This episode captures a thought experiment. In my mind I can see myself creating an eatery of some kind. A second career. But I know enough to know that I don’t know nearly enough or have the fortitude to actually establish and run this eatery I’ve been thinking about for at least 10 years.
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This episode captures a thought experiment. In my mind I can see myself creating an eatery of some kind. A second career. But I know enough to know that I don’t know nearly enough or have the fortitude to actually establish and run this eatery I’ve been thinking about for at least 10 years.
In this Talk to Me About Food "mover and shaker" profile I share snippets from a conversation I had with Amanda McLemore, chef, and founder of Baguette & Butter, the first sustainable digital food space. Amanda tells me about how she became a sustainable cooking activist and shares her suggestions for how to cook more mindfully: It's about setting up your kitchen to work efficiently but also about being flexible in how you approach the whole process of planning and preparing food.
Talk to Me About Food
This episode captures a thought experiment. In my mind I can see myself creating an eatery of some kind. A second career. But I know enough to know that I don’t know nearly enough or have the fortitude to actually establish and run this eatery I’ve been thinking about for at least 10 years.
