Paul Virant (Author, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux)

Summary: Mark and Francis discuss their recent trip to DeBragga and Spitler and what they learned about aging meat. Their guest is Michelin-starred chef, Paul Virant, author of the new book The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux. They discuss putting up fruits and vegetables for both restaurant and home use and how you can can safely at home....