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.
Listen here:
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment