Chef Noah Bekofsky’s first food memories were a macrobiotic diet of brown rice and miso soup, and he didn’t start eating meat until he was 14. Chef Bekofsky of Aria restaurant in Chicago’s Fairmont hotel grew up in the hippie confines of Eugene, Oregon, where it was all about fresh and organic. Rest assured, the man who was weaned on greens can cook a mean lamb chop. He’s also a well centered philosopher of life and food.
In this week’s podcast conversation, we explore the politics of the plate, talk about big and painful tattoos, about how to raise children with a healthy food consciousness, and for good measure, a bit about Tiger Woods and the Chicago Cubs.