Billy Joel’s wife talks about conscious consumption
Katie Lee Joel shares insights and recipes from her new cookbook inspired by southern favorites and local ingredients
By Gina Pace
Courtesy The Comfort Table by Katie Lee Joel (Simon and Schuster, 2008)
When Katie Lee Joel was growing up in the small town of Milton, West Virginia, every evening centered around dinner – and most of the meal’s ingredients never originated very far from the table.
Before “eating local” was the trend du jour, it was a part of life for Joel’s family. While her mother went to work, Joel and her grandmother spent most of their days in the kitchen, preparing vegetables from her grandfather’s garden and meat from pigs or cows raised on nearby family farms. “Everyone shared food and it was really a community sense of eating,” says Joel, 26. “People are finding now that it’s the best way to eat – better for your own body and the environment.”
Now Joel, who is married to singer Billy Joel and known for her own right for hosting the first season of Bravo’s Top Chef and as a judge on the Food Network’s Iron Chef America, has written her first cookbook, The Comfort Table. The book mixes southern favorites from her childhood like fried green tomatoes, chicken and dumplings, and pulled pork bar-b-que with contemporary dishes like roasted carrot and ginger soup and Dijon and pistachio-crusted lamb.
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