The third TEDxDayton Salon event is scheduled to happen on Aug. 22.
In the spirit of ideas worth spreading, this latest TEDxDayton will be an intimate and insightful Salon style event focused on various dimensions of food, and its impact on our community, relationships and well-being.
Eight speakers including professors, chefs, a nutritionist, an architect and more will talk through “Ideas Worth Spreading” — from the social and relationship connections derived from food, to fermentation to the architecture of the kitchen.
“Our vision for this event is to showcase various people, professions and expertise committed to the joy and impact of food,” said event chair John Farrell, who is co-chairing with his wife, Diane.
Farrell says the event will stimulate the senses and that attendees can expect to inspire their minds and feed their souls.
I’m excited and honored to be participating in this event myself as the moderator. Previous TEDxDayton Salon events have been well done, with terrific speakers and slick presentations. The TEDxDayton Innovation Salon that took place on June 4 left me inspired and far more knowledgeable about the world around me. The first TEDxDayton Salon, in February, focused on education.
It’s exciting to have an opportunity to take part in this, on a topic that is near and dear to me.”
Here’s a look at the speakers who will be stepping up to engage, inform and inspire on Aug. 22. Tickets went on sale earlier this week and are expected to sell out quickly, so don’t wait get your seat to explore and experience the wide world of food at this one-of-a-kind event. For tickets and more, visit TEDxDayton.com.
Diana Cuy Castellanos
Professor, University of Dayton
Diana is a registered dietitian nutritionist and associate professor at the University of Dayton, where she enjoys teaching an array of nutrition-related courses, mentoring students and engaging in scholarship. One of her favorite aspects of her job is partnering with community members and colleagues from across disciplines to seek solutions to issues related to food security and sustainability and explore dietary behavior in diverse populations.
Chef, Dayton Cooks
Chef Thomas leads a non-profit culinary arts training program that is a partnership of Grace United Methodist Church and Wesley Community Center. The program provides four 10-week classes a year and is now entering its fourth year. Graduates complete daily classroom work and practical hands-on training in the kitchen of Grace Church, learning knife skills, kitchen safety and sanitation practices, team building and retention skills in addition to the cooking skills. Chef Thomas is a Navy veteran, a certified ServSafe Instructor/Proctor and obtained a B.S in Food and Nutrition from San Diego State University.
Mechanical Engineer and Officer, WPAFB
Casey finds core fulfillment through gardening, hiking, playing the Native American flute, and giving attention to his family and close friends. It is important to maintain a healthy mind, body, and soul through varied exercise movements, healthy cooking, community interaction, seeking out uncomfortable situations, and experimenting with new routines. He believes stagnation leads to dullness, that movement and circulation is the key to living, and that the greatest gift of learning is being able to share the knowledge with others. He is currently living by the mantra “Always Go In The Water.”
Match Support Specialists, Big Brothers/Big Sisters
Jazmin Perez is a graduate student at Wright State University pursuing her Master’s degree in International and Comparative Politics with the hopes of continuing her education in Political Science at the Ph.D. level. She enjoys living in Dayton. Her favorite things to do include spending time with her family, boyfriend, and friends, going to the gym, and trying out local coffee shops and restaurants in the Dayton area.
Rachel Riddiford, MS, RD, LD, FAND
Clinical Nutrition Director, Dayton Children’s Hospital
Rachel combines her passion for flavor, community, health, and love to champion others to find peace with food. She is a seasoned nutrition practitioner with an emphasis on disordered eating, weight, food equity, and positive, empathetic communication. Professional experiences include leader of nutrition professionals, educator, clinician, speaker, writer, and editor on nutrition topics. Her message is that a relationship with food is as complicated and fulfilling as a relationship with a human. Rachel hopes you feel encouraged to explore your own relationship with food, seeking ways to intuitively nourish your cells, mind, and palate.
Professor, Miami University
At the age of 18 Mary had big aspirations: to be a full-time sculptor and a singer in a rock band. She says she got a little sidetracked. For 15 years, she was proud to impact the design of downtown Dayton and the surrounding neighborhoods through her architecture firm. Now, as an associate professor of architecture at Miami University, she gets to teach students how to design beautiful and energy efficient sculptures for living. As far as the rock band goes, she limits her singing engagements to family weddings and funerals, where she stands the most chance of moving the crowd to tears.
George M. Sideras, CEC, AAC, HGT
Chef Sideras has a diverse and extensive food-service background. Previously he worked in white-tablecloth restaurants, private clubs, as well as working as a corporate chef for a broad line distributor. He received his training at Greater Cincinnati Culinary Arts Academy. While at Nestle Professional, he developed training on multiple topics including but not limited to Contemporary Sodium Reduction Strategies, The Physiology of Taste, Flavor Development and Umami, and Managing Vocabulary for Precision Culinary Results. He has been a presenter at numerous conferences including, American Culinary Federation, Research Chefs Association, The Roots Conference, Flavor and the Menu and the Chaine des Rotisseur.
Corporate Chef and Culinary Director, Dorothy Lane Market
Chef Carrie is always cooking up something wonderful. As the lead chef for Dorothy Lane Market, Carrie is the driving force behind the recipe development. You’ll see her menus brought to life at special food and wine events throughout the year at DLM and in the local community. She also helps shape the DLM Culinary Center’s year-round class programming. Don’t be surprised to see Carrie listed as an instructor on the class schedule, as her passion for food is contagious and she’s always eager to share it with others. As a prolific traveler, she’s always soaking in food trends and styling tips from around the world.
How to go
What: TEDxDayton Salon Food
When: 5:30-8 p.m. Aug. 22, doors will open at 4:45 p.m.
Where: The PNC Arts Annex, 46 W. Second St., Dayton
Cost: Tickets are $30 and include a light selection of delicacies. A cash bar will be available pre-event, and at the break. Tickets can be purchased here.
More information: Website