Whether it is your own kitchen at home or at a restaurant where you are eating (or getting food delivered from), we all to have the power to work towards an “edible issue”, one bite at a time
This “invention” has been doing the rounds across social media recently. These sustainable practices have however been a way of life in many parts of the world, especially Asia.
It’s been a year since we launched the first edition of Edible Issues. And if you’re reading thanks for making this happen.
This issue will be the last one from here in Italy. Fret not, this is not the end, but just the beginning. We head back home with ideas to be realised and stories to be told.
How would you imagine the restaurant of the future? We were at an event recently, where Martin Lindstrom, a branding expert and author of Neuromarketing, was asked this question.
The year is almost at its end. Everyone’s rushing to finish off those pending tasks and check those lists (at least we are)
THIS WEEK ON EDIBLE ISSUES Hello there, Making people want things and making things people want, are two different things (HT: Design Thinking) and this forms the crux of this week’s featured piece about cookstoves. […]
Do you know that feeling when you have a lot of things going on at the same time and you don’t know where to start?
THIS WEEK ON EDIBLE ISSUES, Hello There, How time flies! Just yesterday feels like Week 1 of Edible Issues, with us confused and trying to make sense of all that we were learning about the […]
“How seriously do we take ourselves as chefs, are we changing the world? Because it’s so easy to flow with that thought and think that with our aprons and our knives and our chefs jackets we are on some God’s mission — but is it that serious?” ~Garima Arora on Pooja Dhingra’s podcast No SugarCoat.