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Turning Food Policy Into a Hands-On Learning Experience

The UCLA Luskin School of Public Affairs and the UCLA Food Studies Graduate Certificate Program wrapped up its 10-week “Off the Table” series on urban agriculture, food security, and food policy with a moderated discussion on the sustainability of social enterprises within the food industry led by Evan Kleiman, chef and host of “Good Food” on KCRW. She was joined by panelists Anar Joshi of  Everytable, Kaitlin Mogentale of Pulp Pantry, Nick Panepinto of L.A. Kitchen and Karla T. Vasquez of SalviSoul during a gathering on Nov. 30 at the L.A. Kitchen facility in Lincoln Heights near downtown Los Angeles. Among other topics, the speakers talked about their efforts to promote healthy eating among young people. “One of our most successful programs was cooking lessons for kids,” Vasquez said during the panel discussion. “We told them, ‘You can like something, love something, or hate it. But you have to make it. There’s so much food in the world, and you get to try it all!’” Afterward, attendees had a chance to do some cooking themselves, making a vegetarian ricotta carpaccio from scratch under Kleiman’s direction. Download the recipe. View a video of the panel discussion. Browse a Flickr album of images from the event below.

“What's on the Plate? The Sustainability of Social Enterprises”