It’s alive! Make this Green Grape Kombucha from scratch using a scoby to aid in the fermentation process. This video was produced by The Culinary Institute of America as an industry service for @GrapesfromCalifornia. bit.ly/3yamfNt

Master’s student JB Douglas shares his personal experience and genuine advice about CIA’s Sustainable Food Systems graduate degree program. bit.ly/4e9LFLR

Inside the Plant-Forward Kitchen: New York is a new documentary from the CIA with visits to Dirt Candy, Eleven Madison Park, Shukette, Golden Diner, Cadence, and Cosme. This documentary was produced thanks to the generous support of Unilever Food Solutions. hubs.la/Q02zybVc0.

Jinah Chang is chef and owner of Base is Nice Restaurant in South Korea where vegetables are the star of the menu. This documentary was produced thanks to the generous sponsorship of @PulmuoneUS. Watch the full documentary at bit.ly/3ONJMde

Learn all about the Food Business master’s degree program from CIA’s School of Graduate and Professional Studies with this playlist of videos recordied during an online info session. hubs.ly/Q02zfm6B0

Learn to make three different dishes – Empanadas, Tacos, and Stuffed Eggplants– all using one versatile mushroom, quinoa, and walnut filling. This video was produced by The Culinary Institute of America as an industry service to @unileverfs_na. bit.ly/3p9MBuu

Chef Nasim Alikhani of Sofreh, in Brooklyn, talks to us about the plant-forward traditions of Iranian cuisine. This documentary was produced thanks to the generous support of Unilever Food Solutions. Watch the full documentary and find recipes at hubs.la/Q02zMmrg0.

This delicious #vegan twist on Grape Ceviche uses fresh grapes instead of raw fish! This video was produced by The Culinary Institute of America as an industry service for @GrapesfromCalifornia. hubs.la/Q02CJqPr0

Watch Chef Emilio Cerra at Oxomoco in Brooklyn make tostadas topped with various carrot preparations. This documentary was produced thanks to the generous support of Unilever Food Solutions. Watch the full documentary and find recipes at hubs.la/Q02Fv49j0.

This Moroccan grape and grilled chicken bowl is topped with a tangy preserved lemon and green grape dressing for an extra zesty kick. This video was produced by the CIA as an industry service for @GrapesfromCalifornia. hubs.la/Q02CJsL90

Crepe noodles are made from preparing traditional crepes and simply cutting them into noodles. Try this crepe noodle bowl with grilled vegetables, arugula and romesco sauce! Olive News bit.ly/3u1XDVy

Adobo is a beloved savory, sweet, and tart Filipino dish. This vegetarian twist on adobo is made with cauliflower and eggplant. This video was produced by The Culinary Institute of America as an industry service to @unileverfs_na. bit.ly/3LDSFmy

Try this hearty and delicious farro salad with red grapes, pistachios, feta cheese, and red wine vinaigrette! This video was produced by The Culinary Institute of America as an industry service for @GrapesfromCalifornia. hubs.la/Q02CJN_s0

Chef Mica Talmor of Pomella reveals the secret to making her shawarma sandwich with American lamb loin. This video was produced by the CIA as an industry service to Sunit Soom. American Lamb Board #americanlamb #OaklandEats #OaklandRestaurants #EatOakland hubs.la/Q02CJrr-0

Try this smorrebrod topped with roasted New Mexico green chiles, cured salmon, radish and herbed cheese. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Ag. bit.ly/3RYugfv

Salmorejo is the lesser-known Andalucian cousin of gazpacho— it’s thicker, smoother, creamier, and very simple to make! This chilled purée of tomatoes, bread, garlic, vinegar, and olive oil, is perfect for a hot summer night. Olive News bit.ly/3u6n3kT

Try this refreshing margarita with a twist — a Spicy Green Grape Margarita! This fruity margarita is made with blended frozen green grapes and jalapeños. This video was produced by the CIA as an industry service for @GrapesFromCalifornia. hubs.la/Q02CJXjQ0

This grilled mahi mahi is paired with New Mexico green chile and coconut coulis, tostones, and a pineapple, jicama, and black bean salsa. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Ag. bit.ly/3xK1EQm

Learn how Chef Alex Ong UMass Dining brings plant-forward cooking to a high-volume setting. This documentary was produced thanks to the generous support of Unilever Food Solutions. Watch the full documentary and find recipes at hubs.la/Q02zMvdP0.

Adults and kids alike will love this fun and sophisticated update to PB&J: Peanut Butter Toast with Maple-Pepper Bacon and Caramelized Red Grapes! This video was produced by the CIA as an industry service for @grapesfromcalifornia. hubs.la/Q02CJZ8R0