As Restaurant Editor, Kate Krader knows a thing or two about how the food world will be affected by the oil spill.
Lucy Schaeffer
As part of our coverage of Blue August, Planet Green is interviewing chefs around the country to get their takes on the Gulf Oil Spill and how it might affect the future of the region's vibrant food culture. This is the fifth interview in the series; read the whole series for more from chefs like Eric Ripert and food thinkers like Ruth Reichl.
Kate Krader is Restaurant Editor for Food & Wine magazine, where she surveys the restaurant scene looking for new trends in food and up-and-coming talent in chefs and restaurants. She took a break from one of her favorite pastimes -- casting a hypothetical HBO series about the chef world with an all-star cast, where the only person who would get to play himself is Anthony Bourdain -- to chat with Planet Green about the future of cooking and eating in the Gulf after the oil spill.
