Dan has addressed local food system issues through op-eds in the New York Times and his writing has been incorporated into “Best Food Writing 2004” and “Best Food Writing 2005”.

Dan helped create the philosophical and practical framework for Stone Barns Center for Food and Agriculture and continues to help guide it in its mission to create a consciousness about the effects of everyday food choices.

Through Caplan’s innovation, Washington Island wheat has now also been incorporated into Capital Brewery’s Island Wheat Ale, Death’s Door Vodka and Gin. 

Leah is well-known in the Madison area from her years working at such establishments at the Opera House, Food Fight, and The University Club.  In 1996, she helped found and served on the Board of Home Grown Wisconsin, a cooperative of organic farmers that continues to distribute produce to the Madison, Milwaukee and Chicago restaurant markets.

Anne has interviewed dozens of chefs and food writers, including Alice Waters, Rick Bayless, Deborah Madison, Paula Wolfert, Marcella Hazan, Anthony Bourdain, Marion Cunningham, Ruth Reichl, Dorie Greenspan, Alice Medrich and Madhur Jaffrey.  She writes a monthly wine and spirits column for Isthmus and occasional food-related feature articles for Wisconsin Trails magazine.  Her personal cookbook collection comprises several hundred volumes and has long since run out of shelf space.

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Food for Thought Forum support is from:
UW Lectures Committee
UW Center for Integrated Agricultural Systems
UW Dept of Rural Sociology
UW Nelson Institute for Environmental Studies
FH King Students for Sustainable Agriculture