When Betony executive chef Bryce Shuman was a kid, his mother, an academic studying cultural anthropology, took him to live with the Inuit people in the Arctic for 13 months, where he ate thinly sliced frozen caribou and chunks of seal meat after a hunt. "It opened my world up," he explains. "Food's a big part of learning about people's cultures." He also accompanied his mother to Costa Rica, where he saw a guy on a bus smash an orange in his hands and stick a straw in it, and Crete, where he learned to make traditional tzatziki. "All of these food experiences kind of got under... More >>>