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...
How to build a non-toxic skincare routine — Jessica Rose, natural beauty expert
Farm to Future
59 minutes
3 months ago
How to build a non-toxic skincare routine — Jessica Rose, natural beauty expert
If you're curious about switching to natural beauty but not sure where to start, this episode breaks down everything you need to know. Jessica Rose, author of "Healthier Beauty," shares her journey from making DIY face masks at 11 years old to becoming a holistic beauty expert who helps women create effective, non-toxic routines. We explore the science behind clean beauty, the three ingredients Jessica says to avoid at all costs, and her practical approach to building a beauty routine that wo...
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...
