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