Jamie Oliver is a chef, restaurateur, cookbook author, and TV host. In the late 90s, he was a young restaurant cook who happened into his own show "The Naked Chef" where he cooked to his credo: "It's got to be simple. It's got to be tasty. It's got to be fun". As his career evolved, Jamie worked tirelessly to improve the nutritional quality of school foods in the UK and beyond, a mission that initially met mixed responses from the press and the public, but delivered extremely impactful...

Frances Moore Lappé is an iconic activist thinker on society and democracy: which she explores through the universal lens of food. Her first book Diet for a Small Planet, published in 1971, has since sold over 3 million copies and helped shift the narrative of hunger. In 2008, it was heralded as one of “75 Books by Women Whose Words Have Changed the World” by the Women’s National Book Association.That same year the James Beard Foundation honored Frances as “Humanitarian of the Year,” and...

Frances Moore Lappé is an iconic activist thinker on society and democracy: which she explores through the universal lens of food. Her first book Diet for a Small Planet, published in 1971, has since sold over 3 million copies and helped shift the narrative of hunger. In 2008, it was heralded as one of “75 Books by Women Whose Words Have Changed the World” by the Women’s National Book Association.That same year the James Beard Foundation honored Frances as “Humanitarian of the Year,” and...

David Kinch is a chef ahead of our time. Long before the farm-to-table trend, David found inspiration in the seasons, the land, and the ingredients at hand. Coming into his own under the tutelage of great chefs–from New Orleans to New York, France to Japan– and finally settling in California, David’s culinary prowess and vision has earned him multiple James Beard awards. In 2016, Manresa, his first restaurant, received three stars from the Michelin guide. His second restaurant Bywater, also...

David Kinch is a chef ahead of our time. Long before the farm-to-table trend, David found inspiration in the seasons, the land, and the ingredients at hand. Coming into his own under the tutelage of great chefs–from New Orleans to New York, France to Japan– and finally settling in California, David’s culinary prowess and vision has earned him multiple James Beard awards. In 2016, Manresa, his first restaurant, received three stars from the Michelin guide. His second restaurant Bywater, also...

Peter Kaminksy wears many hats - writer, outdoorsman, journalist, cookbook author, television producer, the list goes on and on. Hes 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.

Peter Kaminksy wears many hats - writer, outdoorsman, journalist, cookbook author, television producer, the list goes on and on. Hes 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 Lovers Life List. Mimis influence on critical food writing has been unparalleled.

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 Lovers Life List. Mimis influence on critical food writing has been unparalleled.

Michael Pollan has been celebrated, critiqued and worshiped. Hes a spirit guide for many in the world of food, hes 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. Hes 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 Omnivores Dilemma, In Defense of Food and Cooked. His books are national best sellers that...

Michael Pollan has been celebrated, critiqued and worshiped. Hes a spirit guide for many in the world of food, hes 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. Hes 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 Omnivores Dilemma, In Defense of Food and Cooked. His books are national best sellers...

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. Shes 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...

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. Shes 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...

Mary Sue Milliken is often credited with helping define Los Angeless 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. Shes published five cookbooks is seasoned TV personality. Mary Sue was a food star before there were many. Shes never been afraid to take risks and her journey began in St. Claire, Michigan. Join us on Evolutionaries and hear Mary Sues story. This...

Mary Sue Milliken is often credited with helping define Los Angeless 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. Shes published five cookbooks is seasoned TV personality. Mary Sue was a food star before there were many. Shes never been afraid to take risks and her journey began in St. Claire, Michigan. Join us on Evolutionaries and hear Mary Sues story. This...

Published July 31st, 2014 Running time: 25 Minutes Jason Hinds of Neals Yard Dairy, Borough Cheese Company and Essex St. Cheese Co. is a pioneer in the artisanal cheese movement. He helped develop Neals 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. Hes also co-founder of Essex St. Cheese Co., a cheese importer and wholesaler that focuses on a limited number of perfectly ripened...

Published July 31st, 2014 Running time: 25 Minutes Jason Hinds of Neals Yard Dairy, Borough Cheese Company and Essex St. Cheese Co. is a pioneer in the artisanal cheese movement. He helped develop Neals 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. Hes also co-founder of Essex St. Cheese Co., a cheese importer and wholesaler that focuses on a limited number of perfectly ripened...

Darina Allen is Irelands best-known chef and culinary ambassador. Shes the founder of Ballymaloe Cookery School, now the countries longest running cooking school and a globally- renowned institution that has hosted and taught some of the worlds greatest chefs (including Marcella Hazan, Alice Waters, and Madhur Jaffrey.) In addition, she hosted a cooking Television program Simply Delicious for nine seasons, which is credited with teaching generations of Irish how to cook and earned her...

Darina Allen is Irelands best-known chef and culinary ambassador. Shes the founder of Ballymaloe Cookery School, now the countries longest running cooking school and a globally- renowned institution that has hosted and taught some of the worlds greatest chefs (including Marcella Hazan, Alice Waters, and Madhur Jaffrey.) In addition, she hosted a cooking Television program Simply Delicious for nine seasons, which is credited with teaching generations of Irish how to cook and earned her...

Lidia Bastianich has two passions - family and food - and shes 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 Lidias in Pittsburgh and Kansas City. Her cookbooks include Lidia Cooks From the Heart of Italy and Lidias Italy - both companion books to her Emmy-nominated television series, Lidias Italy, Lidias Family Table, Lidias Italian- American Kitchen, Lidias Italian Table...

Lidia Bastianich has two passions - family and food - and shes 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 Lidias in Pittsburgh and Kansas City. Her cookbooks include Lidia Cooks From the Heart of Italy and Lidias Italy - both companion books to her Emmy-nominated television series, Lidias Italy, Lidias Family Table, Lidias Italian- American Kitchen, Lidias Italian Table...

Ariane Daguin is the owner and co-founder of DArtagnan - one of Americas largest specialty-meat-and-game distributors. DArtagnan is one of the worlds most trusted manufacturer of pates, foie gras, all natural organic poultry and game. Arianes 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...

Ariane Daguin is the owner and co-founder of DArtagnan - one of Americas largest specialty-meat-and-game distributors. DArtagnan is one of the worlds most trusted manufacturer of pates, foie gras, all natural organic poultry and game. Arianes 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...

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 and 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. Shes written more than 11 books and has taught courses in English Literature, food writing and food history. Betty has seen it...