Alvin Zhou Films (August 17, 2024): Hidden amidst the tranquil green setting of Kyoto, lies Kikunoi Honten, a world-renowned 3-Michelin Star kaiseki restaurant that has served guests traditional Japanese cuisine for over 100 years.
Housed in a mansion that resembles a samurai residence and teahouse, Kikunoi’s dining atmosphere is like something I’ve never seen. From traditional tatami mat rooms with unique flower arrangements and hanging scrolls, to the views of beautiful gardens that surround the estate, I was in awe the second I stepped inside. The food served at Kikunoi is on a level I couldn’t imagine.
Each course is prepared with ingredients that can only be harvested 10 days of out of the year, and the menu changes constantly to reflect the ebb and flow of nature and its seasons. 35 cooks fill the kitchen, each focused on a single task. It was a sight to behold.
I am beyond honored to have been able to spend time in such close quarters with the team inside their establishment – every second was a dream to film. Yoshihiro Murata is at the helm, leading his brigade of chefs and cooks to something exquisite and beautiful. I met and talked with many of the staff – they were all so kind, inviting, warm, and fiercely talented in the kitchen.
CNBC (July 15, 2024): Fully autonomous fast-food chains to smart carts lining grocery store parking lots, the way the food industry looks is changing due to massive investment in AI technology.
Chapters: 0:00 Introduction 2:34 CH 1. Digitizing food retail 5:35 CH 2. The risk and reward from robots 8:30 CH 3. What’s next?
The American consumer is starting to pull back on spending and rising food and labor costs are causing the food industry to invest more into automation to lower labor costs and improve sales, in order to stay competitive and take advantage of shifting consumer taste.
Scientific American (June 26, 2024): The July/August 2024 issue featuresThe New Science of Health and Appetite – What humans really evolved to eat and how food affects our health today…
MICHELIN Guide (June 13, 2024) – At NEW 2 Star and Green Star restaurant Kontrast in Oslo, Norway, sustainability is more than just a buzzword – it‘s a way of life.
Nestled in the city’s former industrial district, they pride themselves on sourcing wild, line-caught fish, organic or wild meats, and locally produced organic ingredients.
Collaborating with a company making fermented condiments, they recycle food waste into garum, vinegar powder, oil, and compost, and their wines are sustainably produced.
The roof garden blooms with bee-friendly flowers, and even the staff uniforms are made from organic cotton. Every detail at Kontrast reflects a commitment to sustainability, as envisioned by chef Mikael Svensson.
Expedia (March 7, 2024): What is Canadian food? Episode 1 of Where To goes beyond the search results to pull up a chair and find out.
From the Bay of Fundy in the east to the rugged Pacific coastline of Vancouver Island in the west, Canada provides glorious outdoor sights. Tour the nation’s impressive scenery, sophisticated cities and peaceful countryside for a vacation you will remember forever.
In the east, the fictional home of Anne of Green Gables on Prince Edward Island will make the beloved young adult series come alive. In nearby Nova Scotia and New Brunswick, see the unusual tides of the Bay of Fundy that rise and fall up to 50 feet (16 meters) each day.
On the western coast, British Columbia has lovely harbors in Vancouver and Victoria, with whale watching, sunbathing and shoreline walks. These and other Canadian cities have eclectic neighborhoods with concentrations of artists and ethnic centers, including interesting Chinatowns.
Spread across the center of the country, Montreal, Ottawa, Toronto, Calgary and Edmonton are among the nation’s largest metropolitan areas. All have modern city centers with wonderful restaurants, shopping, museums and galleries. In addition, each has its unique personality, from old French customs to major league baseball to cowboy rodeos.
Canada’s mountainous regions offer superb opportunities for summer hiking and sightseeing and winter skiing. Visit Revelstoke and Whistler in British Columbia and Banff and Lake Louise in Alberta for some of the best Rocky Mountain slopes and views. In the east, Mont-Tremblant in Québec has excellent skiing in the Laurentian Mountains.
Head to the lakes regions in Manitoba and Saskatchewan for fishing and hunting. Travel north to Nunavut, the Northwest Territories and the Yukon to camp under the northern lights. Canada’s national and provincial parks cater to Canadian and international visitors with scenic trails and adventurous activities.
In Canada try panning for gold, taste maple syrup fresh from production or even go on a polar bear safari. Across the nation you’re likely to be greeted with a friendly welcome. Arrive anywhere and keep exploring the beautiful lands and waters of this great nation.
The Independent (February 21, 2024): Studies show that the average British person consumes more than half of their calories from ultra-processed foods. Their consumption can cause extreme health issues and early deaths, putting a massive strain on health services across the world.
An evaluation of global dietary guidelines highlights the need for clearer warnings on what common foods fall under the ‘UPF’ banner. Some of them may surprise you. Today, Decomplicated examines what exactly defines ultra-processed foods, the impact they have on both society and the environment, and what can you do to minimize your consumption of them.
MICHELIN Guide (January 26, 2024) – Every morning, Chef Hisao Nakahigashi ventures into Kyoto’s countryside, exploring the forest and mountains where he has spent his entire life. He gathers fresh vegetables, herbs and flowers for his restaurant’s daily menu.
With the credo of “eat all of what is edible”, this restaurant embraces the concept of fully-use all the parts of ingredients. True advocate of the local producers he works with, chef Nakahigashi’s philosophy transpire in the hassun he plates every day, expressing the rustic beauty of the country through all five senses.
In this Green Star in action episode, we dive into the world of chef Hisao NAKAHIGASHI whose restaurant Sojiki Nakahigashi (草喰なかひがし) – literally ‘herbivorous cuisine’ – is awarded a Green Star and Two Stars in the MICHELIN Guide Kyoto & Osaka 2023. Dining here means reconnecting with the environment, fostering a commitment to an eco-conscious life. It offers not only flavorful dishes but also culinary creations that embody mindfulness and a profound respect for nature.
Eater Videos (December 27, 2023) – At Michelin-starred Restaurant Yuu in Brooklyn’s Greenpoint neighborhood, chef Yuu Shimano uses Japanese cooking techniques in French cuisine.
Shimano and his team use theatricality and precision to serve a tasting menu that includes amuse-bouche, wagyu, salade de homarde, and more.
FRANCE 24 English (December 20, 2023) – With a thousand castles and almost as many churches, France’s south-western Périgord region is a paradise for lovers of ancient stones. Aude, 32, has inherited the fortress of Commarque.
The young Parisian left everything behind to protect this 12th-century monument. Gastronomy is also a key part of life in the Périgord. In this region that cherishes quality produce, chef Pierre Corre cooks black truffles like no one else.
MICHELIN Guide (December 13, 2023) – Situated near the Austrian and Italian borders, Milka boasts a superb location overlooking a crystal-clear lake surrounded by mountains in Slovenia.
The restaurant offers a fine gastronomic synthesis of its region and neighbours, all skillfully interpreted and prepared by chef David Žefran, who makes full use of local ingredients. The cuisine served at Milka is revolutionary: David Žefran has had a major influence here, creating tempting dishes in a delightful “boutique experience hotel” which occupies a restored building transformed into a charming and welcoming space where everything has been carefully designed down to the tiniest detail.
Guests eat well (very well!) at Milka, where seasonal produce is of the utmost importance and where much of the focus is on vegetables and freshwater fish. One of the restaurant’s key philosophies states that “engaging responsibly with society and the environment is much more than simply choosing our suppliers carefully – this philosophy underpins every aspect of our gastronomic experience”.
Boomers Daily 