In conversation with Los Angeles Times General Manager of Food Laurie Ochoa and Sandra Jackson Dumont, the former director and CEO of The Lucas Museum of Narrative Art, Marcus will dive into his evolution as a chef, focusing on the intersection of healthy and delicious eating, drawing from ancient ingredients, histories and flavors from around the world.
When developing Back to Green, Marcus asked himself: how can we learn to eat based on a spiritual compass? What if sea moss, soursop, and moringa were as commonly sourced as broccoli, carrots, and potatoes? And what if grains like teff and fonio became part of our everyday cooking, in pastas, snacks, and beyond, for all of us?
Marcus looked to these nourishing ingredients, telling stories of ancestry, migration, and resilience. Imagining ingredients as community binders and a path toward better living, Back to Green explores the history of plant-forward eating, learning from chefs and farmers from the Caribbean and South America to East Asia and Africa. Highlighting healthful produce and food traditions, these stories culminate in diverse, flavorful, and globally-inspired recipes.
Marcus will also sign copies of Back to Green following the talk.