Edition 72, June 2022
Chefs are increasingly becoming change agents for shifting diets. Their way of cooking makes us more aware of what we put on our plates and into our mouths. Take brothers Dan and David Barber for example. They have been pioneering the farm-to-fork and head-to-tail philosophy in their two Michelin-star restaurant Blue Hill at Stone Barns. Read all about their approach in this month's cover story.
Food Inspiration magazine edition 72, June 2022
Serving the future of gastronomy
Receive the FREE digital Food Inspiration magazine eight times a year in your mailbox.
Follow us online for your daily inspiration on food
3 min
From food miles to food yards
13 min
Regenerative ocean farming
3 min
The importance of food education
6 min
Restaurant Blue Hill is serving up the future of gastronomy
8 min
Ghana Food Movement puts Ghanaian food culture on the map
3 min
From food miles to food yards
8 min
Ghana Food Movement puts Ghanaian food culture on the map
13 min
Regenerative ocean farming
3 min
The importance of food education
6 min
Restaurant Blue Hill is serving up the future of gastronomy
In this edition
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Receive the FREE digital Food Inspiration magazine eight times a year in your mailbox.
Follow us online for your daily inspiration on food
Chefs are increasingly becoming change agents for shifting diets. Their way of cooking makes us more aware of what we put on our plates and into our mouths. Take brothers Dan and David Barber for example. They have been pioneering the farm-to-fork and head-to-tail philosophy in their two Michelin-star restaurant Blue Hill at Stone Barns. Read all about their approach in this month's cover story.
Serving the future of gastronomy
Food Inspiration magazine edition 72, June 2022
