Please don’t be put off by our very academic sounding name.
Our group does have a few food professionals, some of whom are world renowned in their fields.
But we also have many ordinary folks who just enjoy learning about food.
Don’t be intimidated, take a look at some of our fascinating videos and I’ll think you’ll find yourself wanting to come to our FREE lectures,
and perhaps even become a member.
Check out the Calendar below and ENJOY!
“Main Grains: Local & Heirloom”
Heirloom grains—wheat, rye, barley, maize, oats—are the cure for the common flour. Join food historian Linda Civitello, and miller Nan Kohler, owner of Pasadena’s Grist & Toll, for a look at this revolutionary food movement. These grains, forced out of fashion by industrialization, have unique taste, texture, color, and aroma. Milling them to preserve their protein, fiber, and nutrition is the key. See how ancient grains and modern-retro milling techniques combine to create cutting-edge cuisine.
“Bali: Food of the Gods”
Balinese food is singular among the leading cuisines of the world as it is dedicated to the gods and fueled by an array of fresh spices inextricably bound to the island’s Bali-Hindu religion, culture, and community life.