About Carla

Carla Seidl is a writer, singer-songwriter, and radio producer. She holds an MFA in Interdisciplinary Arts from Goddard College and a BA in Expression and Culture Studies from Harvard. She has been a Willing Worker on Organic Farms (WWOOFer) in Italy and her food-related radio programs have aired on The Splendid Table and World Vision Report.

From 2002 to 2004, Carla cooked regular dinners for over 30 people in her college co-op, improvising with bulk tofu and grains, crates of eggs, and boxes of organic produce. Soon after, she worked as a private cook for an elite family whose guests included a Supreme Court Justice.

Carla served in the Peace Corps three times and has lived for a month or more in Ecuador, Chile, Argentina, Azerbaijan, Turkey, Togo, and Benin. Through her travels, she has sampled chicha de yuca in the Amazon Jungle, developed a taste for fufu, learned to make rose petal jam, and become a decent grape-leaf-picker.

One of Carla's skills is bricolage — improvising with what is available. She recalls biking back from the market in Togo one Christmas Eve with a coconut, a cabbage, guinea fowl eggs, a can of sweetened condensed milk, white-fleshed sweet potatoes, small round white eggplants, and two grapefruits with which to prepare a holiday meal.

Samples of her previous food-related work include:

Four Eggs

This radio piece first aired on APM's The Splendid Table Nov. 1, 2008.

When invited to be a lunch guest in an Azerbaijani home, be prepared for cultural difference and great hospitality.

Privilege, Protest, and Changing Worldview

Research paper on veganism from "Food and Culture" anthropology course, 2003.

No Dessert

Did you know that there are people in the world who have never heard of dessert? Independent producer Carla Seidl spent two years as a girls' education and empowerment agent in Togo, West Africa. Her experience their inspired this story and contrast of American traditions with those of West Africans.

Find more at carlaseidl.com.

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