Vizcaya’s Climate Collaborative featured in edible South Florida

A woman holding a microphone stands beside a chef in front of a table with ingredients. They are near a waterfront with stone sculptures. A person is photographing the scene.

July 29, 2022

edible South Florida

CHEFS BRING CLIMATE CHANGE AWARENESS AT VIZCAYA SERIES

 

What’s the impact of climate change on the food we eat? In South Florida, warming seas affect marine life and seafood. Higher temperatures has an impact on tropical fruits and vegetables that grow here.

Three South Florida chefs created meals using ingredients aimed at highlighting our changing climate and sustainable practices as part of Vizcaya’s Climate Collaborative series. Participants were chef Niven Patel of Ghee Indian Kitchen, Orno and Mamey; chef Allen Susser, a James Beard Award winner, author and co-chair of Slow Fish Miami and chef Adena Ellenby, a second-generation tropical fruit farmer.

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Close-up of rare orchids in a greenhouse setting with text promoting a behind-the-scenes tour at Vizcaya Museum and Gardens.

Visiting this Friday? Jump on this Exclusive Tour!

If you love orchids, you don’t miss this special behind-the-scenes tour on Friday, December 13, 11:30 a.m. Join Vizcaya’s own orchid specialist as we go inside the museum’s greenhouse to explore rare orchids and learn expert plant care tips.

Tickets are just $39 per person and include museum admission. Spots are limited, so reserve yours now!