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Pat Tanumihardja
The granddaughter
By Roz Cummins
January 23, 2012
“Grandmothers are the keepers of culture and the culinary flame.”
Jacques Pépin
The technician
By Ellen Kanner
January 4, 2012
“It’s repeat, repeat, repeat … those techniques until they become part of yourself, your DNA.”
Melissa Clark
Your best friend in the kitchen
By Ellen Kanner
December 7, 2011
“We are better people when we eat well. I really, really believe that.”
Judy Rodgers
The comfort foodie
By Ellen Kanner
November 17, 2011
“That’s how traditional cuisine happens — they do things over and over and distill what’s best.”
Dickson Despommier
The vertical farmer
By Ruth Tobias
October 4, 2011
“Whether you think global warming exists or whether we’re responsible for it is irrelevant.”
Rick Bayless
The trailblazer
By Tina Vasquez
September 6, 2011
“I wanted Americans to get a true sense of the culture, history, and makeup of Mexico.”
Jessica B. Harris
The food historian
By Sara Franklin
August 5, 2011
“Food provides another way of being in the world.”
Sanjeev Kapoor
The celebrity chef you’ve never heard of
By Tina Vasquez
July 19, 2011
“Food is … a talking point, the common ground … an equalizer.”
Gabrielle Hamilton
The chef-memoirist
By Ellen Kanner
June 24, 2011
“I’ve learned to pay attention to what’s actually going on rather than what I wish was going on.”
Molly O’Neill
The researcher
By Nancy Rommelmann
May 25, 2011
“I see myself as an observer, and food is the window through which I look.”
Mark Winne
The food-system reformer
By Amy Halloran
March 22, 2011
“I think there ought to be a food-competency test for all high-school students.”
Madhur Jaffrey
The accidental cook
By Ellen Kanner
March 1, 2011
“The most important thing with Indian food is: Don’t be frightened.”
Mark Kurlansky
The food sociologist
By Ellen Kanner
February 1, 2011
“Conversation really gets better when you’re all eating.”
Adrian Miller
The soul-food scholar
By Ruth Tobias
January 3, 2011
“What we think of as soul food has its origins in a plantation diet that was primarily vegan.”
Mark Bittman
The minimalist
By Ellen Kanner
October 18, 2010
“You eat more plants and eat less of everything else. That’s what it all boils down to.”
Sarah Lohman
The historic gastronomist
By Leah Koenig
October 4, 2010
“I want to be the translator between those early recipes and a modern audience.”
Tal Ronnen
The vegan chef
By Ellen Kanner
September 7, 2010
“For me, it’s about creating food I missed eating as a meat-eater.”
Frank Bruni
The restaurant critic
By Mike Thelin
August 10, 2010
“Now that I’m not a restaurant critic, I’m able to go frequently to the restaurants I love.”
Molly Wizenberg
The blogger
By Ellen Kanner
July 6, 2010
“The most interesting thing to me is the context in which real people sit down at real tables and eat real food.”
Paula Wolfert
The Mediterranean traditionalist
By Ellen Kanner
May 17, 2010
“I go to their houses; they teach me their recipes.”
The Culinate Interview | |
| We talk with people doing influential, important, or just plain unusual work in food. | |
| | Do-over feverRevisiting September’s effortsWhat an essay, grape jelly, and my house have in common. |
The Culinate InterviewJacques PépinThe technician | Local FlavorsThe beauty of breadcrumbsCherish the humble crumb |
The Produce DiariesChia seedsThe latest superfood | First PersonDinner of a lifetimeA changed man |
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