REPRODUCIR EJEMPLO
The next food movement? Maybe garbage-to-plate dining
PBS NewsHour
Narrador PBS NewsHour
Editorial: NewsHour Productions
Sinopsis
What happens to the little ends of cucumber that get cut off by big-time food processors to make pickles? At the Michelin-starred Manhattan restaurant Blue Hill, chef Dan Barber has tried turning that food waste into cuisine, an experiment to encourage diners to rethink the distinction between what we eat and what we throw away. Special correspondent Allison Aubrey of NPR News reports.
Duración: 6 minutos (00:06:09) Fecha de publicación: 08/09/2015; Unabridged; Copyright Year: — Copyright Statment: —
