Cooking Up The Past

Kitchen in Boston’s South End isn't just any kitchen. It's a new restaurant that specializes in very old recipes, relying on a collection of historic cookbooks.

Chef Scott Herritt says there's a lot about how we view food now — using authentic local ingredients, not letting any part of an animal go to waste — that's right in line with how people ate centuries ago.

We’ll try the modern version of mock turtle soup from circa 1860.

Guest: