Updated: Nov 15, 2019
Last summer, Deborah Madison, chef, writer and food activist, presented her influences on a select number of the 14 cookbooks she has written – not all the influences come from writers, by the way, though some do. She also talked about the process of writing a memoir and whether or not there can be an influencer in personal narrative experience.
A former Northern Californian, Deborah Madison was the founding chef of Greens restaurant in San Francisco, which is celebrating its 40th anniversary this year. After detours in Rome and Flagstaff, she moved to New Mexico in l990 where she managed the farmers market in Santa Fe, was involved with starting a school garden at Monte del Sol, started a Slow Food convivium and a host of other things. Today she is part of The Grain Team, which is planting trials of ancient grains to find out what would work well for New Mexican farmers and she is writing a memoir for Knopf. Deborah lives in Galisteo with her husband, Patrick McFarlin and their small, brown Labradoodle, Dante.