A fresh study looks at what happens after people change their meat-eating habits. Those who upped their intake — about 3.5 servings more per week — saw their risk of developing Type 2 diabetes during four years of follow-up increase by almost 50 percent.
After learning to cook at his mother’s bed and breakfast, Daniel went
on to work and train at many of the world’s top restaurants. His
culinary education brought him to Spain, France, England, India and
New York, where he has worked and trained at top Michelin starred
restaurants including The Fat Duck (Heston Blumenthal), Mugaritz
(Andoni Luis Aduriz), Bouchon (Thomas Keller), Applewood (David Shea)
and Craft (Tom Colicchio). After graduating from NYU, Daniel also pursued a career in film. He has directed, filmed, edited and
produced projects on various issues including the development industry
in Africa and oil politics. Daniel’s most recent film “What are we
doing here?” has aired on TV, in theaters and at numerous festivals
around the world.
Daniel Klein's Latest Posts
Gleaning is the collection and use of excess food from farms. In this episode, we participate in gleaning with the organization, Farm to Pantry in Healdsburg, CA and use the produce to cook at a homeless shelter and rehab center.
Daniel Klein forages for wild edibles in Minnesota and makes Ramp Pesto for a pizza party to celebrate Spring.
Daniel Klein shares his story about how The Perennial Plate, a documentary series chronicling sustainable and adventurous food in Minnesota was conceived. View his two-part Bunnies episode– Rabbit Terrine recipe included.