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...
Recent MAHA report finally shines a spotlight on ultra-processed foods — Chef Dr. Mike
Farm to Future
53 minutes
4 months ago
Recent MAHA report finally shines a spotlight on ultra-processed foods — Chef Dr. Mike
The HHS, led by Robert F. Kennedy Jr., recently released the MAHA (Make America Healthy Again) commission report — a comprehensive 68-page document focusing on childhood health and chronic disease. What's exciting about this report is it's the first time ultra-processed foods are being recognized as a serious public health concern at this policy level. Chef Dr. Mike has been fighting the battle against UPFs for over 20 years, and today we talk about how the food industry influences research, ...
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...
