New Spaces 09 EN

Fresh, local, organic vegetables aren’t just for food activists — they’re for people who love delicious food. And as we try to navigate the divide between postmodern molecular dining and a yearning for the past, a number of trail-blazing chefs are finding their own paths, through their backyard gardens and shaded forests and nearby farms, where the earth’s secrets wait to be discovered. Good ideas From the earth’s bounty The future lies in forgotten herbs and vegetables such as black carrots. PHOTOGRAPHY: DARQUÉ/PHOTOCUISINE

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