In today’s episode, Anjli is joined by William Sitwell one of the UK’s most established food writers, a restaurant critic for The Telegraph, authors and broadcasters. He’s the former editor of Waitrose Food magazine, a familiar face on MasterChef, and the author of The Restaurant: A History of Dining Out — a book that traces how the simple act of eating out has evolved across centuries and continents. This episode isn’t just about the history of restaurants; it’s also about ...
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In today’s episode, Anjli is joined by William Sitwell one of the UK’s most established food writers, a restaurant critic for The Telegraph, authors and broadcasters. He’s the former editor of Waitrose Food magazine, a familiar face on MasterChef, and the author of The Restaurant: A History of Dining Out — a book that traces how the simple act of eating out has evolved across centuries and continents. This episode isn’t just about the history of restaurants; it’s also about ...
24. Rebecca Ghim on Kimchi as an act of resistance and resilience
Empty Plates
1 hour 12 minutes
6 months ago
24. Rebecca Ghim on Kimchi as an act of resistance and resilience
In this episode Anjli speaks to Rebecca Ghim the founder of the Ferm - A London based Fermentary - that produces incredible low carbon kimchi! Rebecca is from Gwangju, South Korea, a town known for good food and is the home to the World Institute of Kimchi. After her MA focused on food waste, food insecurity, and food sovereignty, she decided to marry her heritage and research by creating The Ferm, as the medium of expansion of her low-carbon lifestyle and activism by tackling sys...
Empty Plates
In today’s episode, Anjli is joined by William Sitwell one of the UK’s most established food writers, a restaurant critic for The Telegraph, authors and broadcasters. He’s the former editor of Waitrose Food magazine, a familiar face on MasterChef, and the author of The Restaurant: A History of Dining Out — a book that traces how the simple act of eating out has evolved across centuries and continents. This episode isn’t just about the history of restaurants; it’s also about ...
