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The Platform For GOOD FOOD INNOVATION
Erik Shirai
The steam-laden fermentation of sake, a rice-based alcohol native to Japan, requires relentless shoveling, raking, watching, kneading and sniffing. For six months each year migrant[...]
Can the human condition be understood through the lens of food? I AM WHAT I EAT a new film project tells the stories of people from around the world, using food as a medium for exp[...]
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