Duck Confit and Calrose rice, Sierra Orchards Walnut–Honey Sand, and Blackberry Monterey Bay Sea Grapes. This session will demo the products of our California small farms and enterprises while sharing some culinary insights to bring into your own kitchen.

A Taste of California Pavilion presented by UCANR & CAFF

Cooking Demonstration

12:55 pm

Tracy Mattson, owner of COOKIE, will demonstrate creative ways to incorporate fresh flavors into your home baking, followed by tastes of delicious cookies.

Slow Food USA Stage

Talk and Tasting

1:00 pm

This session will explore how education and research can drive the shift toward fair, inclusive, and sustainable food systems.

Agroecology Knowledge Room

Panel/Conversation

Listen in on this panel discussion and learn how food plays a role in prevention and curing as we age.

UC Davis Health Stage

Panel/Conversation

1:15 pm

Journey through the West (including Hawaii) as you take a dip into the world of natural varietal honeys. Led by Amina Harris, founding Director of the Honey and Pollination Center at UC Davis and owner of The HIVE in Woodland, CA, attendees will experience how different each honey smells, looks, and tastes. Learn about the floral sources that produce amazing varietals and a bit about the honey bee that makes them.

Terra Madre Americas Bistro powered by SMUD

Talk and Tasting

1:30 pm

Join chef foragers and Native gatherers in a conversation about food from the land, exploring both the similarities and differences in their practices. The discussion will cover seasonality, traditional knowledge, and the preservation of wild lands.

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

This session will introduce the journey of three Direct Trade sustainable coffees, offering a brief background on their origins and the impact of their supply chains. Participants will then learn pro tips for brewing each coffee at home using popular methods such as French Press, single-cup pour-over, and batch brew. Whether you’re a curious coffee drinker or an aspiring home barista, this session will help you make the most of your beans and brew with intention.

Slow Coffee and Slow Beverage Workshop Room

Masterclass

Coffee is deeply intertwined with land, food sovereignty, and community. Its cultivation protects local biodiversity and sustains ancestral knowledge, ecosystems, and ways of life that have endured for generations.

This discussion centers the voices of Indigenous coffee producers and shines light on coffee’s historical and cultural importance, long overlooked by the coffee industry.

Slow Coffee and Slow Beverage Lecture Room

Panel/Conversation

Roots of Change Slow Meat Pavilion

Cooking Demonstration

1:45 pm

Join the UC Master Food Preserves for an elderberry jam demostration and tasting.

A Taste of California Pavilion presented by UCANR & CAFF

Talk and Tasting

2:00 pm

Learn how to maximize seasonal produce from your local farmers market, discover tips and tricks for eating sustainably on a budget, and taste roasted tomato sauce in this demo using fresh and local tomatoes.

UC Davis Health Stage

Talk and Tasting

This demo showcases how native ingredients harvested in traditional ways can be transformed into familiar, delicious dishes that inspire both youth and adults to embrace healthier eating. Attendees will learn how venison, honey mesquite bread, and prickly pear jam come together in sliders that honor ancestral foodways, while appealing to modern palates.

Alongside the tasting, lecturers will share recipes developed in collaboration with CalFresh Healthy Living and highlight the Pala Band of Mission Indians’ program dedicated to reclaiming traditional foodways. By blending cultural traditions with contemporary nutrition education, they aim to strengthen community health, foster intergenerational connections, and celebrate Indigenous food sovereignty.

Agroecology Community Kitchen

Cooking Demonstration

2:15 pm

Terra Madre Americas Bistro powered by SMUD

Talk and Tasting

2:30 pm

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

Experience a multisensory tasting of chocolates crafted with care through agroecological practices. Each bite tells powerful stories of land, tradition, and transformation. The session will be led by agroecological cacao farmers and processors dedicated to protecting cultural identity and flavor.

Agroecology Community Kitchen

Talk and Tasting

Today’s agricultural financing system often traps farmers and ranchers in cycles of debt. In this live podcast, rancher and former USDA Farm Services Agency Administrator Zach Ducheneaux shares a better approach that gives borrowers the time they need to grow and thrive. He’ll be joined by Mark Squire, owner of Tara Firma Farms and CFO of Good Earth Natural Foods, for a conversation on rethinking ag finance to build resilience and prosperity.

Roots of Change Slow Meat Pavilion

Live Podcast

3:00 pm

Moderated by Francisco Terrazas, this class explores the biology, culture, and business of agave spirits.

Slow Coffee and Slow Beverage Lecture Room

Panel/Conversation

This panel discussion explores how climate change is impacting wine, beer, and other beverages.

UC Davis Health Stage

Panel/Conversation

Chilean wines are stepping onto the global stage with a vibrant mix of tradition and innovation. This immersive masterclass invites you to look beyond the usual preconceptions and discover a new face of Chilean viticulture — one rooted in old vines, natural winemaking, and strong family traditions. Most of these wines are crafted with minimal intervention, expressing authenticity, terroir, and a deep respect for the land.

Slow Coffee and Slow Beverage Workshop Room

Masterclass

3:30 pm

Farm to table often describes a journey from soil to plate, but the exchange goes both ways. Consumers, whether they be chefs, farmers market regulars, or school cafeteriasfull of children, play a powerful role in shaping what happens on the farm.

In this session, seasoned farmers and pioneers of the organic and local food movement will share how eaters have influenced their practices, businesses, and lives. Discover how everyone who eats is part of agriculture itself.

This panel discussion is sponsored by UC Agriculture and Natural Resources and Community Alliance with Family Farmers (CAFF).

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

This session will address food insecurity, malnutrition, and the impact of food deserts by exploring how advocacy and partnerships with civil society organizations can expand access to healthy, affordable food.

Agroecology Knowledge Room

Panel/Conversation

After Terra Madre in Turin last September, a fun, interactive forum with Indigenous youth and youth from around the globe, using art and dialogue to address climate change and explore how Slow Food can support education and advocacy.

California Indigenous People's Pavilion presented by Wilton Rancheria

Lecture

Roots of Change Slow Meat Pavilion

Cooking Demonstration

3:45 pm

Join the UC Master Food Preservers as they celebrate the WHOLE carrot, from leaves to root. Take home practical skills and sample and taste these beta-carotene-rich vegetables.

A Taste of California Pavilion presented by UCANR & CAFF

Talk and Tasting

4:00 pm

Terra Madre Americas Bistro Powered by SMUD

Limited Seating Meal

Discover how wine grapes are being upcycled into new creations, and taste the delicious results.

UC Davis Health Stage

Talk and Tasting

4:20 pm

Follow along with Brian’s one-year sabbatical as he moved to Italy for a year (including three months in Barcelona!) to study at the University of Gastronomic Sciences and the Master of New Food Thinking Program.

Slow Food USA Stage

Lecture

4:30 pm

Led by Travis Tober, you’ll learn how to make — and remix — the iconic cocktail in this workshop.

Slow Coffee and Slow Beverage Workshop Room

Masterclass

Come and celebrate the Americas as the birthplace of chocolate! In this flavorful session, Karla McNeil of Cru Chocolate and José Lopez Ganem of the Fine Cacao and Chocolate Institute will guide you through centuries-old cacao drink traditions that weave together history, culture, and taste.Come and celebrate the Americas, the birthplace of chocolate! In this flavorful session, Karla McNeil-Rueda of Cru Chocolate and José Lopez Ganem of the Fine Cacao and Chocolate Institute will guide you through centuries-old cacao drink traditions that weave together history, culture, and taste.

Slow Coffee and Slow Beverage Lecture Room

Lecture

This tasting brings together two cooks and two visions, united by respect for food heritage and a shared passion for creativity. From Brazil to Bolivia, with paçoca de buriti and buñuelos with melipona honey, tradition inspires new ways of telling the stories of the communities behind these ingredients.

Agroecology Community Kitchen

Talk and Tasting

Technology is becoming a powerful ally in advancing regenerative agriculture. In this live podcast, discover Harvest Path, a new tool that helps producers track their practices, impacts, and financial results while strengthening connections with shoppers and wholesale buyers who value regeneration.

Roots of Change Slow Meat Pavilion

Live Podcast

Join the UC Santa Cruz culinary team to explore the Bay to Basin with an Onigiri with Lopes Family Farms Duck Confit and Calrose rice, Sierra Orchards Walnut–Honey Sand, and Blackberry Monterey Bay Sea Grapes. This session will demo the products of our California small farms and enterprises while sharing some culinary insights to bring into your own kitchen.

A Taste of California Pavilion presented by UCANR & CAFF

Cooking Demonstration

5:00 pm

This panel discussion explores the intersection of wine and science in the Americas, featuring experts from UC Davis, a leading winery, and Slow Food International.

UC Davis Health Stage

Panel/Conversation

Let’s taste grains in beverage form. We will offer tastings of Rye, Hourani brew, white sonora spirit, barley tea, etc.
Slow Food USA Stage

Talk and Tasting

5:30 pm

This demo showcases how native ingredients harvested in traditional ways can be transformed into familiar, delicious dishes that inspire both youth and adults to embrace healthier eating. Attendees will learn how venison, honey mesquite bread, and prickly pear jam come together in sliders that honor ancestral foodways, while appealing to modern palates. Alongside the tasting, lecturers will share recipes developed in collaboration with CalFresh Healthy Living and highlight the Pala Band of Mission Indians’ program dedicated to reclaiming traditional foodways. By blending cultural traditions with contemporary nutrition education, they aim to strengthen community health, foster intergenerational connections, and celebrate Indigenous food sovereignty.

California Indigenous People's Pavilion presented by Wilton Rancheria

Cooking Demonstration

Roots of Change Slow Meat Pavilion

Cooking Demonstration

Join us as Chef Jason prepares a signature dish to demonstrate the performance and precision of cooking with induction. He’ll share how induction cooktops respond faster than gas to quickly heat up and cool down making it more efficient and delicious to boil, sear, simmer or glaze any dish. He’ll also share why induction is a safer, healthier, and cleaner way to cook.

The Confluence Stage presented by Wilton Rancheria

Cooking Demonstration

6:00 pm

Join agave spirit expert Dan Suro and learn about the diversity of agave spirits and how to use them in cocktails responsibly.

Slow Coffee and Slow Beverage Workshop Room

Masterclass

Let’s explore the burgeoning Slow Beverage movement with industry leaders.

Slow Coffee and Slow Beverage Lecture Room

Panel/Conversation

A UC Davis nutrition expert and chef team up to showcase the health benefits of plant-based meals for chronic disease prevention, debunk common myths, and prepare a flavorful Greek falafel recipe for you to taste.

UC Davis Health Stage

Talk and Tasting

6:10 pm

Slow Food USA Stage

Lecture

6:30 pm

Terra Madre Americas Bistro Powered by SMUD

Limited Seating Meal

This session explores the vital role small farms play in building resilient food systems and sustaining vibrant rural communities across California and the United States. Panelists will highlight the challenges they face, the possibilities for maintaining viability, and the importance of supporting the livelihoods of the families who run them.
The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

Savor the flavors of the U.S. West Coast in this unique tasting where artisanal cured meats are paired with bold California wines. Hear directly from a California meat producer and winemaker as they share their craft, stories, and inspirations—an ideal way to end the day with delicious bites, rich flavors, and good company.

Agroecology Community Kitchen

Talk and Tasting

7:00 pm

This expert panel discussion explores the history and health benefits of Indigenous foods from across the Americas.

UC Davis Health Stage

Panel/Conversation

A national survey of the most import and flavorful fruits, grains, and vegetables that should be considered for boarding on the Ark of Taste USA.

Slow Food USA Stage

Lecture

Sunday, Sept. 28

Return to Friday, Sept. 26
Return to Saturday, Sept. 28

10:10 am

Join a panel featuring regenerative farmers Ben Carter, Justin Wiley, Caine Thompson, and Heidi Diestel.

Slow Food USA Stage

Panel/Conversation

10:15 am

UC Davis chefs address myths and questions surrounding public food service while working with Fable Mushrooms in this Living Lab Demonstration.

UC Davis Health Stage

Talk and Tasting

10:30 am

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

Cider, like wine, is profoundly influenced by terrior, where the fruit is grown and the community in which the cider is fermented. A Slow Cider celebrates this sense of place.

In this session, attendees will meet four cidermakers and hear how they embrace Slow Food fundamentals. Attendees will also get a taste of a true Slow Cider experience with delicious cider and artisan cheese pairings.

Slow Coffee and Slow Beverage Workshop Room

Masterclass

As the nation’s only eco-friendly guide to wineries in California, Oregon, Washington, and New York, Slow Wine Guide USA is committed to supporting wineries that prioritize land stewardship. This annual guide highlights like-minded wine growers who farm without synthetic herbicides, among their many sustainability initiatives.

Each year, the team at Slow Wine USA verifies farming practices and tastes the wines listed in the guide to ensure consumers can shop with confidence. There are discoveries within its pages: small producers who are working at the top of their game and some very big names who are role models for the adoption of organic, biodynamic, and regenerative practices.

Join this sip and explore session to learn more about the wineries that qualify for the guide and its ongoing work to support their efforts.

Slow Coffee and Slow Beverage Lecture Room

Panel/Conversation

Experience a cross-cultural tasting that celebrates the diversity of plant-based culinary traditions, featuring caldo de haba (fava bean soup) from Mexico and stewed pigeon peas with cassava from Trinidad and Tobago.

Agroecology Community Kitchen

Talk and Tasting

The bond between sheep and humans stretches back more than 12,000 years. These gentle, productive animals provide both flavorful meat and high-quality fiber. In this live podcast, a panel of shepherds and ranchers will share why lamb matters, how thoughtful grazing sustains ecosystems, and the ways their industry is working to reduce toxic waste.

Roots of Change Slow Meat Pavilion

Live Podcast

Meet UC Merced’s Executive Catering Chef, Mitch Vanagten and Executive Sous Chef of Catering Nicole Fleming serving up a beautiful dish entitled, San Joaquin Valley Harmony: Laotian-Inspired Heirloom Tomato, Cucumber, Napa Cabbage and Melon Salad with a Madera Queen Honey citrus dressing and fresh herbs. They will be utilizing products from Pinnacle Organic, Jayleaf, Country Line Harvest, Spade and Plow Organics, and Restore Merced Farm.

A Taste of California Pavilion presented by UCANR & CAFF

Cooking Demonstration

11:00 am

Terra Madre Americas Bistro Powered by SMUD

Limited Seating Meal

This session acknowledges gender diversity and care work in food systems as essential to decolonizing diets and redefining social roles around food.

Agroecology Knowledge Room

Panel/Conversation

By bringing awareness to local food with cooking classes and events, the Mississippi Delta is gaining access to more nutritious food.

Slow Food USA Stage

Lecture

11:15 am

UC Davis chefs tackle common myths about public food service in this Living Lab demonstration, featuring innovative dishes made with Fable Mushrooms.

UC Davis Health Stage

Panel/Conversation

11:30 am

This session is sponsored by StarWalker Organic Farms.

Roots of Change Slow Meat Pavilion

Cooking Demonstration

11:45 am

Join the UC Master Food Preservers for a blind taste testing of jams, jellies and a special pineapple flavored product. Can you guess what produce flavored each product?

A Taste of California Pavilion presented by UCANR & CAFF

Talk and Tasting

12:00 pm

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

Learn about coffee from its origins to the roasting process and, of course, preparation techniques.

The class focuses on coffee from agroforestry systems and is designed for both professionals and those who simply love coffee. Through this class, you will acquire essential knowledge and skills related to espresso brewing and basic latte art, together with a roaster and a producer from the Slow Food Coffee Coalition.

Topics covered:
Espresso and filter brewing
Grinder selection, dosing, grind settings, and tamping
Basic patterning with both animal and plant-based milks
Cleaning, maintenance, and workflow optimization

Slow Coffee and Slow Beverage Workshop Room

Masterclass

Coffee is never just coffee. It is a seed, a fruit, and a promise from the people and places that produce it. From Hawai‘i’s volcanic soils to the cloud forests of Honduras, from Colombia’s valleys to the high mountains of Peru, coffee carries stories of possibility in every cup.

Yet too often, those who produce it — who inherit traditions, adapt to shifting climates, and plan for its future cultivation — remain unheard in the global conversation. This panel brings together producers from across the Americas to share their perspectives in their own words: what makes their regions unique, how they see their craft, and what coffee means to them beyond its role as a beloved beverage.

This is an invitation to listen more deeply, to taste more consciously, and to reimagine coffee as part of a living, cultural landscape.

Slow Coffee and Slow Beverage Lecture Room

Panel/Conversation

Discover and taste seasonal produce, learn about its benefits, where to find it and how you can use it in this demonstration from UC Davis Student Farm.

UC Davis Health Stage

Talk and Tasting

This presentation will provide an overview of the Slow Grains movement. The history of the movement, how we are adapting it to suite the needs of growers, makers, and eaters in the United States.

Slow Food USA Stage

Panel/Conversation

12:30 pm

Take a coastal journey from Mexico and Antigua in this cross-cultural seafood tasting. Enjoy sustainably sourced fish and shellfish prepared with ancestral techniques and contemporary craft, showcasing the traditions and innovations that connect these shores.

Agroecology Community Kitchen

Cooking Demonstration

A lecture on recapturing community, health and heritage through food.

California Indigenous People's Pavilion presented by Wilton Rancheria

Lecture

Can meat heal both our bodies and the planet? In this live podcast, a panel of experts explores emerging science on nutrient density and how regeneratively raised meat can support human health while helping restore ecosystems.

Roots of Change Slow Meat Pavilion

Live Podcast

Meet UC Merced’s Executive Catering Chef, Mitch Vanagten and Executive Sous Chef of Catering Nicole Fleming serving up a beautiful dish entitled, San Joaquin Valley Harmony: Laotian-Inspired Heirloom Tomato, Cucumber, Napa Cabbage and Melon Salad with a Madera Queen Honey citrus dressing and fresh herbs. They will be utilizing products from Pinnacle Organic, Jayleaf, Country Line Harvest, Spade and Plow Organics, and Restore Merced Farm.

A Taste of California Pavilion presented by UCANR & CAFF

Cooking Demonstration

1:00 pm

Chefs Drew Deckman and Matthew Beaudin discuss how culinary choices can support small-scale fishers, protect marine biodiversity, and inspire more sustainable food systems. From sourcing responsibly to educating diners and influencing broader food policies, this session will explore the many ways in which culinary leaders can champion change.

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

This session will explore both the challenges and successful initiatives within the Slow Food network that defend the right to water, land, and seeds—fundamental pillars for achieving food sovereignty in local communities.

Agroecology Knowledge Room

Panel/Conversation

Slow Food USA Stage

Lecture

1:15 pm

Get ready for a live cooking showdown where local chefs will go head-to-head in crafting the most authentic and mouthwatering bowls of pho. Watch the action unfold in a step-by-step cooking demonstration with recipes so you can recreate the magic in your own kitchen. A panel of esteemed judges will crown the ultimate pho champion in the second annual What the Pho Challenge. 

Golden 1 Live Music Stage

Cooking Competition

1:30 pm

Join this deep dive into the heritage and diversity of Criolla grapes found across Latin America. This masterclass will highlight the deep cultural roots and winemaking traditions of these native varieties and how they continue to shape the identity of Latin American viticulture. Attendees will also get the chance to sample wines from Argentina, Chile, and Bolivia.

Slow Coffee and Slow Beverage Workshop Room

Masterclass

Do you know what agroforestry is—and why it might be the future of sustainable winemaking? Join an eye-opening lecture where the Slow Wine Coalition will showcase how integrating trees, cover crops, and biodiversity into vineyards creates healthier soils, supports local wildlife, and produces wines that truly reflect their terroir.

If you’ve ever wondered what it really means to farm with nature, this is your chance to explore agroforestry in depth—and taste the results!

Slow Coffee and Slow Beverage Lecture Room

Talk and Tasting

1:45 pm

Terra Madre Americas Bistro Powered by SMUD

Limited Seating Meal

The UC Master Food Preserves know how to have fun with tomatoes. You can do so much more with tomatoes than sauce and salsa! Join us to learn how to make chips, powder, and jam out of tomatoes.

A Taste of California Pavilion presented by UCANR & CAFF

Cooking Demonstration

2:00 pm

This session will explore how food can serve as a tool for justice, dignity, and belonging across the Americas. Speakers will examine the intersections of food with migration, gender, labor, race, and land access, highlighting the vital contributions of communities historically excluded from decision-making. The discussion will create space for dialogue on how policy, activism, and education can come together to build food systems grounded in equity and inclusivity.

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

You don’t have to go far to have a delicious adventure! A chef and diet expert from UC Davis shares how while creating a brown rice recipe using local UC Davis veggies.

UC Davis Health Stage

Panel/Conversation

Chef Crystal Wahpehpah will showcase the versatility of squash and the many ways you can prepare it.

California Indigenous People's Pavilion presented by Wilton Rancheria

Cooking Demonstration

Roots of Change Slow Meat Pavilion

Butchery Demonstration

Discover how culinary education is transforming food systems from the ground up. This panel explores how the Culinary Institute of America’s Farm-to-Table concentration is preparing future chefs to lead with sustainability and purpose. Through hands-on experiences—like growing and harvesting fruits, vegetables, and herbs in campus gardens, raising and harvesting chickens, and then presenting them in menus at public events, and working across the supply chain with heirloom grains in The Grain Gang—students learn to source responsibly, build meaningful producer relationships, and design menus rooted in ecological awareness.

Panelists:
-Daniel Kedan, Associate Professor, Culinary Arts
-Ryan Luttrell, Lecturing Instructor, Culinary Arts
-Alejandro Quirino, Baking and Pastry Student

Moderated by Jennifer Breckner, Director of Programs and Special Projects

Slow Food USA Stage

Panel/Conversation

2:30 pm

Join American fruit growers as they share their experiences from orchard to table. Taste seasonal varieties while learning how sustainable practices nurture biodiversity and strengthen local food systems.

Agroecology Community Kitchen

Talk and Tasting

Come learn about the story of how figs, chili honey, and chevre create a declious flavor profile that reflects the integrity and commitmennts of our farm producers and food enterprises.

This session will include our producers facilitated by Tracy Celio, the UC ANR Southwest Regional Food Business Center Manager.

A Taste of California Pavilion presented by UCANR & CAFF

Panel/Conversation

3:00 pm

Animal grazing done right is a form of environmental stewardship, one that can promote soil health and ensure long-term land productivity. Join this panel discussion on how cows, sheep, and goats are helping in the fight against climate change. From preventing wildfires to healing the soil, our panelists will share their work in cultivating our future.

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

Discover how intentionality and heirloom ingredients are shaking up cocktail culture.

Slow Coffee and Slow Beverage Workshop Room

Masterclass

Explore the past, present, and future of America’s spirit through the eyes of the people pushing the category forward.

Slow Coffee and Slow Beverage Lecture Room

Panel/Conversation

This session will explore how cultural diversity and culinary practices within diaspora and migrant communities serve as powerful tools to preserve memory, reshape territories, challenge dominant narratives, and create new meanings of identity and belonging.

Agroecology Knowledge Room

Panel/Conversation

Experts from UC Davis and Slow Food discuss how seafood can be sourced sustainably.

UC Davis Health Stage

Panel/Conversation

3:10 pm

We will talk about the Gravenstein Presidium, how our free Community Apple Press got started and how it has been improved and expanded over the years including our school program. Also, the present danger to our orchards as our only apple processor moves to Washington and we lose valuable biodiversity due to the loss of apple orchards as vineyard acreage increases.

Slow Food USA Stage

Panel/Conversation

3:30 pm

Following the conversations held at Terra Madre 2024 in Turin, this event will explore Indigenous grains — corn, amaranth, quinoa, wild rice — and their role in health, wellbeing, and disease prevention.

California Indigenous People's Pavilion presented by Wilton Rancheria

Cooking Demonstration

3:45 pm

This workshop session will highlight key findings of the multi-phase UC-wide project engaging health centers, campuses, and supply chains in California and beyond. Insights will include structural challenges and limits to addressing sustainability goals in the marketplace as well as interventions that can accelerate efforts in procurement and sourcing to achieve institutional policy goals both in the UC and beyond.

A Taste of California Pavilion presented by UCANR & CAFF

Cooking Demonstration

4:00 pm

Chefs are more than culinary leaders — they are trusted community voices with the power to spark movements and inspire change. In this dynamic discussion, Wholesome Wave founder Michel Nischan will be joined by acclaimed chefs Derek Wagner and Mary Sue Milliken, as well as Nokkie Lipsey, OneKitchen Colorado coordinator and Director at Olive & Finch Collective.

Moderated by Gesina Beckert of Food for Climate League, the panel will explore how chefs can use their visibility, creativity, and influence to advance food access, strengthen local economies, and support farmers and producers. Panelists will also share insights from the pilot phase of OneKitchen, a mentorship and network-building program that equips chefs to lead food systems change in their communities.

The Confluence Stage presented by Wilton Rancheria

Panel/Conversation

Learn how you can incorporate seafood into your diet in a healthy and sustainable way in this demo featuring eco-friendly seafood.

UC Davis Health Stage

Talk and Tasting

Roots of Change Slow Meat Pavilion

Cooking Demonstration

Slow Food USA Stage

Panel/Conversation

4:30 pm

Terra Madre Americas Bistro Powered by SMUD

Limited Seating Meal

Learn how to create your own Ark of Taste Aperitif honoring the heirloom Jenny Lind melon, prized for its superior flavor. Created in 1986 by Carlo Petrini, the Ark of Taste distinction identifies culturally and historically significant things that are linked to a specific region and are at risk of disappearing.

Be sure to Register in order to add this Masterclass to your cart.

Slow Coffee and Slow Beverage Workshop Room

Masterclass

Hear a beverage-focused analysis of carbon accounting and how you can take action.

Slow Coffee and Slow Beverage Lecture Room

Panel/Conversation

Explore the stories, techniques, and Indigenous wisdom behind traditional beverages and cooking methods, including liquid memory, soul medicine, and dishes wrapped in vijao leaves. This session highlights a healing relationship with Mother Earth.

Agroecology Community Kitchen

Talk and Tasting

5:00 pm

This panel discussion explores the historical roots of ancient agriculture and the ways emerging science is shaping its future.

UC Davis Health Stage

Panel/Conversation

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