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Corporate Chef Brody Boren challenges the whimsical idealization of the farm-to-table and in-the-kitchen experience, stressing that food is not a trend, rather a canvas for a cause.
Brody Boren …
Leaves of kale tossed with currants, toasted pine nuts, grated parmigiano reggiano and lemon vinaigrette compose a garnering of consciously-cultivated ingredients whose personal histories marry at the crossroad of 44th …