What We’re Reading: Why a commercial fisherman now farms seaweed; finding ways to cut food waste

Interesting restaurant news from around the web

Restaurant Hospitality scours the web for interesting reads on restaurants, food, chefs and more. This week, we meet a commercial fisherman who is now farming seaweed; operators in Dayton, Ohio, finding new ways to reduce food waste; and the Thai-born, San Francisco-based chef who has returned to lead a famed Bangkok restaurant.

Contact Marcella Veneziale at [email protected] 

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