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MAKERS Moment

Dining Sustainably

Dining Sustainably

More From Andrea

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Reusing discusses sustainable cooking and ethical options for mealtimes.

Andrea's Biography

Family Role Model: Her grandmother
Dream Interview Subject: Gloria Steinem
Critical Success: She began her newest restaurant, Lantern, with only $500 in the bank.
To Her 15-Year-Old Self: Do not run to naysayers for feedback on decisions or ideas.

Andrea Reusing is dedicated to the sustainable agriculture movement. Her Chapel Hill, North Carolina local and organic restaurant, Lantern, was voted one of the “best farm-to-table restaurants” by Gourmet and was declared “Restaurant of the Year” by the News & Observer in 2009. She released her first cookbook, Cooking in the Moment, in 2011 and it was immediately noted as one of the year’s “most notable cookbooks” by the New York Times. Andrea is the winner of the 2011 James Beard Award for Best Chef and is currently serving on the boards of the Center for Environmental Farming Systems and Chefs Collaborative.

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