In San Francisco, where we have access to a multitude of international ingredients, our kitchens tell a story of globalization, experimentation, and cross-cultural cuisine. To celebrate World Food Day, food writers, cookbook authors, and local chefs have been invited to dive into their pantries and discuss the origins of their favorite food items. Featuring Sara Calvosa Olson, Linda Tay Esposito, and Nandita Godbole, the panel will showcase their favorite ingredients and discuss the history of the ingredient and how it speaks to their heritage, culture, and home country. The ingredients will be displayed on an exploration table which the audience will get to touch, smell, and taste. Moderated by Cecilia Phillips of KQED’s Check Please! and Beyond The Menu. Doors at 5:30pm. This is a ticketed event.

Sara Calvosa Olson (Karuk) is a food writer and author living on Huiman Coast Miwok Land. She is the author of Chími Nu’am: Native California Foodways for the Contemporary Kitchen (Heyday, 2023). Her work dwells at the intersection of storytelling, Indigenous food systems, security, sovereignty, reconnection, and recipe development. With an interest in using both culturally sound & faithfully updated techniques honoring traditional plants and animals, her cooking inspires a new look at the oldest foods in California.

Nandita Godbole is an award-winning, internationally recognized Indian-origin author, writer, speaker, and advocating for India’s lived culture as a cultural ambassador, fostering compassionate communities through storytelling. She has written for Eater, Washington Post, Healthline, LA-ist, Atlanta Magazine, and others, and her work have appeared on Food Network, NBC, NPR, CNN, SF Chronicle, and many other media channels. Beyond her culinary pursuits, Godbole is also a clay artist, creating unique ceramic pieces under the brand “Mrttika by Nandita.” Her artistic expressions complement her culinary artistry, reflecting her deep connection to Indian culture and traditions. Her ceramics have been featured in Forbes, Food Network, Atlanta Magazine, and elsewhere. Through her multifaceted career, Nandita Godbole continues to bridge cultural gaps, fostering a compassionate community by celebrating the rich tapestry of Indian arts, crafts, and cuisine.

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of East and Southeast Asian cuisines. Since 2004, Linda has been connecting students to their heritage cuisine through storytelling and using approachable techniques. Linda teaches at 18 Reasons, Civic Kitchen, and on Milk Street. Outside of teaching, Linda is a food business consultant with a focus on placemaking and building equitable food systems. Linda’s work centers around helping food businesses flourish through the intersectional lens of food, sustainability and equity. She led the development of La Cocina’s municipal marketplace as well as the food programs at the Presidio Tunnel Tops and Ikea Saluhall. She has worked on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda is a member of the Good Food Foundation advisory board and serves on their Equity Task Force. In her free time, she plants hard-to-find Asian herbs at the community garden at Fort Mason.