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JUNE 2022

June 21-24: Senior content lead for GCSE Biodiversity, Conservation Science, and Climate Change Conference (Washington D.C.)


December 3: Presentation on “Save by Savoring: How Diverse Culinary Histories Can Help Sustain Agrobiodiversity” for El Simposio Internacional de Recursos Genéticos para las Américas y el Caribe (SIRGEAC) (International Symposium on Genetic Resources for the Americas and Caribbean Region – SIRGEAC; virtual)


November 6: Speaker for Global Landscapes Forum session “Into the Wild: Climate Resilient Crops for a Drier, Hotter World” (virtual)

November 15-18: Keynote for the 2nd International Agrobiodiversity Congress (virtual)

November 23: Lecture for College of Charleston course “Biology of Food” (virtual)


October 9: Panelist for VICE Creators Summit: Common Ground panel “Food and the Future of our Plates” (virtual)

MAY 2021

May 31: Presentation on “Sustaining Biodiversity by Savoring” for The Center for the Arts (virtual)

APRIL 2021

April 15: Presentation on “Seed, Weed, Bloom: Cultivating a Wild and Precious Life” for the Smith College 2021 Elizabeth Miller Lecture Series (virtual)


November 21: Presentation at Seedscapes: Future-Proofing Nature online symposium, hosted by Impressions Gallery in Bradford, UK (virtual)


September 24: Presentation on “SAVE/SAVOR: How Our Choice of Chocolate Impacts Biodiversity and Social Justice” and guided tasting hosted by MOFAD (virtual)

MAY 2020

May 28: Panelist during the Cultural Programs of the National Academy of Sciences’ “Around Nature” Discussion Series:
The Taste of Nature (virtual)


February 25: Keynote speaker on “Genetic Diversity from Farm to Plate” at the 2020 Svalbard Seed Summit (Svalbard, Norway)


October 6: Panelist during “We are made of earth” at the Internazionale a Ferrara (Ferrara, Italy)

APRIL 2019

April 4: Keynote at the CHCA Food Symposium (Cincinnati, OH)


February 20-24Chocoa 2019 (Amsterdam, Netherlands)
February 21: Moderator for “The bitter and the sweet: Desmystifying Africa” and “Panel: Tree to bar: The future of Venezuelan cacao and chocolate” panel discussions
February 22: Presentation on “Save by Savoring: How chocolate can be a vehicle for transformation”
February 23: “Save by Savoring: How chocolate can be a vehicle for transformation” guided tasting and “Preserving What’s Precious: Why Cocoa and Chocolate are Thriving Through Venezuela’s Crisis” presentation and guided tasting

JULY 2018

July 25-28: Keynote on cheese and culture at the American Cheese Society Conference “Forged in Cheese,” and panel with Gordon Edgar, Francis Percival, and Bronwen Percival on real cheese and the fight for biodiversity in food (Pittsburgh, PA)

JUNE 2018

June 4: Keynote on “Food Forward: Embracing the changing landscape of food” at Tastes of the World Chef Culinary Conference at the University of Massachusetts (Amherst, MA)

MAY 2018

May 2: “The Craft Chocolate Revolution” tasting and presentation with Cocoa Runners co-founder Spencer Hyman at the London Gastronomy Seminar (Prufrock, UK)
May 14: Presentation on “Tasting Terroir: Discovering the Story—and Flavour—Behind Chocolate” at the Dublin Institute of Technology School of Culinary Arts and Food Technology (Dublin, Ireland)
May 18: Instructor for “Guided by the Senses – Food Writing” course at the School of Artisan Food (Nottinghamshire, UK)
May 19-20: Presenter on chocolate and social change at Food for Thought 2018 at the School of Artisan Food (Nottinghamshire, UK)
May 25: Bread, Wine, Chocolate: The Slow Loss of Foods We Love presentation during Social Cohesion Days (Reggio Emilia, Italy)
May 26: “Civil Society as a Manifesto of Social Cohesion” dialogue special guest during Social Cohesion Days (Reggio Emilia, Italy)

APRIL 2018

April 11: Presentation on chocolate and sustainability and guided tasting at Cascadia College (Bothell, WA)
April 23-24: Moderator for panel “Sustainable Production, Prosperous Farmers, and Thriving Communities” at the World Cocoa Conference (Berlin, Germany)

MARCH 2018

March 3: Community reading and chocolate tasting with Camino Bakery, Brasstown Craft Chocolate, and Escazu Artisan Chocolates at West End Mill Works (Winston-Salem, NC)
March 8: Panelist for International Food Policy Research Institute (IFPRI) book launch of The Cocoa Coast: The Board-managed cocoa sector in Ghana with author Shashidhara Kolavalli; Bill Guyton, founder of Guyton Strategies International; ​and ​Ghanaian ambassador, His Excellency Dr. Barfuor Adjei-Barwuah (Washington, DC)
March 15-16: Judge for chocolate categories at the 2018 sofi Awards (New York City, NY)
March 20: “Inspiration from the Outside: Re-envisioning Our Second Skin” keynote and dialogue on “From Line to Circle: Creating a Resilient, Regenerative Fashion Industry” at Camera della Moda (Milan, Italy)


February 13: “Save by Savoring: Chocolate as a Vehicle for Social Change” presentation and guided chocolate tasting at Wake Forest University (Winston-Salem, NC)
February 22-24: Presentation on climate change and chocolate at the International Food Journalism Festival (Torino, Italy)


November 10: Henrietta Louis Symposium keynote at the University of Utah School of Architecture (Salt Lake City, UT)
November 15: Keynote on sustainable agriculture in dairy during DanoneWave’s annual forum (Arlington, Texas)


September 16-17: Presentations during Slow Food’s Cheese 2017 conference’s “Raw in the USA,” on how United States raw milk cheese producers have created a movement with a decennial history, and “Il latte dei migranti (Migrants’ milk),” on how migrant flows are redrawing the social fabric of the Italian countryside by coming from abroad to work with milk cows (Bra, Italy)

JULY 2017

July 2: “The World on Your Plate” presentation at UlisseFest (Bergamo, Italy)
July 15: Slow Food Nations: “Save by Savoring: Exploring the Terroir of Chocolate” presentation (Denver, CO)
July 16: Slow Food Nations: “Like Water and Chocolate: A Future of Abundance” presentation with John Coykendall and Davia Nelson (Denver, CO)
July 18: Chocolate tasting and presentation at The Preservery (Denver, CO)

JUNE 2017

June 3: “Good Pig, Bad Pig: The Impacts of Pig Farming in North Carolina” presentation at Camp Bacon (Ann Arbor, MI)
June 5: Chocolate tasting and reading of Bread, Wine, Chocolate: The Slow Loss of Foods We Love at Zingerman’s Deli (Ann Arbor, MI)
June 7: Presentation “On Engagement” at Zingtrain (Ann Arbor, MI)
June 7: Virtual book club presentation for the Inland Northwest Food Network’s Food for Thought Book Club (Coeur d’Alene, ID) 
June 19: Presentation of Bread, Wine, Chocolate: The Slow Loss of Foods We Love at Grani Futuri at Convento di San Matteo (Puglia, Italy)

MAY 2017

May 6: “An Afternoon of Bread and Chocolate” with the Smith College Club of Colorado at Hinman’s Bakery (Denver, CO)
May 16-25: Book tour for Italian release of Bread, Wine, Chocolate: The Slow Loss of Foods We Love
May 16: Literary Tuesdays at Casinò di Sanremo (Sanremo)
May 17: Libreria Ubik (Savona)
May 18: University of Gastronomic Sciences (Pollenzo, CN)
May 18: Libreria all’Arco (Reggio Emilia)
May 19: Slow Food Editore’s party at Salone del Libro (Turin)
May 20: Salone del Libro with Carlo Petrini and Stefano Liberti (Turin)
May 22: Biodiversity Day: Talk with Oscar Farinetti at Eataly Smeraldo (Milan)
May 23: Mondadori Megastore (Milan)
May 24: Lab 174 (Rome)
May 25: Libreria Ubik (Frosinone)

APRIL 2017

April 21: “The Wild Table: Saving Foods by Savoring” presentation at Smithsonian Earth Optimism Summit (Washington, DC)