Cathy Luebke Guest blogger- Phoenix Business Journal Email Here's a unique pairing for you: Posh chef Jason Hebert's hors d'oeuvres and ingredients in the new Ford Fusion. Dandelion greens, coconut, wheat straw and soybeans to be exact. While the chef demonstrated his talents Wednesday night at Scottsdale Airpark, Ford’s Ellen Lee talked about the carmaker's latest efforts to use recycled materials, reduce petroleum use and lower the company’s carbon footprint. Oddly enough, dandelion greens nicely complemented the chef's lamb meatballs as Ford toys with ways to use the plant in rubber and plastic. Think cupholders, floormats and trim rather than meatballs. Coconut husks also...
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