Sean Kelly is an environmentally conscious chef and restaurateur – a partner in many well-known and loved Denver eateries, including Aubergine and (currently) the LoHi Steak Bar. He lives in Denver with his wife, psychologist Randi Smith, and his two children, Meredith and Nolan. He feels strongly about sourcing the food for his restaurants, and wrote an essay for the book about the challenges of doing this. Here’s an excerpt:

….Having been a chef for more than 30 years, I’ve heard countless sales pitches and been faced with thousands of food-purchasing choices. I’ve also seen the status of chef go from something roughly akin to picking up people’s trash for a career to something as elevated as celebrity, entertainer, and—most importantly—expert. As food has become more complex and restaurants have become more central to human experience, the public looks to chefs for answers not just about how to prepare food, but about which foods to purchase. As a chef, I maintain a responsibility to myself and my community to make—and therefore defend—the food choice decisions inside my business. The public seems more interested than ever before about how these choices get made…..