September 8, 2017 • Great Hall, Ernest N. Morial Convention Center


What Will Healthy Look Like in 30 Years?

Over time the healthy eating movement has evolved from prescriptive to progressive and moved firmly to the mainstream. Cooking Light executive editor Ann Taylor Pittman and culinary nutrition expert Dr. Carolyn Williams will take part in a live discussion of the April 2017 feature “What Healthy Means Now,” outlining the evolution of “healthy” food and what it will look like in the future.

Preserving Culinary Tradition with Sustainable Seafood Practices

The South is a region whose cuisine was built around the abundance of the Mississippi. How can we preserve our culinary culture within an increasingly threatened ecosystem? Featuring Katherine Miller, senior director of food policy advocacy for the James Beard Foundation and Hari Pulapaka, executive chef and owner of Cress Restaurant, this session will explore the complex seafood system from supplier to consumer, followed by a discussion of sustainable consumption practices and how communities can help nurture the seafood industry.