Once upon a time farmers had to beg restaurants to use their produce, now they're "courted" by prominent chefs, who "can't be lip-service locavores any longer." Following chef Jonathan Benno as he sources ingredients for his new restaurant, Lincoln, in rural areas around New York City, the Times does mention that Benno went to Italy to locate ingredients as well. [NYT]
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#MeToo, Still
Five years after I went public with my #MeToo experiences in the restaurant industry, has anything really changed?