Sophie Egan

Director Health & Sustainability Leadership, Culinary Institute of America

“As a kid, my family and I spent time living on a farm in Tuscany. The husband-wife farmers, Sergio and Rina, grew everything under the sun, raised chickens, and even made olive oil from their expansive grove (still the most fragrant and vibrant olive oil I’ve ever tasted). As a city girl from Seattle, I can’t explain how eye-opening that time was for me, seeing how food is grown, raised, produced, and tended to with love to get it to our tables. Perhaps most memorable was a dry, hot day when we were invited to pick lemons—which looked to us like bright, plump ornaments—from their beautiful limonaia. What a gift! Life literally gave us lemons…so, naturally, we made lemonade.”