THURSDAY, NOVEMBER 6

Location: Malibu Farm Seaport Village
Panels: 10am – 12pm
Reception: 12-1pm

Forkcast is the San Diego Food + Wine Festival’s annual micro-summit dedicated to the most important and urgent conversations shaping the future of food. This invitation-only gathering brings together leading chefs, sustainability experts, and community food advocates to forecast what’s now and next in our food system — and who it serves.

Through a series of panel discussions and rapid-fire talks, Forkcast surfaces the bold ideas, tough questions, and transformative work emerging at the intersection of cuisine, climate, and equity. Topics span from systemic food access and ownership to innovation in farming, waste, and wellness — all aimed at sparking change across our kitchens, communities, and global supply chains.

Building on the momentum of our 2024 programming, Forkcast: Future of Food Summit marks a growing commitment by SDFW to elevate thought leadership within the culinary space — not just celebrating great food and drink, but also championing the systems and people behind them.

Fresh Voices, Full Plates: Storytelling as a Catalyst for Change in Food & Culture

Every dish, bottle, and harvest tells a story—but who gets to tell it, and who gets heard? In an era where media, culture, and food intersect more than ever, storytelling has the power to shape what and who we value in our food system. This session explores how diverse voices—from filmmakers and chefs to journalists, advocates, and creators—are reclaiming narratives, spotlighting underrepresented producers, and reshaping how communities see themselves reflected in the food movement.

Moderated by Cassandra Scheig, host of PBS’s Fresh Glass, the conversation will examine how authentic storytelling can drive inclusion, influence policy, and connect audiences to the real people behind the food we eat. Together, these voices will discuss how to amplify stories that preserve heritage, challenge inequities, and invite everyone to the table.

Moderator: Cassandra Schaeg, Fresh Glass

Panelists: Katie Stokes, Edible; Madhushree Gosh, Author and founder of Khabaar.co; Ramel Wallace, Host of Creative Mornings/ 2025 SDFW Poet Laureate; Helen Hwang, award-winning journalist, author, and mechanical engineer.

Borders That Bind: How Food, Culture, and Policy Shape the Cali-Baja Future

From shared coastlines and cross-border markets to the chefs, farmers, and innovators who call both sides of the border home, the Cali-Baja region is one of the most dynamic food and cultural corridors in the world. It’s where policy meets people, where diplomacy meets dining, and where collaboration is redefining how communities grow, trade, and celebrate food.

This session brings together civic leaders, diplomats, and culinary voices to explore how binational cooperation in tourism, sustainability, and culture can drive regional prosperity while honoring heritage and identity. Together, they’ll discuss how food can be a bridge—connecting nations, fostering shared environmental goals, and amplifying the stories of those who make the Cali-Baja region thrive.

Moderator: TBD

Panelists: Daniel Kuperschmidt, CEO, San Diego Tourism Authority; Ambassador Alicia Kerber Palma, Consulate of Mexico

Blue Foods, Big Future: Chefs, Innovators, and Communities Building the Next Era of Seafood

The oceans, rivers, and lakes that surround us hold more than just ingredients—they hold solutions. Fish, shellfish, seaweed, and other “blue foods” are becoming central to conversations about climate resilience, global nutrition, and cultural identity. At the same time, they connect directly to the livelihoods of small fishing communities, the ingenuity of aquaculture entrepreneurs, and the creativity of chefs reimagining the plate.

This session gathers voices from across the food system to ask: What role will blue foods play in feeding the future? Together, panelists will explore how tradition and technology can work hand-in-hand to protect ecosystems, expand access to nutritious food, and celebrate the cultures that have long depended on the water for sustenance.

Moderated by: Anne Middleton, Associate Director, Wildcoast Costasalva Je

Panelists: Chef Davin Wait, The Plot / Wrench & Rodent (San Diego); Chef Jay Huang, Nomade (Austin), Peter Halmay, Uni Diver/Fisherman, Dockside Market

Cultivating Resilience: Small-Scale Farming, Livestock, and Regenerative Systems in the Changing Climate

San Diego County is home to one of the most diverse agricultural regions in the nation—stretching from coastal valleys to mountain meadows and desert basins, with more small farms than any other county in California. But those same landscapes face the pressures of drought, rising costs, and development. As the region becomes hotter and drier, the future of farming here depends on creativity, collaboration, and honoring the deep agricultural knowledge already rooted in this land.

This session brings together farmers, chefs, and community advocates working to reimagine what it means to grow food in a changing climate. Together they’ll explore how regenerative practices, water-smart technologies, Indigenous land stewardship, and local distribution models can sustain both the land and the people who feed us.

Moderator: Michelle Lerach, Berry Good Food Foundation

Panel: Jack Ford, Taj Farms; Sam Tall, City Farmers Nursery; Noel Stehly, Stehly Farms; Frank Konyn, Konyn Dairy

From the Market to the Mind: How Food Connects, Heals, and Builds Community

What if the path to healthier communities starts not in policy, but in the places where people gather around food? From neighborhood farmers markets to therapeutic kitchens, a new generation of food leaders is redefining what it means to feed people well.

This conversation explores how food can be both an act of commerce and an act of care. Catt Fields White, founder of Farmers Market Pros, and Mercedes Tiggs, founder of Eight16 Culinary Therapy, share how they’re creating spaces that nourish bodies, foster belonging, and open pathways for healing and entrepreneurship.

Together with fellow changemakers, they’ll discuss how access, education, and storytelling can transform local food systems—from the farm stand to the family table.

Moderator: Michelle Metter, Executive Producer, Forkcast

Mercedes Tiggs – Founder Eight16 Culinary Therapy, Catt Fields White – Farmers Market Pros

Doing Business For Good: How Purpose-Driven Practices Are Reshaping San Diego’s Food System

What if doing business better wasn’t just the right thing to do—but also the smart thing? In a food industry facing labor shortages, supply chain disruptions, and mounting consumer demands for sustainability, Business for Good San Diego is proving that businesses rooted in equity, environmental stewardship, and community impact aren’t just surviving—they’re thriving.

This panel explores how sustainability business frameworks with clear goals (e.g., B Corp, Better Business Bureau, Surfrider’s Ocean Friendly Restaurant, HSG’s Social Good Assessment) and values-driven business practices translate directly to the food and hospitality sectors. From food sourcing, packaging innovations, fair labor policies, and strong community advocacy, these practices help protect the workers who bring food from seed to plate, and increase business resiliency along the way. We’ll showcase how San Diego businesses are building resilient, future-forward models that benefit people, planet, and profit.

Featuring voices from B Corp leadership, sustainability experts, and policy advocacy, this conversation will challenge the status quo and demonstrate that the businesses willing to lead on the issues that matter—immigration, wages, environmental impact—aren’t just doing good. They’re doing better business.

Moderated by: Emily Renda, Business for Good Board Chair

Panel: Mikey Knab, Business For Good Founding Chair; Dr. Cindy J Lin, CEO and cofounder of Hey Social Good; Sam Mazzeo, Esq., Social Justice Advocate