We take an unflinching look at the reality of what food in the future looks like, finding out the truth about meat consumption, water wastage and what choices we can make to help the earth and people on it. We meet the maverick of nose-to-tail butchery, Fergus Henderson, and get a lesson in the art of using the whole beast. Mina Sook of Sook Kitchen turns cabbage into kimchi, and mung beans to pancakes. Meanwhile, almond butter comes under scrutiny, as we decide which is the best to spread in Hong Kong.
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