Chef Amanda Cohen of NYC’s Dirt Candy speaks to Andrew Friedman about her New York Times editorial and discusses the future of the restaurant industry, the emotions of owning a temporarily shuttered restaurants, the creative challenges that await when restaurants are permitted to reopen, and the non-obvious (and not strictly monetary) ways restaurant patrons can support the industry at this perilous time.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.