food diplomacy through the story of a meal

Archive for food diplomacy

Bringing Leadership Together: A Roadmap to Move Forward

The Southern California Leadership Network’s Leadership L.A. program ended last November after nine months. I was fortunate to experience some of the best speakers and programming about the various different aspects of the City of Angels.

As a Leadership Los Angeles Fellow, we examined themes such as health care, technology, safety and security, arts & culture, environment, neighborhoods, economic development, etc.  Each month we heard from leading speakers, visited numerous sites for a behind the scenes tour, designed collaborative exercises, and networked through creative problem-solving.

Walking away from this experience brought some insights that overlap for the public diplomat:

  • Always employ listening to all communities, publics, groups, and collaborators.
  • Don’t expect that you can walk in everybody’s shoes.  Empathy and support can be found through many actions.
  • Find out what the problem is, what are the impediments, where there are resources, and what you can realistically do.
  • Know when to sit back and allow others to lead.
  • Do your homework and due diligence.
  • Find where there are openings to creative collaborations.
  • Be clear on your own personal vision, your own values, and find where they overlap with others and organizations.
  • Never take “no” for an answer, continue to creatively problem-solve solutions.

Diversity of products (fruit, vegetables, proteins, grains, etc.) give a story richness.  It gives color, texture, sweetness, salty, and sour.  Having a story to tell about who you are and what you stand for are some of the inarticulated ingredients in any meal.  When you eat something that is not speaking to you, it lacks a story.  We share parts of ourself with others through our food and recipes.

How you bring it together and the memories that each meal create are the parts we share with others and the world.  Cooking sustainable, healthy, joyful, and satisfying food for others is important as we leave a piece of ourselves with them.

A grand ending to any meal is the dessert.  Whether you like fancy desserts, or just the beauty of a home-made pie, the ending of a meal is the icing on the cake.

Los Angeles can give Paris a run for the money on creative and innovative desserts.  Some links to ending a great meal can be found below.

A Guide to the L.A.’s Best Pastry Shops from Eater L.A.

Sherry Yard’s Buttermilk Pie on Pie A Day Blog on Good Food’s site by Evan Kleinman

California native, Elizabeth Faulkner‘s new NYC adventure.  It is not pastry!

For those in Paris, who need to find a patisserie on the run, check out Paris By Mouth‘s bakery map.

Last December, I was in Paris and had amazing desserts, from the hay ice cream at Frenchie to the Italian rice pudding at Chez L’Ami Jean to the roasted pumpkin with salted caramel sauce.  It was truly superb  We left enveloped in love and created new memories to share with others.  Leaders in creating a story with food.

Rice Pudding from Chez L'Ami Jean

Rice Pudding from Chez L’Ami Jean


Our gal Hillary and the importance of food diplomacy

U.S. Secretary of State Hillary Clinton never once wanted us to think of her as some little woman waiting for her husband to come home from work with an evening cocktail and a home-cooked meal.  But that does not mean she does not know the persuasive power of food as a diplomatic tool.  She’s turned the State Department kitchen into a tool of international diplomacy.

Clinton put her Chief of Protocol, Capricia Penavic Marshall, in charge of what’s come to be known as “food diplomacy.”

Classic French food that used to dominate diplomatic functions is largely gone.  New and innovative chefs, cuisines, ideas are bubbling up all over State from social media, and now culinary creativity.  Foreign diplomats are served American food with fresh local ingredients, along with reminders of home.

Even in the White House, the desire to know when food comes from and how it informs who we are and what we stand for can be seen in the First Lady’s garden.  Listen to a great NPR story from this past May on how the garden came about and why it is an important aspect of presenting the U.S. to foreign publics.

“It’s really important because they’re going to talk about some tough issues with one another,” Marshall said. “We want the framework of those tough discussions to be relaxing, to be welcoming, to be inviting.”
Marshall says that when Israeli Prime Minister Benjamin Netanyahu was at the State Department recently, he was surprised and pleased to find good hummus at the table.  My colleague’s crowdsourcing project, JEWCER, has a project titled, “Hummus Wars” which brings together foodies and publics of Israel and Lebanon for the coveted title of “best hummus.”Christopher James, the State Department’s deputy chef, said they use a spice visitors are accustomed to or they present a dish in a way that has never been seen before in their country.

And when China’s Vice President Xi Jinping visited this year, a top Chinese-American chef was brought in to cook Chinese delicacies. “Vice President Xi’s eyes lit up,” Marshall said. “He was so honored by the gesture.”

What I think is missing is the story.  Rarely do we use foreign foods, dishes, recipes, and spices to inform our narrative of  U.S. foreign policy to global publics.  By integrating this story and our values behind it, we can demonstrate respect, engagement, and listening through the food to deepen international relationships.

Even this week, acclaimed chef, Jose Andres, created the menu for a meeting of protocol chiefs from all over the world.  He went on to say, “I believe that dinner, gathering people around a table, you have a true opportunity to send hidden messages,” Andres said. “… Through a menu and through the food that you put on a plate.”

To remind the foreign diplomats of the tragic losses and recovery from Hurricane Katrina, Andres served Louisiana Gulf shrimp. “Doing this simple gesture all of a sudden at the State Department is sending a message that we need to be supporting American ingredients, we need to be supporting our fishermen.”

It would be hard to prove that good food makes for better diplomacy especially at a time when nations are so sharply divided on so many issues – but don’t tell that to Andres, who believes all things are possible through food. He said, “With better food and a happy table, probably, probably, we will have a better world, a happier world.”

To watch CBS News’ piece on Clinton’s food diplomacy project, click here.

To watch Jose Andres’ 2011 TED talk, “Creativity in Cooking Can Solve Our Biggest Challenges.”

Links to others talking about food diplomacy:

Twitter:  Gastrodiplomacy


Smorgesboard LA – Exploring the Culinary Underbelly of Los Angeles

Culture Kitchen – Delivering Ethnic Food Kits

Miss Lunch – Lunch in the Loft

New Friends Table – Underground Supper Club in Paris and London


On Friday, I participated in my Southern California Leadership Network L.A. Leaders Fellowship.  The theme was art and culture.  There is plenty of content for this topic, but the specific speakers and site visits organized were simply engaging.  What each of us was charged to find is how we can incorporate art and culture in our leadership tool-box.  But, I also think that the more critical issue was looking at ways that creativity inform who we are, what we stand for, our civic values, and then how we engage with individuals in our personal and professional life.

From an examination of the creative sector in Los Angeles (for more information see the OTIS College of Design Creative Economy Report 2011), to arts and education or rather “art equity” from kindergarten to higher education to civil entrepreneurship in the business sector and finally community-based art and cultural experiences the underlying theme is that the huge cuts to the arts in Los Angeles (direct costs and elimination of programs) will severely put our communities at a global disadvantage.  For too many years, the decrease in arts funding and the lack of creative solutions were thought to be something that would “solve itself”, however, we are at the crisis point and there is nary a solution in sight.

From the growing global influence in higher education (South Korea, Asia, Gulf Region), to a third-world public education system, to communities who are too busy surviving and can’t afford (time or money) to participate in local art initiative, we have shifted from the creative innovators to “followers who cannot compete in a global workplace.

As sad as this is, the most troublesome aspect is the impact that the elimination of arts funding in K-12 education.  Art is not some ancillary aspect of eduction.  Having a well-rounded, critical thinking, civically engaged person must include all subjects from reading, math, art, sports, sciences, etc.  My site visit was to Inner-City Arts, a non-profit that brings art education to children in the inner-city (within a 3-5 mile radius from their site).  They have been visited by royalty (Prince William and Kate) and honored by governments.  Their sole focus is to bring arts to kids who would never have access.  While the origins of the organization came about in a very spiritual manner, they have not lost sight on what their core mission is and how creative leadership gets them to fulfill their mandate.

After a long day, the creative take-aways were succinctly shared by Charmaine Jefferson, Executive Director of the California African American Museum.  With arms like Michelle Obama and the energy-level of an impassioned and engaging politician, she wove a passionate narrative from her time as a public pool attendant to dancer to attorney to civic leader and how each of these points on her life’s timeline have been an act of creative engagement.  The most effective creative leaders know how to connect the dots in all aspects of their life and those connections create synergistic benefits.  When you begin to demonstrate creative leadership, then you are showing your authentic self.  Each job, action, civic role presents opportunities to find our inner-performer and then to show the world what we are good at.  It is at once personal and professional.

Lastly, Laura Zucker, Executive Director, from the L.A. County Arts Commission came to us to talk about how art (any kind of creative expression) makes us who we are, as citizens, producers, consumers, and moral citizens.  The County is undertaking a food diplomacy and cultural project with the organization, Fallen Fruit, to bring fresh produce to the diverse communities of Los Angeles.  Parts of Los Angeles are a food desert (area in the industrialized world where healthy, affordable food is difficult to obtain. Food deserts are prevalent in rural as well as urban areas and are most prevalent in low-socioeconomic minority communities. They are associated with a variety of diet-related health problems. Food deserts are also linked with supermarket shortages.  This certainly does not surprise the civically engaged Los Angelo.  However, to have an arts and cultural entity taking on both food issues and public art project is amazing.  The Del Aire Park arts project is an installation that functions as a public fruit park with a planting of over 400+ fruit trees.

Walking out of the session left me feeling inspired in so many ways.  From how I can implement the ideas into my blogs, my work, and in my kitchen.

I realized that my artistic expression comes from my cooking.  Like many other artists, I have to cook.  It is just something that I need to do.  I drove home thinking about what I could do at home to express myself creatively.  So here is what I came up with and the result was on park.

Leek Asparagus Ricotta Chick-Pea Fritters
Makes 8-10 Fritters

1/2 cup skim ricotta cheese
1 bunch of asparagus, trimmed of woody ends and cut into 1/2″ pieces
1 leek, cleaned and sliced from the white section only
2 TBL butter
2 eggs
3 TBL multi-grain pancake mix
3 TBL chick pea flour
1 TBL marjoram, finely diced
1/4 TSP salt
1/4 TSP pepper

Sautee leeks in (1) TBL butter until soft.  Add marjoram, salt & pepper and sweat down until leeks are soft and translucent.  Meanwhile roast asparagus is 400 degree oven and slice into 1/2″ pieces.  Put all vegetables in large bowl and let cool 20 minutes.

In a mini food prep, process the two eggs and ricotta cheese until smooth.  Add to the vegetables and mix together.

Add multi-grain pancake mix, chick pea flour to the vegetable mixture and incorporate until it is a thick pancake batter.

Heat large skillet with non-stick spray and remaining TBL of butter.  Using a 1/4 measuring cup, place (4) fritters in the pan and let cook under medium flame.  Watch the fritters to see when then begin to set-up.  Or you can sneak a peek at the underside to see if they have browned.  Flip them over (one flip is needed) and cook on the other side.  Make sure the inside of the fritter is cooked through.

Place on a paper towel and sprinkle with kosher salt.  Repeat with the rest of the batter.  Keep warm on a sheet tray in an oven at 200 degrees until ready to eat.

I eat them plain or with a bit of marinara sauce and parmesean cheese.  They are amazing for breakfast, lunch or dinner.

And that is how I was an innovative and creative cook after my leadership session

Lemon, Lavender, Lardons and Leadership

Oh yes, the daily grind of life has put the blog on the back burner, but not for long.  I will be more active as I plan to use the blog as a vehicle to share with you a new endeavor.  Starting next week, I will be a 2012 Fellow in the “Leadership L.A.” program at the Los Angeles Chamber of Commerce.  This is an opportunity to refine one’s leadership skills under the rubric of civic engagement.  There will be 49 other fellows from governmental, corporate, NGOs which represent areas such as banking, culture, LGBT youth, utilities, health care, politics, education, entertainment, etc.  I am so looking forward to learning about these individuals and see where creative collaborations may develop.

My area of emphasis is food diplomacy.  For me, this defined how governments, organization, corporations use food as a narrative to teach, share, define, and promote foreign and domestic policies to the others.  We all have a story, a memory, a taste that we can say transcended our values and beliefs.  Whether you have come from El Salvador, Iran, Guam, or France–you have a story that can be told through food and memory.  It carries with it one’s history (generational recipes) as well as an individual imprint (fusion and modernizing).  It takes us back to formative moments (first holiday, first date, first child) as well as we seek to incorporate other cultures (multiculturalism, bi-racial, bi-coastal).  I believe that when we break bread with another, we have allowed ourselves to be open to another.  This is especially the case when we cook for others.

So how does food diplomacy and leadership development come together?  One has to see their role as a leader as a catalyst and not an individual powerbroker.  In any recipe or food narrative, you can achieve success in the mechanics, individual spices, ingredients, preparations, but you will never have a complete and enjoyable experience if it does not come together and is shared with others.  Leaders do not work in isolation.  The innovative and creative ones assemble the best teams that cover all skills, and bringing diverse and unique voices to the table.

Effective public diplomacy does the same.  There are no solitary actors who can effect change, they need to be part of a strong team where governments, international actors, corporations and practitioners can contribute their intellectual and compassionate capital to the issue.   I plan to look at civic engagement from my lens–food diplomacy.  I will be introduced to many facets of the public life:  art, culture, education, transportation, law and society, health care, economic development, neighborhood development, water and the environment with 49 other committed colleagues who also love our city.

Check in monthly as I walk the streets of Los Angeles and discover how sweet, bitter, sour and salty she is.








For more food graffiti, click here.