Food & Cooking

Chef Robert Lehmann is the former Executive Chef of MANNA, a meals-delivery service organization for homebound people with AIDS in Philadelphia. He developed diet and nutrition standards for people who are HIV positive. He has a new book: "Cooking for Life: A Guide to Nutrition and Food Safety for the HIV-positive Community" Lehmann is currently Projects Coordinator for HIV Nutrition Research at The Graduate Hospital in Philadelphia.

Restaurant-owner and chef, Mai Pham. Born in Vietnam and raised in Thailand, Pham came to the United States in 1975 and became the first Vietnamese journalist in this country. Her first cookbook, "The Best of Vietnamese and Thai Cooking" (Prima) is a collection of recipes coupled with memories and reflections of life and food in South East Asian culture. Subtitled, "Favorite Recipes from the Lemon Grass Restaurant and Cafes", the book includes 150 of Pham's recipes that have drawn accolades for her three Sacramento restaurants

Corby Kummer has been called the Dean of food writers in America. As one of the most respected food journalists, he writes for The New York Times Magazine, New York and Food and Wine. In addition he also a senior editor at The Atlantic Monthly. Kummer talks about his newest book The Joy of Coffee: The Essential Guide to Buying, Brewing and Enjoying (Chapters Publishing Ltd 1995) He talks about the reasons behind America’s love affair with gourmet coffees and some tips on how to make a good cup. Kummer lives in Boston, Mass.

Harvey Kravits and Jack Treatman are coffee experts. Kravitz is a coffee consultant. Treatman is the co-proprietor of Old City Coffee in Philadelphia. They talk about coffee beans, coffee history and the coffee culture.

Fred "Chico" Lager, former CEO of the Ben & Jerry's ice cream company. He joined the company in 1982, and together with Ben Cohen and Jerry Greenfield, built the company from a small ice cream parlor to a $100 million publicly held company. Lager just wrote a book, "Ben & Jerry's: The Inside Scoop" about his experiences building a successful business while upholding the founders' original philosophy of business as a catalyst for social change.

British Beer maven Michael Jackson(not THAT Michael Jackson). As a leading expert on beer, he's traveled the planet and northern California to sample and rate the wide range of beer-brewing. Jackson is also a historian of the drink, offering perspectives on the popularity of local microbreweries and the appeal of home-brewing. His books include "Pocket Guide to Beer -The Connoisseur's companion to over 1000 Beers of the World-" (Simon & Schuster) and "Michael Jackson's Beer Companion"

Business journalist Mark Pendergrast. His new book is "For God, Country, and Coca-Cola" shows how the soft drink became the world's most widely distributed product, and a symbol for the Western way of Life.

Michael Jacobson, the executive director of the Center for Science in the Public Interest. The center's just issued the second edition of their "Fast Food Guide." (published by Workman Publishing).

Restaurant critic John Mariani. He's written a book about the history of going out for a meal. "America Eats Out" (Morrow) portrays the origin and significance of every type of restaurant known to the American public, from the tavern to the automat to the golden arches.

Editor and columnist Raymond Sokolov. His new book is "Why We Eat What We Eat: How the Encounter Between the New World and the Old Changed the Way Everyone on the Planet Eats." (published by Summit Books) His premise is that Christopher Columbus initiated a worldwide culinary revolution when he discovered the New World. Sokolov is the editor of the Leisure & Arts page of "The Wall Street Journal," a columnist for "Natural History" magazine, and a contributor to "Food and Wine" magazine. (Interview by Marty Moss-Coane).