Meet
the Flipsters
Conversations
on the Bridge |
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A Conversation with Donna
Prizgintas
(The complete Flip interview, with only minor edits,
not found in the book)
[NOTE: bio sources, for your reference – delete
before posting]
Donna
Prizgintas
Biz background: Prizgintas started in the natural
foods industry cooking in a restaurant in Philadelphia
in 1972. She was the founding chef for the Painted
Turtle Camp, the first of Paul Newman’s Hole
in the Wall Gang Camps to serve organic food. In addition
to cooking for celebrities, she coordinates culinary
events for environmental organizations, including
The Environmental Media Institute and The Land Institute.
Claim to fame: “There are two events of which
I am very proud: cooking for the annual [Natural Products
Expo West] fund-raiser for Organic Farming Research
Foundation and introducing the Environmental Media
Association to the concept that ‘eating is an
environmental activity.’ We created its annual
organic star-studded event feeding 1,000 Hollywood
industry members organic food prepared by the most
creative chefs in Los Angeles.”
Culinary
director and private chef Donna Prizgintas cooks
for Hollywood clients and organic food and wine events,
including the Environmental Media Association and
the Organic Farming Research Foundation. She believes
strongly in preserving the family meal tradition she
knew growing up in Galesburg, Illinois, and she encourages
her clients to eat healthy meals created in an environmentally
sound way. She's working on her first cookbook.
Donna Prizgintas is a renowned chef and advocate of
natural foods. She has catered such large and prominent
events as the Environmental Media Association (EMA)
Awards and the Organic Farming Research Foundation’s
annual Natural Products Expo. She has also served
as personal chef to Paul Newman and other discriminating
celebrities. Donna’s focus is on delicious,
simple fare, healthy lifestyles, and fresh, organic
foods. She has contributed to such magazines as Delicious
Living and is currently compiling her first cookbook.
We asked Donna how she came to be known as the “Organic
Chef to the Stars.” According to Donna, “I
grew up in a small town in the Midwest. I was always
very interested in food and agriculture and consciousness;
I practically grew up with the organic food industry.
This is how I eat. Over the years, I’ve done
a lot of research into things I wanted for my family.
Then I’ve leveraged that in my professional
life. My clients are celebrities, but they’re
also families with young children. So their issues
are really the same.
“When I moved to Los Angeles sixteen years
ago, I was a single mom and my best skill was cooking.
Although I have many fabulous friends who are restaurant
chefs, I’m not a restaurant chef, and I don’t
want to be a restaurant chef. Instead of cooking a
plate of food, I like to cook for a person or a set
of people. So I just went to a domestic agency, and
the first job I got was with Sally Fields.”
We asked if her clients have typically been seeking
an organic chef, or if she has had to convert them
to the benefits of organic foods. Donna replied, “I
always tell my clients, ‘I will cook you anything
you want. But I use organic product.’ Generally,
their response has been, ‘As long as it tastes
good, buy whatever you want, Donna.’ With these
clients, cost is not really an issue. They just want
what they want. If they want carrot soup, they get
organic carrot soup. The best I can find.
“My true specialty is sourcing. I know enough
about agriculture to understand what the differences
are say between grass-fed beef, natural beef, and
organic beef. I’m a very conscientious shopper,
and I spend a lot of time learning and understanding
and keeping current with agricultural as well as nutritional
information. A lot of times these are separate fields.
Agriculture environmentalists are doing one thing.
Nutritionists are doing another thing. Chefs are doing
something else. I’ve put myself in all three
worlds because – holistically – this is
all one package.
“Everybody has a different concept about what’s
healthy. And generally, after I’ve had a client
for a certain time, there is a shift. I’m not
heavy on education until the client asks questions.
They see the products that I bring in. They see the
labels. They certainly see their food bill, and they
know where I’m shopping. But I don’t try
to convert them into vegetarians or anything. I give
them what they want.”
Is this also true of your corporate clients? “I’ve
had to sell some of them. When Debbie Levine became
executive director of EMA, she attended an Organic
Farming Research Foundation luncheon that I did in
L.A. I told her, ‘I think EMA should be doing
this, too,’ and she agreed. So, we did this
big event. Earthbound Farms came, and we decorated
the entire thing like a farmer’s market. They
brought a whole semi of produce and it was gorgeous.
We had really good chefs with really good organic
product, and we made that part of the EMA presentation.
It has been very successful for them. They’ve
earned a reputation for having the best food of any
fundraiser in town—and it’s all organic.”
Does healthy eating imply vegetarianism? Debbie reflected,
“One of the advantages of becoming a vegetarian
is that it gets you out of the meat-and-potato, mainstream
mindset. It introduces you to grains and other products
that are rarely included in the American diet. So,
in that sense, it can be a remarkable life change.
“The term ‘healthy eating’ often
evokes some mix of organic, vegetarian and ‘local
grown.’ Unfortunately, the practical reality
is that it’s almost impossible to do all three
in today’s world. There is a couple up in Seattle
writing a column called ‘The Hundred Mile Diet.’
They try to eat only produce grown within a one hundred
mile radius. They had been vegans, but they soon discovered
that you can’t really be a vegan and do that.
Where is your tofu coming from? Where are the soybeans
coming from? In most areas, the combination of ‘buy
local’ and veganism is not sustainable. Not
with the current state of food production and distribution.
“Organic agriculture is becoming big business.
For the last several years, it has experienced a twenty-percent
plus growth rate, whereas conventional agriculture
has pretty much flat-lined. Everybody in the food
business is looking at those numbers and licking their
chops. That’s good news and bad. It has been
a hard thing for the founders of organic agriculture
to deal with, because now there are huge organic agricultural
interests like Earthbound Farm and Tao Organics. These
guys are really big mono-crop farmers, applying organic
techniques to industrial agriculture. In some respects,
that’s a marvelous thing. They are raising awareness
and greatly increasing the availability of organic
products. Plus every acre in organic production is
that much less pesticide finding its way into the
earth and into our food and water supplies. But a
lot of smaller organic producers are very unhappy
with the federalization of the organic standards.
When larger producers get into the business, it tends
to drive down the organic premium that keeps small
farmers in business. That worries the Farm Aid people;
their whole focus is on preserving small family farms
and local diversity.
“People need to realize that ‘organic’
is an agricultural production methodology. ‘Buy
local’ is a distribution philosophy. You’ve
got two issues here. It is easy to confuse them, though,
because initially only small farmers produced organically.
“I guess I should say ‘farmers and ranchers.’
Organic techniques are a way to make all foods –
and food production – healthier. It’s
not just about fruits, vegetables and grains. Take
beef, for example. We’ve only been grain-feeding
cattle for about the last one hundred years, as a
way to put extra poundage on them. That’s not
good for the cattle, and it’s not good for humans.
It adds unhealthy saturated fats to the meat that
we then ingest. Cattle are meant to eat grass. Grass-fed
beef has a different fatty acid profile. It is actually
much healthier for us and doesn’t present the
same cholesterol problem.
“Grass-feeding is also much healthier for the
cows and the land. There are many spectacular examples
of old mining sites being reclaimed simply by rotational
grazing of cattle. The cattle’s hooves break
the topsoil, allowing moisture to penetrate better.
And they’re also grinding in their dung, which
is fertilizer. Environmentally speaking, these lands
can be best managed with cattle on them and should
never be put into grain production.
“Milk is another example. I suspect that a
lot of what we label ‘lactose intolerance’
these days is not true lactose intolerance. Clearly,
a certain percent of the population has a genuine
milk allergy. But the pasteurization and homogenization
of almost all dairy products today causes them to
be very un-natural products. I would not be surprised
if many people who have allergic reactions to processed
dairy could safely eat a less processed form.
“Homogenization changes the fat structure in
the milk, making the fat molecules smaller so that
they remain evenly dispersed throughout the milk.
It’s a process that was created to address distribution
problems – a sanitation issue that was handled
one way, and could be handled a different way if we
changed the paradigm. As is often the case in the
food industry, homogenization and pasteurizing mostly
benefit the producer. They certainly do not benefit
the consumer nutritionally. Any really fabulous cheese-maker
will tell you that the natural enzymes in raw milk
make better cheeses. Yet raw milk is illegal in most
states. There are currently quite a few groups trying
to get those laws changed.”
We asked if Donna sees organic becoming ‘hip,’
and whether the phenomenon appears to be global or
local. She laughed, “Although people think L.A.
is so fabulously hip, hip and conscious are two different
things. Fortunately, sometimes there’s an overlap.
At the global level, people are waking up to the problems
in our environment. They’re realizing that we
can’t continue to deplete or contaminate the
resources in one area and just move on to another.
We don’t have any places left to move on to,
so we’re either going to solve this problem
or we’re not.
“What I love about dealing with food is it’s
a non-expendable thing. If we all had to, we could
live without VCRs. But we all require water, air,
and food. Wendell Barry says that eating is an agricultural
activity. I like to say, ‘Eating is an environmental
activity.’ The most effective, immediately personal
way that we can be good environmentalists is to change
our food buying habits. Even if we’re just going
to Whole Foods or Safeway and buying organic carrots
– not only is that better for us, it’s
better for the environment.”
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The Flip, by Jared Rosen and David Rippe, illuminates
a clear path to a vibrant enlightened world where
millions of people already live and thrive. It describes
in vivid detail and real examples evidence of an upside
down world in decay and a Right Side Up world of authentic
beings bright with possibility.
The Flip is an owner’s manual for the twenty-first
century full of insights, conversations with recognized
experts, thought leaders, and visionaries, and actionable
exercises and tips you can use to begin your own personal
flip.
To read more about The Flip
and additional interviews from other luminaries, experts
and bestselling authors, please visit www.theflip.net
The Flip is available at your
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& Noble, Joseph-Beth,
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