Greens Under Glass: How Paul Sellew is Re-Inventing Your Salad Bowl

Writer, chef, and mega blogger Phoebe Lapine’s new book CARBIVORE is a paean to the joys and the nerdy science of carbs. She trashes the no-carb revolution and replaces it with easy-to-digest science -- and wonderful to ingest -- recipes that work whether you are a yes-on-carb or no-on-carbs freak. After her own challenging health issues, Phoebe studied herself and how her diet affected her body, her moods, and her well-being. Who knew normal people would wear a continuous glucose monitor just for fun? It’s a fascinating conversation with a very smart woman.Photo courtesy of Haley Hunt Davis.Let’s Talk About Food is Powered by Simplecast.

Some people – rare people – have the knack of seeing the curves of the future and inviting the rest of us on the journey. Greg Drescher, the senior advisor for Strategic Initiatives at the CIA, Culinary Institute of America, is one of those people. A more insightful job title would be culinary visionary. Our conversation was fascinating as he traces his career arc from one insightful peak to another. You’ll enjoy the journey. Let’s have a listen.Let’s Talk About Food is Powered by Simplecast.

Our guest today is Scott Grabau, CEO of Tanimura & Antle, one of the world’s largest produce growers. I know, the phrase “large produce” stops you, passionate as you are about buying local and supporting Farmer’s Markets. But what if it turns out that large “Legacy Agriculture” has deep expertise to share? And what if a company that farms thousands of acres, ships to across the US as well as Asia and Europe––is also passionate about maintaining sustainable farming practices, and laser-focused on innovating and investing in what’s next to come in agriculture? Let’s have a listen to Tanimura & Antle’s CEO Scott Grabau, and how he educates us about Legacy Farming, or maybe just rattles a few of our prejudices. Let’s Talk About Food is Powered by Simplecast.

Mary Ann Esposito is a legend. She is the star of Ciao Italia, a PBS show she produces in New Hampshire. Syndicated nationally for 31 years, it's the longest running cooking show in America. She has written over a dozen books focused on Italian regional cooking, and at 81, she still leads cooking tours to Italy. Fascinating, feisty, and down-to-earth, I just love her. Let's have a listen.Photo courtesy of John W. Hession.Let’s Talk About Food is Powered by Simplecast.

Michael Crupain is an MD, an MPH, a passionate wellness advocate, and a terrific cook. When we first met, Michael was at Consumer Reports, which he then left to become the medical director of the Dr. Oz show (wow!). And now after 7 years there, he's writing fabulous cookbooks!Photo courtesy of Michael Crupain.Let’s Talk About Food is Powered by Simplecast.

Our guest today is Corky White, Professor of Anthropology at Boston University. Although her focus is on Japan, Corky has a deep and fascinating focus on food – both as an academic pursuit and as globe-trotting food lover. Today’s episode is just that. A global trot through Corky’s life, food, culture, and the impact of her own heritage on why food is so fascinating. Her newest book, written with her son, historian Ben Wurgaft, is "Ways of Eating." We’ll get to that too – and stay tuned to learn about her grandmother’s rolling pin! Let’s have a listen!Photo courtesy of Corky White.Let’s Talk About Food is Powered by Simplecast.

Our guest today is one of my favorite members of the culinary elite: Martha Rose Shulman, an award-winning author of more than twenty-five cookbooks, including The Simple Art of Vegetarian Cooking, The Very Best of Recipes for Health, Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine (named one of the 6 best vegetarian cookbooks of the last 25 years by Cooking Light Magazine), Mediterranean Light, Provençal Light, and Entertaining Light. For eight years she wrote the feature entitled Recipes for Health for the New York Times. She has over 1,500 recipes featured on the NY Times Cooking website. Her food combines pleasure and health, drawing largely from the cuisines of the Mediterranean, inherently healthy cuisines with big flavors.Photo courtesy of Martha Rose Schulman.Let’s Talk About Food is Powered by Simplecast.

We talk -- or mostly listen -- to the remarkable Barton Seaver; recovering chef, prodigious advocate of all things seafood, TED talk alum, author of landmark books on American seafood (my favorite is For Cod & Country), and quite possibly the most eloquent speaker we've ever met!Photo courtesy of Barton Seaver.Let’s Talk About Food is Powered by Simplecast.

A 14 year old Minnesota boy wanted a motorcycle. He got a job as a dishwasher and it launched a stellar culinary career. We talked with Mark about himself, his outlook on the future of restaurants, and where the CIA is headed next.Photo courtesy of Mark Erickson.Let’s Talk About Food is Powered by Simplecast.

Have you ever wondered how a food delivery business gets going? All the logistics, and the headaches and uncertainty of matching farmers to food and the fresh food to your home? Erin Baumgartner is the CEO and Founder of The Family Dinner. While working as the Assistant Director of the Senseable City Lab at MIT, she left her job after a drink with her husband in a local bar made her believe that her back-of-the-cocktail napkin idea was worth betting on. Since then, she has received so many accolades and awards -- and is the presenter of an inspiring Ted Talk!Let’s Talk About Food is Powered by Simplecast.