01:06:03

Menus of Change 2024: Shaping Plant-Forward Preferences

08:29

Chicken of the Woods Mushrooms at Edit Restaurant in London

01:18:43

Menus of Change 2024: Insights from MCURC

18:14

Interview with Elly Ward of Edit Restaurant in London

47:39

2024 Global Plant-Forward Culinary Summit: Modern Mediterranean

44:34

Menus of Change 2024: Empowering Chefs as Advocates for Change

04:43

Introduction to Inside the Plant-Forward Kitchen: London

01:20:45

Menus of Change 2024: Food, Biodiversity, and the Gut Microbiome

02:59

CIA Meal Plan: Understanding the Points System

01:12:55

2024 Global Plant-Forward Culinary Summit: Sustainable Baking

01:15:02

Menus of Change 2024: Regional and Diverse Procurement Approaches

01:33

CIA Alum Anne Burrell ’96: Carve Out Your Future In Food

01:01:16

2024 Global Plant-Forward Culinary Summit: Attracting the Next Generation to Your Menu

17:38

Menus of Change 2024: The Stanford Food Institute’s MCURC Impact Initiative

02:42

CIA Meal Plan: Introduction

01:12:34

2024 Global Plant-Forward Culinary Summit: How to Make the Case for Sustainability on the Menu

36:36

2024 Global Plant-Forward Culinary Summit: Puerto Rican Cuisine

57:39

Menus of Change 2024: Adapting and Diversifying Procurement

49:58

2024 Global Plant-Forward Culinary Summit: Plant-Forward Menu Development

45:55

2024 Global Plant-Forward Culinary Summit: The Role of Meat in a Plant-Forward Future

36:21

Menus of Change 2024: Navigating Dietary Macro Trends

51:45

2024 Global Plant-Forward Culinary Summit: Vegan Cuisine

01:07:39

Menus of Change 2024: Nourishing Sustainable and Just Food Futures

01:12:21

2024 Global Plant-Forward Culinary Summit: Honoring Food Heritage

59:51

2024 Global Plant-Forward Culinary Summit: Plant-Forward and the Future

01:45

Grilled Squash Banh Mi

03:21

From Ancient Cures to Medieval Ales: The History of the Copper Urn

03:08

Black Bean Tlayuda

02:18

Silken Tofu Bowl with Roasted Mushrooms and Winter Greens

02:34

Cheese Undercover: The History of the George Jones Cheese Cover

03:25

Roasted Carrot Tamales

02:10

Kimchi Bowl

02:55

Turbotieres: A Pot Fit for a Turbot

06:41

Jian Bing at UMass-Amherst Dining

05:46

Middle Eastern Platter at UMass-Amherst Dining

02:37

Exploring the Evolution of Food Chopping Inventions

04:18

A Chef’s Tour of New York’s Union Square Greenmarket

12:15

Interview with Chef Alex Ong from UMass-Amherst Dining

03:15

Shake, Rattle, and Churn: The History of Making Butter

02:37

Sweet Potato Tamales at Cosme

05:00

Corn Tomato Tlayudas at Cosme

02:29

Grilled Maitaike Tacos at Oxomoco

03:03

Daubière Pots: Rediscovering Traditional Hearth Cooking

09:56

Interview with Chef Gustavo Garnica at Cosme

09:20

Interview with Chef Emilio Cerra at Oxomoco

02:05

Carrot Tostadas at Oxomoco

04:09

Pressing Matters: The Juicy History of the Duck Press

03:33

Vegan Southern Fried Lasagna at Cadence

05:10

From Medieval Feasts to Modern Cuisine: The Fascinating History of Terrines

01:28

Grilled Mahi Mahi with New Mexico Chile and Coconut Coulis

03:24

Vegan Palm Cake at Cadence

03:25

The Udderly Charming History of Cow Creamers

10:58

Interview with Chef Shenarri Greens at Cadence

04:59

Melitzanosalata at Shukette

03:42

Welcome to the Chuck Williams Museum

09:10

Interview with Chef Ayesha Nurdjaja of Shukette

04:28

Shukette’s Signature Salad

56:47

2024 Global Plant-Forward Culinary Summit: Meat-and-Dairy-Free Cooking

12:26

Anarbij with Cauliflower Steak at Sofreh

50:15

CIA International Student Info Session and Baking Demonstration