Former El Bulli Chef Jaume Biarnés Digón Caters Proenza Schouler’s Backstage

An all-vegan, Yondu-seasoned menu before the runway show at New York Fashion Week

“We know that, for our health and the health of the planet, we must eat more plants,” Chef Jaume Biarnés Digón explains to us backstage at the Proenza Schouler runway show this fashion week. In an industry that’s always been food-conscious, and increasingly (finally) environmentally aware, chef Digón’s presence signifies something more. Formerly at El Bulli—arguably once the world’s most important restaurant—chef Digón would help chef …

Link About It: This Week’s Picks

Unearthed treasures in Pompeii, ICA's environmentally friendly future, the rise of plant-based eggs and more

Institute of Contemporary Art Los Angeles Will Shift to Solar Energy With the aid of funding from Kickstarter Arts, the Institute of Contemporary Art Los Angeles (once the Santa Monica Museum of Art, before its move downtown) intends to rely entirely on solar energy. ICA hopes “to raise $25,000 to install 206 solar panels and six inverters across the museum’s 12,000 square feet of rooftop …

The Rise of Plant-Based Eggs

In the world of plant-based alternatives, eggs have met their match. Mung bean (the pea-colored legume) proves to be a viable substitute for hatched eggs—in color, texture and flavor—and the growth of Silicon Valley-based JUST Foods is evidence of that. According to new research, the brand’s liquid egg alternative, JUST Egg, barely trails real eggs in weekly sales. And Kroger, a national chain of grocers …