Nationally known on the Sonoma County and national food and restaurant scene, Clark Wolfis food and wine. He has consulted to eateries and food businesses at the highest and most casual levels. He helped create the country’s first Food Studies program, at NYU. While outspoken and assertive, he really prefers to collaborate. He also admits “I’m a bad hungry person.” Join Clark as he talks with leading food, farming, wine and restaurant folks, from right near home and across the country, who make a difference every day -and see how what we do here in Sonoma County is so important, wonderful so unique!
Clark Wolf talks with Anthea Stolz, Executive Director of the California Artisan Cheese Guild and Tamara Hicks, co-owner of Tomales Farmstead Creamery about the current situation for cheesemakers. You can help support California cheesemakers by purchasing cheese
On this episode of At the Table, Clark is joined by food writer of more than 70 cookbooks, Marlena Spieler. Marlena formerly contributed for the Bon Appétit, Saveur and for the San Francisco Chronicle award-winning food column
Clark Wolf talks with Dr. Marion Nestle about her new book “Unsavory Truth: How the Food Industry Skews the Science of What We Eat” – learn more on Dr. Nestle’s website, foodpolitics.com
Clark Wolf talks with Sherry Huss and Gerard Nebesky of Gerard’s Paella. Check them out at the Sonoma Vita festival and at their restaurant Gerard’s Paella y Tapas on 4th and D Streets in Santa Rosa.
Clark sits down with Marcy Carriker Smothers to talk about her forthcoming book on Walt Disney and the food of Disneyland, “Eat Like Walt: The Wonderful World of Disney Food”
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