A Conversation about Queerness in the Modern Food Industry

The modern experience for LGBTQ communities in the culinary industry is the result of a major evolution. In recent years, we’ve seen more representation across the board, but there is still much to be considered when it comes to the future of the queer community in food.

What role do queer spaces still play in our industry? How has the working environment changed and how must it continue to improve? What cultural divides exist, and what does inclusivity mean beyond kitchens, into spaces of agriculture, beverage, and food justice? How can food be used as a tool for LGBTQ activism? What does the queer community face going forward, and how can we continue to make progress in a meaningful way?

To answer those questions and more, Life & Thyme Senior Editor Stef Ferrari is joined by chef/owner of Austin’s Arlo Grey and Top Chef winner Kristen Kish, Activist for Womxn and LGBTQ equity V Spehar, Production Roaster Emily Wendorff of Brooklyn’s East One Coffee Roasters, and chef/owner Silvana Salcido Esparza of Arizona’s Cafe Barrio and Barrio Cafe Gran Reserva,  for a conversation on what it means to be queer in today’s culinary world.

Tuesday, July 7, 2020
10am PDT
1pm EDT


Free Webinar

The Editor's Note

Sign up for The Editor's Note to receive the latest updates from Life & Thyme and exclusive letters from our editors. Delivered every weekend.