Christina Tosi loves dogs. So when an animal rights activist group protested Momofuku Ko for serving foie gras, the pastry chef began brainstorming ways the restaurant, and all of its brethren, could give back to the animal community.
Although menus have not changed, the Momofukus have changed their ways. Now, instead of being discarded, the bones left over from cooking (not the bones left on customers' plates) are being donated to animal shelters throughout New York City.
Read the entire article at The New York Times.