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RSVP Now | Salt + Spine Live: The State of California Cooking
We're taking the podcast live at the Mill Valley Public Library with Tanya Holland, Reem Assil, and Sara Calvosa Olson.
I’m so excited to invite you to join the next live recording of Salt + Spine!
🎙 The State of California Cuisine: A Salt + Spine Live Podcast featuring Reem Assil, Tanya Holland, and Sara Calvosa Olson
Join us on Friday, Sept. 15 at the Mill Valley Public Library for a thought-provoking live episode focused on the "State of California Cuisine" featuring three local cookbook authors: Tanya Holland, Reem Assil, and Sara Calvosa Olson. Be part of our live studio audience as we discuss their culinary and cookbook careers, the now-and-future of California cooking, and put our guests to the test in our signature game.
📅 Date: Friday, September 15, 2023
🕒 Time: 7:00–9:00 p.m.
📍 Location: Mill Valley Public Library, 375 Throckmorton Ave, Mill Valley, CA 94941
🎉 Registration is highly recommended. Adults and high school students only! Free wine reception at 6:30 p.m. for pre-registered guests. The wait list line opens up at 6:45 on a first come, first served basis.
For this live show, host Brian Hogan Stewart will be joined by:
Reem Assil is the author of Arabiyya: Recipes from the Life of an Arab in Diaspora. She is a James Beard Award Outstanding Chef nominee and the owner of Reem's California, a nationally acclaimed bakery and restaurant with locations in Oakland and San Francisco. She was also the opening chef for Dyafa, an Arab fine-dining restaurant that was awarded a coveted Michelin Bib Gourmand in its first year. She has established herself at the intersection of food, Arab culture, and social justice. Photo by Lara Aburamadan.
Tanya Holland is the author of Tanya Holland's California Soul: Recipes from a Culinary Journey West. She is the host of Tanya's Kitchen Table on the Oprah Winfrey Network and the podcast Tanya's Table. She is the author of Brown Sugar Kitchen and New Soul Cooking, was the host and soul food expert on the television series Melting Pot, and competed on the fifteenth season of Top Chef. She holds a Grande Diplôme from La Varenne Ecole de Cuisine, and is a Trustee of James Beard Foundation and Chair of Awards Committee. Photo by Aubrie Pick.
Sara Calvosa Olson
Sara Calvosa Olson (Karuk) is the author of Chími Nu'am: Native California Foodways for the Contemporary Kitchen. She is a food writer and editor living in the Bay Area with her husband and two teenage sons. Her work dwells at the intersection of storytelling, Indigenous food systems, security, sovereignty, reconnection, and recipe development. Her writing has appeared in News from Native California and Edible Shasta-Butte. Visit her website at akihsara.com, and follow her on Instagram at @thefrybreadriot.
We can’t wait to see you there!