Meet: Vitalii Mead

In our case study about basswood trees we talked about a great natural sweetener called honey, which is not only used in culinary but also in production of alcoholic beverages for centuries. Building on that, we went on to interview Vitalii Mead who makes a honey alcoholic beverage called, surprise surprise, mead.   What made…

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Yukari Sakamoto: Shochu advisor

Yukari Sakamoto 坂本ゆかり Author of Food Sake Tokyo (The Little Bookroom) Born in Tokyo and raised on the shores of Lake Wobegon, Yukari Sakamoto trained as a chef and baker at the French Culinary Institute. Following that she trained as a sommelier at The American Sommelier Association and worked as a sommelier at the New…

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Tiana Tay = Tayste.sg

A friend of mine, Tiana Tay, after realising she had food intolerances was forced to think out of the box and be more nutritive focused. We’ve had many a discussion about food and health and I felt she was someone who could definitely share her experiences with us. Let’s talk to Tiana and find out…

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Komang Skradayasa: When you have a great drink in your hand with good people, you’re always going to have the best time.

Komang is very talented bartender who is based in the middle of Bali Island in a haven called Ubud. Komang is the head mixologist/bartender at Room4dessert which is owned by Will Goldfarb. Don’t let his age fool you, he’s been working with spirits since before he could drink. His skills and hospitality as a bartender…

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