LIVING WINE: A Virtual Screening, Talk, & Tasting

Programs Exhibitions Donate Shop FEATURED PROGRAM LIVING WINE: A Virtual Film Screening, Talk, and Tasting Tuesday, February 7 7-9pm ET Online   MOFAD is proud to present a virtual screening of LIVING WINE, a new documentary that follows the journeys of natural winemakers in Northern California, during the largest wildfire season on record. Following the screening, we'll be joined virtually for a conversation and wine tasting with the film's director Lori Miller, winemaker Megan Bell, and wine professional Lee Campbell.     If you'd like to participate in the wine tasting led by Megan Bell of Margins Wine, you can order wine online at https://www.marginswine.com/shop and use discount code LIVINGWINE for 20% off. Megan will be tasting the Rugged Heart, Pinot Noir, and Mourvedre. Your wine will arrive in time for the Feb 7th event if you order by January 25th.   GET TICKETS UPCOMING PROGRAMS Ingredients for Revolution: A History of Feminst Restaurants and Queer Spaces  Thursday, January 26 7:00-8:00pm ET Online Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses is the first history of the more than 230 feminist and lesbian-feminist restaurants, cafes, and coffeehouses that existed in the United States from 1972 to the present.   Join author Alex D. Ketchum in virtual conversation with scholar Dr. KC Hysmith as she tells the story of primarily lesbian, queer women, and folks who started these spaces and discusses how these organizations reconciled feminist beliefs with capitalism and how they strove for more equitable and sustainable business practices.    Copies of Ingredients for Revolution by Alex Ketchum are available for purchase with tickets from our partner, Kitchen Arts & Letters. *US residents only     GET TICKETS RICE STORIES Thursday, February 9 6:30-8:00pm ET In person at MCNY In Harlem, a neighborhood filled with myriad immigrant communities, rice can be thought of as a representation of the area's diverse culture. No one knows this better than James Beard Award-winning Chef Chef JJ Johnson, whose restaurant FIELDTRIP celebrates culture through the shared experience of rice.    Join Johnson along with Oscar Lorenzzi, chef of Contento in East Harlem, and farmer and educator Anisha Rathod, in conversation with New York Times Food staff reporter, Priya Krishna, as they discuss the experiences of diaspora communities rooted in Harlem and connected by rice, a common ingredient with countless stories to tell.  Your ticket includes a rice bowl from FIELDTRIP and a glass of sake from Brooklyn Kura, plus all-day admission to the Museum.     GET TICKETS What We're Consuming Listen to Simran Sethi on KRCW's podcast Good Food speaking about the three mushroom programs she hosted and curated for FRUITING BODIES, our recent virtual series exploring mushrooms through a decolonial lens.   Beyond Meat and Impossible Foods Burgers are just another food fad reports Bloomberg.   CNN Travel shares the history of Longevity Noodles, a popular Lunar New Year dish.   For The Juggernaut, Sadaf Ahsan challenges the stereotype that spicy food is integral to South Asian identity.   Palestinian cook and writer Reem Kassis shares an insider's food tour of where to eat in Jerusalem's Muslim quarter.   For Eater, Bettina Makalintal gives us the history of banana ketchup, an iconic Filipino condiment. View this email in your browser This message was sent by info@mofad.org 950 Fulton Street, PO Box 380857, Brooklyn, NY, 11238