When the Recall List Starts Looking Like a Grocery List
Lettuce, eggs, and blueberries have all landed on recent food recall lists. Here is what chefs, restaurants, grocery stores, and home cooks should know—without the panic or the news-report language.
What If Gluten Isn’t the Whole Story?
More people are questioning how their bodies respond to bread, wheat, and gluten. Chef David explores his own experience with non-celiac gluten sensitivity, the questions surrounding modern food production, and why the future of restaurant hospitality begins with listening.