Foraging has become a big trend in the food world, with chefs like Rene Redzepi at Noma in Copenhagen creating entire menus from foraged ingredients and recipe books like Foraged Flavor from Tammy Wong and Eddy leroux gaining lots of popularity - it seems that most serious food lovers have done at least a little foraging.
The question is how do you forage for foods without damaging the environment you're in? How can you pick a mushroom knowing that you have destroyed an animals home?
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.