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AUDIO ONLY -Farmers and chefs are part of a long history of innovation -- in technique, production, and taste -- to express culture through cooking and to grow ingredients that perform and delight. All traditions were once innovations. There is a dance between honoring heritage and respecting the future, especially in the age of climate change. Farm dinners are often the first point of engagement for guests to connect with these lineages and learn how culinary pioneers can shape the future. Join this panel to hear stories from Greece, the U.S. and Panama of how ingredients push models of culinary-focused agritourism forward.