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Daphne Miller
The healer
By Lynne Curry
May 10, 2013
“I try to look at what patients truly need, not just what I have to offer.”
Debra Eschmeyer
The Food Corps co-founder
By Jackie Varriano
March 29, 2013
“If we can change the school-food environment for the better, we can change anything.”
Deb Perelman
The smitten blogger
By Ellen Kanner
February 8, 2013
“It’s all about the pickiness of someone who likes to cook and someone who does the weird things I do.”
Amanda Hesser and Merrill Stubbs
The populist tastemakers at Food52
By Lynne Curry
December 28, 2012
“Once you get down a couple of basic techniques, most things are actually quite easy.”
Ina Garten
The barefoot contessa
By Ellen Kanner
December 3, 2012
“People have asked me if Jeffrey’s my TV husband. I’m not Meryl Streep; I’m not an actress.”
Anna Thomas
The epicurean filmmaker
By Lynne Curry
November 8, 2012
“Breaking bread together is the basis of civilization. Let’s not just give this up!”
Steven Raichlen
The grill-master novelist
By Ellen Kanner
October 4, 2012
‘I’m a guy; I’ve got the Y chromosome. We love to set stuff on fire.’
Ben Taylor
The good-food troubadour
By Erica Berry
September 11, 2012
“People are more aware of the difference between organic and conventional, even if it’s just shopping at Safeway.”
Will Allen
The urban farmer
By Ellen Kanner
August 22, 2012
“Even though we were very poor, cash-poor, I was fortunate. Learning to take care of yourself and feed yourself is such a powerful thing.”
Aaron Bobrow-Strain
The bread historian
By Amy Halloran
July 9, 2012
“When we target powerful food companies directly, we can actually make a big change.”
Barry Estabrook
The muckraker
By Lynne Curry
June 11, 2012
“Eating mindfully is the first step. That’s what the industry doesn’t want us to do.”
Tracie McMillan
The undercover journalist
By Amy Halloran
May 10, 2012
“What we really need is for everyone to get easy and affordable access to food.”
Nigel Slater
The professional amateur
By Ellen Kanner
March 27, 2012
“I can’t sometimes imagine why I am still, all these years on, excited and interested in food.”
Anita Lo
The top chef
By Tina Vasquez
March 8, 2012
“Part of knowing how to cook is knowing when things are interchangeable — that cooking isn’t this rigid thing.”
Molly Birnbaum
The scent expert
By Vijaysree Venkatraman
February 15, 2012
“Without scent, it was like my world went from color to black and white.”
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.”
The Culinate Interview | |
| We talk with people doing influential, important, or just plain unusual work in food. | |
| | Health on the sideNutritious substitutes for starchy side dishesEasy switcheroos. |
ExcerptsThe Chefs Collaborative CookbookLocal, Sustainable, Delicious Recipes from America’s Great Chefs | FeaturesBivalves 101Clams, mussels, oysters, and scallops |
The Culinate InterviewDaphne MillerThe healer | ReviewsRebuilding the FoodshedHow to Create Local, Sustainable, and Secure Food Systems |
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