Recipes & Ideas
Mushroom Mycelial Biomass
On the Farm
Chef's Collaborative Sustainability Summit emphasizes best practices for a healthier and tastier planet.
NY Times food editor and writer Kim Severson chaired a panel on sustainability at the Chef's Collaborative Summit with chefs from the Pacific Northwest. (Tom Douglas, Greg Atkinson, Piper Davis). Gourmet Mushrooms' Chef Liaison Bob Engel found the panel to be refreshingly not fundamentalist, even when it came to Thomas Keller's now infamous suggestion that chefs don't have a responsibility to change the world. The Collaborative is "a national chef network that's changing the sustainable food landscape using the power of connections, education and responsible buying decisions."
See video highlights of the conference -
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