As a mother, I'm all for breastfeeding. As a home cook, I'm all for cheese making.
But as a restaurant-goer, I'm not sure what to make of the New York chef serving cheese made with his wife's breast milk.
Finally, as a journalist, I applaud the New York Post's lede on the story: "This Chelsea restaurant has gone from brasserie to brassiere."
After winding up their Berkeley nurse-in, maybe these nursing mothers can pop over to Chez Panisse and offer their cheese-making services to Alice Waters. AP photo