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.
This week, we were at FAO, Rome as part of the World Food Day 2018. We presented our research from the global mission in front of a closed audience from FAO and GFAR.
This week, scientists have told us that we are heading towards a 3°C rise in climate and have given us the final call to act.
Millets are India’s best bet to diversify nutrition sources. They’re economic, less resource intensive, climate change friendly and nutritious which makes them India’s current grain muse.