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...
The link between autism, glyphosate, and antibiotics — Dr. Chidozie Ojobor, Co-founder of Vitract
Farm to Future
50 minutes
1 year ago
The link between autism, glyphosate, and antibiotics — Dr. Chidozie Ojobor, Co-founder of Vitract
Chidozie Ojobor is a scientist-entrepreneur and is the cofounder and Chief Science Officer at Vitract, a microbiome company providing comprehensive and accessible gut testing to clinicians to improve the gut health of their clients/patients. Chidozie started his academic career in virus research, where he studied rotaviruses that cause gastroenteritis in children under the age of 5. Afterwards, he completed his PhD in Molecular Genetics at the University of Toronto where he was genetically ...
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...
