“This is a land where there are too many calories that are available,” says Corcos, noting that 24-hour grocery stores and other conveniences overwhelm people to the point of wasting.
Chefs across the globe are turning to an ancient practice for many of their ingredients: foraging the landscapes around them. By searching for herbs, fruits, roots, petals, and more from the wild, these chefs not only create fresh, flavorful dishes, but can also champion sustainable practices, indigenous produce, and a sense of adventure.
An advocate for preserving India’s culinary traditions and local, sustainable fishing, top chef and culinary explorer, Manjit Gill, calls on chefs to take the lead in the good food movement.
Dr. Robert Graham is a board-certified physician of both internal and integrative medicine who is a culinary student at New York City’s Natural Gourmet Institute. He is trading in his white lab coat for chef’s whites with the goal of expanding his toolkit both for use as a healthcare provider and as an advocate for a new model of integrative, lifestyle-focused healthcare.