Oliver Ridgeway, pictured here in his kitchen, was one of Sacramento-area chefs gathered last week at Mulvaney’s B&L to kickoff a “boot camp” sponsored by the James Beard Foundation and the Chef Action Network. It’s part of the push toward more local and sustainable eating that has morphed from a novelty to an organized public health interest.
Oliver Ridgeway, pictured here in his kitchen, was one of Sacramento-area chefs gathered last week at Mulvaney’s B&L to kickoff a “boot camp” sponsored by the James Beard Foundation and the Chef Action Network. It’s part of the push toward more local and sustainable eating that has morphed from a novelty to an organized public health interest. Randall Benton Sacramento Bee file, 2012
Oliver Ridgeway, pictured here in his kitchen, was one of Sacramento-area chefs gathered last week at Mulvaney’s B&L to kickoff a “boot camp” sponsored by the James Beard Foundation and the Chef Action Network. It’s part of the push toward more local and sustainable eating that has morphed from a novelty to an organized public health interest. Randall Benton Sacramento Bee file, 2012
Shawn Hubler

Shawn Hubler

Deputy editorial page editor, columnist and editorial writer

Shawn Hubler

November 22, 2014 2:00 PM

Food and politics both on the menu

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Shawn Hubler has been a reporter and columnist in California for more than three decades. Before joining The Sacramento Bee, she spent 18 years covering local, state and national issues at the Los Angeles Times. Born in Pennsylvania, she has a B.A. in journalism from Penn State. Contact Shawn Hubler at shubler@sacbee.com or 916-321-1907. Twitter: @ShawnHubler.