Deborah Madison was the founding chef of Greens restaurant in San Francisco and Café Escalera in Santa Fe (with David Tanis and Brian Knox). She is also the author of fourteen cookbooks, including Local Flavors, Vegetable Literacy, and The New Vegetarian Cooking for Everyone, and innumerable articles on food, cooking, farms, and gardens.
Upon moving to Santa Fe in l990, Deborah became the manager of the Santa Fe farmers’ market and then served on its board for 12 years. She was co-founder of the Monte del Sol Charter School garden and a board member of the Seed Savers Exchange for six years. At present she is working on the Greenhouse Grocery Co-op in Santa Fe and issues of food security with the Santa Fe Art Institute. A longtime member of Slow Food and the founder of the Santa Fe chapter, Deborah worked for several years on the national Ark of Taste committee and the Slow Food International Committee on Biodiversity, both groups dedicated to identifying and reviving forgotten edible plant and animal breeds of culinary virtue, especially those suited to the conditions of the dry Southwest. (Galisteo, NM)