October 14, 2015

wastED x NYT Food for Tomorrow

This years’s New York Times Food For Tomorrow Conference, hosted at Stone Barns Center on October 20-21, will feature a wastED twist: all of the meals for the two-day conference will be made from food that would otherwise go to waste.

Here, chef Adam Kaye uses the tough outer leaves of the cabbage—left behind after harvesting—to prepare “waste kraut” for the conference attendees.