Over 100 nationally and internationally acclaimed on-topic speakers. Join us in three unique speaker halls, all with their own format. Choose from individual speakers, expert panels, or in-depth roundtable discussions.
More details coming….
Kiss the Ground was started by a group of friends in a living room inspired by the potential of soil to create a more vibrant, vital future for all. What began as a simple idea —that land regeneration could restore water cycles, improve food security, fight climate change, and create a safer, more equitable world —catapulted “everyday people” into a life dedicated to activism, collaboration, and change making on a global scale. By popular demand, Kiss the Ground’s Soil Advocate Training was born so that more people could get involved in the movement!
We invite you to join the global community of soil advocates (725+ and counting) actively sharing and implementing the solutions to some of the biggest problems facing our planet today ―and most importantly, bringing hope to their communities.
From our agricultural roots to today’s cutting-edge sustainability efforts, the way we grow, eat, and share food has been shaped by innovation.
Visit Los Altos History Museum’s“Silicon Valley Eats” food exhibit.
May – September
Gather around the table with us this summer as we remember the orchards and canneries of the Valley of Heart’s Delight, celebrate today’s diversity of cuisine, and learn about the new food technologies being developed in Silicon Valley.
Activities include ~
- Apricot STEM Fair – June 30th, 10am-3pm
- Kids Cooking Classes* – July 6th, 13th, 20th, and 27th, 9:30-11:30am
- Slow Food Cooking Classes* – July 8th,16th, and 24th, 6-8pm
- Eating Your Values Panel Discussion – Aug. 15th, 7-8:30pm
- Food for the Future Panel Discussion – Aug. 22nd, 7-8:30pm
* Registration required in advance, fee applies.
As part of their spring/summer exhibit “Silicon Valley Eats,” Joni Sare will teach three different SLOW-inspired hands-on classes which include Instant Pot, Braising, and an improvisational “stump the chef” classes in July 8.
Join organic farmer Bob Quinn and Stanford Lecturer Liz Carlisle for highlights from their new book, Grain by Grain. Drawing on Bob’s 30-year journey in regenerative organic agriculture and renewable energy, they will discuss how transformation of regional food systems can drive big changes over time: creating good green jobs that rebuild rural communities, while providing healthier food and better environmental stewardship. Along the way, they’ll shed some light on the recent epidemic of gluten sensitivity, and offer some suggestions for how to restore a healthy relationship with wheat. Organic snacks will be served, including samples of kamut-based products. Books will be available for purchase.