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.

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Foodstuffs and stuffed foods

My definition of civilization

Ruminating on “uncivilized behavior” and food.

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