Between the flights of good mezcal and Paul Bocuse-approved jambon beurre sandwich—or was it all Remy the Rat?—a James Beard Award winning writer admits the truth
The cuisine originated in the ’90s and has gained popularity worldwide since. Today it’s being introduced to new audiences via the internet and by taking a new approach to culinary innovation.
The chase for the golden 200 grams of protein per day, and the pop-up notification confirming such maxxing, has many of us thinking differently about what, and how, we eat. But is this actually healthy?