Now this is a great idea

Dan Barber, a chef who’s been making a name for himself in the slow food and ecologically sustainable niches, will turn his Manhattan restaurant into a food waste pop-up. For two weeks in March, maybe longer if it’s successful, WasteED (I love the name, with its pun and the echo of TEDx) will use food discards from other companies. While the articles I’ve read about the project emphasize chefs’ ingenuity, I think encouraging people like you and me to think in terms of using ALL of their food is the most interesting prospect here.
See http://ecowatch.com/2015/02/24/dan-barbers-pop-up-restaurant/

and http://ny.eater.com/2015/2/17/8048985/blue-hill-to-transform-into-food-waste-pop-up
for more information about the project. And I first heard of Dan Barber while listening to this podcast: http://www.onbeing.org/program/driven-flavor-dan-barber/88

Anyone who can make this appetizing has my respect.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s