Opening a Restaurant, Sustainable Meat, Cooking on TV, and Ferlitizing Fields

4 segments

We’ll find out what it takes to open a restaurant—and keep it open —with chefs Gabrielle Hamilton of Prune, Marcus Samuelsson of Red Rooster, and Andrew Carmellini of The Dutch, Locanda Verde, and the soon-to-open Lafayette. We’ll look into whether sustainable farming can really meet America’s demand for meat. The New Yorker’s Emily Nussbaum talks about the rise and evolution of food television. And this week’s Please Explain is all about fertilizer!