"Wasted" at Blue Hill with April Bloomfield and Dan Barber - New York, NY What can the average person learn from fine dining meals celebrating bruised vegetables, pasta ends, and other food industry byproducts?
Buoyed by a global movement to reduce the tons of food that are thrown away each year, fine-dining establishments like chef Dan Barber’s Blue Hill and chef Matt Orlando’s Amass are spinning odds and ends and formerly discarded ingredients into culinary gold.
Good read--Rotation, rotation, rotation!!! Shifting preferences so that there is a market for the rotation and not just the cash crop, here--and elsewhere--seems to be such a major priority to really make sustainable farming systems, well, sustainable.
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