Chef Marcus Samuelsson in conversation with Los Angeles Times’ Laurie Ochoa and Sandra Jackson Dumont

In conversation with Los Angeles Times General Manager of Food Laurie Ochoa and Sandra Jackson Dumont, the former director and CEO of The Lucas Museum of Narrative Art, Marcus will dive into his evolution as a chef, focusing on the intersection of healthy and delicious eating, drawing from ancient ingredients, histories and flavors from around the world. When developing Back to Green, Marcus asked himself: how can we learn to eat based on a spiritual compass? What if sea moss, soursop, and moringa were as commonly sourced as broccoli, carrots, and potatoes? And what if grains like teff and fo…