Our national network of chefs and members of the greater culinary community are a newsworthy bunch. From Chefs Collaborative’s projects that deal with sustainable seafood and agricultural biodiversity, to the daily efforts of our member chefs in pursuit of a more sustainable food supply, our organization and our members are often featured in national and local press.
Most recently, The Renewing America’s Food Traditions coalition released a comprehensive book, edited by RAFT founder and facilitator Gary Nabhan, in late April. Soon after, The New York Times ran this story on our work.
And included a multimedia map of the United States, seen through a filter of foodsheds. Cool stuff.
Chefs Collaborative members in the press:
CC member Chris Blobaum at the Wilshire restaurant in Santa Monica, CA, was recently featured in the LA Times. Read about the “eco-frenzy” in LA-area restaurants here.
CC member restaurant Incanto was interviewed by Marian Burros for this NY Times article on the environmental impacts of bottled water. Read more in Fighting the Tide.
Our board member Loretta Oden is an Emmy award-winner! Read about her in the Sante Magazine.
CC member Barton Seaver of Hook restaurant in Washington D.C. was recently interviewed by CNN Money about the importance of sourcing sustainable seafood in the restaurant.
CC member Alison Negrin was recently recognized for her work at the John Muir Health Center in Concord, California in an article called “Not Your Mother’s Hospital Cooking”. A former chef at Chez Panisse, Negrin is bringing sustainable food to California patients.
