Dean's Lecture featuring Ramón Perisé and Vayu Hill-Maini
Join an event on April 6 to hear how artists and scientists are reimagining sustainable food systems.
Please join us for a Dean's Lecture series event featuring chef Ramón Perisé and Stanford bioengineer Vayu Hill-Maini.
Exploring fungi, fermentation, ancient tradition and future food innovations, they will discuss how creativity drives discovery—and why meaningful change requires not just new ideas, but new ways of thinking, feeling, and shaping a sustainable future.
Perisé, who leads food research and innovation for a celebrated restaurant in Spain’s Basque region called Mugaritz, is working with Hill-Maini’s lab this academic year through the Doerr Visiting Artist Program with Stanford Arts.
This event takes place on campus at 4:30 p.m. on Monday, April 6. Register to attend in person.
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