$35

TSG ATX Presents: How To Change Our World Through Culinary Travel

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Sustainable Food Center

2921 East 17th Street

Austin, TX 78702

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What if you could positively impact our world through something so simple as a conscious decision of choosing where you eat dinner? Learn how to do so with cooking demos followed by a dinner from two prominent chefs whose businesses are built around sustainable eating and consumption. Your ticket includes one drink as well as a light meal from the menu, which is inspired from the instructors' experience with Japanese cuisine, and the ease of which it allows you to eat with sustainability in mind.

MENU

Kabocha + Shiitake Soup
Cucumber Salad with Sesame Dressing
Onigiri Rice Ball Stuffed with Kombu Relish
Tamagoyaki Rolled Omelette
Fruit Kanten Dessert

*All dishes are vegetarian and gluten free friendly. Vegan option available

ABOUT THE CHEFS

Rachel Zierzow is a certified natural foods chef, holistic health counselor, and culinary instructor. She is passionate about guiding individuals to create balance in their lives, in order to achieve long-term health benefits. She moved to Austin in 1996 for a graduate program in Ecology & Evolution at UT-Austin. Plagued with numerous health issues since her teenage years, Rachel spent years seeking alternatives to conventional medicine when facing surgeries and doomsday diagnoses. She discovered yoga and macrobiotics as healing modalities on the same day in 2003, which monumentally changed the way she viewed life, and started her on a healing path. Since then, she has been a devoted student and practitioner of both disciplines, teaching at the Natural Epicurean Academy of Culinary Arts for the past 10 years, and working with private clients on issues of food and healing. Rachel currently teaches private cooking lessons and group classes in the Austin area. @chefrachelz

Chef Leanne Valenti is the founder of Bento Picnic, a local bento shop specializing in the catering and delivery of healthy Japanese-style lunches. She found her passion for Japanese culinary artistry and culture during a homestay in Japan where she apprenticed to learn the routines of the Japanese home kitchen—taking special delight in tending the family garden and foraging for wild edibles. Chef Valenti has worked with James Beard award-winning chefs and collaborated with internationally acclaimed cookbook author Elizabeth Andoh to present the Japanese design principles of Washoku at TEDxAustin. @bentopicnic


WHY FOOD TOURISM?
When most people hear sustainable tourism, they think of ecotourism or voluntourism – but it’s so much more than that. Our goal is to talk about sustainable tourism through an easy-access lens, and what better way than to make a positive impact through food? We’re theming our latest multi-Hub event around Global Goal 12 – responsible consumption and production – specifically by focusing on our food habits.

Through becoming more aware of culinary production and consumption, we can arm ourselves with the power to make a positive impact through the choices we make every day – our meals. We have the potential to positively impact our economy, environment and society through food.

ABOUT TSG

Travel+SocialGood is a global community and nonprofit aimed at solving issues like poverty or inequality through business and leisure travel We believe sustainable travel is the future of the entire industry. TSG has Hubs (local chapters) in nearly 20 cities worldwide.

* Travel+Social Good is a volunteer run organization. Proceeds from ticket sales cover cost of food and space rental.

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Sustainable Food Center

2921 East 17th Street

Austin, TX 78702

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