Sam Kass used to be the Hull-House Museum’s executive chef for our Re-thinking Soup program. Now he cooks for the President and his family at the White House.
Today’s story in the New York Times describes how he is influencing more than just Sasha and Malia’s taste for spinach…. Of course, we’d like to think that Sam’s knowledge of today’s critical food issues was shaped by his work at the museum. Way to go Sam!