Born and raised in Honolulu, Dr. Pang graduated with Honors from Princeton University with a degree in Chemistry. He received an MD and Masters in Public Health Degree from Tulane.

Board Certification in Preventive Medicine, Dr. Pang worked for 20 years with the Walter Reed Overseas Research Laboratories, assigned to Bangkok, Rio de Janeiro and Geneva, developing drugs and diagnostics for tropical diseases. He is a consultant to the World Health Organization since 1985 on tropical diseases. Dr. Pang retired and moved to Maui as the District Health Officer position in 2000, and has about 5 dozen publications in peer reviewed medical journals covering rabies, HIV, malaria, hepatitis E, and most recently dengue, and was selected in years 2006-8 to America’s Best Doctors list (3% of US physicians).

Dr. Pang speaks about the dangers of Genetic Engineering in our interview today.

More on Generic Engineering
More on Preventive Medicine
More on World Health Organization
More on National Academy of Science

Articles on Dr. Lorrin Pang

Honolulu Star-Bulletin
Sierra Club, Maui Chapter
Genetically Engineered Organisms, Are They Safe?

Today we are talking to Esther Cook - the Chef Teacher at Chez Panisse Edible Schoolyard Kitchen in Berkely, CA.

Esther Cook, Chef Teacher
Since it’s inception in 1997, Esther Cook has been the Chef Teacher at The Edible Schoolyard kitchen. Ms. Cook has developed a cadre of kitchen lessons linked to classroom curriculum. She is a professional chef, artist, storyteller and educator of the first order.

Ms Cook developed and taught an innovative cooking program called Cooks Tell Stories and taught children to cook fresh, seasonal meals through Market Cooking for Kids, a program of the Center for Urban Education about Sustainable Agriculture. Her youth spent on a farm in rural New England, is an important point of reference in defining the quality of the learning experience for her students.

Interesting links:
Garden of Eating: Middle Schoolers Grow Their Own Lunch

More on Edible Schoolyard
More on Edible Communities
More on Edible Magazine