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Nicolette Hahn Niman
The vegetarian rancher
By Twilight Greenaway
January 6, 2010
“If done in the right location and at the right scale, livestock farming is a very valuable part of food production.”
Brad Kessler
The cheesemaker
By Tami Parr
October 13, 2009
“You have to like to work hard, you have to like to get dirty.”
Lisa M. Hamilton
The farming advocate
By Twilight Greenaway
June 1, 2009
“Good, healthy food is a human right.”
Bill Marler
The food-safety litigator
By Miriam Wolf
April 14, 2009
“My children have never had a hamburger.”
Shirley O. Corriher
The kitchen scientist
By Miriam Wolf
March 3, 2009
“If you know a little science, it makes your life so much easier.”
Novella Carpenter
The urban farmer
By Twilight Greenaway
February 3, 2009
“City people moving to the country is kind of a horrible idea.”
John T. Edge
The Southern activist
By Miriam Wolf
January 7, 2009
“It’s easy to dismiss Southern food as nothing but grease and grits.”
Pauline Baughman
The librarian
By Miriam Wolf
December 10, 2008
“Slow-cooker books for cooking with a Crock-Pot — those are really popular.”
Jesús González
The teaching chef
By Caron Golden
November 4, 2008
“Gourmet cooking is for everybody, not just chefs.”
Bill McKibben
The environmental activist
By Miriam Wolf
October 7, 2008
“We must stop ordering takeout from the other side of the continent.”
Podcast: Ivy Manning
Farm to table eating
From The Culinate Interview by James Berry
September 30, 2008
Ivy Manning’s new book delves into the ‘art of eating locally.’
Jim Hightower
The political activist
By Twilight Greenaway
September 2, 2008
“You have to at least question the brands that are coming your way.”
Amy Trubek
The academic
By Miriam Wolf
August 5, 2008
“We frame our thinking about food and drink every day without even really knowing we’re doing it.”
Lynne Rossetto Kasper
The radio journalist
By Miriam Wolf
July 9, 2008
“I’m asking here only for a revolution, you know.”
Elizabeth Henderson
The CSA pioneer
By Liz Crain
June 3, 2008
“The locavores, the 100-mile diet folks, and Slow Food all point to CSAs as such a great way to get local food.”
Podcast: Daphne Miller
The global diet researcher
By Kim Carlson
May 20, 2008
Are indigenous diets healthier?
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.
The Culinate Interview | |
| We talk with people doing influential, important, or just plain unusual work in food. | |
| | Foodstuffs and stuffed foodsMy definition of civilizationRuminating on “uncivilized behavior” and food. |
The Culinate InterviewNicolette Hahn NimanThe vegetarian rancher | First PersonBy eye, by feel, by tasteTwo siblings cook |
FeaturesA cow’s lifeSome cows have it good; most don’t | First PersonChild’s playIt’s easier to bake with kids than you’d think |
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