Zippy White is the Executive Chef at Doc Martin’s in Taos, NM part of the historic Taos Inn.

I had the pleasure of spending an afternoon on the farm where Zippy is involved in a CSA, and talking to him about his philosophy of food. The menu at Doc Martins is largely New Mexican fare and changes to reflect the seasons. Zippy is one of the growing number of chefs across the country who are committed to using more local, seasonal ingredients to reflect not just the demands of today’s educated consumer but to reflect their own values and commitment to supporting local agriculture by eating local, fresh food.

This entry was posted on Wednesday, December 5th, 2007 at 6:00 am and is filed under Conversations, Podcasts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.