newCardigan interviews Sara Quiroz, Culinary Librarian @snacksinthestacks International Culinary Centre (ICC), New York City
Justine Hanna talks with Culinary Librarian Sara Quiroz about her career in libraries, just what it is a culinary librarian does, how you become a culinary librarian and some of the programs Sara has started at the ICC.
Further reading
Sara mentions Community Supported Agriculture (CSA) here is some background on that.
Books Sara mentions include:
The third plate: field notes on the future of food / Dan Barber
Home cooking : a writer in the kitchen / Laurie Colwin
Blood, bones and butter: the inadvertent education of a reluctant chef / Gabrielle Hamilton
The Basque book: a love letter in recipes from the kitchen of Txikito / Alexandra Raij
Music by Professor Kliq ‘Work at night’ Movements EP.
Sourced from Free Music Archive under a Creative Commons licence.
Photos
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