Future Pebble Mine site or protecting one of the world’s last – and largest wild salmon fisheries?
If built, Pebble would be one of the largest mines in the world. Because of its size, geochemistry and location, Pebble runs a high risk of polluting Bristol Bay, one of the world’s few and most productive wild salmon strongholds that supports a $500 million commercial and sport fishery. For this reason, Trout Unlimited is working with a diverse group of fishermen, guides, lodge owners, Alaska Natives, scientists, chef, restaurant owners, seafood lovers and many others to try to stop the Pebble development and to protect Bristol Bay.
Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks to Melissa Clark, a food columnist for the New York Times, and author of the recently published Cook This Now.
Dianne is the author of Will Write for Food, an absolute must read for any aspiring writer or blogger. I have my own dog-eared copy that is my bible, and it’s a book I recommend frequently. Dianne coaches writers at all levels, whether for blogging, freelancing, or books, and is frequently asked to judge books and journalism for two national associations, the James Beard Foundation and the International Association of Culinary Professionals. She blogs, she speaks, she writes, she teaches, and you can find her at diannejacob.com.
Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks to Ralph Loglisci.
Ralph Loglisci is the Project Director for the Johns Hopkins Healthy Monday Project. The goal of the project is to improve the health of the Johns Hopkins community through the delivery of evidence-based health communications campaigns with a focus on food and health behaviors. Before joining the Center for a Livable Future, Ralph served as the Communications Director for the Johns Hopkins Berman Institute of Bioethics. However, it was his work as the Communications Director for the Pew Commission on Industrial Farm Animal Production that Ralph became aware of the intricate connections between food systems, the environment and public health. The Commission, a joint project between the Johns Hopkins Bloomberg School of Public Health and The Pew Charitable Trusts, spent more than two years studying the effects of intensive food animal production on public health, the environment, rural communities and animal welfare. Before coming to Johns Hopkins, Ralph spent almost 15 years working as a broadcast journalist.
Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks to Virginia Willis.
Virginia is the author of the acclaimed cookbook, Bon Appétit, Y’all! Recipes and Stories from Three Generations of Southern Cooking (Ten Speed Press).
A graduate of L'Academie de Cuisine and Ecole de Cuisine LaVarenne, she previously she honed her attention to detail as the Kitchen Director for Martha Stewart Living Television where she supervised the food segments for the Emmy-award winning television show. With MSLTV, Virginia was also responsible for preparing private meals and events for Martha and her guests -- including among others, President Clinton, Aretha Franklin, and Julia Child. As Executive Producer for Epicurious on The Discovery Channel, she traveled the world taping fantastic stories about food - from harvesting capers in the shadow of a smoldering volcano to making authentic mustard in Dijon.
Virginia can be found on any given day teaching cooking classes in Paris, speaking to a group of culinary professionals about writing or blogging, photographing or styling food for a magazine shoot, advising a community food board, or at home in testing recipes for a new book in her Atlanta kitchen. You can find her on the web at www.virginiawillis.com.
Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks to Walter Robb.
With a long history in the natural foods business as a retailer and consultant, Walter Robb joined Whole Foods Market in December 1991. Assuming the Co-CEO role in 2010, Robb currently oversees six of Whole Foods Market’s twelve regions and serves on the Whole Planet Foundation Board of Directors. Robb also served two years on the Board of Directors of the Organic Trade Association and currently serves on the advisory board of the Organic Center for Education and Promotion, and is on the Board of Regents for the University of the Pacific.
Mark Winne’s latest book is Food Rebels, Guerrilla Gardeners, and Smart Cookin Mama’s – and it’s an unflinching look at our vast and broken food system – everything from CAFO’s (Concentrated Animal Feeding Operations) to the industrial agriculture machine that produces everything from lettuce and broccoli to commodity corn and soy – alongside an in depth look and the good news at what’s happening in the sustainable food movement.
No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than deceptively diminutive Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico, The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Ms. Kennedy was awarded the Order Of The Aztec Eagle, by the Government of the Republic of Mexico for her contributions to the documentation of regional Mexican cuisine. The Aztec Eagle is the Mexican equivalent of a knighthood for non-Mexicans.
At 87 years old Kennedy now brings us an astonishing body of work in Oaxaca al Gusto. The fruit of decades of labor, it is an irreplaceable record of a people, place and food, and the culmination of Diana Kennedy's life's work.
The state of Oaxaca is one of the most bio-diverse in Mexico, with many different cultural and linguistic groups often living in areas difficult to access. Each group has its own distinctive cuisine, some of the most colorful flavors in the world. Diana Kennedy has spent decades rumbling up dirt roads and traversing the length and breadth of Oaxaca to record in words and photographs "these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited."
