Tamar Adler Cooks with Economy & GraceJan 5th, 2013 | By Cecilia | Category: guest bio, the show
While I always enjoy the experience of meeting and interviewing people for the Field & Feast radio series, I had a particularly lovely and inspiring interview with cook and author, Tamar Adler, during SXSW Eco this past October (2012). She’s a cook and author of An Everlasting Meal: Cooking with Economy and Grace (Simon & Schuster 2011).
Tamar’s presentation at the conference was: Responsible Cooking: Using Our Appetites to Eat Affordably, Responsibly and Well. It did not disappoint.
Summery of her SXSW ECO talk: It seems harder than it needs to be to make food that is delicious and financially, physically and environmentally responsible. We rarely consider how our individual tastes might be key to making sustainable eating easier. Tamar Adler will discuss how attention to taste is the missing piece in the better food system puzzle.
Afterwards, when I had the opportunity to interview her for the program, I had the best time. She was charming, absolutely sincere and passionate about using food resources responsibly and deliciously.
If you care about food and what you put in to your body and serve your family (or course you do), and have not read An Everlasting Meal, do yourself a favor and get the book. You will be inspired.
Bio from Tamar’s Website:
Tamar worked as an editor at Harper’s Magazine from 2001 through 2004. Having cooked at Prune restaurant one summer, after leaving Harper’s, Tamar worked as a personal chef, wrote, and did research for Dan Barber of Blue Hill and Blue Hill at Stone Barns.
In 2005 Tamar moved to Athens, Georgia, to help friends open Farm 255, where she was the head-chef until leaving for California in 2007. She was hired at Chez Panisse a few weeks after arriving and spent a year and a half cooking there, also co-founding and directing the second meat CSA in the country, and leading Slow Food Berkeley.
In 2009, Tamar left Chez Panisse to write An Everlasting Meal. She now spends most of her time writing, punctuated by odd, terrifying, wonderful cooking commissions. She also teaches cooking, and just finished a job as the first cooking teacher at Edible Schoolyard NYC, and is working on her next book.
Tamar’s work has appeared in the Bangkok Post, Harper’s Magazine, The New Leader, Mother Jones, Meatpaper, Salon.com, Fine Cooking, and Gilt Taste.