Food for Thought - FATHOMABLE
Dear friends of Villa Albertine San Francisco,
Food (is) Culture is a key theme of Villa Albertine in 2023. San Francisco, being at the forefront of innovation, environmental awareness, is the place of choice to reflect on Food as a strong vector shaping identities and culture and therefore paving a new way to build environmentally conscious communities.
Villa Albertine San Francisco together with Delicious Future is launching Food for Thought, a series of immersive arts and culinary experiences – a Parisian salon with a California flair hosted at exceptional locations - to explore critical issues of sustainability by combining arts, food and deep thinking in one conversation.
The first event of the Food for Thought series, Fathomable, will take place March 29 at 6:00pm at Saint Joseph's Arts Society in San Francisco. The program is under curatorial advisory of chef Dominique Crenn, a three-Michelin-starred chef.
Kalie Granier, exhibiting artist and ecofeminist, Jonathan DeLong, Executive Director of REAP Climate Center and chef Maria Finn have collaborated to create a multisensory culinary experience, at the intersection of a conversation and a tasting, a creative approach to an environment enhanced by art.
In connection with Kalie’s current exhibition “The Realm of underwater Forests”, the event will explore the question of our oceans as our most untapped opportunity for food growing and the preventative and curative properties of seaweeds. As guests wander around and under Kalie Granier’s art installation, they will interact with inspiring domain experts including a kelp scientist, local native advocates, an herbalist, and a food tech entrepreneur.
Food for Thought is an event coproduced and presented by Villa Albertine San Francisco and Delicious Future. Hosted in partnership with Saint Joseph Arts Society with the support of Bank of the West.
In partnership with
Delicious Future is a social enterprise founded in Oakland in 2022 to accelerate the adoption of regenerative food for the health and wellbeing of our planet and our diverse communities. They act as the connective tissue between innovators and participants in our complex food ecosystem: food producers, chefs, families and consumers, artists engaging these issues, businesses, and nonprofit organizations.