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Tuesday
May052015

"The Untapped Potential of Wasted Food" - New article up at the New Yorker.com

I got to write an article for the New Yorker.com's Currency pages about an optimistic new fast food chain and the economic, environmental and culinary potential of addressing food waste. The elusive 99 cent burger...

Sometime later this year, the chefs Roy Choi and Daniel Patterson plan to open the first restaurant of a new fast-food chain, Loco’l, in San Francisco’s Tenderloin district. One of the foundations of their menu, Choi told me when we talked in February, will be a burger that is locally sourced, sustainable, and delicious. It will cost just ninety-nine cents. Choi has long aspired to bring quality food into the urban mainstream; he is best known as the godfather of the food-truck movement and as the owner of Kogi, a fleet of Korean–Mexican taco trucks. The goal of competing with fast-food giants like McDonald’s, Wendy’s, Chipotle, and Shake Shack is ambitious, to say the least, but he and Patterson are convinced that it can work. “We can change fast food because we are chefs,” Choi said. Full Article

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