When the Whole-Animal Ethos Includes the Dinner Plates

The ceramist Gregg Moore is helping to ensure that absolutely nothing goes to waste at the New York restaurant Blue Hill at Stone Barns.
By BY NICK MARINO from NYT T Magazine https://ift.tt/381rDkq
Source: New York Times href="https://ift.tt/1TJZwGM" target="_blank">Blog Beauty 24/7 Cooking and Cookbooks, Bones, Ceramics and Pottery, Restaurants, Local Food

The New Generation of Chefs Pushing Japanese Food in Unexpected Directions

With their fresh, freewheeling interpretations, these restaurants are challenging long-held ideas about what authenticity actually means.
By BY LIGAYA MISHAN from NYT T Magazine https://ift.tt/2lHuziq
Source: New York Times href="https://ift.tt/1TJZwGM" target="_blank">Blog Beauty 24/7 Cooking and Cookbooks, Japanese Food (Cuisine), Restaurants, Sushi, Chefs, Local Food, Japanese-Americans