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Unlock the Editor’s Digest for free
Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.
Ask chefs about chopping boards and you get the grudging concession that plastic is still the default. Professional kitchens often require colour-coded plastic boards to deal with allergens and the risk of cross-contamination. Home cooks use them because they’re dishwasher-safe. My pick would be the boldly coloured Veark slabs used by chef Chuck George of…
