What Noma did next: how the “New Nordic” is shaping the food world
An analysis of the environmental cost of eating out.
The Financial Times
The Noma chef on changing the world, innovating relentlessly and learning to stop being angry. “If you want to be part of changing food, be part of changing people that are in food.”
Roddie Sloan describes the tragedy of a beloved food becoming endangered, and thus inedible.