Farming changed chef Hosea Rosenberg’s approach to sustainability. Now he reduces food waste in creative ways at Blackbelly restaurant and market in Denver and Boulder, Colorado, which has led to ingredients and dishes that delight diners. Here’s how a burnt carrot became ash salt that flavors guests’ favorite butter.
Look of the Week by Iron and Resin
Clockwise from left to right: Vintage Crochet Top, Harvest Hat, Shwood Francis Sunglasses,Vintage Floral Skirt, Rainbow Sandals










