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Dan Barber Challenges Chefs to See Sustainable Food Differently


TORONTO — What does the future of food look like? Just ask Dan Barber. The award-winning American chef answers that question, and many more, in a 452-page book that examines what sustainable food really means, challenging many of today's accepted beliefs about farm to fork.

Chefs Rally To Support California GMO Labelling Proposition

OAKLAND, Calif. — Chefs are signing on to support a new California petition that pushes for labelling of genetically modified foods sold in retail...