This week on Taste Matters, Mitchell Davis has a conversation with food luminary and restaurant business consultant Clark Wolf. They discuss current American food trends and explore the history of the food revolution in this country; from Sonoma County and San Francisco to New York City. Learn about everything from the history of tomatoes to the burgeoning restaurant scene in Las Vegas. This episode was sponsored by Whole Foods Market.
Listen here
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I was quoted in a front page New York Times piece the other day about the move towards denying special requests in restaurants. It's the chef's way or nothing. You can read the article here.
The BBC picked up on the story and tracked me down at my cabin in the woods in Sonoma for an interview.
Tease at :45 and nice four minute segment at the 25 minute mark.
BBC audio player here
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Beginning with a Jeffersonian past, and ending with a look toward the future, the conversation, moderated by Clark Wolf, host of the Fales Library's "Critical Topics in Food Series," will center on a discussion about the renewed interest in sustainable agriculture for local consumption in America. The discussion springs forth from the re-birth of the White House Kitchen Garden, which in 2009, began anew a conversation in America about our production and consumption of food and healthy living.
Watch video here
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Clark Wolf, food & restaurant consultant, moderates this interesting panel featuring: Luke Barr – Author & Editor of Travel & Leisure; Krishnendu Ray – Author & New York University Food Studies Faculty; Kim Severson – Author & New York Times journalist; and Laura Shapiro – author & writer.
Watch video here
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