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

Acclaimed Chef René Redzepi and executive producer Matt Goulding discuss their Apple TV+ series 'Omnivore,' sharing global ingredient stories shaping our diets. Hosts analyze Emmy noms, Russo brothers directing 'Avengers,' and dissect 'Presumed Innocent' episode.

Ted Danson chats with René Redzepi, the celebrated Danish chef behind the three-Michelin-starred restaurant Noma. They share a delightful tale of a celebrity encounter involving a champagne cooler. René reflects on how culinary identity is shaped by community and the innovative design in Copenhagen's dining scene. They discuss the sensory experience of food, underlining how art and human connection enhance memorable meals. The conversation also touches on family ties and the impact of his Apple TV+ series 'Omnivore' on understanding essential ingredients.

René Redzepi, a trailblazer in Nordic cuisine, joins food culture writer Matt Goulding to explore the intricate relationship between food and the environment. They discuss their docu-series 'Omnivore,' highlighting the cultural significance of ingredients like rice and coffee. The conversation dives into how climate change impacts our food choices and encourages a sustainable approach to eating. They advocate for understanding food origins and the stories behind ingredients, urging listeners to cultivate a hopeful perspective on food systems.

René Redzepi talks about his show Omnivore, the future of Noma, and the wonders of coffee. Topics in the podcast include the history of tuna, the misunderstood banana, and the success of Noma. They also discuss key lime pie collaborations, dining experiences at Korean and European restaurants, and exploring diverse magazines at a physical retail space.