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Speaking/Classes/Tastings

Sushil is a public speaker on sustainable gastronomy and issues related to food and human experience. She is available for public speaking and special events. In particular Sushil has created workshops and lectures on food media issues; sustainable food system development; the connections between food, art, and spirituality; Thai funeral cookbooks and grieving processes; and the creative imagination in social transformation. She has a sliding scale rate to be negotiated at time of contract.

Sustainable gastronomy tastings can also be offered for large or small groups. Working with farmers, producers, chefs and culinary experts Sushil has created tastings in chocolate, pork, cheese, wine, salmon, preservatives, and curry. She also welcomes the challenge of developing new tastings to serve your tastes. Costs for a tasting include a small speakers fee (based on a sliding scale rate), tasting products and room rentals fees if applicable.

Please contact info@sustainablegastronomy.com for more information.

The University of Victoria Continuing Studies department, in consultation with Sushil Saini, have launched a new Sustainable Gastronomy program open to the public and students at the University. This program exemplifies the culinary restoration education advocated through the sustainable gastronomy approach to sustainable food systems.

From the Course Calendar:

A significant component of sustainable gastronomy involves tasting. Food, after all, is delicious and affects several of our major senses. We are taught from a young age how to experience, understand and perform many of the major arts like dance, painting and music. Yet how often do we get a chance to experience and learn about the art and history of the food that fuels our lives and passions?

Sustainable Gastronomy Tasting courses at the University of Victoria embrace the artisan and aesthetic relationship by providing unique high-end taste opportunities of exceptional products, while contextualizing them within social, cultural and political human history. Led by experts in the field, these tastings explore the ecological, economic and social costs of modern appetites and production methods. Ideally, a good tasting will feed body, mind, and spirit.

For course schedules and registration visit the University of Victoria Continuing Studies Department