Tina Garcia-Shams is teaching every aspect of food truck entrepreneurship at the Street Food Institute, and their graduates are thriving––and serving healthy, local fare.
In her new book Liz Carlisle explores rich food traditions from the Americas, Asia, and Africa that have survived and thrived in the U.S.—and how they are helping to restore land and climate, and bring about a more just and humane world.
You’ve heard of a carbon “footprint.” The idea of the “foodprint” broadens the vision from the single variable of carbon emissions to the full impact that your food has on the planet––animals, community, soil, water––and helps you to make better choices as a consumer and a citizen.
Author of fourteen books on food and pioneer in vegetarian cooking, she talks about her new memoir, An Onion in my Pocket, and her adventures during fifty years as a chef.