Experts offer food for thought at museum event


The Los Altos History Museum has scheduled “Eating Your Values,” a panel discussion on making food choices that positively impact ongoing social concerns 7 p.m. Aug. 15 in the Orchard Room of the Los Altos main library, 13 S. San Antonio Road.

The event will begin with an informal reception at 6:30 p.m., with appetizers provided by Epicurean Group, at the museum, 51 S. San Antonio Road.

  The museum’s current exhibition, “Silicon Valley Eats: A Taste for Innovation” explores the history of food, from the region’s agricultural roots to today’s cutting-edge sustainability efforts. Panel members will go beyond the plate, raising questions about the quality of fruits and vegetables, the sustainability of farming methods, the place of animals in the web of life and the importance of gathering people together at the table.

  Panelists for the evening include:

• Jesse Ziff Cool, owner of Jesse Cool Restaurants, author of seven cookbooks and a pioneer in the movement for organic, seasonal, local food.

• Sibella Kraus, founder of Sustainable Agriculture Education, which cultivates urban-edge places where farming and local food culture can thrive.

• Blair Thompson, Hidden Villa’s animal husbandry manager, who sees regenerative agricultural practices as an essential element in the future of food.

• Peter Ruddock, Slow Food California board president and coordinator of the California Food Policy Council.

“We’re living in a time when climate change is an unavoidable reality, and the country is incredibly divisive,” said Kim Marinucci Acker, a Slow Food South Bay leader and moderator for the panel. “What does this have to do with food? Food can be a solution to both of these problems in caring for the earth, one another and our health.”

  “Eating your values” means you think about the community of people it takes to produce a meal, according to Slow Food South Bay leader Ann Duwe.

“To eat ethically, each of us needs to consider the people who planted the seeds, labored over the crop and transported it to the grocery store,” Duwe said. “Other considerations include the health of the soil and water on which our nourishment depends. We make a choice three times a day that can have broad, positive effects.”

Admission to both the reception and panel discussion is free.

For more information, visit

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