Commentary: Running a restaurant in drought-stricken Australia

07/31/2007 | NYTimes.com

Australia is experiencing what some say is the country's worst drought in 1,000 years, and the impact has been devastating for farmers, produce, livestock and restaurants, writes Justin North, chef and owner of Becasse. North describes the flexibility and adaptability necessary to operate amid inconsistent food pricing and quality, and says chefs around the globe must consider sustainability.

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