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- Talking Top Tens: Alison CayneWhile working towards a master’s in food studies at NYU, Alison Cayne became inspired by activist and teacher Joan Gussow. Alison focused her efforts on educating people about the importance of a healthy food system and our role as consumers, voters and cooks within that system. In January 2012, she opened Haven’s Kitchen, a cooking school with café and private event space, with the hopes of advancing Gussow’s ethos of education, sustainability and integrity. Alison is committed to promoting good food policy and community activism and serves on the board of Edible Schoolyard NYC, Just Food and Food and Environmental Reporting Network. She has written for Huffington Post, USA Today and Find Eat Drink, and has been featured in publications such as The New York Times, Vogue, Domino, Remodelista and Living Etc.
- Talking Top Tens: Hannah ChengHannah and her sister Marian live to eat, especially their mom’s home-cooking. After their parents moved from New York to the West Coast, their steady supply of homemade dumplings came to a screeching halt, leaving the two to search for dumplings just the way mom made them all around New York City. The only problem was that no one cooked like mom, with pasture-raised meat and organic and local vegetables. After 2 years of searching, Hannah and Marian opened Mimi Cheng’s Dumplings in New York City’s East Village. All the dumplings are based on and hold true to their mom’s recipes, while the monthly specials are less traditional. Follow Mimi Cheng’s Dumplings on Facebook, Twitter, and Instagram.
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