Richard McCarthy embodies the phrase “think globally; act locally.” He joined Slow Food USA as Executive Director in January 2013, having previously served as Executive Director of Market Umbrella, an internationally recognized non-profit mentor organization for farmers markets, community building and sustainable economic development. After Hurricane Katrina, Richard played a key role in restarting the local agricultural economy in the New Orleans area, aiming to help provide returning residents with a sense of normalcy and resilience through the revival of farmers markets.
From 2005 – 2007, Richard served as a founding President for the Farmers Market Coalition, the national voice for farmers markets, which contributed to the development of the US Department of Agriculture Farmers Market Promotion Program, yielding32 million over seven years to farmers market innovation and professionalism.
Richard was named a “Hero of the New South” in 2012 by Southern Living Magazine and a “Public Health Champion” in 2004 by the Tulane University School of Public Health. He earned his master’s degree at the London School of Economics and is a graduate of The American University of London. When he’s not dreaming up new projects, he enjoys playing squash, gardening and cooking vegetarian meals with his family at home.
Now in its second edition, this is one of the more useful cookbooks to own (if you only have room for a few). It was given to me by a farmers market shopper many, many years ago. My copy is smudged with all sorts of cooking and baking excess.
Grabbed this book in a cookbook swap. Written by Chez Panisse alums whose tapas restaurant next door is the basis of this book, César is packed with simple Spanish bar food. When you’re inspiration is tapped out, thumbing through this book gets you going again.
Important English cooking icon of an earlier age provides ours with a glimpse into the kinds of homecraft skills useful in the kitchen. It’s a great read: Really, people lived like this!? And some very useful recipes.
This tastes of home and of 20 years of my life working with amazing fishers and farmers and chefs and home cooks. From Creole Cream Cheese to gumbo des herbes, it’s still a go-to-guide for how to best leverage the taste of place.