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Alix Wall began cooking dinner for her family when she was 13. She
toyed with the idea of going to culinary school, but she pursued her other love, writing, to obtain a master’s degree
in journalism. She spent 15 years working for Jewish publications, writing the occasional article about food or wine. The
death of her mother from cancer some years ago caused Alix to re-evaluate her career. She began to think more about the healing
properties of food, and food being not only good for the body but the soul. In 2007, Alix became a certified Natural Foods
Chef from Bauman College in Berkeley.
Alix has traveled to numerous foreign countries, and has especially enjoyed getting to know a culture
through its food. She specializes in healthy vegetarian dishes from around the world using organic, seasonal and local produce.
Several years ago, she was involved in a program called “Tuv Ha’Aretz,” (Good for/to the Land,” in
Hebrew) which had her synagogue, Chochmat HaLev, supporting a local Community-Supported Agriculture. She is a member of Eatwell Farm's CSA. In 2008 and in 2009, Alix chaired the food
committee of the Hazon Food Conference, a gathering which explores the intersection of Judaism and sustainable food systems. The conference brought 560 and then
650 people to Asilomar.
Some time ago,
Alix was quoted in a Reuters article about how vegetarians are reconsidering their choice given the rise in sustainably-grown, humanely-treated meat. This was
cool not only because she appeared with Mollie Katzen of Moosewood Cookbook fame, but because the article appeared in the
Kuwait Daily Star.
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| Cooking at the Red Bridge Cooking School in Hoi An, Vietnam |
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