A Evening with Craig Sams - from Brown Rice too Green and Blacks

A evening with Craig Sams – from Brown Rice too Green and Blacks

Born in Nebraska in 1944. Our farm was between Emerson and Homer, poetically-named towns a few miles south of Sioux City. After obtaining a B.Sc Economics from the Wharton School at the University of Pennsylvania I moved to London in 1966 with the aim of opening a macrobiotic restaurant.

In 1967, after a brief career in the ethnic fashion and import business (Afghan coats, Indian posters, Tunisian kaftans, Tibetan shoulder bags, hand-dyed silks) I founded, in partnership with my brother Gregory, Whole Earth Foods, a leading organic food company, expanding from its original organic macrobiotic restaurant ‘Seed’ into retail, wholesaling and manufacturing with the Harmony, Ceres Bakery and Whole Earth brands.

I’m the author of four books: About Macrobiotics (1972), The Brown Rice Cookbook(1982, new edition 1992), The Little Food Book (1993) and, with Josephine Fairley, The Story of Green & Black’s.

In partnership with my wife Josephine Fairley I founded Green & Black’s Organic Chocolate in 1991, an award-winning organic and fair trade confectionery brand whose Maya Gold chocolate was the first product to carry the Fairtrade Mark. A Talk and Discussion From Brown Rice too Green and Blacks