In this video, Great Big Story visits a 100-year-old farm in Japan where the spicy root is grown using traditional methods. Did you know that it takes 15 months to grow real wasabi, which is ultra-sensitive to sunlight (too little or too much can be deadly), in spring water at a temperature of between 15 and 18 degrees Celsius? Picky plant isn't it?!
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.