James Beard Award winning chef, Chef Allen Susser is the executive chef at the Cafe at Books and Books, where he hosts weekly sustainable vegetable dinners, showcasing the unique flavors of Miami. In this episode, Chef Allen details his latest cookbook, Green Fig and Lionfish: Sustainable Caribbean Cooking, how he developed New World Cuisine, what enchanted him about Miami, how he's attacking the local and sustainable food movement head on, and why you should ditch your measuring cups.