Our Heroes is a weekly series that highlights the work and the daily lives of people who are making major changes in the world of food, water and/or energy.
"I'm fascinated by anyone in our industry who is working to make better food - by which I mean more carefully sourced and lovingly prepared - more accessible to more people, by making it quicker, less expensive, and available in more than one location." Meet Danny Meyer, CEO of Union Square Hospitality Group, whose TED talk will focus on sustainable food in restaurants of all kinds.
"When women have the right resources and tools, they have extraordinary potential. Investing in women farmers brings unique multiplier effects." Meet Danielle Nierenberg, president of Food Tank and one of this year's TEDxManhattan speakers, whose talk will focus on women farmers in the developing world.
Hip hop and food issues are intertwined. Big food corporations like McDonald's use hip hop to sell burgers and fries, but food justice activist, international recording artist and one of this year's TEDxManhattan speakers DJ Cavem wants to flip the coin. He wants to see hip hop used to promote health and fresh food access.
"The farmer and farm worker, in their wholeness as human beings, must also be part of our compassionate plan to make food systems more sustainable." Meet Nikiko Masumoto, a farmer and artist who will speak about the human side of agriculture at TEDxManhattan 2015.
Leading up to TEDxManhattan 2015, we've asked this year's speakers to introduce themselves by answering a few questions. Our first guest is Joel Berg, Executive Director of the New York City Coalition Against Hunger, who will speak about the true challenges in the fight against hunger.
"The goal is to one day no longer have to use the phrase 'farm-to-table,' because that's the way it should be; that's the way it used to be. I want to see it become standard again." Meet owner Eddie Wales and Executive Chef Wesley Fulmer of Motor Supply Co. Bistro, an eclectic farm-to-table spot.
"Simply put, sustainability is important for obvious reasons. We need to sustain the planet and the land we grow our food on so that we can survive." According to Chef Deborah Scarborough, owner of Black Cat Bistro, it's just common sense to use local ingredients - not only it is more sustainable, "the better the ingredients, the better the dish will turn out."
Judi Shils and Erin Schrode are the mother-daughter dynamos behind Teens Turning Green, which has helped thousands of high school and college/university students around the world organize around sustainability issues. TTG's marquis project is the "Project Green Challenge", a 30-day event each October that inspires participants and spreads the word about eco-consciousness.
'We cultivate strong relationships with local farmers... making it possible to source more than 70 percent of the restaurant's foodstuffs within a 60 mile radius." Meet Chef Vivian Howard who opened Chef & the Farmer in 2006, and has been showcasing the foods and traditions of rural North Carolina ever since.
"We are blessed here in Reno, NV. I know every farmer we use. They come to eat here and we visit them on their farms." Meet Chef Mark Estee at Campo, another of our Eat Well Guide heroes!
Katharine Hayhoe is a climate scientist whom we first came to know after she appeared in the Emmy-winning climate doc Years of Living Dangerously. Her scientific know-how and engaging demeanor make for a winning combo as she reaches out to faith-based communities who haven't always been a part of the environmental movement.
Meet Jimmy Carbone, founder of Jimmy's No. 43 craft beer bar and leader in local, sustainable food (and drink!). He says sourcing local ingredients keeps the menu at Jimmy's fresh, while supporting local farmers and fishermen in the long-term keeps small businesses, like his, going.
"I think just by visiting farmers and having these conversations with them, that their passion can actually be transferred to myself, then through our kitchen...to the plate and to the customer and it's a nice little cycle of devotion and passion for what they do." Meet Eat Well Guide hero Nick Wilber at The Fat Radish in New York!
Meet one of our Eat Well Guide heroes: Chef Lyn Harwell at Seeds Community Café in Colorado Springs, Colorado. You probably can't be in the presence of the Seeds family for more than ten minutes without hearing the word "sustainable" or "local", or, for that matter "organic" and "fresh"!
Meet one of our Eat Well Guide heroes: Trish Watlington at The Red Door in San Diego, where the cuisine is seasonal comfort food and made with one commitment: if they can't grow it themselves or buy it locally, humanely treated and sustainably harvested, it's not hitting the table.
It was clear at the 6th annual Chefs Collaborative summit in Boulder, CO last week that as proponents for a healthier, more sustainable and humane meat production, we are in good company. Here, we feature a few of the restaurants that are run by this vibrant Chefs Collaborative community!