FLAVORS OF San Francisco
The American Liver Foundation’s greatest focus is the health and wellbeing of liver patients and those who care for them. In response to the COVID-19 pandemic and in compliance with the CDC and government guidelines, we made the decision to suspend all ALF in-person gatherings in 2020, including our Flavors events.
We invite you to join us at Cuisine for a Cause, a virtual experience offering unique local and national engagement opportunities for the liver community and the hidden “foodie” in everyone. Please visit ALFCuisine.org to learn more.
“Yan Can Cook, So Can You!” has always been
the motto of Martin Yan, chef extraordinaire
and popular television host recognized from Shanghai
to San Francisco. Promoting Chinese cuisine, making it
easy for the cook and tasty for the guests has been his life-long
mission. Born in Guangzhou in Southern China, Chef Yan is
technically a second generation ‘culinarian,’ who was first inspired
by his mother in the tiny kitchen of their family restaurant.
Alan is an Emmy-award winning journalist and founder of NewsWorthy Media which provides media strategy and on-air coaching for companies across all industries. He specializes in teaching clients how tot ell their stories and how to sell their stories. For more than a decade, Alan anchored and reported for KGO-TV’s ABC 7 News in San Francisco. During his 25-year career, Alan had a front row seat to the world while covering major local, national and international news. He has also worked for television stations in Dallas, Atlanta, GA and Fresno, CA.
Carolyn Jung is a James Beard
Award-winning food writer based in
the Bay Area. Her work appears
regularly in the San Francisco
Chronicle, Edible Marin-Wine Country,
EatingWell, and the Nob Hill Gazette.
She is the creator of the blog,
FoodGal.com, and the author of the new cookbook, “East Bay Cooks,” which spotlights more than 40 top restaurants and bakeries in the East Bay.
Jesse Ziff Cool
Jesse Ziff Cool has been dedicated to sustainable agriculture and cuisine since 1976. It was not easy as concepts like Sustainable Cuisine, Farm to Table, Eat Local did not exist. Efforts towards regenerative farming and food service continue to drive her curiosity.
Jesse founded 5 restaurants, in the SF Bay Area. In the midst, she authored 7 cookbooks and wrote for magazines and newspapers. She is a lecturer for Stanford’s Department of Education with a Seven Ingredient, No Recipe, Real Food Curriculum. Jesse has been a Hospital Food Service Consultant for over 10 years working with Sodexo to prove that Food is Medicine.