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 science behind breast milk and why it's amazing for gut health — Dr. Kavita
Farm to Future
55 minutes
1 year ago
The science behind breast milk and why it's amazing for gut health — Dr. Kavita
Dr. Kavita is a Family Medicine Physician, Lactation Consultant and Mother of 3. She has a wealth of medical experience spanning 17 years, including 6 years in Hospital Paediatrics at the Sydney Children’s Hospital Network including Neonatal Intensive Care (NICU) at RHW, Randwick before further training to become a General Practitioner/Family Medicine Doctor. Despite her extensive Paediatric experience, she was shocked to see the maternal mental distress faced by new mothers. This distr...
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...
