What We’re Reading: Why a commercial fisherman now farms seaweed; finding ways to cut food waste

Restaurant Hospitality scours the web for interesting reads on restaurants, food, chefs and more. This week, we meet a commercial fisherman who is now farming seaweed; operators in Dayton, Ohio, finding new ways to reduce food waste; and the Thai-born, San Francisco-based chef who has returned to lead a famed Bangkok restaurant.

Contact Marcella Veneziale at [email protected]