Smithsonian - Perishable Pundit

—ASlow Roastincluding soymilk, soy yogurt, totu,Slow Food USAMike Mills andAmy Mills Tuniclijfitenipeh, and seitan—more thanyo percent of which are certifiedSlow Food USA is an educationalorganization dedicated toMike Milk is .1 champion pitmasterorganic. Its commitment to sustain-promoting stewardship of thewith six barbecue restaurants inabihty stretches to its energy policy.land and ecologically sound foodsouthern Illinois and Las Vegas.He became the only three-timeAll power that is used to produce itssoy products is generated by wind.production; reviving the kitchenand the table as the centers of plea-Grand World Champion pitmasterat Memphis in May. He is also apartner m Blue Smoke restaurantm New York City. Amy MillsSpicesI 'arms Spices, Baltimore, Maryland"Hands down.Vanns is the bestsure, culture, and community; invigoratingand proliferating regional,seasonal culinary traditions; creatinga collaborative, ecologicallyTunicliffe is a writer and co-spice company inthe U.S.A.."oriented, and virtuous globaliza-[105]author with her father, Mike,of Peace, ¡.on', and Barbecue.says Jesse Sartain, NutritionalDirector of Chefs in Americaand Chairman of the Americantion; ,\\ic\ living a slower and moreharmonious rhythm ot lite.El Patio, Rockville, MarylandTasting Institute in San Francisco.Tradition and AdaptationOpened in 2001, El Patio ottershomemade Argentinean cuisine.California. Founded by Ann Wilderin Baltimore in niNi.Vanns wasErika Allen, Chicago, IllinoisErika Allen is Projects Manager1 he family-owned café alsothe product of a frustrated hobbyfor Growing Power. Will Aliensspecializes in hosting asados,cook who loved Indian cuisinedaughter, she has a small farmor festivemasts. During theasado, a cow will be barbecuedbut could not readily find thehigh-quality spice blend neededagricultural background andexperience. She spent her forma-throughout the day while gueststo make tandoon. So, she createdtive years involved m all aspectsenjoy sharing .1 male (a hot teait. In the process, she discoveredof farm management from trans-made from the leaves and shootsthe best spice growers 111 the worldplanting seedlings to managingot Ilex paraguensis), playing trucoand developed athriving business.farm stands and farmers markets(a traditional card game), andlistening to Argentinean tolk musicJim Tabb, Tryon, North CarolinaFounder of the Blue RidgeBarbecue Festival and acclaimedbarbecue cook, Jim Tabb hastraveled around the world asa barbecue judge and cookHe isthe organizer of theNorth Carolina State BarbecueChampionship held m Tryon.TeaHonest Tea, Bethesda, MarylandHonest lea was founded in 1997 bySeth Goldman and Barry Nalebuff,one ot Goldman's business schoolprofessors. Honest Tea has appliedits passion for social responsibilityto initiatives in the environmentand to creating partnershipswith the growers, cultures, andcommunities behind the teas.Hill Allen, Milwaukee, WisconsinWill Allen is the Director ofGrowing Power, a national notfor-profitorganization supportingthe development of communityfood systems. Allen, a Wisconsintanner and community foodsystems educator and trainer, isdedicated to supporting smallfamily farmers and bringing healthyaffordable food to urban areas.SoyWhile Wave, Boulder, ColoradoWhite Wave was founded in 1977by Steve Demos after he returnedfrom an inspiring trip travelingthrough India and other partsTools of the TradeCulinary Historians ofWashington, D.C.Culinary Historians ofWashington,D.C. was founded 111 [996 forthe study ot foodstuffs, cuisines,Elizabeth Beggins and Ann Yonkers,Pot Pie Farm, Whitman, MarylandElizabeth Beggms and Ann Yonkersgrow fruits, vegetables, and poultryon this 9-acre organic waterfrontfarm on the Chesapeake Bayot Asia tor three years. From itsearliestdays, «hen Demos madetofu in a bucket and delivered itto local stores. White Wave hassupplied more than 30 percent otthe U.S. tofu market. The companyand culinary customs from allparts of the world. Membershipisopen to scholars, cooks, foodwriters, nutritionists, collectors,students, and anyone interested111 learning about foodways.near St. Michaels. Maryland.crusader for farmers markets, Annisthe president and co-directorof FreshFarin Markets, whichruns six farmers markets 111 theChesapeake Bay area, l'ot Pie Farmalso boasts over 40 soy productssells seasonal vegetables, garlic,onions, herbs, and cut flowers at theSt. Michaels FreshFarin Market.FESTIVALPARTICIPANTS