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Everything that goes into a restaurant meal, from the slaughterhouse to the table | Salon Talks

Author Andrew Friedman talks about his book "The Dish" which follows the creation of a dish from gathering ingredients to plating the food in a Chicago restaurant. Friedman details the gory scenes inside a slaughterhouse, why there's no definition of...

About: "Salon Talks" Food

The home for Salon's cooking tutorials and conversations with food industry icons

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