On Black & Highly Flavored, co-hosts Derek Kirk and Tamara Celeste shine a light on the need-to-know movers and shakers of our food & beverage industry.
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40 Comments
Matt M.
April 17, 2016
I don't know if Lynne Rossetto Kasper is synonymous with the food activism movement, but she's the sexiest food radio personality in my opinion. Who doesn't have a smile on their face when listening to her?
Lorrie B.
March 11, 2016
Wonderful article, and to this list I would add Marcella Hazan, Judy Rodgers, and Chuck Williams.
Mickie V.
February 18, 2016
I would like to see Deborah Madison added, the former chef, albeit many years ago, of Green's restaurant in San Francisco. She has also bee an instructor, and has written many cookbooks, the newest being The New Vegetarian Cooking for Everyone as well as many others. She was one of the first, like Alice Waters, who supported farm-to-table, and has been around for eons. She is an amazing chef, and her cookbook is a compendium filled with a zillion fabulous recipes. Please give her some consideration for your project, thank you.
Jeannie'sgoodhomecooking
February 12, 2016
I'd like to add Jamie Oliver to the list. He is so enthusiastic and passionate about cooking good food. At home. From scratch!
Bravo!!!
Bravo!!!
tamater S.
February 14, 2016
Agree! Jamie Oliver is dedicated, and I think his work with school children is deserving of a story all its own!
Donna D.
February 12, 2016
Great article, Caroline....I love it when I read something interesting on here and see your name!!
Andy
February 12, 2016
Hi definitely love Ruth Reichl. I love the way she writes about food and tells a great story. Julia Child for introducing us all to French food and holding our hands as we cook. Pichet Ong is in the background always lately kind of like a culinary dramaturge. He has written recipes for many we regard as culinary heroes and developed recipes for many restaurants particularly Asian and Latin raising the bar for those cuisines. His book, The Sweet Spot is a must have and his kabocha pie that he developed for Spice Market is a classic.
dawnicole
February 12, 2016
Dan Barber and the 'third plate' is an amazing book and forward thinking approach to the future of food and culinary arts. Highly recommend!
Roman
February 12, 2016
Dawnicole, I agree. I just finished reading the book myself and I too found it incredible. Hoping Dan will agree to be photographed for the project one of these days.
Anne
February 12, 2016
Great article- it's so important to recognize these people! One of my food heroes is Carla Bartolucci, the founder of Jovial Foods. For years I struggled with many food allergies along with gluten sensitivity. I always used her gluten free pasta line, which is my favorite gf pasta, but i was still missing wheat. When I looked up the website I saw a story she had on the website about "Einkorn." After extensive research I found that this wheat, which is an ancient grain can be tolerated by people who have gluten sensitivities, because it's never been hybridized and easier to digest! This grain has changed my life- i've been enjoying all my breads and pastries again (in moderation, of course... :) )This is the website, if anyone is curious: https://jovialfoods.com/
catherine
February 12, 2016
I'm reading "Empire of Food". Incredible book. We've been doing the same bad planting, mono crops, cutting forests for 4, 500 years, since the Sumerians. We are NOT learning.
K.Schelling
February 12, 2016
current hero is my husband. Foodie Cartoonist. www.kitchencat.com Check it out, you might just love it. Also, (of course) on FB.
Cicily C.
February 12, 2016
Miyoko Schinner, vegan chef, restauranteur, founder of Miyoko's Kitchen, author of several books, including "Artisan Vegan Cheese" and "The Vegan Pantry." Approaches cooking like chemistry, and settles for nothing less than gourmet results while eschewing meat, eggs and dairy. I made her "unturkey" with all the trimmings one Thanksgiving, and most of my guests had no idea they were eating a vegan meal.guests
Cheryl B.
February 12, 2016
The kitchen of Samin Nosrat has to be one of the loveliest I've ever seen.
Beth E.
February 12, 2016
I did not grow up with my Father "Wild Bill Ligon". He was an Army cook after WWII. My Mother was passable in the kitchen. Any cooking skills I have came from him genetically. For that I am grateful. He is my hero.
Christina
February 12, 2016
I nominate Sheila Kennedy who launched Top Box Foods, a (Chicagoland) community-based non-profit with a simple purpose: to offer a variety of delicious and healthy boxes of food at affordable prices.
Martin G.
February 12, 2016
Without any doubt in the world: Julia Child, Paul Bocuse, Jean Banchet and Michel Guérard.
Helen D.
February 11, 2016
Hi Caroline and Regina, I've been gluten-free for 4 years and have found some great resources and work-arounds. As a farm to plate foodie for 25 years, it's not been that difficult to adjust but I must say, it does help to know how to cook. I cook almost all of our family meals and we have a few 'safe' restaurants. The reasons for gluten free are distinct from the lifestyle choices you have to make. The first are medical and scientific, and the later deals with how you rearrange your life. Donna Gates and Dr. Tom O'Bryan are good places to start for the medical reasons. There are some really great lifestyle advocates, bloggers and chefs. I love http://www.cannellevanille.com/ Aran is a 3rd generation baker from the Basque area of Spain (relocated to Seattle), food stylist and blogger. Exquisite touch. Elaine's Pantry is gluten free baking and cooking by a long time celiac. https://elanaspantry.com/ Gluten free cooking can be high carb or low carb, high in processed foods, or a more primal plate with an emphasis on pastured meats, wild fish, fresh veggies and tubers/squash.
LeBec F.
February 11, 2016
diana kennedy ,rick bayless, dorie greenspan, alice medrich, maida heatter, paula wolfert, jose andres, emeril.
ReginaP
February 11, 2016
Where on your list is someone who will advocate for the gluten-free? Not the people who choose to be gluten-free because it's trendy, or they think it will help them lose weight, but the people who are suffering, and left out, and not taken seriously?
Caroline L.
February 11, 2016
i don't know as much about gluten-free advocates as i'd like to, regina! can you recommend some for me to learn more about?
Jessica H.
February 12, 2016
Caroline, check out elena's pantry! She has great gluten free recipes and she's also really into nutrition and healthy living in general, which is so important when you're celiac, and she offers so many different variations on her recipes for people who also can't eat nuts, dairy, eggs, or who are vegetarian or vegan.
Jessica H.
February 12, 2016
Regina, do you really think we need another advocate in a community that finally has so much awareness, and mainstream acceptance? I'm so relieved not to stand out at a restaurant anymore, now that so many have a wide variety of gf dishes and prep areas, and there no longer needs to be any drama surrounding a simple meal out. We celiacs really have it lucky these days! I actually love that so many other important new food movements will now have their time in the spotlight.
ChefJune
February 12, 2016
That would possibly be Shauna Ahern. She's been a very vocal speaker/writer on gluten-free. Jeanne Sauvage is, as well. And Beth Hensperger was writing and talking about this way back as far as the early 80's.
Tari S.
February 12, 2016
I was going to suggest Shauna Ahren, the Gluten-free Girl, too. She's a great writer and cookbook author.
CR
February 12, 2016
No way, not Shauna Ahern, her recipes are full of errors and don't taste very good. Go with Nicole Hunn of Gluten Free on a Shoestring, who has a celiac son and whose recipes are very thoroughly tested. Hunn's cookbooks have very thorough explanations. I made her GF hot cross buns and they were great! She has really nailed GF bread.
CR
February 12, 2016
I would also like to disagree with your premise, "Regina" (Hi Shauna). It has never been a better time to be GF, and that is because more people are adopting the diet for whatever reason. There are TONS of GF recipes and food products, both those that are naturally gluten free and those that are made to replace beloved gluten-filled foods. When the trend dies down there will be less demand and therefore fewer options. Better to embrace anyone who wants to eat GF for whatever reason rather than judging people you don't know, you know what I mean?
ReginaP
February 12, 2016
Shauna Ahern of glutenfreegirl.com is one of my most favorite resources for all things gluten-free. Besides providing a range of delicious recipes on her blog and in her cookbooks (co-authored with her husband, a classically trained chef), she's a fierce advocate for those suffering from celiac and gluten intolerance.
ForShame
February 12, 2016
We all agree that ReginaP is Shauna, right? This is almost as amusing as that time when both of her parents were "anonymously" fighting with reviewers on Amazon during her last book release.
Jessica H.
February 13, 2016
I'm sorry but I have to agree that gluten free girl's recipes are just not good 9 times out of 10, and the times I've asked her polite questions on how to modify her recipes, she's been really unhelpful and rude. There are so many genuinely good recipes written by such experienced cooks and chefs that are eager to improve them even more, there's no need for bad gluten free cooking anymore. I don't think the woman that writes gluten free girl recipes has any formal training in baking at all, and that really shows through in her poorly thought out recipes. Finally, I'm celiac and I don't require a 'fierce advocate' because I'm not a victim of anything, and being celiac is not the dark room that it used to be. It's normal now. Trying to turn it into a social cause is weird, almost as if she's trying to force us to see ourselves as victims rather than normal people who avoid an ingredient.
Kate S.
February 16, 2016
She's pretty obscure in the whole big picture of food, but Angela, of Angela's Kitchen has a solid GF/CF blog, due to her own celiac disease, and that of her two daughters. Her recipes are solid and dependable. Find her at angelaskitchen dot com.
Laura415
February 16, 2016
For Gluten free superstars I would ad Aran Goyoaga who wrote the book "Small Plates and Sweet Treats" and is the author of the blog "Cannelle et Vanille" She has a wonderful food sensibility and is a very good writer and photographer. Her GF recipes are delicious and do work. She was a baker before having to go Gluten free.
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