Chefs and authors discuss the importance of the communal meal:
The Future of Food. Chefs Jose Andres and Barton Seaver talk about the importance of food as a resource and how we can save it:
Around the table - National Geographic video
About author: andre
Cress arugula peanut tigernut wattle seed kombu parsnip. Lotus root mung bean arugula tigernut horseradish endive yarrow gourd. Radicchio cress avocado garlic quandong collard greens.
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