Quirky Fact: Inn By the Sea has been attempting to bring back the endangered New England Cottontail Rabbit in its "Rabitat
Blue Hill chef Dan Barber is showcasing a menu that uses ingredients that would otherwise end up in the trash.
To highlight the amount of food that gets wasted, this chef made delicious dishes from the dumpster | Huff Post Rise
Pulp burger, dog food and dumpster dive salad are just some of the dishes chef Dan Barber created to highlight how much good food ends up in the trash.
Last March, Blue Hill continued to push boundaries as they mounted a monumental demonstration appropriately titled "wastED " -- dedicated to food waste and re-use.
It takes a pretty remarkable town to thrive on the tractor pulls and pig races at the yearly country fair and at the same time play host to internationally renowned chamber music concerts.
Cartilage and vegetable pulp has never looked so good.
And so this particular salad includes soil-building crops: Barley, buckwheat, rye. And legumes, a natural soil fertilizer
Just as is true with the local food movement, with farm-to-table dining -- call it what you will -- each little step in the right direction makes a difference, and those little steps taken together form the first leg of the journey toward a better cuisine, healthier, happier eaters, and a truly sustainable food system.
I thought Michael Pollan's The Omnivore's Dilemma was pretty much the last word about the food we eat, why we eat it, its cost to our health and the planet's health, and how we can do better. I wasn't alone in that view. But the gold standard is now Dan Barber's The Third Plate: Field Notes on the Future of Food.
Nation's Restaurant News Fine Dining Hall of Fame named Alice Waters, Chez Panisse, the 2009 Fine Dining Legend, joining