New Leaf Chef Dishes on Pesticides

Over the summer, I took a cooking class at Whole Foods on Bowery in NYC. It was part of their chef series in which local chefs take you around Whole Foods and "shop" with you then prepare a meal while you watch. Scott Campbell, head chef of the New Leaf Restaurant, cooked up local, organic food like five spice chicken and summer cherries with creme fraiche (among more). But while shopping downstairs, Scott addressed the importance of eating organic minus pesticides and how Europe beats out the US when it comes to pesticide use. Pretty interesting stuff.



Learn more about the New Leaf Restaurant.