Alex Jhun Kim is a Boston-based food content creator who specializes in showcasing mom and pop restaurants through behind-the-scenes videos featuring owners, chefs, and staff. Originally from Southern California, Alex has spent 15 years working across the hospitality industry – from food trucks to white tablecloth fine dining. He's a Le Cordon Bleu culinary school graduate who chose front-of-house work over becoming a chef because he values variety and human connection over repetition. Alex i...
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Alex Jhun Kim is a Boston-based food content creator who specializes in showcasing mom and pop restaurants through behind-the-scenes videos featuring owners, chefs, and staff. Originally from Southern California, Alex has spent 15 years working across the hospitality industry – from food trucks to white tablecloth fine dining. He's a Le Cordon Bleu culinary school graduate who chose front-of-house work over becoming a chef because he values variety and human connection over repetition. Alex i...
3 dairy products to try if you're lactose intolerant
Farm to Future
17 minutes
1 year ago
3 dairy products to try if you're lactose intolerant
I had given up on dairy about a decade ago and it wasn’t until I got into fitness and weightlifting and really needed to up my protein intake that I realized dairy is an excellent whole food source of protein. So if you are lactose intolerant like me or simply don’t tolerate dairy well, but you really want to enjoy milk or ice cream or cheese, etc. here are 3 types of dairy products you should try! Raw milk Full episode with Mark MacAfee and Max Kane: Spotify or Apple PodcastsMilk fact sheet...
Farm to Future
Alex Jhun Kim is a Boston-based food content creator who specializes in showcasing mom and pop restaurants through behind-the-scenes videos featuring owners, chefs, and staff. Originally from Southern California, Alex has spent 15 years working across the hospitality industry – from food trucks to white tablecloth fine dining. He's a Le Cordon Bleu culinary school graduate who chose front-of-house work over becoming a chef because he values variety and human connection over repetition. Alex i...
