Smithsonian - Perishable Pundit

1 if 1 DumberHoneyBeehive Beeproducts,New York, New YorkBy promoting the work of artis.m.ilbeekeepers (specificallyharvesting varietal honeys), it isBeehive's hope that honey willtake its place as the unusual.complex food that it is. Everyhoney is as unique as its floralsource— it can be compared toI0 4J wine, tea, and eottee m its varietyand complexity. As both distinctionand quality are becoming ararity in our culture, Beehive'sgoal is to make high-quality, varietalhoneys more readily availableto consumers everywhere.Narrative SessionsBruce Aidell,SituFrancisco, CaliforniaKnown to many as The SausageKing, Bruce Aidell foundedBruce Aidell's Sausage Companyin [983 after working as achef at the Berkeley restaurantPoulet. Aidell is the authorof t ookbooksincluding Bruce Aidell'sCompleteSausage Hook and Bruce Aidell'sComplete Book of Pork: A Guide10 Buying, Storing, and Cookingthe World's Favorite MootMichael and Ariane Batterberry,New York, .Veir YorkMichael and Ariane Batterberryir founders of two of thenation's most prominent foodmagazines, Food Arts andFood I- 1 1 'ine. They are alsoauthors of a host of booksincluding Mirror, Minor andFashion:Thc Mirror oj History.Ann Brody, Washington, D.C.Ann Brody is executive directorof the Jean-Louis PalladinFoundation, an organization thathonors the spirit of its namesakeby identifying talented youngchefs and funding internshipsto further their education.Steve Danos, Boulder, ColoradoIn 1977 Steve Pernos foundedWhite Wave, which has sincegrown to be a nationwide soylood phenomenon. Demos cameup with the idea of founding ati 'In company during an eightweekmeditation retreat heattended in California followingthree years of travel 111 Indiaand the East. White Wave isbestknown tor Silk Soymilk, thenation's best-selling soy beverageStore Jenkins, NewYork, New YorkAuthor of the The Cheese Primeand member ofFrance's eliteGuilde de St. Uguzon, Steve|enkins has been describedIn the Vcir Yoik 1 imes as both"the enfant terrible of thefancy food business" and "theeminence grise of America( heese Mongers." [bdayJenkins is the cheese expert atNew York's Fairway MarketJudithJones, New York, NewYorkludith |ones is Senior Editormil Vice-President at Alfred AKnopf, Inc. In her time there, shehas not only edited translations ofSartre and Camus, but also developeda list of first-rate cookbookwriters such as [ulia Child andlames Beard. She created theiS-book KnopJ Cooks Americanseries and co-authored threebooks with her late husband,including The Book oj Broad andKnead It. Punch It. Bake It'Erika Lesser, NewYork, NewYorkEnka Lesser earned an M.A.in Food Studies from NewYork University, then took ,\\iinternship with Slow FoodUSA, and has been with SlowFood ever since. She spent ayear living in lira. Italy, whereshe worked for the newUniversity of GastronomicSciences. Returning to NewYork, she became ExecutiveDirector of SlowBillNiman,Food LISAMarin County, CaliforniaBill Niman began farming inCalifornia during the1960s. Nowhis farm has expanded into NimanRanch, one of the best-knownproducers of gourmet meats inrestaurants across the country.There are a tew simple fundamentalsthat Bill Niman lives by:humane treatment of the animals,natural feed, no growth hormonesor therapeutic antibiotics, and asense of stewardship that valuesthe land as a sustainable resource.Cus Schumacher, Washington, D.C.Raised in a Massachussettsfarm family. Cms Schumacherwent on to become the UnderSecretary tor farm and ForeignAgricultural Services at the U.S.Department ol Agriculture. Incapacity he was responsible forthe USDA's domestic commoditiespolicy and its internationalthistrade and development programs.Howard Shapiro,San Juan Pueblo, New MexicoIn1989, Howard Shapiro wasone of the founding membersof Seeds of Change, a groupdedicated to preserving biodiversityand promoting sustainable,organic agriculture. He isalso the co-author ol Gardeningfoi the Finnic of tin EarthSMITHSONIAN FOLkLIFE FESTIVAL