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Chef Allison began her culinary career in 2005, after graduating from American University. She worked at numerous restaurants in the Washington, D.C. area and continued her culinary education at L’Academie De Cuisine. She then went on to serve as Executive Chef of nationally known non profit DC Central Kitchen and is the founder of a non profit called MicroGreens which is dedicated to teaching students how to cook on a Supplemental Nutrition Assistance Program, commonly known as food stamps. Currently, Allison serves as the Director of Nutrition for World Central Kitchen, the non for profit founded by globally renown Chef Jose Andres, developing context-specific solutions to improve nutrition and build resilience among the communities served by the organization.
Keynote – Food is Medicine
Food is medicine, but much of what is produced in commercial agriculture comes with the burden of sometimes poisonous inputs, reduced nutritional value, and many other health risks. Connecting how we treat our working lands, how produce our food, the food choices we make, and human health can be a complex puzzle to understand. Join us for a conversation about the connections between agriculture, conservation, soil health, and human health. Panelists are Michael Graziano, Diane Rogers, and Allison Sosna. This powerhouse panel of experts will discuss their work in nutrition, public health, advocacy, and more.
This talk is free to those attending the conference and does not require registration.