SALT - A Pinch Of Good Taste - The Mindful Issue
SALT - A Pinch Of Good Taste - The Mindful Issue
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For the months of September and October, we take a step back from excess to consider the importance of mindful and sustainable dining. We meet the owners of socially- and ecologically-conscious grocery shops; locavore bartenders and chefs; and the Singaporean potters who are combining art and functionality. We also speak to some changemakers in the world of gastronomy: from big-name chefs that open soup kitchens, to scientists revolutionising the way food is prepared. If all else fails, we consider a pessimistic "what if?" â with gourmet meals you can prepare in your doomsday bunker, wartime recipes, and a bout of local foraging. So stock up on canned goods, remember to use that metal straw, and enjoy the read!
SALT - A Pinch Of Good Taste Magazine Description:
åºç瀟: Tonghuai @ Media Pte. Ltd
ã«ããŽãªãŒ: Food & Beverage
èšèª: English
çºè¡é »åºŠ: Quarterly
SALT is dedicated to bringing out the best in food journalism, with culinary prose, evocative photo-essays, and inspiring reads from people who work behind the scenes. Our online portal carries the latest on food and drinks in the region, with an injection of a fresh new spirit to food content and an offbeat attitude.
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