Announcing the first in a series of events bringing chefs and farmers together around the table to help promote an independent and sustainable food system. May 1st Foodocracy will host Southern California chefs, farmers and food advocates for an afternoon tasting and discussing locally sourced heirloom beans and grains.
From the ancient, drought tolerant Tepary Bean to a rare heirloom wheat recognized in the Slow Foods Ark of Taste, local and sustainably farmed ingredients will take center stage as we discuss what makes it onto the plate. An array of heirloom beans and land race grains will be showcased and some of the farmers that grew them will be on hand to discuss their regenerative practices and the role beans and grains play on their farms.
Sadly, biodiversity in our food system is in a rapid state of decline. According to the Food and Agriculture Organization of the United Nations, 75% of global food production comes from just 12 crops, with barely 5% coming from wild species.
Small Farms, Big Difference
You don’t need to spend much time around restaurants to know that sourcing quality ingredients is no small task. Connecting chefs with local farmers promotes a more local and sustainable food system that benefits everyone.