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Show notes: https://www.johnfiege.earth/36-matt-mcpherson-apple-ketchup
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It’s not everyday that you encounter a new recipe for ketchup. Most people wouldn’t even think of making their own ketchup. It’s one of the most ubiquitous and cheapest condiments in America.
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When we asked the celebrated Boston chef, Matt McPherson, to share a recipe on the podcast that represents sustainable food for him, he decided to bring a recipe for Apple Ketchup.
This is not your typical ketchup, and Matt is not your typical chef.
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For Matt, sustainability is an idea that applies to every aspect of the restaurant business and the food system. His approach to sustainability is expansive. It includes the food he buys, the meals he cooks, and the way he works with his employees.
I’m John Fiege, and this is Chrysalis. You can subscribe at johnfiege.earth, where you will also find show notes and all episodes of the podcast, plus my writing, photographs, and films.
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This episode of Chrysalis is part of the Chrysalis Kitchen series. I spoke with Matt on September 20, 2022, when he was running his first restaurant, Cafe Iterum, located in East Boston.
Here is Matt McPherson describing the recipe he brought with him: Apple Ketchup.
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Notes and Media Recommendations
Credits
This episode was researched by Nina Bunn and edited by James Bowers. The podcast assistant is Domenica Klamm. Music is by Daniel Rodríguez Vivas. Mixing is by Morgan Honaker.
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