FOOD&DRINK
How YAM’s food writer embraced reducetarianism, stopped overeating animal protein and learned to love the lentil. By Cinda Chavich
For his Silver Rill Corn Risotto, Chef Robert Cassels of Saveur uses every part of the corn cob, relying on grilled cobs to make the stock and garnishing the finished dish with fried corn silk.
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YAM MAGAZINE SEP/OCT 2017
PHOTO BY JEFFREY BOSDET WITH STYLING BY JANICE HILDYBRANT/YAM MAGAZINE
THE ART OF MINDFUL EATING