Sonia Faruqi had spent her entire life preparing for a career on Wall Street. She grew up fascinated by the acquisition and accumulation of nice possessions. She studied government and economics at Dartmouth College. And she landed a prize job out of college as a consultant at an investment bank.
She was living her dream.
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One day, Zoe Weil came to the radical conclusion that the main goal of education is to produce kind people who contribute to the wellbeing of the world by tackling huge problems.
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Micaela Karlsen is a lot more optimistic about the future of nutritional science than I usually am. Maybe it’s genetic, and she’s just more upbeat in general. Or maybe – and I fervently hope this is the case – her decade of experience in the world of nutritional research, policy, and public discourse leads to her see a bright future for our increasing understanding of how to eat.
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Dreena Burton has taught an entire generation how to cook delicious, innovative, and down-home vegan meals. In her fifth cookbook, Plant Powered Families, she combines delicious, accessible, and kid-friendly to create one of the books you will never lend to anyone, ever.
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I recently republished an August 2007 interview with Amie Hamlin, Executive Director of The New York Coalition for Healthy School Food. In that conversation, we covered:
what school cafeterias and lunchrooms really look like
the insane scheduling of school lunch times
what cafeteria acoustics have to do with feeding kids well
why the government is poisoning our kids
how surplus agricultural products like ground beef, cheese, and white potatoes get funneled into school cafeterias
the economic pressures on school food service directors
how to advocate and agitate for healthy food in schools
the amazing public school food policy in Appleton, Wisconsin – and its surprising origins as an intervention for troubled teens
what hope lies on the horizon
Chef Del Sroufe is a master of efficiency, which is a good thing. As co-owner and head chef at Wellness Forum Foods, Del feeds a crazy amount of people every week. If he didn’t have his act together, his business would be a hot mess of chaos and waste.
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Annie Oliverio’s mind works differently from most people’s. When she sat down to write a cookbook, she didn’t come up with chapter headings like Breakfasts, Lunches, Snacks, Soups, Desserts, and so on.
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Corey Rennell doesn’t do things halfway.
After discovering that what passes for convention wisdom on the topic of nutrition is a contradictory, confusing, reductionist mess, he stopped listening and started looking for himself.
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Dr. Kerrie Saunders, MS, LLP, PhD, started life by almost dying of a food allergy, and that experience set her on the exploration of food, emotions, addictions, cravings, and healing that has become her passion and her career.
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Robert Ostfeld was collecting Ivy League degrees like some people collect state quarters. With a BA from Penn, an MD from Yale, and a Masters in Epidemiology from Harvard, Robert was well on the way to a prestigious and lucrative career at the pinnacle of conventional medicine.
But he threw that plan away when he decided to become amazing.
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