What's the Difference Between Fine Dining and Fermentation?

4min Snip

00:00

Play full episode

Summary

Transcript

Episode notes

Julian Sloey: Fermentation is like the first thing I think about. Many years ago, you didn't see all these lacto fermented pickles made out of many different kinds of foodstuffs on millions of different dishes. The idea of foraging and finding unusual ingredients out in nature that maybe you wouldn't expect will pop up at Hawthorne. He says he's allowed his work to reach the price point where only the class of people can access it.

Chef René Redzepi said his Copenhagen restaurant, Noma, deemed the best in the world, isn't sustainable and will close next year. But if an establishment charging top dollar can't survive, what restaurant can? KCRW's Evan Kleiman explains.

This episode was produced by Hady Mawajdeh, edited by Matt Collette, fact-checked by Laura Bullard, engineered by Paul Robert Mounsey, and hosted by Noel King.

Transcript at vox.com/todayexplained

Support Today, Explained by making a financial contribution to Vox! bit.ly/givepodcasts

Learn more about your ad choices. Visit podcastchoices.com/adchoices