Food made Good
Michelin-starred chefdom in Manhattan of the early 2000’s and bestselling cookbooks made me a popular speaker and guest chef at food and wine events and public health forums. For twenty-plus years I’ve been teaching at the Culinary Institute of America and at thought leadership summits hosted by the Harvard School of Public Health. It wasn’t my good looks that brought me this honour, it was my visceral understanding of living and working sustainably. It was my living in a heritage farmstead in a bucolic hamlet in North Country, New York. It was those years at the farm, seeing firsthand the challenges that come with living connected to the land that made me appreciate how much farther we still need to travel to make the world greener and fairer for all .
OUTPACING THE PANDEMIC
The pandemic has brought front and centre the need for a sustainably thoughtful mindfulness to permeate our consciousness.
