Makings of a Manifesto :: 5 Books that still inspire me
I came to traditional foods and urban farming first through my slow-food Food Cart, Fold Crêperie way back in 2003-6. I was one of the first food-carts to use organic farm-based ingredients and Slow food principles in my cooking or to appear in a gourmet food magazine. When I was interviewed (without my knowing it of course) by Nancy Rommelmann of Bon Appetite magazine in 2005, I told her that what she saw wasn't actually a business, or even a restaurant, but a large scale sculptural piece, an art installation. It [...]