Cookbook author and chef Deborah Madison speaks at Warren Wilson College on Thursday, April 27

Warren Wilson College walks the local-food walk with its sustainable agriculture and animal husbandry programs — Deborah Madison should fit right in.
Madison, a prolific cookbook author and chef, worked at Alice Waters’ Chez Panisse in its early days and was a founding chef at Greens Restaurant in San Francisco, Calif., one of the early Bay Area restaurants to have a farm-driven menu.
She’s also on the board of the Seed Savers Exchange, has been involved with Slow Food for over a decade and is the co-director of the Monte del Sol Edible Kitchen Garden in Santa Fe, N.M.
Madison will visit Warren Wilson College from Wednesday, April 25, until Sunday, April 29, where she’ll visit with a number of classes and take part in a small on-campus dinner. And, on Thursday, April 26, at 7 p.m., she’ll deliver a public lecture at the Warren Wilson Chapel.
Madison’s lecture, “The Past, Present and Future of the Food Movement,” will cover topics from health and cooking to sustainability and social change around food.
Madison’s cookbooks include The Greens Cookbook, Local Flavors: Cooking and Eating From America’s Farmers Market and Seasonal Fruit Desserts from Orchard, Farm and Market.
For more information, visit For more about the Warren Wilson College event, email


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