Deborah Madison is the founding chef of Greens restaurant in San Francisco and the author of fourteen cookbooks, including Local Flavors, Vegetable Literacy, and The New Vegetarian Cooking for Everyone, as well as innumerable article on food and cooking, farms and gardens. Her books have received quite a few prestigious awards. She is just now finishing her last cookbook, In My Kitchen, before going on to work on other projects.
Upon moving to Santa Fe in l990 Deborah became the manager of the Santa Fe farmers’ market and subsequently served on its board for 12 years. She was co-founder of the Monte Del Sol school garden, and was a board member of The Seed Savers Exchange for 6 years. A long time member of Slow Food and the founder of the Santa Fe chapter, Deborah worked for several years on the national ARK committee and the International Slow Food Committee on Biodiversity, both groups dedicated to indentifying and reviving forgotten edible plant and animal breeds of culinary virtue. Deborah lives in the village of Galisteo, New Mexico, with her husband, artist Patrick McFarlin, where she writes and attempts to grow her own food and flowers.
Photo Credit: Laurie Smith