The AFP talks to chef Damon Baehrel, he of the eponymous restaurant in Upstate New York that might be the world's toughest reservation with a years-long wait list (here's how to get one). Writes the AFP: "He was a forager of weeds and herbs before Nordic chef René Redzepi turned the word 'foraging' into one of the trendiest culinary terms of contemporary gastronomy." Said Baehrel about Redzepi: "I've been doing this probably since before he was born." [AFP/NYDN][Photo: Damon Baehrel]
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