At long last, herewith please find a conversation with Sayzie Koldys, a steward on educational sailing trips. In this role, she is responsible for provisioning and cooking for 30-40 hungry students and researchers for weeks at a time…all in a tiny kitchen that’s sometimes thousands of miles from the nearest grocery store.
We learn how she came to cook on the high seas, what it means to eat sustainably abroad, and what to do when you’re in port and the mayor stops by with 14 of his hungry friends. Plus, one story that is truly shocking (or rather, was shocking to Sayzie).
Todd Pontius became a cheesemaker in 2009 and has worked at a variety of artisanal cheese companies along the Eastern seaboard and New England. In this episode, Todd talks about learning how to make cheese and teach others, the meditative aspects of manual work, and the importance of a good story – either telling others’ or creating one of your own.
Martha Cheng is the former food editor for Honolulu Magazine and is now a freelance writer for local and national publications. She has been a line cook, food truck owner, Peace Corps volunteer and Google techie. In this episode, she talks about where she gets her story ideas, the most difficult part of being a food writer (here’s a hint: it’s the writing), and her reasons for leaving the “dream job” of restaurant critic. Martha believes every story can be told through food.