SUN, NOV 9 | 2:00PM | HAROLD MIOSSI HALL | $39-59
In 2017, chef and writer Samin Nosrat shared her simple but revolutionary cooking philosophy with us in Salt, Fat, Acid, Heat. She then adapted the lessons of the #1 New York Times Bestseller into a beloved limited series of the same name for Netflix. And during the pandemic, she launched the Home Cooking podcast with Hrishikesh Hirway, sharing both her depth of knowledge and her joy for cooking with fans across the world. Over the years, Samin has become a trusted kitchen companion to millions of fans through her warm and endearing and deeply human approach to cooking, its processes, and its pleasures.
On September 16, 2025, Random House will publish Samin's eagerly awaited follow-up to Salt, Fat, Acid, Heat, a cookbook titled GOOD THINGS: RECIPES AND RITUALS TO SHARE WITH THE PEOPLE YOU LOVE. GOOD THINGS offers more than 125 of her favorite recipes – simply put, the things she most loves to cook for herself and her friends – and infuses them with her trademark blend of warmth, creativity, and precision.
Spend an uplifting afternoon with Samin Nosrat as she discusses her new book, GOOD THINGS, on stage with Aja Goare, Managing Editor of EdibleSLO San Luis Obispo Magazine. A lifelong storyteller, Aja is passionate about the intersection of food and humanities, and strives to give voice to those who dedicate their lives to serving others, yet rarely receive the spotlight.
Live on stage, Samin will share stories around the inspiration for the cookbook, her development and selection of the recipes, and the culinary rituals she shares with close friends. In a conversation about creativity and connection, Samin will remind us how cooking can not only nourish our bodies but also satiate our desire for kinship and community.
Pick 4, Save More!
Save 10% + the $2 processing fee, when you buy tickets to 4 or more shows this season!
Single Tickets go on sale MONDAY, JULY 28TH.
Cal Poly Student Tickets Available - Visit Cal Poly Ticket Office to Purchase.
“It’s no exaggeration to say that Samin Nosrat has changed the way I think about food: the acts of understanding it, making it, and most importantly, loving it.”
SPONSORED BY
Dr. Christopher Payne & Dr. Jeannette Potts
