From ‘225’: Cutting boards that make the cut

Cutting boards are an essential part of any kitchen. “Today, there are more designs to choose from than ever,” writes Maggie Heyn Richardson in the latest issue of 225. In this day and age, it’s not excessive to have several cutting boards, either. You can have one in the bar for limes and lemons only; another in the kitchen for onions; and a rimmed cutting board for slicing meats. Richardson profiles some go-to picks for cutting boards, including some you might find at the monthly Baton Rouge Arts Market made by local artists. Read the full story here.