Interview with Wendell Pierce, Part Two: Treme , New Orleans, and Chef Culture

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Interview with Wendell Pierce, Part Two: Treme , New Orleans, and Chef Culture

<p><a href="http://www.huffingtonpost.com/james-beard-foundation/interview-with-wendell-pi_1_b_5946748.html?ncid=txtlnkusaolp00000592"><img src="http://l1.yimg.com/bt/api/res/1.2/4vK2ik03RmWLDAl7vZUjhQ--/YXBwaWQ9eW5ld3M7Zmk9ZmlsbDtoPTg2O3B4b2ZmPTUwO3B5b2ZmPTA7cT02OTt3PTEzMA--/http://media.zenfs.com/en-US/homerun/huffingtonpost.com.rss/73b09d1cb3ddba9acf075eb40e236b56" width="130" height="86" alt="Interview with Wendell Pierce, Part Two: Treme , New Orleans, and Chef Culture" align="left" title="Interview with Wendell Pierce, Part Two: Treme , New Orleans, and Chef Culture" border="0" /></a>By Maggie Borden, James Beard FoundationThe 2014 JBF Food Conference, taking place October 27-28 in New York City, will explore the intersection of food and health. Our speakers and panelists will discuss the myriad ways in which food supports personal and public health; fails to deliver on the promise of better health; and both drives and...</p><br clear="all"/>

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