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 "sustainable" and whether or not he decided to become a vegetarian after writing his book.
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