Speculating the Future of Food

In a recent Monocle Minute newsletter, they featured California-based chef James Corwell who has created Ahimi, a tuna alternative made from tomato, soy sauce, sugar, water and sesame oil. This is coming after the stark realization that within the next 30 years, because of overfishing there may no longer be any fish in the sea. Which means we have to look for some seafood surrogates and realities about our precious ecosystem. Continue reading “Speculating the Future of Food”

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