Tom Spicer, the man who taught Dallas how to eat better, has died

Met him once and had a fascinating conversation on food and New Orleans and markets and restaurants and a few other topics. He was a true New Orleanian: engaging, voluble, opinionated and talented at a wide range of crafts.
People like this are necessary to those of us waging the often-solitary fight to build a sustainable food system piece by piece, person by person: they inspire and challenge us with their words and their actions. Thank you Spiceman. Tom Spicer, the man who taught Dallas how to eat better, has died | Dallas Morning News.

2009 Profile

an example of the type of comments left on Dallas sites upon news of his passing:
Tom Spicer meant more to me being in business than anyone. He was one of my first customers and he encouraged me from the very beginning. Tom gave me a list of my best accounts to this day! Tom was so passionate and fun to speak with , he started me off on my food journey in life and was essential in helping my company get started. Fennel and dill pollen spice would never be here today without Tom Spicer.

Michel Nischan

Great interview with Michel Nischan, founder of Wholesome Wave and long time Farm To Table chef. He tells Louisiana Eats host Poppy Tooker about how and why he created his public role.” title=”Interview withMichel Nischan by Poppy Tooker”

10 Things I Hate: Chris Hastings

From Food Republic:

Life is filled with wonderful things and terrible things. During interviews, however, we pretty much only get to hear about the wonderful things. Ten Things I Hate is a chance for people in the food world to get things off their chest. We ask them what they hate, they give us a list. Next up: Birmingham chef Chris Hastings.

10 Things I Hate: Chris Hastings | Food Republic.

The Goldring Center for Culinary Medicine-New Orleans

One of the most exciting developments in food and health is happening in my own town of New Orleans and right in my neighborhood. Very proud of this work being done by “Dr. Gourmet” (who happens to be my mom’s doctor), Tulane University and the good people of Broad Community Connections.

The Goldring Center for Culinary Medicine is a first-of-its kind center dedicated to comprehensively integrating nutrition and dietary intervention strategies into medical school curriculum,” said Dr. Benjamin Sachs, senior vice president and dean of Tulane University School of Medicine. “The goal is to train doctors not only how food choices affect health and disease progression but also how to translate this information in practical ways that empower patients to lead healthier lives.”

Inside Tulane Med.

Oxford Canteen

My pal Corbin Evans has made his way (going the long way from New Orleans to Philly to Brooklyn and maybe a few other stops in there since) to Oxford, Mississippi. His new lunch place there with seasonal locally sourced products is a hit this summer, which is no surprise as he is an award-winning chef and a well-liked guy everywhere he goes. He served as the Board President of Market Umbrella in New Orleans after the federal levee breaks and did tons of other unheralded support work around town to build food producers and so I was able to work with him throughout all of his New Orleans years. Chefs like Corbin are willing to give support to farmers markets in many ways and should be invited to assist whenever possible.
I think of him as a little brother while at the same time, as a teacher and leader in sustainable regional food production. This is a lovely film from the great Southern Foodways Alliance detailing his latest effort. Do take a road trip to Oxford and the Delta to see it for yourself anyway and make sure to stop and see Corbin in his alley. You’ll like him.

Oxford Canteen from Southern Foodways on Vimeo.