THE NEW YORK TIMES, THURSDAY, SEPTEMBER 19, 2019 N A

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PRESENTED BY

MAJOR SPONSOR EVENT SPONSORS SUPPORTING SPONSORS BENEFITING

THE TALKS

TheTimesCenter, 242 West 41st Street

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Can food be used to spark larger conversations around race, activismand economic

empowerment? Explore howmeals impact diversity with today’s counterculture

revolutionaries, including the co-founder of Bronx-based food collective Ghetto Gastro;

the editor of Cherry Bombe, amultimedia celebration of women and food; and the

best-selling author of “Feed the Resistance,” a cookbook with a progressive agenda.

OCT 6| NOON | $

Creating

Change Through

Cooking

KERRY DIAMOND

Editor in Chief

Cherry Bombe

JULIA TURSHEN

Cookbook Author and Founder

Equity at the Table

In Conversation with

KIM SEVERSON

National Food Correspondent

The New York Times

JON GRAY

Co-Founder

Ghetto Gastro