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For three weeks last March, farm-to-table trailblazer, Dan Barber, transformed the West Village’s Blue Hill into an environmentally-conscious pop-up called WastED, challenging guest chefs to craft innovative dishes from ignored, overlooked, and otherwise less-than-coveted food byproducts. And while the possibility was floated that it might eventually become a full-fledged restaurant, it looks like a Brooklyn-based “locavangelist” has actually beaten Barber to the punch. That would be Przemek Adolf, owner of the Smorgasburg stand, Saucy By...

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