noma

Many of the most famous restaurants in the world, like Noma [1], are famous precisely for sourcing ingredients that bypass mega-farming.

At Noma many of the dishes are based on the produce provided from local foraging.

I also like Noma way more than Olive Garden.

Two books to check out: Sandor Katz: Wild Fermentaion The Noma Guide to Fermentation but really it can be as simple as some saltwater and veg in a jar, careful to have then mostly covered with brine.

But there are some worries that if non-resident ownership is completely liberalized, the city will become like Paris, with a large proportion of apartments in the city center being pieds-à-terre owned by people who live elsewhere, which sit empty most of the year except when the owner wants to fly in to eat at Noma or something.

The documentary "Jiro Dreams of Sushi" is about Jiro Ono, the restaurant and his son.[1] René Redzepi, Danish chef, and co-owner of the two-Michelin starred restaurant Noma in Copenhagen, Denmark.

Now you have places serving 'Nordic Cuisine' (Noma, Faviken), Spanish cuisine has had a resurgence in a major way (Arzak, Etxebarri), South American cuisine is becoming recognized at the highest levels (D.

Now whether you actually spend your nights there people won't check, so you could perfectly well buy a place and actually live in NYC or Paris or Tokyo, only flying in occasionally to eat at Noma.

The documentary "Jiro Dreams of Sushi" is about Jiro Ono, the restaurant and his son.[1] René Redzepi, Danish chef, and co-owner of the two-Michelin starred restaurant Noma in Copenhagen, Denmark.

Now you have places serving 'Nordic Cuisine' (Noma, Faviken), Spanish cuisine has had a resurgence in a major way (Arzak, Etxebarri), South American cuisine is becoming recognized at the highest levels (D.

Now whether you actually spend your nights there people won't check, so you could perfectly well buy a place and actually live in NYC or Paris or Tokyo, only flying in occasionally to eat at Noma.