Live from the Hazon Food Conference! Day 2

I am so vindicated. Gil Marks, Rabbi, Chef, Writer and literally a walking Encyclopedia (he wrote The Encyclopedia of Jewish Food!) told the crowd today that one only cooks with Italian flat leaf parsley. The curly kind is only for garnish. I have been saying this for years and I think there are a number of people in my life who thought I was crazy, a food snob, or both.