This new publication, by two chefs, looks at the international food and hospitality industry from a sustainable and natural perspective. Topics include preserving regional foods, cultural food identity, a bit of food history, along with interviews with chefs, and articles for the working chef. Beautifully designed and filled with photos, drawings and even a few recipes, this feels like a mix of nature and travel journal. An exciting new addition!

Issue 1

Published Summer 2024

Featuring:

Steaming Through TIme: Chai’s Voyage from elite to streets of India

Tracing Signs of Solidarity in the Food System: A planting solidarity

Roots and Reciprocity: Reflections on Identity, culture, and food sovereignty in Latin America

A Home on the Ice: A Chef’s experiences in Antartica

Cooking with Flowers: A path of memories, passion, and intuition by the rhythm of the seasons

More!