Katy Clune
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Carolina Food Summit

In September 2016,  EdNC, the Jamie Kirk Hahn Foundation, TerraVita Food and Drink Festival, and the UNC-Chapel Hill "Food For All" academic research theme presented the first-annual Carolina Food Summit. Over forty chefs, writers, non-profit leaders, restaurateurs, and scholars came together for this two-day event to tackle challenges within North Carolina’s growing food scene. I helped develop the program and manage event logistics.

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 Chefs Vansana Nolintha (Bida Manda, Raleigh) and Bill Smith (Crook's Corner, Chapel Hill) were among the first day's storytellers. 

Chefs Vansana Nolintha (Bida Manda, Raleigh) and Bill Smith (Crook's Corner, Chapel Hill) were among the first day's storytellers. 

 Chef Angela Salamanca (Centro, Raleigh) brought Mexican sweet bread to bring her story to life. 

Chef Angela Salamanca (Centro, Raleigh) brought Mexican sweet bread to bring her story to life. 

 Photo by Adam Lau.

Photo by Adam Lau.

 Photo by Adam Lau.

Photo by Adam Lau.

 The second day featured gatherings of chefs, policy experts, school nutrition workers, and food activists in an inspiring round-up of innovation in North Carolina's foodways. 

The second day featured gatherings of chefs, policy experts, school nutrition workers, and food activists in an inspiring round-up of innovation in North Carolina's foodways. 

Carolina Food Summit wrap-up video by Casey Toth.