The WSJ checks in with chef Matt Orlando of Amass in Copenhagen. On experimenting at home before opening the restaurant: "I would have three different starters going for breads, and this or that thing fermenting. My wife was like, 'What is this? It's starting to mold.' And I would be like, 'No, it's supposed to do that.'" [WSJ][Photo]
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#MeToo, Still
Five years after I went public with my #MeToo experiences in the restaurant industry, has anything really changed?