Have you read Dan Barber’s book The Third Plate? It’s the critical text for this moment in food. I recommend it to everyone. In it, Dan argues that if we’re serious about a sustainable food culture, our understanding of “good food” must evolve to include the leftover bits: the stems, the bones, the wheys. Brilliantly, he shows how reconsidering garbage is also critical to advancing cuisine.
WastED
WastED
WastED
Have you read Dan Barber’s book The Third Plate? It’s the critical text for this moment in food. I recommend it to everyone. In it, Dan argues that if we’re serious about a sustainable food culture, our understanding of “good food” must evolve to include the leftover bits: the stems, the bones, the wheys. Brilliantly, he shows how reconsidering garbage is also critical to advancing cuisine.