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This Chef Prefers to Work with Texel Fish and Lamb — but How Long Will that Last?
Summary by NRC Handelsblad
1 Articles
1 Articles
Chef Jef Schuur prefers to work with local ingredients on Texel. More and more, he realizes that he draws on vulnerable nature. “Do we want it to still be there in ten or twenty years? Then we have to work for that.”
·Amsterdam, Netherlands (Kingdom of the)
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Total News Sources1
Leaning Left1Leaning Right0Center0Last UpdatedBias Distribution100% Left
Bias Distribution
- 100% of the sources lean Left
100% Left
L 100%
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