Madison, a prolific cookbook author and chef, worked at Alice Waters’ Chez Panisse back in its early days and was a founding chef at Greens Restaurant in San Francisco, Calif., one of the early Bay Area restaurants to have a farm-driven menu.
Madison’s cookbooks include The Greens Cookbook, Local Flavors: Cooking and Eating From America's Farmers' Market and Seasonal Fruit Desserts from Orchard, Farm and Market.
She’s also on the board of the Seed Savers Exchange, has been involved with Slow Food for more than a decade and is the co-director of the Monte del Sol Edible Kitchen Garden in Santa Fe, N.M.
Madison will visit Warren Wilson College this week, where she’ll speak to a number of classes and take part in a small on-campus dinner. And, on Thursday, April 26, at 7 p.m., she’ll deliver a lecture at the Warren Wilson Chapel that will be open to the public.
Madison’s lecture, “The Past, Present and Future of the Food Movement,” will cover topics from health and cooking to sustainability and social change around food.
For more information, visit http://www.deborahmadison.com. For more about the Warren Wilson College event, email jbost@warren-wilson.edu.
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