The fact that Dana Cowin, editor-in-chief of Food & Wine since 1995, has gone so long without letting it slip that the magazine’s top dog had no idea how to cook is a feat in of itself.
BIG LEAGUE CHEW: ECO-CONSCIOUS FOOD DEVELOPMENT OUT OF A LAB IN CAMBRIDGE
Chew-Lab sports a large illuminated carrot on its façade, leaving passerbys curious about the space. It’s an homage to their ability to see food as food, and not just a commodity.
