Traditional Detroit Frog Legs
Mormor's Aquavit-Cured Salmon with Mustard Sauce
Salt Cod and Crab Fritters
Honey Roasted Carrots with Red Onion Gremolata
Yucatan Pork in Banana Leaves
Chef Dan Barber, author of The Third Plate, says we need a food system that is both delicious and sustainable. "It's about the system that supports a whole ecology," he says.
“Drinking yogurt out of a goat's skin, we were a little worried.” Daniel Klein
“Drinking yogurt out of a goat's skin, we were a little worried.”