We are pleased to report on the continuing fallout from our April 2009 trip to New Orleans and the Mississippi Gulf Coast:
The post-trip spotlight shone on Chef Gary Podesto when his restaurant’s PR company wrote a piece on his CulinaryCorps experience in their weekly blog.
Ex-restaurateur, Mark Carter, shared his CulinaryCorps stories on his sister’s well-read website, Terry O’Dell.com, and received some wonderful comments about his efforts. Read Part 1 and Part 2 and get a glimpse inside the many vivid images that we collect during a single trip.
The CulinaryCorps designed Grow.Cook.Dine curriculum will be officially launched in the Fall with the help of The Ocean Springs Audubon Society and Slow Food Mississippi/Alabama.
Lastly, we wish CulinaryCorps alumni, Zachary Hedden, a safe journey to Antarctica in August. The consummate adventurer, Zachary has taken a one-year position as a cook in the research station at the bottom of the world. His work in the kitchen will help nourish the discoveries for a better, wiser, tomorrow. We wish him a safe journey and an incredible year of wonderment.