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Food

Good Food For All Spotlights L.A.'s Foodshed, Work to Be Done

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Policy-makers, non-profit representatives, food lovers, farmers, and chefs got together Wednesday night at Vibiana to celebrate the work being done to ensure that all Angelenos have access to fresh, healthy, affordable food. "Good Food for All" was also the kick-off event to two days of intensive collaboration, discussion, communication, and creation, as participants in Roots of Change's Network Summit gathered in Downtown to work on making our city, state, and nation healthier.

However Wednesday night was for celebrating, which was made easy by Vibiana's awe-inspiring space, the tables of renowned local chefs serving locally-sourced food, wine and spirits, and the chance to mingle and interact with dynamic individuals who are doing amazing work in Los Angeles when it comes to food, gardening, education, and the frequent overlapping of those core fields.

KCRW's Evan Kleiman, who also served on the Mayor's food policy task force, took the role of emcee, marshaling the crowd to gather to hear brief and stirring remarks by Roots of Change's Michael Dimock, California Department of Food and Agriculture Secretary AG Kawamura, and Mayor Antonio Villaraigosa, each of whom spoke to the importance of the work being done, and the reasons to celebrate the bounty of California.

At a table near the front, Grace and BLD Chef Neal Fraser broke down the entire pig he'd prepared to serve guests, demonstrating how to make use of the proverbial whole hog. Mozza's Nancy Silverton with Amy Pressman were nearby turning out gorgeous plates of silken burrata with bread, pesto, and veggies. The Cake Monkey table was laden with sweet treats that were gobbled up by eager guests.

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Though there was table after table of star-wattage chefs and their delectable eats, there were also tables hosted by reps from groups who are doing the work Roots of Change is all about, like RootDown LA, the Garden School Foundation, SEE-LA, and more. The event was nourishment for the body and soul, and gave all in attendance a chance to be grateful to the farmers, chefs, and organizations who are working to make sure there is, in fact, good food for all, and the inspiration to continue to do the work.