Immerse yourself in the Russian way of tea. A historic tradition including Lomonosov teacups and handmade Tula samovars.
Professor Philip Stark of Berkeley Open Source Food thinks that "we have a problem with the public perception of what is edible."
Chef Bruno Feldeisen suspends a moment of culinary brilliance to preserve a delicious memory.
Ichi-go Ichi-e is the esteemed Japanese idiom that expresses the fleeting beauty of passing time. Its significance extends to the ritual of Chadō, the Japanese Tea Ceremony.
“I can change your perception of what something tastes like by the way it's described or the context it’s served in.”- Adam Brumberg
This ritual embodies time, focus and attention to detail.
How incorporating seagreens into cuisine benefits us and the planet.
Foraged, Organic, Nutritionally Dense Superfoods - and they're free.
TEALEAVES at the World Biodiversity Forum alongside WHO, Microsoft, NSCAD and more.
In the spirit of open-source, discover the insights of WHO, BCGI, Johns Hopkins, TEALEAVES, Kew Gardens, UBC Botanical Garden, Durham University and NSCAD at the World Biodiversity Forum.
Representing 60 countries from all corners of the world, more than 500 experts came together for a meeting of the minds at the first global convention on biodiversity.
“I believe that Chado helps remind us what the most important things in our life are.” - Ms. Yasuko Takahashi