Raising Kale tackles honest food issues served with joy. What
does broccoli have to do with a chefarmer in Illinois and a
school kid in California? And what is a chefarmer anyhow? If
eating your vegetables can make you healthier, listening to
Raising Kale will make you smarter–without any snooty side
effects. Raising Kale shares vegetable stories from across
America. I’ll talk to chefs, community activists, healthcare
providers, and even elementary kids.
The series hails from America’s Farm-to-Fork Capital, Sacramento,
California, hosted by Amber Stott, Chief Food Genius of the
nonprofit Food Literacy Center.
You don’t have to run a business or have a visionary idea to help
improve our food system. We need these people–but we also need
you! You can plug into the amazing projects that exist around the
country, and during each episode, I’ll tell you how.
David Lebovitz started his culinary career at Chez Panisse in Berkeley,
California, working with Chef Alice Louise Waters (episode 4 guest). He’s
been featured in Oprah, Bon Appetit, and many more culinary
publications. In 2019, Saveur magazine awarded his website their first-ever
Blog of the Decade. David shares his journey from washing dishes
in a strip mall steakhouse to living and cooking in Paris.
Danielle Nierenberg is the president and co-founder of the
nonprofit think tank, Food Tank. The nonprofit focuses on
building a global community for safe, healthy, nourished eaters.
In other words, they keep consumers informed about issues
affecting our food. Danielle has traveled the world to learn
about solutions to our broken food system.
In this episode we hear from scientist Michael Mazourek, who’s
designing new vegetables. He’s doing something radical with our
food–he’s making it taste better! He is an actual kale
raiser–as in, he breeds the seeds that grow vegetables. It
all started with a challenge from chef Dan Barber to build a
better butternut squash.
Diana Flores wants to transform school kitchens into school
restaurants. She serves as the director of Nutrition Services for
California’s 3rd largest school district, Sacramento City
Unified. It’s a low-income school district that’s cooking up
30,000 school lunches per day! Diana is proactively pushing back
against heavy-handed restrictions that limit the quality of their
meals. In this episode, you’re going to hear how school lunch
is supposed to be done!
In this episode we speak with Robert Egger, an original
nonprofit kale raiser. He has started multiple nonprofits in his
career, including DC
Central Kitchen and LA Kitchen. He flips the script on what
solving hunger looks like. His work is responsible for feeding
seniors, giving jobs to the homeless, and training the formerly
incarcerated–all in an effort to improve our food system. He
describes a visit from President Obama, where formerly
incarcerated culinary trainees were giving the President
instructions in the kitchen.
This week we learn how food creates careers for people who were
once considered unemployable. We’ll hear from Aviva Paley,
co-founder of Kitchens for Good - an incredible job training
program for the homeless and also talk to one of the program’s
trainees about his new career as a vegan chef!
Since 2014, Lisa Lin of the recipe site, Healthy Nibbles, has
featured healthy recipes like avocado toast with orange honey
shrimp or easy blueberry smoothies. Hailing from America’s
Farm-to-Fork Capital, turning farmers market crops into healthy
meals comes easily to her.
A few years ago, Lisa started including something special on her
website: her mom! Some of Lisa’s most popular recipes are classic
Chinese dishes she’s learned from her mom, like scallion
Alexandra Garcia is passionate about improving the lives of
people and the planet. She currently serves as the Chief Program
Officer for the World Central Kitchen, a nonprofit founded by
Chef Jose Andres. The organization’s goal is to change the world
through the power of food. Listen to hear how Alexandra is
building resilience though breadfruit!
Alice Waters is widely known in California for her pioneering
efforts to create California cuisine at her restaurant Chez
Panisse, which focuses on farm-fresh, seasonal ingredients. She
also established one of the first school-based programs, Edible
Schoolyard, to inspire children to cook and eat this way. She’s
an author, an activist, and a true kale raiser.
How does food connect to social justice? And what does that have
to do with school lunch? Our third guest Krystal Oriadha is
the Senior Director of Programs and Policy for the National Farm
to School Network. She’s raising kale all over the nation!
What is a Chefarmer? Our second guest Ken Myszka of Epiphany
Farms diverted his career as a successful chef in elite
restaurants, moved to Illinois to follow his heart and his
values, and became a farmer–and quickly failed at
Elise Bauer is one of the most successful food bloggers in the
world! In 2003, she started Simply Recipes, a site that today has
thousands of recipes and eight million visitors a month. Listen
as we find how how oxtail stew changed her path in unexpected
Amber Stott is a food activist and author. She created the
nonprofit Food Literacy Center to inspire kids to do the
impossible: eat their vegetables! Her advocacy efforts
successfully launched a statewide California resolution declaring
every September as Food Literacy Awareness Month. Thanks to
Stott’s action, California’s 13th largest school district (out of
1,000!) built students a zero-net energy cooking school based on