Evolutionaries

Chef Tom Colicchio might be most recognized by the public as the head judge on Bravo’s hit reality cooking series “Top Chef.”, but his culinary accomplishments go far beyond food television. Hear his life story on Evolutionaries

Peter Kaminksy wears many hats - writer, outdoorsman, journalist, cookbook author, television producer, the list goes on and on. He's worked with the likes of Francis Mallmann and Daniel Boulud on cookbooks. He was a managing editor at National Lampoon. He created both the Kennedy Center Mark Twain Prize and the Library of Congress Greshwin Prize for popular song. Hear his story on this special edition of Evolutionaries.

Brooklyn-born writer Mimi Sheridan is one of the most acclaimed critics food has ever seen. Before becoming the first female restaurant critic at the New York Times in 1976, she wrote for New York Magazine. Four decades later, she has written for almost every food publication that matters and authored 17 books, the most recent being 1,000 Foods To Eat Before You Die: A Food Lover's Life List. Mimi’s influence on critical food writing has been unparalleled.

Michael Pollan has been celebrated, critiqued and worshiped. He's a spirit guide for many in the world of food, he's won numerous awards, and sparked lively debates with his writing. In 2010 he was named one of the worlds 100 most influential people by TIME magazine. He's the author of six books: Second Nature, A Place of My Own, The Botany of Desire (which also aired as a two hour documentary on PBS), The Omnivore's Dilemma, In Defense of Food and Cooked. His books are national best sellers that helped guide the national discourse on food and agriculture. The Long Island native is a professor of journalism at the UC Berkley Graduate School of Journalism. Pollan was the Executive Editor of Harpers magazine and is currently a contributing writer to New York magazine and The New York Times magazine. Tune in as he shares his story in his words on Evolutionaries!

In a world filled with food writers who take themselves far too seriously, Ruth Reichl continues to be a breath of fresh air. Her creative take on storytelling and restaurant reviews turned food writing upside down. She's authored a trilogy of best-selling memoirs, a novel and a cookbook. She was the last editor in chief of the now defunct Gourmet magazine. Before that she was the restaurant critic of both The New York Times and the Los Angeles Times, where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. Hear Ruth tell her story in this special "Evolutionaries" radio documentary.

Four generations of passion and experience have come together to create The Mondavi Family Winery and their wines. Starting in 1919, Michael Mondavi's grandfather, Cesare, was elected to find grapes and winemaking supplies for families to make wine legally during Prohibition. Thus, in Lodi, California, the Mondavi family began their foray into California winemaking. Cesare's son, Robert, joined the family wine business while in high school. In 1966, Robert and his eldest son, Michael, founded the Robert Mondavi Winery, establishing themselves as innovators in winemaking, and accomplishing their goal of bringing California wines the world recognition they deserved. Michael made wines for the first eight harvests at Robert Mondavi Winery and then later took the helm of Sales and Marketing. Known as global emissaries of California wine, Robert and Michael have dedicated their lives to creating a fine wine culture in America. Today, with son Rob Mondavi, Jr. at the winemaking helm, Michael and the family continue to craft a collection of world-class wines at the Michael Mondavi Family Estate. Wondering what it takes to run one of the most accomplished wine companies in the world? Learn everything about wine in today's program of Evolutionaries but were too afraid to ask! This program has been sponsored by Fairway Market. "If you live in your vineyard, you can make great wines." [5:00] "People in the wine business have respect for the soil. The philosophy in Napa Valley is - we would rather police ourselves, than the government police us. We're taking the proactive view to protect the environment and the wine industry for the future." [14:20] "One of the beauties of the family and friends dining together is conversation. If people slow down, talk with each other, and have a wonderful meal, it can be helpful, and a great deal of fun." [17:53] -- The Mondavi Family on Evolutionaries

Paul Saginaw is the founding partner at Zingerman's Community of Businesses, a gourmet food business group headquartered in Ann Arbor, Michigan. The original business and current flagship operation is Zingerman's Delicatessen, which got its start with a small selection of great-tasting specialty foods, a host of traditional Jewish dishes and a relatively short sandwich menu. Today, Zingerman’s Delicatessen is an Ann Arbor institution, the source of great food and great experiences for thousands of visitors every year. The Deli serves up thousands of made-to-order sandwiches with ingredients like premium Black Angus corned beef and pastrami, free-range chicken and turkey, housemade chopped liver and chicken salad. The Deli also stocks an exceptional array of farmhouse cheeses, estate-bottled olive oils, varietal vinegars, smoked fish, salami, coffee, tea and much, much more. Thirty years later, what started as a little deli has grown into Zingerman’s Community of Businesses. In 1997, Monahan sold his share of the company to Saginaw to focus on his original business venture, Monahan's Seafood Market. As Zingerman's grew, it expanded its offerings to imported gourmet foods, making its own bread at Zingerman's Bakehouse and creating dairy products at Zingerman's Creamery. It opened a second restaurant, Zingerman's Roadhouse, which focuses on regional American cuisine. The enterprise now owns several brand names, including the aforementioned enterprises in addition to Zingerman's Mail Order, Zingerman's Coffee Company, Zingerman's Training, Inc., and Zingerman's Catering. Zingerman's sponsors several mail-order food clubs and occasional culinary study tours. Tune in on this special episode of Evolutionaries to hear Paul's insight into effectively running a business partnership, and how strategizing his business plan eventually brought him success down the road. This program has been sponsored by Wisconsin Milk Marketing Board. "We had a vision of this business and this type of organization. We wanted to invite everyone who we were working with to come in, and help run the business." [11:30] "Our attempt was that we were going to bring in the finest products. Service was going to differentiate us. People were willing to pay a premium for something that wowed you." [13:10] -- Paul Saginaw on Evolutionaries

Meet Harold McGee, the man who literally wrote the book on science & cooking. His career defining book,On Food & Cooking, has been referenced as a cooking bible for a generation of forward thinking chefs and culinary professionals. On Evoluationaries, discover how a question from a friend on beans and flatulence inspired Harold to make a career of researching and writing about what happens when we cook, prepare and consume food. Harold McGee is largely responsible for the molecular gastronomy/modernist cuisine movement and is cited as a major influence from the likes of Heston Blumenthal, Alton Brown and Dave Arnold. Harold's passion for gastronomic knowledge has changed the way we eat food in this country, and his journey is as inspiring as his work. This program was sponsored by Tekserve.

Ariane Daguin is the owner and co-founder of D'Artagnan - one of America's largest specialty-meat-and-game distributors. D’Artagnan is one of the worlds most trusted manufacturer of pates, foie gras, all natural organic poultry and game. Ariane's journey is a true American success story. The gascony born Daguin was born into a culinary family of great fame - but she longed for something different. She moved to New York with dreams of becoming a journalist. Her dreams were re-routed and in what seems like the blink of an eye, Ariane Daguin became one of the most important women that the American food world has ever known. This program was sponsored by Bonnie Plants.

Meet Eric Ripert - one of the most adored and celebrated chefs working in America today. Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which ranks 18 on the S. Pellegrino World’s 50 Best Restaurants list. The celebrated restaurant holds three stars from the Michelin Guide, a “29” food rating from the 2011 Zagat Guide, the highest of any restaurant in the city, and has upheld a four-star review from The New York Times for over two decades. It has never dropped a star throughout four reviews, and is the only restaurant to maintain four stars for that length of time. We proudly present his life story on Evolutionaries. Hear him recount his upbringing in Andorra, his time spent with Jean-Louis Palladin in Washington DC, and his career defining work at Le Bernadin. Discover how he overcame the oppressive confrontational kitchen culture of France to embrace a more relaxed and loving management style that he implemented in the kitchen at Le Bernadin. This program was sponsored by Whole Foods Market.

Joan Nathan is an award-winning American author of cookbooks and a global authority on Jewish cuisine. Her goal is to preserve Jewish traditions by interviewing cooks and documenting their recipes and stories for posterity. On the latest episode of Evolutionaries, hear Joan recall the journies, parties, dinners, events and relationships that shaped her illustrious career. From her work co-founding the 9th Avenue Food Festival to her three yearsliving in Israel working for Mayor Teddy Kollek of Jerusalem - Joan has seen and experienced more than most can hope to in a lifetime. For Joan Nathan, food is all about cultural context, and she's got tons of it. This program was sponsored by Fairway Market. "When you break bread with people and say to them 'I like your food' - it just starts communication, and that's what I learned the most." [06:20] "We're better cooks now than we were 30 years ago, I'm sure of it." [09:45] --Joan Nathan on Evolutionaries

There's perhaps no greater expert on the food and foodways of the African Diaspora than Doctor Jessica B. Harris. Jessica is the author of 12 cookbooks, and in her more than 3 decades as a journalist, she's written book reviews, theater reviews, travel, feature, and beauty articles too numerous to note. She's a founding member of the Southern Foodways Alliance, she's decorated with awards and honors, and holds multiple degrees, including a doctorate in Performance Studies from NYU. Doctor Jessica B. Harris damn near knows it all when it comes to African and Caribbean cuisines and culinary history. She's a living legend. This program has been sponsored by Tekserve. Image from AfriCooks.com "Food has always been important." [13:30] "Instead of writing just straight travel, I would write about travel with a food bent." [14:30] Jessica B. Harris on Evolutionaries

Mary Sue Milliken is often credited with helping define Los Angeles's culinary landscape. Along with her partner Susan Feniger, she opened City Restaurant, Border Grill and Ciudad - all critically acclaimed restaurants in the Los Angeles area. She's published five cookbooks is seasoned TV personality. Mary Sue was a food star before there were many. She's never been afraid to take risks and her journey began in St. Claire, Michigan. Join us on Evolutionaries and hear Mary Sue's story. This program was brought to you by Edwards VA Ham

Forty years ago Kermit Lynch seemed like an unlikely wine hero. A struggling musician with a fledgling handbag business no one, least of all himself, would have predicted his groundbreaking future as a wine importer and retailer in Berkley California. The American wine-drinking landscape has been forever changed by his work. Kermit is the recipient of two James Beard Awards and was knighted by the French government with their prestigious “Legion d’Honneur”. In 1988, Kermit wrote “Adventures on the Wine Route", which many consider to be the best wine book on the business. Tune in to Evolutionaries to hear his story, in his words. This program has been sponsored by S. Wallace Edwards and Sons "Of all the unsulfured wines I've imported, only one of them was 100% consistent." Kermit Lynch on Evolutionaries

Marion Nestle revolutionized the way we teach food in this country. Marion is a Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, which she chaired from 1988-2003. She is also Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from University of California, Berkeley. She is the author of three prize-winning books: Food Politics: How the Food Industry Influences Nutrition and Health; Safe Food: The Politics of Food Safety; andWhat to Eat. She also has written two books about pet food, Pet Food Politics: The Chihuahua in the Coal Mine and Feed Your Pet Right (with Malden Nesheim). Hear her story on an inspiring episode of Evolutionaries and discover how the idea of "food studies" came to be. This program was sponsored by Cain Vineyard & Winery.

Published July 31st, 2014 Running time: 25 Minutes Jason Hinds of Neal's Yard Dairy, Borough Cheese Company and Essex St. Cheese Co. is a pioneer in the artisanal cheese movement. He helped develop Neal's Yard Dairy into one of the most significant food retailers of our time. He started the Borough Cheese Company, which specifically focuses on selling Comté. He's also co-founder of Essex St. Cheese Co., a cheese importer and wholesaler that focuses on a limited number of perfectly ripened classic cheeses, specially selected at the source. This is Jason Hinds' story. This program was sponsored by Edwards VA Ham. For more on Neal's Yard Dairy visit http://nealsyarddairy.co.uk

Betty Fussell is an American success story – and one of the most celebrated and beloved writers in food. Over the last 50 years her writing has appeared in the New York Times, The New Yorker, Savuer, Vogue, Food & Wine and many more varied publications. Her memoir, Kitchen Wars was performed in Hollywood and New York as a one woman show by actress Dorothy Lyman. She’s written more than 11 books and has taught courses in English Literature, food writing and food history. Betty has seen it all and remains as sharp as the young writers making waves in today’s food world. She grew up in the depression and did everything she could to break free of the traditions ad restrictions in her day that held women back. Photo by Norman Jean Roy for Vogue, Aug '08 "When the food world was French, I was American." [19:00] --Betty Fussell on Evolutionaries

Nathan Myhrvold is the former Chief Technology Officer at Microsoft, and co-founder of Intellectual Ventures. He tells us about his profound interest in cooking, and his difficult introduction into the world of becoming a chef. Nathan discusses the modernization of French cuisine, as well as the differences between modern cuisine and traditional fine dining. Then, he describes the development of his endeavors in writing Modernist Cuisine, and how digital photography proved to be an essential part of creating the ideal reading and learning environment for the reader. Finally, Nathan tells us about a few 'radical' ideas for improving wine that would absolutely shock most wine connoisseurs. This program has been sponsored by Hearst Ranch. Image from Kavli Prize "Technologoy has consequences, some of them bad consequences, but so far we've been able to figure them out." [20:00] --Nathan Myhrvold on Evolutionaries

Ari Weinzweig is the co-owner and founding partner of Zingerman's Community of Businesses, a family of small food related companies and ventures. Zingerman's Community of Businesses has since evolved to nine businesses from the first original deli in 1982, revolutionizing the idea of food mail orders, and the way people eat in Michigan. On this special episode of Evolutionaries, hear from Ari himself on how Zingerman's became so instrumental in the food industry. This program has been sponsored by Heritage Foods USA. "Relationships are relationships. There's a mythology that relationships are supposed to be forever, but most of them aren't for whatever reasons. Each of us as individuals is growing and evolving, and I think that we've never held it against somebody if they don't want to work with us." [15:50] "Part of our current vision for Zingerman's 2020 is that we leave our world a better place than when we got going." [16:00] -- Ari Weinzweig on Evolutionaries

Lidia Bastianich has two passions - family and food - and she's managed to create an culinary empire using both. Lidia is the chef/owner of four acclaimed New York City restaurants -- Felidia, Becco, Esca and Del Posto, as well as Lidia's in Pittsburgh and Kansas City. Her cookbooks include Lidia Cooks From the Heart of Italy and Lidia’s Italy – both companion books to her Emmy-nominated television series, Lidia's Italy, Lidia’s Family Table, Lidia’s Italian- American Kitchen, Lidia’s Italian Table and La Cucina di Lidia. Lidia came to the United States from Istria -- when she was 12 years old with her parents and her brother Franco. She had wanted to become a doctor - but fate had other plans for her. This program has been sponsored by Bonnie Plants.