What happens to food scraps after the city takes them? Soon a large fraction will wind up on Long Island, where Charles Vigliotti, the Compost King, hopes to turn them into profit.
Eugenia Bone, a nationally known food journalist and cookbook author and part-time Western Slope resident, asks for help in saving her community.
Conditions from a bad diet are more threatening to our collective health than tobacco, alcohol, and drugs combined.
René Redzepi’s Noma restaurant is often voted the world’s best. Now he wants to build a movement around fermentation, foraging – and a readiness to fail.