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Big Think interviewed chef Wylie Dufresne on a number of topics, two of which have been discussed to death (which is sort of why they discussed them): foam and the farm-to-table movement. Dufresne's restaurant wd~50 produces what some people — not Dufresne — might call "molecular gastronomy," of which foam is an oft-cited (and belittled) technique. "Farm-to-table," on the other hand, is a misleading term for an aspect of fine dining that we should all assume.