Yasmin Golan of Calico Pie Edibles and Delights is a UC Berkeley History alum turned culinary artist who studied cooking at several of the Bay Area’s best artisanal restaurants before turning her attention to the art of celebratory and community dinners and classes. Among her projects is teaching youth how to cook vegetables pulled from the dirt at Pie Ranch in Northern California. Her great-grandparents ran a boarding house that made wine during Prohibition and fed hungry neighbors during the Great Depression. She can be found foraging and cooking locally in order to support a sustainable North American food system at yasmin@calicopie.us
Seated, in the New York Times Magazine, October 2010
