Chef Will Horowitz of Ducks Eatery designed his menu to support sustainable eating
When Will Horowitz created the menu at his East Village restaurant, Ducks Eatery, he kept the producers of the ingredients top of mind—from farmers a few hours north of the city to fisherman on Long Island. On an episode of “Salon Talks,” he opened up to SalonTV’s Manny Howard about how his kitchen supports sustainable and waste-free eating.
For example, Horowitz is learning how to prepare seaweed to help fishermen who lost business when their lobsters moved north for cooler ocean temperatures. “We can figure out how to add value, and at the same time accessibility, and figure out ways to make sure that these lobster guys switching over, can actually feed their families at the same time,” Horowitz said.
Horowitz is also encouraging a more natural way of eating and cooking. His new cookbook, “Salt Smoke Time,” explores time-honored food traditions like preserving, smoking and foraging. Inspired by recipes and methods of survivalist traditions, Horowitz tells the stories of connecting nature, food and history.
Watch the full episode to hear how Horowitz’s background in old-fashioned home cooking and Buddhist philosophy inspired his commitment to cooking. For more food-centric episodes, visit our “Salon Talks” Food playlist..
About “Salon Talks”
Hosted by Salon journalists, “Salon Talks” episodes offer a fresh take on the long-form interview format, and a much-needed break from the partisan political talking heads that have come to dominate the genre. “Salon Talks” is a destination for information through conversation. Viewers can expect discussions with A-list actors, artists, authors, thinkers, and newsmakers as we explore the full range of the human condition. The show streams live on Facebook and Twitter and each episode is published in full on Salon.com.
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