Bon Appétit’s Future of Food issue is all about ways to cook, eat, and think more sustainably – beginning with ingredients that are wonderful to cook with but don’t tax the environment. From 3D printed food to cell-cultured hamburgers, okra coffee and cricket tartare, there’s something for everyone. Bon Appétit’s Editor-in-Chief, Dawn Davis, spoke to NPR’s Michel Martin on the “All Things Considered” podcast about the future of sustainable food. “Sustainable foods are foods that we ca…
Read the full story at https://www.webwire.com/ViewPressRel.asp?aId=288296