Name: FUTURE OF WOMEN JANUARY 2020 LA BREAKFAST
Start: 2020-01-27T08:30:00-05:00
End: 2020-01-27T10:30:00-05:00
Location: Kismet

May

13

at

7:00pm

you're invited!

RSVP

Future of Women and Healthyish invite you to join us at Kismet for a morning of delicious food and candid conversation all about sustainability and climate change with some of our favorite women in Los Angeles.

Over the past few months, we loved learning about women who are making bold moves to preserve the outdoors, tradition, and culture and thought an LA breakfast that stirs up the conversation around preserving the climate would be the perfect next breakfast. We'll be talking about the environment, zero food waste, and sustainable fashion.

Join us for breakfast on January 27!

CO-HOSTED WITH

healthyish

a site from Bon Appétit about feel-good food and living

featuring dishes by

sara kramer + sarah Hymanson

Sara Kramer and Sarah Hymanson, who both previously worked with Dan Barber at Blue Hill at Stone Barns, co-own and co-chef the family of Kismet restaurants in Los Angeles. Along with many local and national accolades, the two were named Food & Wine Best New Chefs in 2017 and Kismet was nominated for a James Beard Award for Best New Restaurant in 2018. In addition to being sustainability-minded regarding their business practices, they aim to create inclusive spaces that serve their teams, as well as the local and greater community. (Photo: Jessica Antola)

"The menu, surpassingly light and vegetable-intensive, has the carefully layered flavors, the touches of heat, tartness and herbal intensity that we have grown to expect from the best new kitchens. The aesthetic of co-chefs Sara Kramer and Sarah Hymanson is up-to-date: the tahini is made with sunflower seeds, the dining room smells of za’atar, and Aleppo pepper flows like water."

- LA Times

Kismet is "The Breakfast We Wish We Were Eating Every Day."

- Bon Appétit

at

KISMET

a casual all-day restaurant that reimagines Mideast flavors for current-day California. 2018 James Beard "Best New Restaurant" finalist.

Sara and Sarah will treat us to a delicious breakfast:

Mandarin Orange Scones

Cardamom Almond Tea Cakes

Tokyo Turnips with Butter and Preserved Lemon

Barbari Bread with Tahini and Cranberry Beans

Marinated Feta, Squash, Celery, Chamomile, with Activist Mānuka Honey

Green & Yellow Beans with Mandarin Oranges and Squash Seed Tahini

Frittata with Greens, Herbs, and White Beans

IN COLLABORATION WITH

clevr blends

functional latte blends made using plant-based ingredients that don’t cost the earth, partnering with smaller suppliers for ingredients, sourcing sustainably, ethically, and transparently

IN COLLABORATION WITH

activist

a Mānuka honey company founded by husband and wife out of a shared passion for the earth, natural products, and the craft of bee-keeping and Mānuka Honey in native New Zealand

IN COLLABORATION WITH

kollo

consciously-farmed, whole, fresh, single-source seasonal tea leaves each hand-selected for their unique flavor profile and brewed for 24 hours in small batches to ensure maximum sensory benefits are conserved without the addition of preservatives, flavorings, or sweeteners

IN COLLABORATION WITH

JUNES

reusable bags for sustainable living, helping the world become zero waste, in style

IN COLLABORATION WITH

AKUA

creating foods made from ocean-farmed kelp, one of the most healing and healthy forms of food on the planet, to feed the planet sustainably while reversing climate change, and restoring health to our world's oceans

IN COLLABORATION WITH

SEEK

working with talented chefs to deliver the tastiest, most nutritious cricket protein snacks on the planet - high in protein, paleo- and keto-friendly, gluten-free, soy-free, dairy-free, GMO-free

IN COLLABORATION WITH

VEJIBAG

designed by a greenhouse owner to keep produce fresh for market, organic cotton bags that keeps produce vibrant for up to two weeks without plastic

IN COLLABORATION WITH

alaya tea

biodynamic and organic loose-leaf teas in plastic-free packaging, directly from people and planet-friendly farms in India

Inspired by these brands and Sara and Sarah's dedication to sustainability, we'll speak with a panel of women who are also working to preserve the climate.

[Insert paragraph about climate. For the outdoors breakfast, we said: "The outdoors has long been the domain of white, cis able-bodied men, and has often felt intimidating or inaccessible to those who don’t meet that description. Thankfully, there are plenty of women out there who are working to change that—and are succeeding, too. We’ll gather for a conversation with a couple of the women working to make the outdoors space feel more accessible." Healthyish team: Would you like to include a paragraph that ties the breakfast to the Climate package?]

IN CONVERSATION WITH

DECHEL MCKILLIAN

IN CONVERSATION WITH

LESLIE CAMPBELL

founder of Sustain LA. Her zero waste journey began in the stretch of open forest behind her parents’ home, where carefree hours spent as a child gave her a deep appreciation for the natural world, its importance to human life and a sense of our place on Mother Earth. Flash forward through Leslie's nearly twenty years of experience in the food and beverage industry, where as a restaurant manager she witnessed first hand the disconnect between sustainable business practices and the disposable reality of the present. Perceived convenience was corrupting us, and a never ending supply of single-use products filling the garbage was the result. After orchestrating numerous sustainable improvements at a notable Silver Lake restaurant, Leslie founded Sustain LA in 2009 as a means to put into action zero waste solutions for businesses, events and individuals in the greater Los Angeles area. Leslie has been involved in, studying and practicing sustainability and zero waste for over ten years. On her path to founding Sustain LA, she completed UCLA Extension’s Global Sustainability program (Earned with Distinction), as well as becoming a Certified Sustainable Recycling and Resource Management Professional with the California Resource Recovery Association in 2010. She was a U.S. Green Building Council LEED Green Associate from 2010-2014, and holds an AA in Environmental Studies from Santa Monica College with Honors. She is a founding coalition member of Don’t Waste LA and a member of the Los Angeles Food Policy Council Food Waste Prevention and Rescue Working Group. In addition to operating Sustain LA, she is currently pursuing a Food Studies Certificate, UCLA Extension, focusing on food insecurity, surplus food rescue and transparency in food labeling- with the goal to reduce food insecurity and food waste and increase ongoing sustainable solutions for businesses and local communities in Los Angeles. Leslie and her husband have called Los Angeles their home for twenty years. Together with their daughter (a mini but fierce zero waste warrior and their true inspiration for a sustainable future!), and their cat, they enjoy a zero waste lifestyle, public transportation, and of course plenty of time in the great outdoors, where her zero waste dream was born.

Speaker Block #4

Dechel Mckillian

founder, GALERIE.LA

leslie campbell

founder, sustain la

Dechel Mckillian is a celebrity stylist originally from LA whose clients include Drake, Nicki Minaj, Fergie, and Lionel Richie. After traveling the world with music artists like the Black Eyed Peas and Lil Wayne, Dechel saw firsthand the negative impact fashion has on our people and planet. Dechel brings over a decade of fashion industry experience to GALERIE.LA and has worked with the world’s biggest retailers including GOOP, Clare V, Steven Alan and TopShop. Realizing the gap between sustainable fashion and her experiences in lifestyle and entertainment, she launched GALERIE.LA to present a tightly curated selection of brands with a shared philosophy. Dechel founded GALERIE.LA to bring socially conscious fashion to the masses. Dechel is passionate about linking cutting-edge movements in urban culture, entertainment and music with the possibilities of sustainable design and fashion.

Leslie Campbell is the founder and CEO of Sustain LA. Her zero waste journey began in the stretch of open forest behind her parents’ home, where carefree hours spent as a child gave her a deep appreciation for the natural world. Flash forward through Leslie's nearly twenty years of experience in the food and beverage industry, where as a restaurant manager she witnessed first hand the disconnect between sustainable business practices and the disposable reality of the present. After orchestrating numerous sustainable improvements at a notable Silver Lake restaurant, Leslie founded Sustain LA in 2009 as a means to put into action zero waste solutions for businesses, events, and individuals in the greater L.A. area. Leslie has been involved in studying and practicing sustainability and zero waste for over ten years. In 2010, she became a Certified Sustainable Recycling and Resource Management Professional with the California Resource Recovery Association, and from 2010-2014, she was a U.S. Green Building Council LEED Green Associate. She is a member of the Los Angeles Food Policy Council Food Waste Prevention and Rescue Working Group and she is currently pursuing a Food Studies Certificate at UCLA, focusing on food insecurity, surplus food rescue and transparency in food labeling, with the goal to reduce food insecurity and food waste and increase ongoing sustainable solutions for businesses and local communities in Los Angeles. Leslie and her husband have called Los Angeles their home for twenty years. Together with their daughter (a mini but fierce zero waste warrior and their true inspiration for a sustainable future!), and their cat, they enjoy a zero waste lifestyle, public transportation, and of course plenty of time in the great outdoors, where her zero waste dream was born.

Dechel Mckillian is a celebrity stylist originally from Los Angeles whose clients include Drake, Nicki Minaj, Fergie, and Lionel Richie. After traveling the world with music artists like the Black Eyed Peas and Lil Wayne, Dechel saw firsthand the negative impact fashion has on our people and planet. Dechel brings over a decade of fashion industry experience to GALERIE.LA and has worked with the world’s biggest retailers including GOOP, Clare V, Steven Alan and TopShop. Realizing the gap between sustainable fashion and her experiences in lifestyle and entertainment, she launched GALERIE.LA to present a tightly curated selection of brands with a shared philosophy. Dechel founded GALERIE.LA with the mission to bring socially conscious fashion to the masses. Dechel is passionate about linking cutting-edge movements in urban culture, entertainment and music with the possibilities of sustainable design and fashion.

Leslie Campbell is the founder of Sustain LA. Her zero waste journey began in the stretch of open forest behind her parents’ home, where carefree hours spent as a child gave her a deep appreciation for the natural world, its importance to human life and a sense of our place on Mother Earth. Flash forward through Leslie's nearly twenty years of experience in the food and beverage industry, where as a restaurant manager she witnessed first hand the disconnect between sustainable business practices and the disposable reality of the present. Perceived convenience was corrupting us, and a never ending supply of single-use products filling the garbage was the result. She knew it didn't need to be this way. Things needed to change, and she decided to do something about it. After orchestrating numerous sustainable improvements at a notable Silver Lake restaurant, Leslie founded Sustain LA in 2009 as a means to put into action zero waste solutions for businesses, events and individuals in the greater Los Angeles area. She has been growing and improving Sustain LA ever since. Leslie has been involved in, studying and practicing sustainability and zero waste for over ten years. On her path to founding Sustain LA, she completed UCLA Extension’s Global Sustainability program (Earned with Distinction), as well as becoming a Certified Sustainable Recycling and Resource Management Professional with the California Resource Recovery Association in 2010. She was a U.S. Green Building Council LEED Green Associate from 2010-2014, and holds an AA in Environmental Studies from Santa Monica College with Honors. She is a founding coalition member of Don’t Waste LA and a member of the Los Angeles Food Policy Council Food Waste Prevention and Rescue Working Group. In addition to operating Sustain LA, she is currently pursuing a Food Studies Certificate, UCLA Extension, focusing on food insecurity, surplus food rescue and transparency in food labeling- with the goal to reduce food insecurity and food waste and increase ongoing sustainable solutions for businesses and local communities in Los Angeles. Leslie and her husband have called Los Angeles their home for twenty years. Together with their daughter (a mini but fierce zero waste warrior and their true inspiration for a sustainable future!), and their cat, they enjoy a zero waste lifestyle, public transportation, and of course plenty of time in the great outdoors, where her zero waste dream was born.

a conversation moderated by

ADITI MAYER

founder, adimay

Aditi Mayer is a photographer, journalist, and sustainable fashion blogger behind ADIMAY.com, which explores the intersections of style, sustainability, and social justice. Frustrated with the lack of representation and intersectionality within the sustainability movement, ADIMAY became a space that looked at sustainability with an eye that was equally curious, curatorial, and critical.

event photography by

alex gomez

CEO, Art Director, Creative Director, co-Founder

We'd like to welcome all self-identifying women to join us. Come share your perspective and experiences, all over a delicious breakfast. Even better? By purchasing a ticket, you're making it possible for conversations like this to happen, and supporting a female-owned business.

In early November, Future of Women teamed up with Healthyish and Women Who Travel in NYC to talk about travel and the outdoors.

Women from across NYC and from a range of industries - from fashion to journalism to design to public policy to culinary arts - joined us as we learned about our speakers' journeys to make the outdoors space feel more accessible.

We gathered at HAENYEO in Brooklyn’s Park Slope — Korean home cooking, inspired by our favorite and traditional dishes. The menu runs from the traditional, like seafood bibimbap, top left, to the new-wave, like Korean rice cakes with Oaxaca cheese and chorizo, at bottom.

We spoke with Shelma and Sarah — the founders of Flash Foxy, a women’s climbing community, and OutdoorFest, a community platform to connect urban dwellers to outdoor recreation in cities.

In late November, Future of Women teamed up with K'Far in Philadelphia to talk about tradition.

We teamed up with Reem Kassis (James Beard-nominated author of The Palestinian Table and winner of The Guild of Food Writers First Book Award) and Chef Camille Cogswell (Executive Chef of K'Far, Pastry Chef at Zahav, and 2018 James Beard "Rising Star Chef” Award recipient) to host a Philadelphia event at K'Far, a new all-day cafe and bakery from the team behind Zahav!

Inspired by Camille's dishes - borekas, chocolate rugelach, and kubaneh, a traditional Yemenite overnight bread- that draw on Middle Eastern tradition, culture, and cuisine, we dove into a conversation about preserving and sharing tradition through food.

Future of Women founder, Hallie Applebaum, and Reem sat down for a conversation about using the power of food and storytelling to share the Palestinian narrative with the world. Hallie and Reem discussed Reem's creative process - spending time with her mother and grandmother to learn their dishes and traditions - and how, through these dishes, Reem is sharing her Palestinian culture with her two young daughters.

And in December, Future of Women teamed up with TEDWomen to talk about bold career moves.

This year's TEDWomen theme was Bold + Brilliant and TEDWomen shined an unapologetic spotlight on dazzling ideas from some of the world's most extraordinary risk-takers and innovators, celebrating pioneers making power moves, brilliant people who are just getting started, and those who tirelessly show up as allies and advocates.

Inspired by this theme, we teamed up with TED to host a breakfast for TEDWomen attendees. Bright and early on the final day of programming, 50 TEDWomen attendees gathered for an intimate conversation about making bold career choices. Guests enjoyed a menu prepared by local chef Triby Tatro, a menu designed to highlight the work she has done to advance La Quinta’s sustainability efforts.

Future of Women founder, Hallie Applebaum, welcomed guests to a breakfast panel with adventurous women who made significant career turns, allowing them to pursue their passion and make an impact on the world. We spoke with Ada Osakwe and April Tam Smith about the bold and daring choices they have made and continue to make to realize their visions.

A SPECIAL THANK YOU TO OUR co-hosts

and PARTNERS, all-women founded