Smithsonian - Perishable Pundit

IIDónalas Anderson,Washington, D.C.Hill at Stone Barns in PocanticoHills, which he describes as "athe New England CulinaryInstitute 111 Montpelier.Vt. ADouglas Anderson, Executiveplatform, an exhibit, a classroom.proponent ot sustainable agri-Chef at Four Seasons I [otel ina conservatory, a laboratory, andculture, he also enjoys foragingWashington, D.C .was born inagarden" where an awarenesstor wild toods, which he thenScotland and raised innorthernof the agriculture process "addsincorporates into his cooking.IllinoisAnderson developed histo the pleasure of eating.'''' ,sappreciation tor a rich varietyot cooking styles while travelingwith, and serving as a cook lor,the U-S. Coast Guard, From ( ubato Canada, the customs, ingredients,and history ot the East < )oastinspire and shape his culinary style.Lidia Bastianich,New )oih, New YorkLidia Bastianich is the host ofthe public television series Lidia'sItalian Table and Lidia's ItalianAmerican Kitchen. She is co-ownerAnlie Bunyarataphan,Washington, D.C.Auhe Bunyarataphan ownsboth the T.H.A.I. restaurantin Shirlington, Virginia, andBangkok |oe's in the Georgetownneighborhood of Washington.¡osé Andrés, Washington, D.C.lose Andres, whose Washington,D.C, restaurants include (iféAtlántico, (aleo, Zaytinya, andof three New York ( it) restaurants—Felidia, Becco, and FricoBar—and author ot tour cookbooks,most recently Lidia's FamilyTable She was born 111 Pula, Italy,D.C, vi here she also serves asc bet She otters a modern takeon traditional I hai street food,epitomized in her restaurant'sstainless steel dumpling bar.Oyamel, is known tor his highlyimaginative Spanish and Americancuisine. Raised m Spain. Andresstill remembers the day bis lathertaught him to treat endueswith respect. Today he lues inWashington, where he usesAmerican ingredients to makethe food be loved as a childlinuny Andruzzi,Staten Island, NewYorkFirefighter fimmy Andruzzi cooksmeals for bis Manhattan tirehousein between calls. Unlike his mother'straditional Italian cooking.Andruzzi's cuisine is more thoroughlyItalian American—bakedmeatballs, tor example, insteadof tried Located at 14th Streetand Third Avenue, Andruzzi'stirehouse was one of the firstto arrive at the World Tradeand came to NewYork in [958,Najmieh Batmanglij,II ashington, D.C.Raised m Iran, N.i|nnehBatmanglij moved to France 111[979. After authoring a Frenchcookbook, Batmanglij came toAmerica, where she has sincepublished Food of Life, Persian( booking for ,1 Healthy Kitchen,and Ila it oj Pi rsia. Her selfproclaimedgoal ts to exposeAmericans to the finer aspectsof Persian food and culture.SustitiBelsinger,Brookeville, MarylandSusan Belsinger is a culinaryeducator, food writer, photographer,noted herbalist, and coauthorof several award-winningcookbooksBelsinger travelsMara Cámara, Washington, D.C.Bom in Cambia. Cámara came toWashington. D.C, in[996, andwas a babysitter tor three childrenAt home inBaijd, she alwayshelped her mother cook. Cámaraisthe designated cook withinthe ( lambían community torweddings, gatherings, and birthdayparties m the Washington areaGilroy ami Sally ('lion;< .7,11 ksdale, MississippiGilro) and Sally Chow live 111Mississippi, where their cookingtuses Chinese and MississippiDelta traditions. Both descendantsot19th-century immigrants fromChina to the Delta, they meetonce a week with family members.A teat her by profession, Sallyalso has a cake-making business.Center on September 11,2001.Dan Barber,Pocantico Hills,INewYork)an Barber grew up farming andthroughout the United Statesand (.'añada giving lecturesand demonstrations on subjectsincluding herbs, edible flowers,aromatherapy, and gardening.Nongkran Daks, Chaniilly, I 'irginiaNongkran 1 )aks is the ExecutiveI 'het and owner ot Thai Basilrestaurant, located in Chantilly,as well as the author ot Asiancooking tor bis family at theirweekend home inthe Berkshire's.lam Bivins, Burlington, I ermontNoodles anil Snaths and HealthyI lei: and Sin -It y Dishes She hasAfter working 111 restaurantsfrom California to Paris, bereturned home to New York tolom Bivins, the former chefat the Grafton Inn 111 Grafton,Vt., is presently the Executivetaught Thai, Vietnamese, andChinese cooking in Bangkok,Beijing, Honolulu, Vientiane,open Blue Hill and laterBlueChef at the Essex Campus otaos. and now Virginia.SMITHSONIAN FOLKLIFE FESTIVAL