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Mar. 27, 2019. In partnership with Arizona State University's Julie Ann Wrigley Global Institute of Sustainability, The Farm at South Mountain hosted Alice Waters, world renowned food activist, chef, cookbook author and Vice President of Slow Foods International. Executive Chef and Co-Owner Dustin Christofolo of Quiessence at The Farm created a menu for the event showcasing produce, herbs, edible flowers, and eggs from on-site Soil & Seed Garden and other local purveyors. At this intimate farm-to-table inspired lunch, Waters talked about her visions for the future of the slow foods movement to 60 local food activists. After her luncheon Waters held a lecture at ASU’s School of Sustainability titled “We Are What We Eat: Teaching Slow Food Values in a Fast Food Culture”
Photography by Aribella Photography
https://aribellaphotography.pixieset.com/g/alicewatersfoodactivistthefarm/