Chef Linton Hopkins of Holeman & Finch in Atlanta shares some thoughts on fast food in Esquire. While scaling his operations, Hopkins put systems in place to prevent the shortcuts that fast food companies take: "What do you call 'fresh?' For large-scale food, they're proud that fresh meat can be ground and stored for 21 days without going bad. Why can't we create a system where we just grind the meat every day or every two days?" [Esquire] [Photo: Nick Perrone/Flickr]
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