These pioneering green chefs are not simply fixing food but helping fix our broken food system.
- February 09, 2014
- November 05, 2013
- April 30, 2013
- March 03, 2013
- March 01, 2013
Dr. Andrew Weil has for years been forging many paths to healthy lifestyles for everyone. His latest effort is True Food Kitchen, a fine-cuisine restaurant that adheres to his strict dietary principles—with absolutely no sacrifice in flavor.
Chef Alli Sosna has cooked for nationally ranked restaurants and kitchens. But the work she finds most fulfilling is assisting those in perhaps the most dire need of healthy, decent food
Award-winning chef at North Carolina’s farm-to-table Lantern restaurant and author of Cooking in the Moment, Chef Reusing talks to us about using local ingredients and cooking with seasonal produce.
Celebrity chef and man of many passions, Jamie Oliver talks with us about food in schools, picky kid eaters, the need for education in food and cooking, and the importance of family.
Organic restaurateur, pioneer and cookbook author Jesse Cool takes us on a journey from her “hippie chick” roots in the seventies to her ongoing campaign to bring organic food to patients at Stanford Hospital.
Renowned Washington, DC, chef and organic pioneer Nora Pouillon talks with us about the road to America’s first certified organic restaurant, and how she brought farmers’ markets to the nation’s capital.