clock menu more-arrow no yes

Filed under:

Ashes to Ashes

2012_7_ash.jpgCarol Shih says what we're all thinking regarding the burgeoning "edible ashes" trend. Regarding a WSJ article quoting Boston chef Frank McClelland, who “sees potential for vegetable ash as a kind of breakfast spread—a wake-up call that could work better than jelly atop a buttered English muffin," Shih retorts, "ashes belong at the bottom of barbecue grills and in David Bowie songs." [Side Dish]

Sign up for the newsletter Sign up for the Eater Dallas newsletter

The freshest news from the local food world