She writes the James Beard award-winning Washington Post column, Unearthed, which covers food supply issues, and contributes to National Geographic, Cooking Light, and Edible Cape Cod. When she’s tired of the heavy lifting of journalism, she gets dirty. She and her husband, Kevin Flaherty, raise their own chickens, grow their own tomatoes, hunt their own venison, and generally try to stay connected to the idea that food has to come from somewhere. They also have an oyster farm, Barnstable Oyster, where they grow about 100,000 oysters a year in the beautiful waters off Cape Cod, destined for New York and Boston restaurants. Haspel revels in the idea that diners pay $3 a pop for their product, and she can eat as many as she wants. About the Panel