Episode 7: Tom Philpott

Photo: Bart Nagel

Show notes: Tom Philpott, food editor at Grist.org is among the brightest stars and is a prolific and informed voice of the contemporary food revolution taking root in this country today.  A speaker and honored guest at the first annual Edible Institute in Santa Fe, NM, Tom was gracious enough to sit down and have a conversation with us.

When he isn’t obsessing about food and agriculture and hunting and pecking at his laptop’s keyboard, you might find him in the kitchen or in the field at home at Maverick Farms in Valle Crucis, N.C. Before becoming a full time farmer, he held a day job as a finance writer and editor in New York City, and generally split his off time between his community-garden plot in Brooklyn and his apartment kitchen. In past lives, he has worked as a grill cook in an old-school Texas steakhouse, a finance reporter in Mexico City, and a community-college instructor/restaurant critic in Austin, Texas. Follow Tom’s posts at www.Grist.org , and on Facebook, or Twitter.

Bio: Tom Philpott is food editor at Grist.org, where he writes on the politics and ecology of food. He’s also a co-founder and core-group member at Maverick Farms, a center for sustainable-food education in Valle Crucis, North Carolina.
Before moving to the farm in 2004, Philpott worked as a financial journalist in Mexico City and New York City, most recently holding the title of equity research editor for Reuters, where he wrote daily dispatches on the stock market. His work on food politics has appeared in Newsweek, The Guardian, Seed, Gastronomica,  Mother Earth News, New Farm, and Sojourners. Maverick Farms has been featured in Gourmet and The NewYork Times Magazine, and in Sept. 2008, Food & Wine named Philpott one of “ten innovators” who will “continue to shape the culinary consciousness of our country for the next 30 years.” Philpott serves of the board of directors of the Boston-based Chef’s Collaborative, a nationwide group that seeks to push the restaurant business in more sustainable directions; and on the board of advisers at the Ausin, Texas-based Sustainable Food Center.
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