Revealing his commitment to nature, Ben Shewry guides his son along the seashore, collecting plants, seaweed and diving for abalone. Shewry narrates the short film, exposing his own experiences as a child and his wishes for future generations.
Kobe and the Sea was first shown at Rene Redzepi's Mad Food Camp, leaving many in tears, before astounding audiences at the Crave Sydney International Food Festival.
The island imports more than 90% of its food supplies, even if there are 96 registered farms. But a sustainable tasting menu is possible: discover how chef Han Li Guang from Labyrinth restaurant manages to serve it.
Chef Edson Leite mines the flavours of the favelas in São Paulo and is training hundreds of young chefs to empower them to find a way out of the periphery.
