Update 8/15/26: The event is SOLD OUT.

On May 29, 2025, we discussed AI in food innovation with Carrie Alexander, Justin Shimek, and Julien Delarue. Every food product that you have tasted started with an idea and a recipe.

Open Kitchens: Transforming Food Service through Community, Culture, and Ethical Leadership

Does a solution to climate change lay in the dirt under our feet? A holistic approach to farming and the environment is ancient, while informing decisions based on science and data is relatively new.

Sake has long been the traditional drink when dining out at a Japanese restaurant, but sake brewers in the United States are hoping for and brewing something different.

On March 17, 3023, Mario Bazán, Dolores Torres, Gustavo Aviña came together to speak with moderator L. Steve Velasquez about their stories working in the vineyards of Napa Valley.

Future Savor: Lectures on Food and Wine topics will explore drought impacts on farming.

If you shop at your local farmer's market, your weekly fresh fruit and vegetable haul is increasingly at risk. Small farms face a barrage of threats, including climate change, complex water laws, and stricter regulations.

On March 2, 2022, Missy Begay, Ron Silberstein, and Glen Fox came together to talk about the terroir of beer.

Breast milk, the original “superfood,” not only nourishes babies directly; it also feeds friendly gut microbes that support digestion, immune system development, and long-term health.

Of all the senses, smell may be the most poorly understood. What are smells and why are they so evocative?

On November 10, 2020, Esther Mobley, who writes about wine for the San Francisco Chronicle and has covered the effects of climate change on Napa Valley; Dan Petroski, winemaker for Larkmead Vineyards; and Elisabeth Forrestel, who studies the responses of wine

Sweetened beverages are the largest source of sugar in the American diet.

Why is milk being dumped and produce being left to rot in the fields while market shelves go empty? Why are grocery stores running out of meat, and eggs becoming so expensive? How are distributors and supply chains that serve restaurants and grocery stores adapting?

Scientists have linked catastrophic California wildfires with climate change, raising the specter that massive wildfires may be the new normal. What are the implications for agriculture and winemaking in California?