"People need to be armed with the capability of cooking for themselves. It's really critical. And so many pieces of the food system had been kind of undercover and are now being exposed by the pandemic, and [we're] seeing the problems in the food system and understanding. Food education is going to be more important than ever and will be valued differently."
This week, we're excited to welcome Carolyn Federman to Salt + Spine, the podcast on stories behind cookbooks.
Carolyn is the founder of the Charlie Cart Project, a non-profit she created to make food education more accessible in schools. That’s what much of Carolyn’s career has focused on: childhood food education. And it all fell into place through a serendipitous meeting with Chez Panisse founder Alice Waters. She went on to lead Alice Waters’ Edible Schoolyard Project, before helping launch the Berkeley Food Institute at the University of California and advising on food policy for people like chef Jamie Oliver.
Carolyn joined us to talk about her first cookbook, New Favorites for New Cooks, which brings together many of the lessons she’s developed for making culinary arts accessible and appealing to young people. With 50 recipes ranging from a Black Bean Taco Bar to Melty Pesto Paninis, Carolyn works in science, knife skills, nutrition and much more.
More episode details to come.