After reading that the Food & Wine Classic in Aspen has an active green initiative, and “Green Team” volunteers, I became curious. How green really can events like this be? Is it truly even possible? I was lucky to have the opportunity to interview Devin Padgett, the Producer of Special Projects for Food & Wine, and master of all things green. Here’s the scoop: “Heidi: We are here with Devin Padgett of Food & Wine Magazine, Devin, can you tell us about your role in the ev

This entry was posted on Friday, June 26th, 2009 at 7:00 pm and is filed under Blog. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.