2019 IACP Annual Conference Schedule

We're working hard to create an inspiring and empowering mix of topical issues, educational skill-based content, fascinating talks, memorable tours and delicious hands-on workshops. We're still adding more content; a complete schedule will be available early in 2019. Please note that workshops, bootcamps, and tours are an additional ticket and are not included in the general pass.

Thursday

Bootcamp: Photographing a Compelling Travel Story in Santa Fe with Douglas Merriman*

2:00 p.m - 5:00 p.m

Speakers: Douglas Merriam

It’s difficult to wander through a town or city, shooting aimlessly, and get anything that defines that area in a cohesive group of images. Learn first-hand what makes a good and comprehensive photo travel story, from people and culture to food and landscape. Whether you’re shooting a travel story for yourself, or one that you’ll propose to a publication, it’s important to define what makes that location special and visually impressive. And just as important, we’ll learn about composing a photo, and using light to make an arresting image.

We’ll start by reviewing some spectacular published travel stories. Then we’ll go over how to research a travel story, contact and schedule locations. all combined with photographing in Santa Fe.

*COST: $200. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Bootcamp: Cooking Demonstration with Chef Martin Rios*

2:00 p.m - 5:00 p.m

James Beard nominated chef Martin Rio demonstrates some of his signature Santa Fe dishes at the acclaimed Restaurant Martin. (This is not a hands-on class.)

*COST: $50. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Bootcamp: How to Write a Cookbook Proposal That Sells*

2:00 p.m - 5:00 p.m

Speakers: Raquel Pelzel, Adeena Sussman

Without a well written, concise, and rock-solid cookbook proposal, your cookbook idea—no matter how unique and amazing it is—won’t sell. Cookbook authors Adeena Sussman and Raquel Pelzel (who is also now the Editorial Director of Cookbooks at Clarkson Potter) walk you through everything you need to know about writing a cookbook proposal in this three hour hands-on intensive (come ready to write, share, and be prepared for constructive criticism!). You will need to come to the session with written work and an idea (more on that to come). We will offer direct feedback, ideas, first-hand experience, and loads of tips for writing this beast of a document, that, when tamed, becomes the heart, soul, and outline for your cookbook.

*COST: $200. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Friday

Breakfast

8:00 a.m - 8:45 a.m

Grab something to eat, a cup of coffee (or tea!), and join your colleagues for a sit-down networking breakfast.

Global Food Visionary Series: In Conversation With Danny Meyer

8:45 a.m - 9:45 a.m

Speakers: Danny Meyer, Kim Severson

The New York Times' Kim Severson talks to restaurateur Danny Meyer about challenges facing restaurants, the state of hospitality in America, and his own plans for one of the most influential companies in the business.

Tour: Taking The High Road*

10:00 a.m - 5:00 p.m

The High Road to Taos Scenic Byway is a lovely, winding road through the Sangre de Cristo Mountains between Santa Fe and Taos. It offers magnificent vistas of snow-capped peaks, alpine meadows, and charming traditional Spanish and Pueblo villages. You will have an opportunity to explore this charming, centuries-old region and visit galleries and studios of artists and traditional artisans. This six-hour minibus tour Includes lunch.

*COST: $160. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Tour: Abiquiu Landscape & The Ghost Ranch*

10:00 a.m - 5:00 p.m

Travel north through the Rio Grande Valley into the Chama River Valley area, to view the spectacular Chinle red rock formations, which were the frequent subject of paintings by Georgia O'Keeffe.  Get a special behind the scenes tour at the Ghost Ranch, O’Keeffe’s summer home for many years. This six-hour minibus tour includes lunch.

*COST: $180. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Tour: Insider Food Tour of Santa Fe with Edible New Mexico’s Publishers*

10:00 a.m - 12:30 p.m

Speakers: Stephanie and Walt Cameron

Join Stephanie and Walt Cameron as they introduce you to some of the wonderful and creative people who make Santa Fe the vibrant culinary city it is in our Insider's Santa Fe food tour. Hear stories (and sample signature dishes) from the chefs, producers, farmers, and others that create one of the most interesting local food sheds in the country.

*COST: $85. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Cooking Class: Cooking the Flavors of New Mexico*

10:00 a.m - 1:00 p.m

Speakers: Michelle Chavez

Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. This class invites you to experience this delicious cuisine with dishes like carne adovada, chiles rellenos, flour tortillas, calabacitas, refritos, and sopapillas, local cooking techniques and the lore of the region. Demonstration: 3 hours, including lunch.

This class will take place at the Santa Fe School of Cooking.

Santa Fe's unique cuisine is as much a part of the city's soul as its 17-century architecture. Warm, spicy tastes and enticing aromas evoke rich cultural traditions while contemporary chefs meld native ingredients with new ideas to create a contemporary style of Southwestern fare. At the Santa Fe School of Cooking, you can experience this delicious cuisine in depth, including the techniques of master chefs, the lore of the region and, of course, fabulous food. Stop by and taste one of Santa Fe’s signature dishes-tamales! Located at 125 North Guadalupe Street.

*COST: $85. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Workshop: Food Instagram 101*

10:00 a.m - 12:30 p.m

Speakers: Aaron Hutcherson

In this hands-on workshop we'll go over some how-to's and best practices for establishing your profile. How do you find your focus and build that out with stories and regular posts? How often should you post? And, what's the best way to engage with your audience? We will also cover introductory photography tips for capturing the best food images.

*COST: $100. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Workshop: Finding Your Recipe Writing Voice*

10:00 a.m - 12:30 p.m

Speakers: Bonnie Benwick, Marge Perry

Whether you have been writing recipes on autopilot for years or just struggled through your first few, it pays to be thoughtful about both convention and style. In this workshop, we’ll help you understand and develop your own style; how styles of recipe writing have evolved; and how to adapt to guidelines set by those who publish your work. We’ll discuss matters of voice, amounts of detail, context and audience. We’ll tackle secretly seething debates over phrases such as “set aside.” Send in your own recipe examples before conference, and Marge Perry and Bonnie Benwick will talk through them in the session. Stay tuned for an email from Bonnie and Marge a few weeks before conference.

*COST: $100. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Workshop: Finding Your Voice Through Personal Essay*

10:00 a.m - 12:30 p.m

Speakers: Dianne Jacob

Personal food essays—whether a tribute to your mother’s curry or a researched history of poutine layered with your own experiences—offer a powerful break from our day-to-day reporting or recipe developing. Editors are looking for your unique take, as expressed in subject choices, memories, and language. This workshop explains the formula for freelanced personal essay pieces, how to evoke emotion in readers, and how to strengthen your voice through a variety of techniques. Together, we will break down award-winning examples from websites, publications, and cookbooks to learn what made them successful. We will apply that knowledge to writing exercises that will help you finish that essay you’ve been working on for years, or get started on one that’s been picking away at you.

*COST: $100. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Workshop: How To Pop on TV: Media Training with Sanford Marcus*

Are you “hungry” to be on camera, a self-proclaimed Instagram influencer or a chef with stars in your eyes, but you don’t know how to take your on-camera persona to the next level?

Emmy Award-winning television and digital Content Creator and Executive Producer Sanford Marcus will give you the tips you need to help you “pop” on camera -- and then he’ll ask you to do a two-minute “fake food segment” to help you improve your on-camera skills.

At the end of the session, you’ll have a better idea of your on-camera persona: Who are you, what makes you unique, what’s your POV, what’s your area of expertise and how do you "talk” to the camera? And most of all: Out of all the foodies out there, why YOU?

*COST: $100. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Cooking Class: The Culinary History of the Rio Grande Valley*

2:00 p.m - 4:00 p.m

Speakers: Michelle Chavez

Discover the evolution of regional ingredients and cooking methods, from their prehistoric roots to today’s world class cuisine. We will focus on three distinct eras in our history; pre-contact food, the Spanish influence and modern Santa Fe cuisine. There will be hands-on work stations where a dish will be prepared to highlight each era. Some of these delicious treats could include tamales and empanadas. Guests will be tasting the food throughout the class. This is hands-on and is a two hour class.

This class will take place at the Santa Fe School of Cooking

Santa Fe's unique cuisine is as much a part of the city's soul as its 17-century architecture. Warm, spicy tastes and enticing aromas evoke rich cultural traditions while contemporary chefs meld native ingredients with new ideas to create a contemporary style of Southwestern fare. At the Santa Fe School of Cooking, you can experience this delicious cuisine in depth, including the techniques of master chefs, the lore of the region and, of course, fabulous food. Stop by and taste one of Santa Fe’s signature dishes-tamales! Located at 125 North Guadalupe Street.

*COST: $85. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Tour: Insider Food Tour of Santa Fe with Edible New Mexico’s Publishers*

2:30 p.m - 5:00 p.m

Speakers: Stephanie and Walt Cameron

Join Stephanie and Walt Cameron as they introduce you to some of the wonderful and creative people who make Santa Fe the vibrant culinary city it is. Hear stories (and sample signature dishes) from the chefs, producers, and farmers. Sit down at the 30-year-old iconic Coyote Cafe, founded by Mark Miller, to chat with local culinary innovator Quinn Stephenson. Get some tips and tricks from master mixologist Natalie Bovis (The Liquid Muse) at the sophisticated dining room at the Anasazi. Sample some of New Mexico’s most unique food and drink artisans; from 21 year-old aged Balsamico from Monticello to a Santa Fe distiller producing exceptional spirits designed to capture and accentuate the essence of the Southwest. On this three-hour walking tour, we will discover many more bites and surprises along the way.

*COST: $75. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Read More

Workshop: Enough With the Tasty Videos!*

2:30 p.m - 5:00 p.m

Speakers: Saukok Tiampo, Jamie Tiampo

Despite an overly predictable format and a reliance on deep fried cream cheese wrapped in bacon, hands and pans continues to dominate the digital food video landscape. How else can you attract eyeballs in today’s ADD world? Stop Motion, Trick Shots, Motion Graphics, Boomerangs, Multi-Format Cuts, GIFs, Slow-motion, Cinemagraphs, Micro Videos, and Animation, oh my! This workshop will explore applications & examples of various social-optimized, quick hit video formats. Participants will learn hands on how to make a time lapse cooking video and slow motion action shots with their iPhones. You won’t believe what happens next!

*COST: $100. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Workshop: Fearless Writing™: Nothing is Wasted on the Writer*

2:30 p.m - 5:00 p.m

Speakers: Crescent Dragonwagon

Find your vision (personal, sensual, historical, ecological, regional?) and voice (funny, thoughtful, provocative, educative?) in this energizing, highly interactive workshop, where you'll take a giant step towards creating the compelling narratives only you can tell. Through directed writing, discussion, and even a little improv, you'll learn what particular dishes have to tell you, as you discover how to simultaneously looking outward, at the world, and inward, at your own experiences. Write the world through food; fall in love with craft and subject again.

*WORKSHOP: $100. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Workshop: Shooting the Tastes of Santa Fe with Gabriella Marks*

2:30 p.m - 5:00 p.m

Speakers: Gabriella Marks

Get beyond that plate! Extend your food photography perspective and skillset on location in a Santa Fe restaurant. Santa Fe based food photographer Gabriella Marks will work with you on developing techniques not only for mouth watering food photography, but telling a visual story about food with a sense of place that tempts appetites both for taste and exploration. From establishing a shot list to working with a chef, documenting prep, to the using great light for the final plate, get first hand experience telling the story of a Santa Fe meal with your own visual voice. If you have a camera, please bring it along.

*COST: $100. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Taste of Santa Fe

6:00 p.m - 8:00 p.m

Join your friends and colleagues for this special dine-around where you'll taste the unique flavors of New Mexico, sample local cocktails, and enjoy bites from some of the city's hottest chefs.

Saturday

Breakfast and Guided Morning Meditation

8:00 a.m - 9:00 a.m

Grab something to eat, a cup of coffee (or tea!), and join your colleagues for a sit-down networking breakfast. We will end the breakfast with a 10-minute integrated guided meditation with meditation master Molly Sturges to start the day.

Global Food Visionary Series: Exploring Native American Foodways

9:00 a.m - 10:00 a.m

Speakers: Lois Ellen Frank

Description coming soon!

Coffee Break

10:00 a.m - 10:25 a.m

Refill your mug and catch up with colleagues old and new.

EAT | Kamayan: The Act of Giving No Forks

10:30 a.m - 11:30 a.m

Speakers: Yana Gilbuena

An ancient and traditional way of eating with your hands in the Philippines, a large Kamayan table is typically set after the "ani" (harvest) to celebrate the fruits of the land and labor. In a modern setting, Kamayan is usually the quickest way of enjoying food without the fuss of plates and utensils. Often regarded as savage and uncivilized, this form of dining was shunned by westerners and city-dwelling Filipinos alike, but still very alive in the rural provinces and is showing up on menus across the U.S. The demo will show you how to make your own Kamayan table spread, its components and the etiquette and proper way to eat with your hands in Filipino culture.

EMPOWER | Anxiety, and the Imposter Syndrome

10:30 a.m - 11:30 a.m

Description coming soon!

ENGAGE | The Author/Publisher Partnership + What Makes It Work

10:30 a.m - 11:30 a.m

Speakers: Doris Cooper

Whether you are a bestselling cookbook author, an influencer, or an unknown author with a hot idea, publishing a successful cookbook is a true partnership among the author, editor, and the marketing and publicity team. This panel, with representatives from each part of the publishing process (Author, Agent, Publicist), will talk about the literary, creative, and interpersonal skills needed by both publishers and authors that make for the most successful collaborations—and publications. We will discuss what a publishing team looks for in potential partners, the questions we ask when advocating for a book—both when we are making a case to acquire it and when we are pitching it to the media, how an author can tell if the publisher is “a good fit,” and cover the standards we all might consider using to hold ourselves accountable.

ENGAGE | Paths to Success for the Culinary Professional through Specialty Food

10:30 a.m - 11:30 a.m

Speakers: Ron Tanner

The specialty food business is booming, representing more than 15% of all food sales at retail in the U.S. With an estimated 10,000 entrepreneurs making and marketing the $127 billion of specialty food sold each year, there are tremendous opportunities for culinary professionals to expand their portfolios, as entrepreneurs, recipe developers, spokespeople and influencers. Be inspired by the stories of these successful women and walk away with ideas on how you can tap into this fun and fast-growing segment of the food industry.

EAT | Cooking Class with Chef John Sedlar

11:40 a.m - 12:40 a.m

Speakers: John Sedlar

Description coming soon!

EMPOWER | Food Waste Solutions for the Culinary Community

10:30 a.m - 11:30 a.m

Speakers: Steven Satterfield, Danielle Nierenberg, Emily Rothkrug

Americans waste 40% of the food that is produced in our country, about 150,000 tons of food each day, which is equal to a pound a person. How can we come together as a professional culinary community to reduce food waste? Our panel will provide solutions to food waste reduction from a consumer standpoint and a culinary professional angle, as well as provide realistic suggestions for changes to the food industry as a whole.

EMPOWER | Exploring Border Cuisines

11:40 a.m - 12:40 a.m

Speakers: Sarah Karnasiewicz

This panel will attempt to unpack the concept of "border food" in general and, using the unique culinary fingerprint of New Mexico as a case study, delve into the complicated ways that the region’s foodways were shaped (and are still being forged) by Indigenous, Hispano, and Anglo influences and a tangled history of migration, colonization, and tourism. We’ll discuss the subtle ways in which New Mexican cooking stands apart from that of Northern Mexico, West Texas, Arizona, and Southern Colorado; examine how ingredients take on political and symbolic weight in border communities; hear from local cooks who believe a return to "pre-contact" diets could be key to restoring health to New Mexico's pueblo communities; and discuss how "fusion" food is nothing new.

EMPOWER | How Food Businesses are Responding to Social Responsibility

11:40 a.m - 12:40 p.m

Speakers: Elyse Cohen

Companies big and small recognize that they can do well by doing good. It’s no longer just about having a thriving and profitable food business; you must embed a corporate culture of inclusiveness, diversity and giving back, no matter whether you’re a Fortune 500 company or a fast-casual start-up. Elyse Cohen, Former Deputy Director of Michelle Obama’s Let’s Move! initiative and Senior Director of Food, Health, and Wellness programs at the U.S. Chamber of Commerce Foundation’s Corporate Citizenship Center talks with some of the world’s most innovative companies to learn how they let their values drive business and why it’s a win-win for everyone.

Lunch

12:45 p.m - 1:45 p.m

Grab a bite to eat and get recharged for the afternoon.

Global Food Visionary Series: In Conversation With Nathan Myhrvold

1:45 p.m - 2:45 p.m

Speakers: Nathan Myhrvold, Kate Krader

Nathan Myhrvold, former Chief Technology Officer of Microsoft and founder of Intellectual Ventures and Modernist Cuisine, talks with Bloomberg's Kate Krader on such topics as how we as a nation can affect change--especially those in the food industry--why he went from Theoretical Physics to Modernist Cuisine, and what's next for him and his culinary team.

EMPOWER | Refreshing the Food System: The Costs and Benefits of Technology

2:50 p.m - 3:50 p.m

Speakers: Danielle Nierenberg, Uwe Voss

The Refresh Working Group recently published a report entitled from Soil to Supper that explores the role of technology for chefs, for farmers, for companies, for restaurants, and for eaters. The panel will bring together working group members including along with other experts to talk about what Big Data, Artificial Intelligence, and other technologies mean for the future of food.

ENGAGE | Self-Publishing Your Next Cookbook: Exploring the Opportunities and Obstacles

2:50 p.m - 3:50 p.m

Speakers: Jennifer Clair, Kathy Strahs, Kendra Aronson, Celia Sack

The process of getting a book proposal accepted by a traditional publisher can feel like a grueling process, although not without its rewards. But there is another route, growing more popular and accepted in the publishing community: author-publishing (i.e. self-publishing). If you have ever considered following this road, please join author-publishers Jennifer Clair, Kathy Strahs, and Kendra Aronson as they share their diverse experiences in this field. The panel will cover the 4 most important categories in the self-publishing model: book production (costs and timelines), financing, distribution, and marketing/publicity.

ENGAGE | What Does Google Want? How to Master SEO and Still Be Human

2:50 p.m - 3:50 p.m

Speakers: Emma Christensen, Jeff Hawley, Sabrina Snyder

Google is the #1 traffic driver to top food websites. Anxiety is high as we struggle to make sense of the information and tools available for SEO — all while maintaining standards for good storytelling. This panel of SEO experts will address these concerns with practical advice gained through experience. We will share favorite tools, talk integrating SEO research into daily workflow, and most importantly, how to use SEO to our advantage while still being human.

EAT | Red, Green, and Blue: The Evolution of New Mexico’s Distinctive Earthy Cuisine

4:00 p.m - 5:00 p.m

Speakers: Cheryl Jamison

Long overlooked and underappreciated, New Mexican food resembles Mexican and Tex-Mex in many ways, but has some important distinctions. Learn how it uniquely blends Hispanic and Native American elements, with a dash of Anglo thrown in. Discover more about the red and green chiles that are the heart and soul of the cuisine, used in virtually every savory dish. We’ll dig into the many uses of the signature pungent pods and other locally significant ingredients, like blue corn, in this session presented by Santa Fean Cheryl Alters Jamison.

ENGAGE | Recipe Writing in the Digital Age: Voice vs. Discoverability

4:00 p.m - 5:00 p.m

Speakers: Pam Krauss, Joanna Sciarrino, Katie Workman

What makes a good recipe these days? And does what makes it “good” differ format to format, platform to platform? The voluminous availability of recipes online has significantly impacted the way people search for and consume recipe content. We will discuss what the best digital recipe writers know, the importance of creating a distinctive voice — whether it be for a blog, a larger platform, or print outlet — and the tension between maintaining an authentic writing style and bowing to the SEO gods. We’ll explain how to create recipes that can exist successfully on multiple platforms, explore the art of headnote writing, and touch on the critical role of visual imagery in establishing a unique food personality.

ENGAGE | Podcast: Live Recording

4:00 p.m - 5:00 p.m

Speakers: Michael Harlan Turkell

Learn how to block, script, record, and re-record, a podcast from lede to kicker. Michael Harlan Turkell voices the pitfalls of live-to-tape episodes versus those later edited. He'll even tape an actual show at the conference, and then post-produce it live, so we can see/hear the pros and cons of being "live" on air.

2019 IACP Awards Ceremony & Post Party

5:00 p.m - 9:00 p.m

Find out the winners of the 2019 IACP Cookbook, Digital Media, Food Photography & Styling Awards. Then, join us for a celebratory gathering right after the ceremony (and meet and mingle with our award recipients!).

Sunday

Breakfast and Guided Morning Meditation

8:00 a.m - 9:00 a.m

Grab something to eat, a cup of coffee (or tea!), and join your colleagues for a sit-down networking breakfast. We will end the breakfast with a 10-minute integrated guided meditation with meditation master Molly Sturges to start the day.

Global Food Visionary Series: In Conversation with Jessica Harris

9:00 a.m - 10:00 a.m

Speakers: Jessica Harris, Lolis Eric Elie

For decades, Dr. Harris has been a leading expert on the African diaspora, codifying African culture and cuisine for the world at large. Filmmaker and Southern cuisine authority Lolis Eric Elle will speak to Dr. Harris about her roots in the field, why she believes it's so important, and where we as a nation are headed with our cuisines and our culture.

Coffee Break

10:00 a.m - 10:25 a.m

Refill your mug and catch up with colleagues old and new.

ENGAGE | The Return Of PITCH US! A Two-Part Editorial Pitch Slam (Part 1)

10:30 a.m - 11:30 a.m

Speakers: Matt Rodbard, Joanna Sciarrino

Freelancers are the lifeblood of any editorial outlet, be it a magazine, daily newspaper, blog, website, or newsletter. Editors are always in need of mind and muscle. But how do freelancers' ideas end up on the page? How do you know what editors are looking for RIGHT AT THIS MOMENT? In the return of this two-hour session, editors from a variety of outlets will pull back the curtain on their assigning process. They will reveal the pitches they love to assign, pitches they see too much of (“my grandma was a great cook”), pitches that make them cringe (Burning Man!). And pitches that they are looking for all the time. The conversation will be followed by a live pitch slam (which, btw, last year lead to a couple of paid assignments from the editor panel). So get ready to step up and bring your best ideas! Stories may even be acquired on the spot. Note: This is a two-part session, it's best to attend both parts, though it's not required. More panelists will be announced soon.

ENGAGE | How to Develop Delicious, Original Recipes

10:30 a.m - 11:30 a.m

Speakers: Nik Sharma, Janet McCracken, Molly Stevens, Sarah Karnasiewicz

Work with expert recipe developers to learn how to turn every day ingredients into recipes that have your own personal touch. The class will begin with some insight from the instructors about how they approach their work. We will then work with a basic recipe (such as scones or pancakes) with additional ingredients on hand to give it your own special twist. Have your smartphone available for research use!

ENGAGE | Creating Compelling Branded Food Content

10:30 a.m - 11:30 a.m

Speakers: Leah Mennies

With the media landscape drastically changing, food brands are looking to differentiate their offerings in a competitive marketplace. With that, branded content has proven to be essential—both for brands who want to find new ways to share their stories, and for writers and recipe developers looking to find new ways to tell them. In this panel, we’ll hear from key players in different areas of branded content—from the agency side to the freelance side to the brand side—to learn more about the opportunities that exist in all areas of this world, and shine a light on what both traditional and new media publications are doing to stay relevant.

EMPOWER | We All Eat the Same, But Different: How to Wrangle Cultural Appropriation in the Food Industry

11:40 a.m - 12:40 a.m

Speakers: Von Diaz, Osayi Endolyn, Andrea Nguyen

Culinary fusion is accepted now more than ever, but questions on who gets to claim a particular food continue to raise eyebrows. In an increasingly global world, what does cultural appropriation mean? What does it look like in practice? In this panel, we'll hear from speakers about ways to move beyond accusations and apologies in cooking, writing, or starting a new food business.

ENGAGE | How to Get Your Restaurant or Book in the Press

11:40 a.m - 12:40 a.m

Speakers: Jennifer Baum

Description coming soon!

ENGAGE | The Return Of PITCH US! A Two-Part Editorial Pitch Slam (Part 2)

11:40 a.m - 12:40 a.m

Speakers: Matt Rodbard, Joanna Sciarrino

Freelancers are the lifeblood of any editorial outlet, be it a magazine, daily newspaper, blog, website, or newsletter. Editors are always in need of mind and muscle. But how do freelancers' ideas end up on the page? How do you know what editors are looking for RIGHT AT THIS MOMENT? In the return of this two-hour session, editors from a variety of outlets will pull back the curtain on their assigning process. They will reveal the pitches they love to assign, pitches they see too much of (“my grandma was a great cook”), pitches that make them cringe (Burning Man!). And pitches that they are looking for all the time. The conversation will be followed by a live pitch slam (which, btw, last year lead to a couple of paid assignments from the editor panel). So get ready to step up and bring your best ideas! Stories may even be acquired on the spot. Note: This is a two-part session, it's best to attend both parts, though it's not required. More panelists will be announced soon.

Lunch

12:45 p.m - 1:45 p.m

Grab a bite to eat and get recharged for the afternoon.

Global Food Visionary Series: In Conversation With Deborah Madison

1:45 p.m - 2:45 p.m

Speakers: Deborah Madison, Joe Yonan

The Washington Post’s Joe Yonan talks to cookbook author Deborah Madison about the future of vegetables and cookbooks, trends in plant-based eating (including veggie burgers that bleed and “meat” grown in a lab), and the evolution of her own cooking, gardening, and writing.

EMPOWER | New Mexico Gold: How Chiles Became Cornerstones of the New Mexican Kitchen and Agriculture and the Spicy Mesoamerican History that Came Before

2:50 p.m - 3:50 p.m

Speakers: Maricel Presilla

Description coming soon!

ENGAGE | Toques & Tokes: Cannabis and CBD in Food & Drink Culture Right Now

2:50 p.m - 3:50 p.m

Speakers: Kara Newman

Legalization of medical and recreational marijuana is on a steady ascent -- and that's already impacting the food and drink world. From "wine and weed" pairings to elaborate edibles to full-on cannabis-themed dinner parties, chefs and other food pros are finding new inspiration --and revenue streams-- in marijuana. Are you ready for what's next? Join Journalist Kara Newman and some pros for a free-wheeling conversation about the difference between cannabis and CBD, how to work with them in food and drink products, and where the industry is headed next.

NOTE: IACP is not advocating usage of CBD/cannabis; any CBD/cannabis should be handled and/or prepared in accordance with local laws and regulations.

EAT | Exploring Local Native American Foodways

2:50 p.m - 3:50 p.m

Speakers: Lois Ellen Frank, Walter Whitewater

This session will feature a brief history and overview of Native American cuisine and the four distinct historical periods that comprise this cuisine today. Participants will learn how this cuisine has evolved over time and then learn how to make a delicious and nutritious locally grown hominy blue and white corn (posole) harvest stew featuring local vegetables, herbs and chiles. The second dish will be a Native American Parfait that features a locally grown, milled, and ground cornmeal layered together with a berry compote and New Mexican chopped pecans. Each participant will taste these dishes during the class and receive a copy of the recipe to make the dishes themselves.

ENGAGE | Calling All Food Entrepreneurs: How To Turn Your Passion Into a Profitable Business and Brand

2:50 p.m - 3:50 p.m

Speakers: Linda Ingroia, Tracey Ryder, Monica Klausner

Whether you’re a marketing executive ready to launch a new food media enterprise, a recipe developer eager to launch your own catering company, or a budding social media star eager to move from influencer to business maven, you may have the dream and the drive, but then what? Find out from innovative, successful food entrepreneurs how they got their ideas off the ground, funded their work, handled setbacks (there are always setbacks!), and developed different approaches to business stability and success. Get expert tips, whether you're launching your brand or want to take it to the next level.

EMPOWER | LGBTQ Voices at the Table: The Rise of Queer Food Culture in Media

4:00 p.m - 5:00 p.m

Speakers: Nik Sharma, John Birdsall, Meghan McCarron, Joey Hernandez

Queer authors and food personalities including James Beard and Craig Claiborne had a huge role in shaping U.S. food media, but for reasons both complex and obvious, kept their private lives concealed. Today, some of the most respected voices in food media (Michael Twitty, Mayukh Sen, and Julia Turshen) have made their sexual identities central to their work. On this panel we’ll discuss what’s changed, the place queerness has in modern food and food journalism, honoring intersecting identities, grappling with the erasure of the past, and centering your own story, whether LGBTQ or not, as a way to give your work greater authority.

ENGAGE | How to Make Your Cookbook Go Viral

4:00 p.m - 5:00 p.m

Speakers: Daniela Galarza, Adeena Sussman

Description coming soon!

ENGAGE | Take Charge! Cook It Yourself: Giving Kids Cooking Confidence

4:00 p.m - 5:00 p.m

Speakers: Sheila Crye, Anna Farrier, Chef Joel Olson

Popular youth cooking programs could be among your robust income streams as a cooking teacher. Learn from practitioners who are at the top of their game as you discover how to plan exciting programs, build an effective team, meet young people’s needs in the kitchen classroom and earn customer loyalty. Connect with fellow youth cooking teachers and discuss questions of common interest. This session will demonstrate to all culinary professionals why inspiring kids about food and cooking offers great personal and professional satisfaction: because the resulting health and well-being value reaches into the future. And because this is how we change our world, one young chef at a time.

Community Cook-In Featuring Native American Classics: A Benefit for the Santa Fe Food Bank

6 p.m - 9 p.m

Cap your conference weekend with a hands-on cooking experience, all benefiting the Santa Fe Food Bank.

Thursday

Bootcamp: Photographing a Compelling Travel Story in Santa Fe with Douglas Merriman*

2:00 p.m - 5:00 p.m

Speakers: Douglas Merriam

It’s difficult to wander through a town or city, shooting aimlessly, and get anything that defines that area in a cohesive group of images. Learn first-hand what makes a good and comprehensive photo travel story, from people and culture to food and landscape. Whether you’re shooting a travel story for yourself, or one that you’ll propose to a publication, it’s important to define what makes that location special and visually impressive. And just as important, we’ll learn about composing a photo, and using light to make an arresting image.

We’ll start by reviewing some spectacular published travel stories. Then we’ll go over how to research a travel story, contact and schedule locations. all combined with photographing in Santa Fe.

*COST: $200. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Bootcamp: Cooking Demonstration with Chef Martin Rios*

2:00 p.m - 5:00 p.m

James Beard nominated chef Martin Rio demonstrates some of his signature Santa Fe dishes at the acclaimed Restaurant Martin. (This is not a hands-on class.)

*COST: $50. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Bootcamp: How to Write a Cookbook Proposal That Sells*

2:00 p.m - 5:00 p.m

Speakers: Raquel Pelzel, Adeena Sussman

Without a well written, concise, and rock-solid cookbook proposal, your cookbook idea—no matter how unique and amazing it is—won’t sell. Cookbook authors Adeena Sussman and Raquel Pelzel (who is also now the Editorial Director of Cookbooks at Clarkson Potter) walk you through everything you need to know about writing a cookbook proposal in this three hour hands-on intensive (come ready to write, share, and be prepared for constructive criticism!). You will need to come to the session with written work and an idea (more on that to come). We will offer direct feedback, ideas, first-hand experience, and loads of tips for writing this beast of a document, that, when tamed, becomes the heart, soul, and outline for your cookbook.

*COST: $200. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Friday

Breakfast

8:00 a.m - 8:45 a.m

Grab something to eat, a cup of coffee (or tea!), and join your colleagues for a sit-down networking breakfast.

Global Food Visionary Series: In Conversation With Danny Meyer

8:45 a.m - 9:45 a.m

Speakers: Danny Meyer, Kim Severson

The New York Times' Kim Severson talks to restaurateur Danny Meyer about challenges facing restaurants, the state of hospitality in America, and his own plans for one of the most influential companies in the business.

Tour: Taking The High Road*

10:00 a.m - 5:00 p.m

The High Road to Taos Scenic Byway is a lovely, winding road through the Sangre de Cristo Mountains between Santa Fe and Taos. It offers magnificent vistas of snow-capped peaks, alpine meadows, and charming traditional Spanish and Pueblo villages. You will have an opportunity to explore this charming, centuries-old region and visit galleries and studios of artists and traditional artisans. This six-hour minibus tour Includes lunch.

*COST: $160. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Tour: Abiquiu Landscape & The Ghost Ranch*

10:00 a.m - 5:00 p.m

Travel north through the Rio Grande Valley into the Chama River Valley area, to view the spectacular Chinle red rock formations, which were the frequent subject of paintings by Georgia O'Keeffe.  Get a special behind the scenes tour at the Ghost Ranch, O’Keeffe’s summer home for many years. This six-hour minibus tour includes lunch.

*COST: $180. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Tour: Insider Food Tour of Santa Fe with Edible New Mexico’s Publishers*

10:00 a.m - 12:30 p.m

Speakers: Stephanie and Walt Cameron

Join Stephanie and Walt Cameron as they introduce you to some of the wonderful and creative people who make Santa Fe the vibrant culinary city it is in our Insider's Santa Fe food tour. Hear stories (and sample signature dishes) from the chefs, producers, farmers, and others that create one of the most interesting local food sheds in the country.

*COST: $85. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Cooking Class: Cooking the Flavors of New Mexico*

10:00 a.m - 1:00 p.m

Speakers: Michelle Chavez

Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. This class invites you to experience this delicious cuisine with dishes like carne adovada, chiles rellenos, flour tortillas, calabacitas, refritos, and sopapillas, local cooking techniques and the lore of the region. Demonstration: 3 hours, including lunch.

This class will take place at the Santa Fe School of Cooking.

Santa Fe's unique cuisine is as much a part of the city's soul as its 17-century architecture. Warm, spicy tastes and enticing aromas evoke rich cultural traditions while contemporary chefs meld native ingredients with new ideas to create a contemporary style of Southwestern fare. At the Santa Fe School of Cooking, you can experience this delicious cuisine in depth, including the techniques of master chefs, the lore of the region and, of course, fabulous food. Stop by and taste one of Santa Fe’s signature dishes-tamales! Located at 125 North Guadalupe Street.

*COST: $85. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Workshop: Food Instagram 101*

10:00 a.m - 12:30 p.m

Speakers: Aaron Hutcherson

In this hands-on workshop we'll go over some how-to's and best practices for establishing your profile. How do you find your focus and build that out with stories and regular posts? How often should you post? And, what's the best way to engage with your audience? We will also cover introductory photography tips for capturing the best food images.

*COST: $100. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Workshop: Finding Your Recipe Writing Voice*

10:00 a.m - 12:30 p.m

Speakers: Bonnie Benwick, Marge Perry

Whether you have been writing recipes on autopilot for years or just struggled through your first few, it pays to be thoughtful about both convention and style. In this workshop, we’ll help you understand and develop your own style; how styles of recipe writing have evolved; and how to adapt to guidelines set by those who publish your work. We’ll discuss matters of voice, amounts of detail, context and audience. We’ll tackle secretly seething debates over phrases such as “set aside.” Send in your own recipe examples before conference, and Marge Perry and Bonnie Benwick will talk through them in the session. Stay tuned for an email from Bonnie and Marge a few weeks before conference.

*COST: $100. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Workshop: Finding Your Voice Through Personal Essay*

10:00 a.m - 12:30 p.m

Speakers: Dianne Jacob

Personal food essays—whether a tribute to your mother’s curry or a researched history of poutine layered with your own experiences—offer a powerful break from our day-to-day reporting or recipe developing. Editors are looking for your unique take, as expressed in subject choices, memories, and language. This workshop explains the formula for freelanced personal essay pieces, how to evoke emotion in readers, and how to strengthen your voice through a variety of techniques. Together, we will break down award-winning examples from websites, publications, and cookbooks to learn what made them successful. We will apply that knowledge to writing exercises that will help you finish that essay you’ve been working on for years, or get started on one that’s been picking away at you.

*COST: $100. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Workshop: How To Pop on TV: Media Training with Sanford Marcus*

Are you “hungry” to be on camera, a self-proclaimed Instagram influencer or a chef with stars in your eyes, but you don’t know how to take your on-camera persona to the next level?

Emmy Award-winning television and digital Content Creator and Executive Producer Sanford Marcus will give you the tips you need to help you “pop” on camera -- and then he’ll ask you to do a two-minute “fake food segment” to help you improve your on-camera skills.

At the end of the session, you’ll have a better idea of your on-camera persona: Who are you, what makes you unique, what’s your POV, what’s your area of expertise and how do you "talk” to the camera? And most of all: Out of all the foodies out there, why YOU?

*COST: $100. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Cooking Class: The Culinary History of the Rio Grande Valley*

2:00 p.m - 4:00 p.m

Speakers: Michelle Chavez

Discover the evolution of regional ingredients and cooking methods, from their prehistoric roots to today’s world class cuisine. We will focus on three distinct eras in our history; pre-contact food, the Spanish influence and modern Santa Fe cuisine. There will be hands-on work stations where a dish will be prepared to highlight each era. Some of these delicious treats could include tamales and empanadas. Guests will be tasting the food throughout the class. This is hands-on and is a two hour class.

This class will take place at the Santa Fe School of Cooking

Santa Fe's unique cuisine is as much a part of the city's soul as its 17-century architecture. Warm, spicy tastes and enticing aromas evoke rich cultural traditions while contemporary chefs meld native ingredients with new ideas to create a contemporary style of Southwestern fare. At the Santa Fe School of Cooking, you can experience this delicious cuisine in depth, including the techniques of master chefs, the lore of the region and, of course, fabulous food. Stop by and taste one of Santa Fe’s signature dishes-tamales! Located at 125 North Guadalupe Street.

*COST: $85. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Tour: Insider Food Tour of Santa Fe with Edible New Mexico’s Publishers*

2:30 p.m - 5:00 p.m

Speakers: Stephanie and Walt Cameron

Join Stephanie and Walt Cameron as they introduce you to some of the wonderful and creative people who make Santa Fe the vibrant culinary city it is. Hear stories (and sample signature dishes) from the chefs, producers, and farmers. Sit down at the 30-year-old iconic Coyote Cafe, founded by Mark Miller, to chat with local culinary innovator Quinn Stephenson. Get some tips and tricks from master mixologist Natalie Bovis (The Liquid Muse) at the sophisticated dining room at the Anasazi. Sample some of New Mexico’s most unique food and drink artisans; from 21 year-old aged Balsamico from Monticello to a Santa Fe distiller producing exceptional spirits designed to capture and accentuate the essence of the Southwest. On this three-hour walking tour, we will discover many more bites and surprises along the way.

*COST: $75. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Read More

Workshop: Enough With the Tasty Videos!*

2:30 p.m - 5:00 p.m

Speakers: Saukok Tiampo, Jamie Tiampo

Despite an overly predictable format and a reliance on deep fried cream cheese wrapped in bacon, hands and pans continues to dominate the digital food video landscape. How else can you attract eyeballs in today’s ADD world? Stop Motion, Trick Shots, Motion Graphics, Boomerangs, Multi-Format Cuts, GIFs, Slow-motion, Cinemagraphs, Micro Videos, and Animation, oh my! This workshop will explore applications & examples of various social-optimized, quick hit video formats. Participants will learn hands on how to make a time lapse cooking video and slow motion action shots with their iPhones. You won’t believe what happens next!

*COST: $100. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Workshop: Fearless Writing™: Nothing is Wasted on the Writer*

2:30 p.m - 5:00 p.m

Speakers: Crescent Dragonwagon

Find your vision (personal, sensual, historical, ecological, regional?) and voice (funny, thoughtful, provocative, educative?) in this energizing, highly interactive workshop, where you'll take a giant step towards creating the compelling narratives only you can tell. Through directed writing, discussion, and even a little improv, you'll learn what particular dishes have to tell you, as you discover how to simultaneously looking outward, at the world, and inward, at your own experiences. Write the world through food; fall in love with craft and subject again.

*WORKSHOP: $100. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Workshop: Shooting the Tastes of Santa Fe with Gabriella Marks*

2:30 p.m - 5:00 p.m

Speakers: Gabriella Marks

Get beyond that plate! Extend your food photography perspective and skillset on location in a Santa Fe restaurant. Santa Fe based food photographer Gabriella Marks will work with you on developing techniques not only for mouth watering food photography, but telling a visual story about food with a sense of place that tempts appetites both for taste and exploration. From establishing a shot list to working with a chef, documenting prep, to the using great light for the final plate, get first hand experience telling the story of a Santa Fe meal with your own visual voice. If you have a camera, please bring it along.

*COST: $100. This event is a separately ticketed event and is not included in a general conference pass. Ticketing for this event will launch in early 2019.

Taste of Santa Fe

6:00 p.m - 8:00 p.m

Join your friends and colleagues for this special dine-around where you'll taste the unique flavors of New Mexico, sample local cocktails, and enjoy bites from some of the city's hottest chefs.

Saturday

Breakfast and Guided Morning Meditation

8:00 a.m - 9:00 a.m

Grab something to eat, a cup of coffee (or tea!), and join your colleagues for a sit-down networking breakfast. We will end the breakfast with a 10-minute integrated guided meditation with meditation master Molly Sturges to start the day.

Global Food Visionary Series: Exploring Native American Foodways

9:00 a.m - 10:00 a.m

Speakers: Lois Ellen Frank

Description coming soon!

Coffee Break

10:00 a.m - 10:25 a.m

Refill your mug and catch up with colleagues old and new.

EAT | Kamayan: The Act of Giving No Forks

10:30 a.m - 11:30 a.m

Speakers: Yana Gilbuena

An ancient and traditional way of eating with your hands in the Philippines, a large Kamayan table is typically set after the "ani" (harvest) to celebrate the fruits of the land and labor. In a modern setting, Kamayan is usually the quickest way of enjoying food without the fuss of plates and utensils. Often regarded as savage and uncivilized, this form of dining was shunned by westerners and city-dwelling Filipinos alike, but still very alive in the rural provinces and is showing up on menus across the U.S. The demo will show you how to make your own Kamayan table spread, its components and the etiquette and proper way to eat with your hands in Filipino culture.

EMPOWER | Anxiety, and the Imposter Syndrome

10:30 a.m - 11:30 a.m

Description coming soon!

ENGAGE | The Author/Publisher Partnership + What Makes It Work

10:30 a.m - 11:30 a.m

Speakers: Doris Cooper

Whether you are a bestselling cookbook author, an influencer, or an unknown author with a hot idea, publishing a successful cookbook is a true partnership among the author, editor, and the marketing and publicity team. This panel, with representatives from each part of the publishing process (Author, Agent, Publicist), will talk about the literary, creative, and interpersonal skills needed by both publishers and authors that make for the most successful collaborations—and publications. We will discuss what a publishing team looks for in potential partners, the questions we ask when advocating for a book—both when we are making a case to acquire it and when we are pitching it to the media, how an author can tell if the publisher is “a good fit,” and cover the standards we all might consider using to hold ourselves accountable.

ENGAGE | Paths to Success for the Culinary Professional through Specialty Food

10:30 a.m - 11:30 a.m

Speakers: Ron Tanner

The specialty food business is booming, representing more than 15% of all food sales at retail in the U.S. With an estimated 10,000 entrepreneurs making and marketing the $127 billion of specialty food sold each year, there are tremendous opportunities for culinary professionals to expand their portfolios, as entrepreneurs, recipe developers, spokespeople and influencers. Be inspired by the stories of these successful women and walk away with ideas on how you can tap into this fun and fast-growing segment of the food industry.

EAT | Cooking Class with Chef John Sedlar

11:40 a.m - 12:40 a.m

Speakers: John Sedlar

Description coming soon!

EMPOWER | Food Waste Solutions for the Culinary Community

10:30 a.m - 11:30 a.m

Speakers: Steven Satterfield, Danielle Nierenberg, Emily Rothkrug

Americans waste 40% of the food that is produced in our country, about 150,000 tons of food each day, which is equal to a pound a person. How can we come together as a professional culinary community to reduce food waste? Our panel will provide solutions to food waste reduction from a consumer standpoint and a culinary professional angle, as well as provide realistic suggestions for changes to the food industry as a whole.

EMPOWER | Exploring Border Cuisines

11:40 a.m - 12:40 a.m

Speakers: Sarah Karnasiewicz

This panel will attempt to unpack the concept of "border food" in general and, using the unique culinary fingerprint of New Mexico as a case study, delve into the complicated ways that the region’s foodways were shaped (and are still being forged) by Indigenous, Hispano, and Anglo influences and a tangled history of migration, colonization, and tourism. We’ll discuss the subtle ways in which New Mexican cooking stands apart from that of Northern Mexico, West Texas, Arizona, and Southern Colorado; examine how ingredients take on political and symbolic weight in border communities; hear from local cooks who believe a return to "pre-contact" diets could be key to restoring health to New Mexico's pueblo communities; and discuss how "fusion" food is nothing new.

EMPOWER | How Food Businesses are Responding to Social Responsibility

11:40 a.m - 12:40 p.m

Speakers: Elyse Cohen

Companies big and small recognize that they can do well by doing good. It’s no longer just about having a thriving and profitable food business; you must embed a corporate culture of inclusiveness, diversity and giving back, no matter whether you’re a Fortune 500 company or a fast-casual start-up. Elyse Cohen, Former Deputy Director of Michelle Obama’s Let’s Move! initiative and Senior Director of Food, Health, and Wellness programs at the U.S. Chamber of Commerce Foundation’s Corporate Citizenship Center talks with some of the world’s most innovative companies to learn how they let their values drive business and why it’s a win-win for everyone.

Lunch

12:45 p.m - 1:45 p.m

Grab a bite to eat and get recharged for the afternoon.

Global Food Visionary Series: In Conversation With Nathan Myhrvold

1:45 p.m - 2:45 p.m

Speakers: Nathan Myhrvold, Kate Krader

Nathan Myhrvold, former Chief Technology Officer of Microsoft and founder of Intellectual Ventures and Modernist Cuisine, talks with Bloomberg's Kate Krader on such topics as how we as a nation can affect change--especially those in the food industry--why he went from Theoretical Physics to Modernist Cuisine, and what's next for him and his culinary team.

EMPOWER | Refreshing the Food System: The Costs and Benefits of Technology

2:50 p.m - 3:50 p.m

Speakers: Danielle Nierenberg, Uwe Voss

The Refresh Working Group recently published a report entitled from Soil to Supper that explores the role of technology for chefs, for farmers, for companies, for restaurants, and for eaters. The panel will bring together working group members including along with other experts to talk about what Big Data, Artificial Intelligence, and other technologies mean for the future of food.

ENGAGE | Self-Publishing Your Next Cookbook: Exploring the Opportunities and Obstacles

2:50 p.m - 3:50 p.m

Speakers: Jennifer Clair, Kathy Strahs, Kendra Aronson, Celia Sack

The process of getting a book proposal accepted by a traditional publisher can feel like a grueling process, although not without its rewards. But there is another route, growing more popular and accepted in the publishing community: author-publishing (i.e. self-publishing). If you have ever considered following this road, please join author-publishers Jennifer Clair, Kathy Strahs, and Kendra Aronson as they share their diverse experiences in this field. The panel will cover the 4 most important categories in the self-publishing model: book production (costs and timelines), financing, distribution, and marketing/publicity.

ENGAGE | What Does Google Want? How to Master SEO and Still Be Human

2:50 p.m - 3:50 p.m

Speakers: Emma Christensen, Jeff Hawley, Sabrina Snyder

Google is the #1 traffic driver to top food websites. Anxiety is high as we struggle to make sense of the information and tools available for SEO — all while maintaining standards for good storytelling. This panel of SEO experts will address these concerns with practical advice gained through experience. We will share favorite tools, talk integrating SEO research into daily workflow, and most importantly, how to use SEO to our advantage while still being human.

EAT | Red, Green, and Blue: The Evolution of New Mexico’s Distinctive Earthy Cuisine

4:00 p.m - 5:00 p.m

Speakers: Cheryl Jamison

Long overlooked and underappreciated, New Mexican food resembles Mexican and Tex-Mex in many ways, but has some important distinctions. Learn how it uniquely blends Hispanic and Native American elements, with a dash of Anglo thrown in. Discover more about the red and green chiles that are the heart and soul of the cuisine, used in virtually every savory dish. We’ll dig into the many uses of the signature pungent pods and other locally significant ingredients, like blue corn, in this session presented by Santa Fean Cheryl Alters Jamison.

ENGAGE | Recipe Writing in the Digital Age: Voice vs. Discoverability

4:00 p.m - 5:00 p.m

Speakers: Pam Krauss, Joanna Sciarrino, Katie Workman

What makes a good recipe these days? And does what makes it “good” differ format to format, platform to platform? The voluminous availability of recipes online has significantly impacted the way people search for and consume recipe content. We will discuss what the best digital recipe writers know, the importance of creating a distinctive voice — whether it be for a blog, a larger platform, or print outlet — and the tension between maintaining an authentic writing style and bowing to the SEO gods. We’ll explain how to create recipes that can exist successfully on multiple platforms, explore the art of headnote writing, and touch on the critical role of visual imagery in establishing a unique food personality.

ENGAGE | Podcast: Live Recording

4:00 p.m - 5:00 p.m

Speakers: Michael Harlan Turkell

Learn how to block, script, record, and re-record, a podcast from lede to kicker. Michael Harlan Turkell voices the pitfalls of live-to-tape episodes versus those later edited. He'll even tape an actual show at the conference, and then post-produce it live, so we can see/hear the pros and cons of being "live" on air.

2019 IACP Awards Ceremony & Post Party

5:00 p.m - 9:00 p.m

Find out the winners of the 2019 IACP Cookbook, Digital Media, Food Photography & Styling Awards. Then, join us for a celebratory gathering right after the ceremony (and meet and mingle with our award recipients!).

Sunday

Breakfast and Guided Morning Meditation

8:00 a.m - 9:00 a.m

Grab something to eat, a cup of coffee (or tea!), and join your colleagues for a sit-down networking breakfast. We will end the breakfast with a 10-minute integrated guided meditation with meditation master Molly Sturges to start the day.

Global Food Visionary Series: In Conversation with Jessica Harris

9:00 a.m - 10:00 a.m

Speakers: Jessica Harris, Lolis Eric Elie

For decades, Dr. Harris has been a leading expert on the African diaspora, codifying African culture and cuisine for the world at large. Filmmaker and Southern cuisine authority Lolis Eric Elle will speak to Dr. Harris about her roots in the field, why she believes it's so important, and where we as a nation are headed with our cuisines and our culture.

Coffee Break

10:00 a.m - 10:25 a.m

Refill your mug and catch up with colleagues old and new.

ENGAGE | The Return Of PITCH US! A Two-Part Editorial Pitch Slam (Part 1)

10:30 a.m - 11:30 a.m

Speakers: Matt Rodbard, Joanna Sciarrino

Freelancers are the lifeblood of any editorial outlet, be it a magazine, daily newspaper, blog, website, or newsletter. Editors are always in need of mind and muscle. But how do freelancers' ideas end up on the page? How do you know what editors are looking for RIGHT AT THIS MOMENT? In the return of this two-hour session, editors from a variety of outlets will pull back the curtain on their assigning process. They will reveal the pitches they love to assign, pitches they see too much of (“my grandma was a great cook”), pitches that make them cringe (Burning Man!). And pitches that they are looking for all the time. The conversation will be followed by a live pitch slam (which, btw, last year lead to a couple of paid assignments from the editor panel). So get ready to step up and bring your best ideas! Stories may even be acquired on the spot. Note: This is a two-part session, it's best to attend both parts, though it's not required. More panelists will be announced soon.

ENGAGE | How to Develop Delicious, Original Recipes

10:30 a.m - 11:30 a.m

Speakers: Nik Sharma, Janet McCracken, Molly Stevens, Sarah Karnasiewicz

Work with expert recipe developers to learn how to turn every day ingredients into recipes that have your own personal touch. The class will begin with some insight from the instructors about how they approach their work. We will then work with a basic recipe (such as scones or pancakes) with additional ingredients on hand to give it your own special twist. Have your smartphone available for research use!

ENGAGE | Creating Compelling Branded Food Content

10:30 a.m - 11:30 a.m

Speakers: Leah Mennies

With the media landscape drastically changing, food brands are looking to differentiate their offerings in a competitive marketplace. With that, branded content has proven to be essential—both for brands who want to find new ways to share their stories, and for writers and recipe developers looking to find new ways to tell them. In this panel, we’ll hear from key players in different areas of branded content—from the agency side to the freelance side to the brand side—to learn more about the opportunities that exist in all areas of this world, and shine a light on what both traditional and new media publications are doing to stay relevant.

EMPOWER | We All Eat the Same, But Different: How to Wrangle Cultural Appropriation in the Food Industry

11:40 a.m - 12:40 a.m

Speakers: Von Diaz, Osayi Endolyn, Andrea Nguyen

Culinary fusion is accepted now more than ever, but questions on who gets to claim a particular food continue to raise eyebrows. In an increasingly global world, what does cultural appropriation mean? What does it look like in practice? In this panel, we'll hear from speakers about ways to move beyond accusations and apologies in cooking, writing, or starting a new food business.

ENGAGE | How to Get Your Restaurant or Book in the Press

11:40 a.m - 12:40 a.m

Speakers: Jennifer Baum

Description coming soon!

ENGAGE | The Return Of PITCH US! A Two-Part Editorial Pitch Slam (Part 2)

11:40 a.m - 12:40 a.m

Speakers: Matt Rodbard, Joanna Sciarrino

Freelancers are the lifeblood of any editorial outlet, be it a magazine, daily newspaper, blog, website, or newsletter. Editors are always in need of mind and muscle. But how do freelancers' ideas end up on the page? How do you know what editors are looking for RIGHT AT THIS MOMENT? In the return of this two-hour session, editors from a variety of outlets will pull back the curtain on their assigning process. They will reveal the pitches they love to assign, pitches they see too much of (“my grandma was a great cook”), pitches that make them cringe (Burning Man!). And pitches that they are looking for all the time. The conversation will be followed by a live pitch slam (which, btw, last year lead to a couple of paid assignments from the editor panel). So get ready to step up and bring your best ideas! Stories may even be acquired on the spot. Note: This is a two-part session, it's best to attend both parts, though it's not required. More panelists will be announced soon.

Lunch

12:45 p.m - 1:45 p.m

Grab a bite to eat and get recharged for the afternoon.

Global Food Visionary Series: In Conversation With Deborah Madison

1:45 p.m - 2:45 p.m

Speakers: Deborah Madison, Joe Yonan

The Washington Post’s Joe Yonan talks to cookbook author Deborah Madison about the future of vegetables and cookbooks, trends in plant-based eating (including veggie burgers that bleed and “meat” grown in a lab), and the evolution of her own cooking, gardening, and writing.

EMPOWER | New Mexico Gold: How Chiles Became Cornerstones of the New Mexican Kitchen and Agriculture and the Spicy Mesoamerican History that Came Before

2:50 p.m - 3:50 p.m

Speakers: Maricel Presilla

Description coming soon!

ENGAGE | Toques & Tokes: Cannabis and CBD in Food & Drink Culture Right Now

2:50 p.m - 3:50 p.m

Speakers: Kara Newman

Legalization of medical and recreational marijuana is on a steady ascent -- and that's already impacting the food and drink world. From "wine and weed" pairings to elaborate edibles to full-on cannabis-themed dinner parties, chefs and other food pros are finding new inspiration --and revenue streams-- in marijuana. Are you ready for what's next? Join Journalist Kara Newman and some pros for a free-wheeling conversation about the difference between cannabis and CBD, how to work with them in food and drink products, and where the industry is headed next.

NOTE: IACP is not advocating usage of CBD/cannabis; any CBD/cannabis should be handled and/or prepared in accordance with local laws and regulations.

EAT | Exploring Local Native American Foodways

2:50 p.m - 3:50 p.m

Speakers: Lois Ellen Frank, Walter Whitewater

This session will feature a brief history and overview of Native American cuisine and the four distinct historical periods that comprise this cuisine today. Participants will learn how this cuisine has evolved over time and then learn how to make a delicious and nutritious locally grown hominy blue and white corn (posole) harvest stew featuring local vegetables, herbs and chiles. The second dish will be a Native American Parfait that features a locally grown, milled, and ground cornmeal layered together with a berry compote and New Mexican chopped pecans. Each participant will taste these dishes during the class and receive a copy of the recipe to make the dishes themselves.

ENGAGE | Calling All Food Entrepreneurs: How To Turn Your Passion Into a Profitable Business and Brand

2:50 p.m - 3:50 p.m

Speakers: Linda Ingroia, Tracey Ryder, Monica Klausner

Whether you’re a marketing executive ready to launch a new food media enterprise, a recipe developer eager to launch your own catering company, or a budding social media star eager to move from influencer to business maven, you may have the dream and the drive, but then what? Find out from innovative, successful food entrepreneurs how they got their ideas off the ground, funded their work, handled setbacks (there are always setbacks!), and developed different approaches to business stability and success. Get expert tips, whether you're launching your brand or want to take it to the next level.

EMPOWER | LGBTQ Voices at the Table: The Rise of Queer Food Culture in Media

4:00 p.m - 5:00 p.m

Speakers: Nik Sharma, John Birdsall, Meghan McCarron, Joey Hernandez

Queer authors and food personalities including James Beard and Craig Claiborne had a huge role in shaping U.S. food media, but for reasons both complex and obvious, kept their private lives concealed. Today, some of the most respected voices in food media (Michael Twitty, Mayukh Sen, and Julia Turshen) have made their sexual identities central to their work. On this panel we’ll discuss what’s changed, the place queerness has in modern food and food journalism, honoring intersecting identities, grappling with the erasure of the past, and centering your own story, whether LGBTQ or not, as a way to give your work greater authority.

ENGAGE | How to Make Your Cookbook Go Viral

4:00 p.m - 5:00 p.m

Speakers: Daniela Galarza, Adeena Sussman

Description coming soon!

ENGAGE | Take Charge! Cook It Yourself: Giving Kids Cooking Confidence

4:00 p.m - 5:00 p.m

Speakers: Sheila Crye, Anna Farrier, Chef Joel Olson

Popular youth cooking programs could be among your robust income streams as a cooking teacher. Learn from practitioners who are at the top of their game as you discover how to plan exciting programs, build an effective team, meet young people’s needs in the kitchen classroom and earn customer loyalty. Connect with fellow youth cooking teachers and discuss questions of common interest. This session will demonstrate to all culinary professionals why inspiring kids about food and cooking offers great personal and professional satisfaction: because the resulting health and well-being value reaches into the future. And because this is how we change our world, one young chef at a time.

Community Cook-In Featuring Native American Classics: A Benefit for the Santa Fe Food Bank

6 p.m - 9 p.m

Cap your conference weekend with a hands-on cooking experience, all benefiting the Santa Fe Food Bank.

2019 Conference Speakers

Meet some of the speakers coming to the 41st annual IACP conference! More speakers will be added soon.

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