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what I do
 
Madison Projects and Collaborations
In addition to solo events, talks, and articles, I enjoy collaborating with others on projects, from writing to teaching, to planning and carrying out events. Some examples include:

Workshops: I have provided the writing and recipe development component to Amanda Archibald’s Field to Plate workshops both in Europe and in the U.S., and worked with Amanda to develop parts of her teaching program on taste and palate.

Events: I work with Marja Martin Custom Caterer to design and prepare local food-based dinners for small groups of tourists as well for larger events, such as the dinner celebrate the opening of the 2010 Biennial show at Site Santa Fe with 400 guests.

Books: What We Eat When We Eat Alone, co-authored with Patrick McFarlin

Solo Projects
Articles

Farmers, ranchers and producers are some of the people I profile for Edible Santa Fe and other publications on a regular basis. Some sample titles include:

Saveur, a profile of Boggy Creek Farm
Williams and Sonoma Taste Magazine, Market Value, From Cherries to Chile
Organic Style Taking the Waters; Visits to New Mexico’s Spas
The Art of Eating, And Now for Breakfast
Orion Magazine, 4 Days in Step with the World, a report on Terra Madre
Culinate.com, Victory Gardens and Coupe de Villes
Edible Santa Fe, Jean Pierre’s Edible (Winter) Garden
Gourmet.com, A Sacramental Meal
Phi Kappa Phi Forum, Farmers’ Markets; Making Big Connections
Some other magazines I have written columns and articles for include Martha Stewart Living, Cooking Light, Fine Cooking, Bon Appetite, Food and Wine, Diversions, Kiplingers, Garden Design, Organic Gardening, Kitchen Garden Eating Well, Cooks, Vegetarian Times, Metropolitan Home, East-West Journal, The LA Times, and Home and Garden, and the International Slow Food Journal.
Workshops

I lead writing workshops on the subject of food and memoir. Some are combined with cooking, others with farm visits. Some examples of venues are:

Rancho la Puerta, Tecate Mexico
Tassajara Zen Mountain Center
Field to Plate workshops in France and Santa Fe
The Kitchen Table Project, Milwaukee
The Western Folk Life Festival, Elko, Nevada
Confluence, Eating the West, Moab, Utah
Talks

I’ve given many talks on subjects around food and cooking, farmers markets, organics, social change around food, sustainability, and health as well as my books.

Consulting

I consult on menus and sourcing local foods for school and restaurant kitchens. Some recent clients include:

Heritage Hotels and Resorts
Cal Dining Serves, UC Berkeley
Amy’s Kitchen
Teaching and Cooking

I am available for small, private classes in my home, and can also provide meals in my home in beautiful Galisteo, New Mexico, especially for small tour groups in the Santa Fe area.

 
 
             
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