Hammer Museum, Los Angeles
Chef, restaurateur, and food activist Marcus Samuelsson discusses how ancient ingredients such as coconut, teff, plantains, acai, and rice carry stories of ancestry, migration, and resilience across cultures. He is joined in conversation by Laurie Ochoa, general manager of Food at the Los Angeles Times, and Sandra Jackson Dumont, former director and CEO of the Lucas Museum of Narrative Art. Samuelsson signs copies of his new book, Back to Green: Rediscovering a World of Delicious, Healthy Eating, after the talk.
Free
