Trying to talk to Raymond Blanc and Hugh Fearnley-Whittingstall about the future of food is like chasing two runaway horses. Both chefs are so passionate about “the most serious issue we face on the planet”, according to Fearnley-Whittingstall, that I have to wait a good while to get in a question.
from - Food and Drink RSS Feed http://bit.ly/1LYqRSa
via Health Science Daily News
No comments:
Post a Comment