Radish tops and quail feet: sustainable cooking tips from Tony Maws

Click on the icons above to go to a cool video on the FairCompanies website featuring our very own Chef Tony Maws.

To so many people, the thought of making "sustainable" choices involves some sort of sacrifice -- not having the wasteful but cool things that other people have. One of the great things when it comes to food (and maybe the Toyota Prius as well) is that there is no sacrifice.

This video is basically food porn... and it's about sustainable agriculture and cooking!

Wine, love, terroir & skillets.

Have a peek at this video of Tony talking about random randomness.

Plenty Magazine

Thanks to the good folks at Plenty Magazine for featuring us (well, Tony anyway) in their article on eco-conscious chefs.

Click here for the link to that story. And while you are there, you might enjoy having a look around the rest of the site. I must admit, I hadn't ever read it before, but I've bookmarked it and am really starting to like their writing.

If you enjoy this Craigie Street Bistrot blog, you might also want to subscribe to Plenty's Eco-Eats blog, which can be found here.