Blake Spalding - Food, Nature, & Pioneering Immeasurability (#185)

BLAKE SPALDING, originally from New Hampshire, began cooking when she was a small child. By the time she was eight years old, she was preparing full meals for her family. Blake began working in the restaurant world at an early age and at the age of sixteen moved with her family to Flagstaff, Arizona. In her twenties, Blake began cooking as a river chef, mostly on the Colorado River in the Grand Canyon, and continued to do this for many years. She also worked for Greenpeace, during which she helped with an anti-pesticide campaign that inspired her passion for organics, sustainability, and all things biochemically and genetically unaltered. While working as a river chef, she began another career: “extreme catering”—cooking in remote, isolated locations, including a deserted island in the Bahamas and the Amazon rainforest. She also opened a catering business in Flagstaff. As a practicing Buddhist, she was often asked to cook for Tibetan lamas, and this directed her relationship with food into one fused with spirituality and meaning. In the year 2000, the opportunity to own Hell’s Backbone Grill presented itself, and she moved to Boulder with her friend in cooking, Jen Castle.

https://hellsbackbonegrill.com/

Cookbook! - https://www.amazon.com/This-Immeasurable-Place-Farming-Wilderness/dp/0999458817

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