Diane Kochilas | Greek Food & Blue Zone Ikaria | Talks at Google
69Diane Kochilas discusses her culinary career and her show My Greek Table, where she highlights traditional Greek foods and how they impact our health and longevity, in addition to being a sustainable food supply. She also discusses her book of the same name, inspired by her travels and family gatherings.
My Greek Table spotlights Greece, the birthplace of the Mediterranean Diet and a wisdom embracing environmental, physical, and emotional well-being, as the backdrop for this unique 13-part tapestry of culture, travel, food and lifestyle. Diane Kochilas guides viewers in search of authentic ingredients and traditions that are part of the Greek kitchen—easy, delicious and healthy recipes any cook at any skill level can make.
It was a Greek tomato, warm off the vine, messy, mouthwatering honeycomb, and the mystery of an August fig that set native New Yorker Diane Kochilas on her journey as a cook, starting from the time she was a young girl and first visited her father’s native village on the remote Greek island of Ikaria. Little did she know that this island, a rocky speck of land in the eastern Aegean now renowned as a Blue Zone, would influence every part of her life, both personal and professional.
Get the book here: https://goo.gle/3c0SGDb.
Diane is the host and co-creator of the award-winning cooking-travel show My Greek Table on Public Television, and has made guest appearances on many major network shows, most recently on CBS Sunday Morning, Beat Bobby Flay as a judge, and The Dish. She also runs the Glorious Greek Kitchen on Ikaria, a recreational cooking school and cultural immersion program where she teaches people the delights of a mostly plant-based Blue-Zone longevity diet and the wonders of island life and Greek food culture. Aside from her successful cooking career, Diane is an award-winning author of more than a dozen books on Greek and Mediterranean cooking.
Learn more about Diane by visiting https://www.dianekochilas.com/.
Moderated by Ida Shen.
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