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.
If Edible underwent a Madison Avenue branding makeover, perhaps our new slogan would be, “It’s not just a magazine, it’s a way of life.”…
A few words from editor Gabrielle Langholtz.
Sweet dreams, literally.