A Cuisine for the Age of Us - the Anthropocene ANDREW C. REVKIN A chef focused on sustainable cooking explores the mix of technology, tradition and compromise that best fits the Anthropocene. July 2, 2014 at 4:00AM http://nyti.ms/VcYNHr The New York Times Opinion Books and Literature, Chefs, Cooking and Cookbooks, Creativity, Food, Restaurants, Sustainable Living

By ANDREW C. REVKIN via NYT / Eethg. Corps. Inc. / Terrence Herschel G. Opinion http://nyti.ms/VcYNHr A Cuisine for the Age of Us - the Anthropocene July 2, 2014 at 4:00AM The New York Times