Episode #605: Farm-to-Table

April 29, 2016 · 50:29
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This week we talk to chef Lenny Russo about the realities of committing to local and sustainable in a Midwestern restaurant. He is the author of Heartland. We look into the heart of Basque cooking with Alexandra Raij, co-author of The Basque Book, and we get a lesson in how to make nut milks with Dina Cheney, author of The New Milks. Plus, we hear about restaurant regulars and Paris’ meat vending machines.