This symposium exists to tell the stories that rarely make it onto the menu or the label—the behind-the-scenes work of the people who grow, study, breed, process, and cook the food that feeds us. Farmers, plant breeders, food scientists, chefs, makers, and everyone in between carry an enormous amount of skill, risk, and care. Their ideas & work shape flavor long before a dish reaches a table.

This symposium takes place the day before the Sagra del Radicchio e Fagioli, produced by Culinary Breeding Network.