Chef Nora Pouillon has been quietly shaping the direction of the food movement for years, pushing for sustainably produced and healthy food at Restaurant Nora. In 1999, she made a huge leap by gaining organic certification for her restaurant, making it the first of its kind in the United States.
She just put all of those years of experience into her memoir, My Organic Life: How a Pioneering Chef Helped Shape the Way We Eat. On this episode of the podcast, she talks about her memoir as well as the process of breaking new ground as the first organically certified restaurant. She also tells a story about a time when she first moved to the United States and was looking for unadulterated beef. The story and interview were recorded at KBOO Community Radio in Portland, OR.
“I thought it was really strange, because there was this healthy food and it was treated like it was a drug deal.” – Nora Pouillon
Also featured on this episode is our segment “This Just In,” wherein we have experts from OSU Extension answer questions from inquiring minds. On this episode, extension faculty Pukhraj Deol tells us how to minimize the use of water in the garden.
Coming on June 1st, don’t miss our story and conversation with Ahjamu Umi, an organizer with All African People’s Revolutionary Party.
Thank you to our presenting sponsor