Merrill Series 2012

Endlessly Delicious: Four Lives in Food

Thursday, May 3, 6 p.m.

Food is essential for all, a passion for many, and a career for a lucky few. Join us for a delicious meal and an appetizing discussion of what goes into making good food and finding enough customers who agree.

Panelists

Rachel Miller Munzer
Co-Owner, Hungry Mother
Described in the Boston Globe as "homey and happening" and "refined, in a hip, vintage-jacket-and-mint-julep way," Hungry Mother has consistently been chosen as one of the best restaurants in Boston since its opening in 2008. Rachel is one of four co-owners including her husband Alon Munzer, with whom she formerly operated Rachel's Kitchen in Bay Village; John Kessen, previously of L'Espalier and Sel de la Terre; and Chef Barry Maiden, who combines local ingredients with a Southern flare and a French technique. Over the years, Rachel has worked in all roles of the restaurant business, including even valet parking. In her role at Hungry Mother, she is responsible for much of the administrative tasks of running the business, from staffing and marketing, to accounting and human resources. And not only is she a mother of an infant and a two (and a half!) year old, as the only woman on the ownership team, she wins the role of Mother at the restaurant too.

Pedja Kostic
Operations Manager, Iggy’s Bread of the World
Pedja manages Cambridge-based Iggy’s Bread along with his friend, Nikola, the brother of founder Igor Ivanovic. Born in Belgrade, Serbia, Pedja came to the US in 1991 originally as an exchange student, but then stayed because of conflict in his home country. After attending college in California and in Venice, Italy, where he received a B.A. in economics, Pedja moved to Boston to start an architecture degree. When he began to help his friend Igor with his new bakery venture, school “quickly went out the window,” he says, and bread became his life. He’s been at Iggy’s for 16 years. Pedja tells us that as a child he would keep a piece of bread in his pocket at all times, so this line of work is clearly his destiny.

Rick Field
Founder and CEO, Rick’s Picks
Rick grew up making traditional pickles with his family in Vermont, and after a career in TV production decided to make his passion for pickling into a business. His pickles are distinguished by their exceptional quality, with an unusual array of varieties and flavors, including spicy sriracha-habanero cucumbers, soy-wasabi green beans, and pickled paprika okra. Rick’s Picks, with offices on the Lower East Side of Manhattan, markets 14 varieties of shelf-stable pickles, hand packed and all natural, made in season with produce from local farmers.

Daniel Meyer '04
Food writer, recipe tester, editorial assistant for Mark Bittman
In addition to his close work with Mark Bittman, cookbook author and columnist for the New York Times, Daniel manages the Flying Pigs Farm stand at the Union Square Greenmarket. Flying Pigs is considered to be one of the best pork producers in the country. Its farmers sell directly to consumers and to a handful of New York's best restaurants and are particularly engaged in regional agricultural and farmland preservation policy.

David Kravitz '82
Moderator
David Kravitz '82 is a former law clerk to Supreme Court Justices Sandra Day O'Connor and Stephen Breyer, former Deputy Legal Counsel to the Governor of Massachusetts and a specialist in appellate litigation. He is also a professional opera singer. He co-founded Blue Mass Group in 2004, which has become the leading voice for the progressive Netroots community in Massachusetts.