Thursday, December 15, 2011

December 15, 2011: Savory and Sustainable Seed to Table Cuisine at the Seattle Culinary Academy

The art of "seed to plate" cuisine is growing strong at Seattle Culinary Academy. Grow the seed or the plant in a nearby greenhouse. Then put it to mouth watering good use in dishes such as tea smoked duck and micro greens or creamy risotto served with freshly harvested baby red beets. The academy is among the first in the nation to teach sustainability. Martha Baskin has our report.

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