On May 18, 2018, compassionate guests joined Farm Sanctuary at San Francisco’s historic Fort Mason Center for Arts and Culture, General’s Residence, where they were treated to panoramic views of Alcatraz and Fisherman’s Wharf and a four-course Farm Sanctuary Life-themed vegan supper crafted by Chef Eric Tucker, founder and co-owner of Millennium Restaurant. During a special panel discussion, Farm Sanctuary President and Co-founder Gene Baur and a group of regional thought leaders explored ways in which we can each better align with our values; have a mindful relationship with animals; make more conscious food choices; and eat plants for our own health, as well as for the well-being of the planet.
Menu by Chef Eric Tucker
Crisp Oyster Mushrooms, Wilted Spinach, and Sea Vegetable Salad
ume cherry vinaigrette, citrus furikake, shiso leaf
Chilled Asparagus Soup
baby carrot, shaved fennel and fava bean relish, za’atar oil
Creamy Red Floriani Polenta
pumpkin seed, carrot, and beet Bolognese with gigante beans and smoked portobello mushrooms
Almond Chocolate Torte
cocoa cookie crust, amaretto ganache, almond mousseline, white chocolate mascarpone
Eric Tucker is the founding and current chef/co-owner of Millennium Restaurant. He is the principal author of The Millennium Cookbook and The Artful Vegan, both Ten Speed Press. A graduate of The Natural Gourmet Cookery School in NYC, his culinary passion has been to elevate vegetable-based cuisine to the sublime! Millennium’s cuisine can be described as a convergence of many ethnic styles with Northern California sensibilities and contemporary presentation.
Eric is an avid supporter of the local, sustainable agriculture movement as well as an instructor and chair at CHEFS (Conquering Homelessness through Employment in Food Service) in San Francisco. Eric resides in Oakland and is an avid cyclist, musician, and mycologist.
Photo Credit: Melissa Kaseman
Passionate about media, Colleen Holland is the publisher and co-founder of VegNews Magazine. Since the company's founding in 2000, she has grown the vegan lifestyle brand into an award-winning international media company complete with a flagship magazine, digital properties, events, cookbooks, and global vacations. A graduate of UCLA and the Natural Gourmet Institute culinary school, Colleen is one of just six people worldwide to have been inducted into both the Vegetarian Hall of Fame and the Animal Rights Hall of Fame. A 23-year ethical vegan, she is a die-hard foodie and yogi, and looks forward to this special evening with Farm Sanctuary.
lauren Ornelas is the founder/director of Food Empowerment Project (F.E.P.), a vegan food justice nonprofit seeking to create a more just world by helping consumers recognize the power of their food choices. F.E.P. works in solidarity with farm workers, advocates for chocolate not sourced from the worst forms of child labor, and focuses on access to healthy foods in communities of color and low-income communities. lauren has been active in the animal rights movement for more than 30 years. She is the former executive director of Viva!USA, a national nonprofit vegan advocacy organization that Viva!UK asked her to start in 1999 and for which she investigated factory farms and ran consumer campaigns. In cooperation with activists across the country, she persuaded Trader Joe’s to stop selling all duck meat and achieved corporate changes within Whole Foods Market, Pier 1 Imports, and others, and she helped halt the construction of an industrial dairy operation in California. She was also the spark that got the founder of Whole Foods Market to become a vegan. In addition, lauren served as campaign director with the Silicon Valley Toxics Coalition for six years. Watch her TEDx talk on “The Power of Our Food Choices.” Photo Credit: In Her Image Photography
Michele Simon is a public health attorney with 22 years of experience in food and beverage law and policy. Through her book, articles, and reports, she has written extensively about food and alcohol politics and litigation, and has been involved in a wide range of food and beverage policy efforts. After years of researching and writing about what’s wrong with the food system, Michele decided to offer her services to food and beverage companies trying to do the right thing. In 2016, she founded the Plant Based Foods Association, a trade group representing more than 100 of the nation's leading plant-based foods companies. In addition to her law degree from University of California, Hastings College of the Law, Michele has a master’s degree in public health from Yale University.