We often ascribe the concept of “healthy” to food, but what do healthy foodways look like? On December 5, 2024, we hosted a conversation among three visionary chefs leading change in the food service industry through transparency, labor justice, and storytelling through food. Using food as a tool for both community and political engagement, these chefs are building new models of food service that prioritize the integrity of fresh ingredients in hospitals, and workers’ rights in restaurants. Through a spirit of ethical, cooperative leadership, this panel will discuss how to activate simple yet radical approaches in the food industry and create menus inspired by place, migration, and community.
Speakers include: Chef Norma Listman Sanchez, a Mexico City-based artist, chef and co-owner of Masala y Maiz; Chef Saqib Keval, a food justice organizer, public speaker and co-owner of Masala y Maiz; Chef Santana Diaz, director of culinary operations and innovation, and executive chef for UC Davis Health; and moderator Audrey Russek, curator of food and wine at the UC Davis Library.
