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.
