Massimiliano Alajmo of Le Calandre, 3-star Michelin in Italy, unveils a never-before-published recipe to food activist and educator Charles Michel showcasing Chioggia Marina Pumpkin.
A steward of sustainability, two-Michelin-star Chef Shinobu Namae of L’Effervescence walks Charles Michel, food activist and educator, through an enchanting story about how everything is connected, from ocean to dish. The hero of the story is shottsuru, a traditional Japanese fish sauce.
Since Relais & Châteaux proclaimed its culturally - and environmentally - focused Vision to UNESCO in 2014, members have all committed to acting responsibly as part of the food system, which is more important than ever in the context of the global health crisis.
Chef Pedro Bargero of Chila Restaurant shines a light on amaranth, a nutritional powerhouse that may be one of the keys to solving global food security.
Chef Krista Garcia of Hawaii's Hotel Wailea joins food activist and educator Charles Michel in an in-depth conversation about the protein-rich superfruit 'ulu. Also known as Hawaiian breadfruit, it's an ingredient on Slow Food International’s Ark of Taste catalogue.