Danny Childs
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Danny Childs
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There are few things as fun as getting to geek out with someone who shares similar interests to you. So it was a blast being able to sit down with the author of Slow Drinks and get an understanding of how his brain works. In this episode we explore what it means to have a sustainable bar program and what ingredients you'd want to have on a desert Island! Thanks for tuning in everyone!d
Danny Childs trained as an anthropologist and ethnobotanist studying the traditional medicinal uses of plants in the Amazon rainforest. Back home in Southern New Jersey, he developed and led the standard-setting beverage program at The Farm and Fisherman Tavern, a locavore restaurant in the Philadelphia suburb of Cherry Hill. His work has also led to a role on the Slow Food USA Ark of Taste committee, an IACP-nominated cocktail column, and a debut cocktail book, Slow Drinks.
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