“Extra Helpings” is an educational seminar series that serves the hospitality industry with a focus on career development, wellness, and technology. Offered free of charge to all members of the industry, it aims to inform and empower those who are contributing to hospitality’s ongoing evolution in New Orleans and beyond. Each conversation features speakers with wide-ranging backgrounds, serving as an opportunity for students and professionals to build skill sets, network with peers, and discover resources in the community. Join us for a panel featuring some of New Orleans' foremost leaders in local agriculture, sustainable foodways, and food justice. All members of the hospitalty industry have an important role to play when it comes to advancing our food system and ensuring sustainability is a part of ongoing business conversations. Through this panel, you'll learn more about career pathways and best practices in local ag, whether you're approaching it as a chef, educator, activist, or advocate. This series is exclusively open to members of the hospitality industry. Please RSVP! About the Panelists Devon Turner is the executive director of Grow Dat Youth Farm. A native of Plaquemines Parish in southeastern Louisiana, her career has been focused on supporting and advocating for young men and women, first as an educator, teaching about social justice issues at the nexus of race, gender, justice, and violence. She was then instrumental in the creation of New York City’s first community-based school for justice system-involved youth. She most recently served New Orleans youth by developing young leadership opportunities at Liberty’s Kitchen as well as connecting them to a host of resources throughout the city. Simond Menasche is the founder and director of Grow On Urban Farms. His connection to the earth traces back to his childhood, having been born and raised in a permaculture project in Venezuela. In 1997, political distress in Venezuela led him to migrate to the United States, and he has been practicing urban agriculture ever since. Simond has a focus on regenerative practices that enhance a farm's productivity while leaving a lasting positive impact on the environment, and he is dedicated to rethinking and transforming degraded landscapes into functional ecosystems that can produce food, medicine, and building materials through the art and science of agroforestry. Simond is dedicated to transforming the food production system by understanding humans' deeper connection with the earth beneath our feet. Marianne Cufone is the founder and executive director of the Recirculating Farms Coalition. She is an environmental attorney, professional chef trained by the Natural Gourmet Institute, and long-time advocate of healthy, affordable food. Marianne comes from a long line of farmers and fishermen and is both herself. She directed the fish and oceans program at Food and Water Watch (2007-2011), managed the Gulf, South Atlantic and Caribbean fisheries program for the Center for Marine Conservation (1999-2003), and runs Environment Matters, a consulting firm that provides non-profit organizations with legal, policy, and communications support on environmental issues (2003-present). She also founded Green Justice Legal, a non-profit public interest firm focused on protecting the natural and human environment. Marianne currently heads an environmental policy clinical class at University of Loyola New Orleans School of Law, appears in print, television, radio, and other media, and has testified before U.S. Congress. Panel moderator April Boudreaux is a local chef, serial entrepreneur, "agtivist," and artist with 20+ years' experience working in high-volume restaurants. She graduated from Johnson & Wales University, Providence with an A.S. in Culinary Arts and a B.S. in Foodservice Entrepreneurship. As co-owner of Killer Poboys, she's spent the last couple years transitioning out of operations and working to better understand the local agricultural landscape and its challenges. She’s a member of Grow Louisiana, a cohort sponsored by LSU Ag that is geared towards educating and training farmers on creating sustainable systems. She is also a culinary consultant and adjunct Culinary Arts instructor at Delgado Community College. April believes in the collective power of community members, chefs, growers, and leaders. The future of our community and its health outcomes depend on the support and promotion of all local programs working towards food justice, agricultural and culinary/nutritional literacy.