It's the height of barbecue season, which means millions of apron-clad, backyard chefs are engaging in that ever-familiar ritual of flipping their burgers and rolling their hot dogs while making sure nothing slips through the grill and accidentally hits the ash.
But for Frank McClelland, a Boston chef, restaurant proprietor and organic farmer, it's the ideal time of year for the opposite approach: He likes to coat his food in ash.
Are you Fired Up About Dishes Coated in Ash ?
