20,000 Years of Food – A History of the Plants We’ve Eaten and Cultivated
A timeline, from prehistoric nomadic foraging of grains, leaves, roots and fruits to food discoveries of the 20th century. In between, we cover where food plants originated, the centers of agriculture and how many evolved into what they are today. Synergistically presented by botanist and professional chef Joe Seals.
Joseph L. Seals holds a degree in environmental horticulture, served as marketing director with three of the largest seed companies in the world and was a board member for botanical gardens. He’s taught for various colleges including UCLA and spoken to professional and trade horticulture groups in the US and Europe. In the culinary world, he was executive chef for six restaurants, helped start several others and acted as director for the Culinary Arts Program for LMUSD in California including instructing Asian, Latin and Mediterranean cuisines. He’s now a retired restaurant consultant.
At a Glance
Mondays, October 21, 28, 2019
Kingston (Village Green)
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