In this Louisiana Eats Quick Bite episode, we travel to Denver, Colorado for Slow Food Nations with our friends from Camellia Brand beans. With the theme, “Food For Change,” Slow Food USA gathered together many of the world s greatest thinkers and influencers to further their goal of good, clean food for all. For three days in July 2018, Denver s Larimer Square was the hotspot for tasting and talking from the Taste Marketplace to panel discussions and cooking demonstrations, we re taking you there We begin with a cooking demonstration, “Beans Around The World” with Chef Alon Shaya and Poppy Tooker. Alon and Poppy make Cannellini Bean Muffalatta Salad, Pintos Calas and Hummus Ful for the hungry audience. We explore the connection between seeds and beans with seed farmer, Evan Gregoire. Chef Rick Bayless explores the cultural connections to be found in a pot of beans, and academic and activist, Raj Patel explains how beans can restore ecological systems for more sustainable agriculture. Finally, we sit down with Slow Food USA s Richard McCarthyfor a reflection on the symbiosis between Slow Food s international mission and the philosophy of our hometown favorite, Camellia Brand beans. For more recipes and other great bean facts, visit camelliabrand.com. In this Louisiana Eats Quick Bite episode, we travel to Denver, Colorado for Slow Food Nations with our friends from Camellia Brand beans. With the theme, “Food For Change,” Slow Food USA gathered together many of the world s greatest thinkers and influencers to further their goal of good, clean food for all. For three days in July 2018, Denver s Larimer Square was the hotspot for tasting and talking from the Taste Marketplace to panel discussions and cooking demonstrations, we re taking you there We begin with a cooking demonstration, “Beans Around The World” with Chef Alon Shaya and Poppy Tooker. Alon and Poppy make Cannellini Bean Muffalatta Salad, Pintos Calas and Hummus Ful for the hungry audience. We explore the connection between seeds and beans with seed farmer, Evan Gregoire. Chef Rick Bayless explores the cultural connections to be found in a pot of beans, and academic and activist, Raj Patel explains how beans can restore ecological systems for more sustainable agriculture. Finally, we sit down with Slow Food USA s Richard McCarthyfor a reflection on the symbiosis between Slow Food s international mission and the philosophy of our hometown favorite, Camellia Brand beans. For more recipes and other great bean facts, visit camelliabrand.com.