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...
Raw milk vs UV pasteurization: What's the difference? — Mark McAfee, Raw Farm
Farm to Future
51 minutes
3 months ago
Raw milk vs UV pasteurization: What's the difference? — Mark McAfee, Raw Farm
In this follow-up conversation with Raw Farm's CEO & Founder Mark McAfee, we explore the nuanced differences between raw milk and UV pasteurization technology. Mark shares his expert perspective on UV treatment as a middle ground between raw milk and traditional heat pasteurization, explaining why it preserves some bioactives while eliminating the beneficial bacterial diversity that makes raw milk unique. We dive into the technical aspects of milk safety, including Raw Farm's advanced PCR...
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...
