Growing up on a farm in the Austrian Alps and later in Vienna, Pouillon was surrounded by fresh and delicious foods. So when she moved to Washington, D.C., in the 1960s, she was horrified to discover a culinary culture dominated by hormone-bloated meat and unseasonal vegetables.
First as a cooking teacher, then as a restaurateur, and eventually as the founder of America’s first certified organic restaurant, Pouillon redefined what food could be, forging close relationships with local producers and launching initiatives to take the organic movement mainstream.
Held in partnership with the Inland Northwest Food Network, discussions are open to anyone interested in the science, cultivation, and preparation of food.
For more information visit www.inwfoodnetwork.org.
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