Ian Hall
The truffle expert
By Lucy Burningham
May 6, 2008
“There’ll never be enough truffles to satisfy the demand for them.”
Kathleen Flinn
The cooking student
By Celena Carr
April 8, 2008
“It’s easy to forget what you’re eating when it comes boneless and packaged in plastic.”
Jeffrey Alford and Naomi Duguid
The travelers
By Ivy Manning
March 18, 2008
“For us, it’s always been way more interesting to look at the context of the food than just the food in isolation.”
Armandino Batali
The meatpacker
By Lucy Burningham
February 26, 2008
Salami-maker Batali is an artisan and a scientist. Here, he explains the role of nitrates.
Paul Johnson
The fishmonger
By Culinate staff
February 6, 2008
“It’s important to have . . . a connection to a fishery and the people who catch the fish.”
Diane Hatz
The nonprofit activist
By Ashley Griffin
January 15, 2008
“Sustainable food is a way of life that is here to stay.”
Diana Abu-Jaber
The author
By Ivy Manning
December 27, 2007
“Recognize good food for what it is: the transcendental, unifying beauty of delicious things.”
Joe McGarry
The corporate chef
By Liz Crain
November 27, 2007
“We’re allowing the farmers to stay on the farm, where they belong and where they want to be.”
Edward Espe Brown
The Zen cook
By Emily Puro
November 6, 2007
“I’m interested in people waking up to the possibilities in food.”
Anthony Boutard
The farmer
By Anne Laufe
October 23, 2007
“I’m not going to apologize for taking the time to grow a really great vegetable.”
Peter Menzel
The photographer
By Twilight Greenaway
October 9, 2007
The co-author of ‘Hungry Planet’ talks about his work in the bigger picture.
Jeff Roberts
The cheese expert
By Liz Crain
October 2, 2007
“The best foods come off of our very own local land.”
Farmer John Peterson
The movie star
By Christy Harrison
September 25, 2007
“We’re going to have a shift in how the planet is taken care of.”
Ani Phyo
The raw foodist
By Miriam Wolf
September 11, 2007
“The fewer ingredients you use, the more each ingredient’s flavor can actually stand out.”
Glenn and Caryl Elzinga
The ranchers
By Emily Puro
August 28, 2007
“It’s a good life for these animals here.”
Nell Newman
Organics for the masses
By Ashley Griffin
August 14, 2007
“It’s really a matter of availability that changes people’s minds.”
Chuck Siegel
The chocolatier
By Emily Stone
July 16, 2007
“I don’t believe in foods that contain additives, preservatives, or chemicals.”
Isa Chandra Moskowitz
The vegan ambassador
By Ben Grossblatt
July 3, 2007
“The single most important activist thing we could do is invent a good vegan cheese.”
Stephen McCarthy
The distiller
By Liz Crain
June 19, 2007
“We don’t really make what we make; we let nature make it.”
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