Experience tells us that, if we blink, it will already be time for our Roots 2018 culinary conference, so we’re working hard at getting all the details lined up ahead of time. And, now we can take a deep sigh of relief: Doc Sconzo has agreed to be at the helm, serving as MC for our 2018 conference.

“Life is fun,” four-time James Beard Award winner Andrew Zimmern tell us, “if you commit yourself to service and be part of the ‘we.’”

To wrap up the Roots 2017 culinary conference, with its theme of Innovate, we ended with a bang! The final presentation, MC’d by Chef Adam Wilson, was titled, “Drink Your Veggies: Fresh Ideas for Vegetable Beverages,” with attendees able to enjoy unique non-alcoholic juices and cocktails created by Chef Anna Harouvis, then the Beard Behind the Bar (Jeff Naples) and then by Charlotte Voisey.

Although “diaspora” isn’t a word used in most people’s daily vocabularies, it is an important concept to discuss, both in general and in connection with the culinary industry. So, at Roots 2017, a splendid group of experts shared their perspectives and insights as part of the following panel: Diaspora: The Influence of One Nation upon Another and How It Drives Innovation.

According to Inc.com, there are ten reasons why it’s important to create a happy workplace. For one thing, the article points out, happiness is contagious and can spread throughout an entire company. And, here another benefit: happy employees also tend to be the most successful ones. People who enjoy their work are “more productive, happier, and more successful. This increases self-confidence and inspires greater performance and greater success for both employee and employers.”

From ancient times to modern ones, wisdom across the ages from around the globe has highlighted the importance of food as medicine.