Video Interlude

Here's chef Ari Taymor of Alma in Los Angeles cooking three vegetable dishes from his restaurant. On the importance of vegetables on the Alma menu: "I feel like people kind of get a sense for the amount of care that we put into our food when they get a dish where they've got maybe 30 or 40 artichoke leaves on a dish, and each one has been singlehandedly plucked by hand each day." [Tasting Table]