Before you can "eat your vegetables," you must first know how to slice 'em and dice 'em. Cara Mangini was one of the first vegetable butchers at New York's Italian food emporium Eataly. Her aim is to put produce at the center of the American plate with a chop here and a mince there. Mangini is the founder of Little Eater and has a new book The Vegetable Butcher: How to Select, Prep, Slice, Dice and Masterfully Cook Vegetables from Artichokes to Zucchini.
KCRW
