Music to Read By by Duane Spencer

Song from Kitchen Items by Kobi Russell

Spaghetti with Sweet 100 Tomatoes by Mario Batali & One Ring Zero

All That Meat and No Potatoes by Fats Waller

Animal Crackers in My Soup by Shirley Temple

Animal Crackers in My Soup by Shirley Temple

Holey Moley by Duette

Chile Bean by Aileen Stanley

Ripe Tomatoes by Eight O' Five Jive

Shrimp Remoulade by John Besh and One Ring Zero

Smile Like a Candy Jar by Meet The Seavers

Cocobutternutballfudgecake Cream Bar by Scotti Giambusso

Raw Peach by One Ring Zero

Tortellini Tarantella by Scotti Giambusso

Ice Cream by Michael Hearst


T Max

Mr. Timothy Charles Duane

Amanda Hesser

Judith Jones

John T. Edge

Deborah Madison

Clotilde Dusolier

Cotner and Fitch

Busby and Lucas

Carly Sachs


Podcast Excerpts from our Issue Nine interview.

Photo by Kate RussellIn 1979, chef Deborah Madison founded San Francisco’s Greens vegetarian restaurant, one of the earliest restaurants with a farm-driven menu. She is the author of ten cookbooks, including Local Flavors, Cooking and Eating from Americas Farmer's Markets, which explores the joys and benefits of shopping, cooking and eating locally. Her book, Vegetarian Cooking for Everyone, won the Julia Child Cookbook of the Year award. Her latest book, What We Eat When We Eat Alone, departs from her cookbook format and was written with and illustrated by her husband, Patrick McFarlin. Seasonal Desserts from Orchard, Farm and Market will be out in spring 2010.

Deborah is a contributor to Gourmet, Food & Wine, Fine Cooking, Organic Gardening, Garden Design, Saveur and Orion. She was inducted into the James Beard Hall of Fame in 2006. Visit Deborah's website.

Alimentum reached her by phone at her home in Galisteo, New Mexico.

On How She First Began to Cook
On Founding the Vegetarian Restaurant Greens in 1979
On Gathering Information with Her Husband, Patrick McFarlin, for What We Eat When We Eat Alone
On Betty Fussell in What We Eat When We Eat Alone
On How to Simplify Your Menu