For more than a decade Dan Barber has been among the most influential chefs working at the intersection of ecology and gastronomy. Last Monday, with a veritable United Nations Security Council of the world’s top chefs as his allies, he exhorted cooks to think not just about how and where their food is grown, but about what forces are influencing the very DNA of our ingredients.
Tag: Alex Raij
Edible is best known as a champion of local foods, and rightly so. We’re farmers…
Raij has become inextricably, fundamentally tethered to a string of little fishing villages on the edge of a Spanish cliff
Eighty years after the plumed poultry patriarchs became all but obsolete, one farmer considers their place in his own flock’s pecking order.
