Fine Food and Healthy Living Asia

Thomas Berry and his team at Nutrition Technologies are creating a new sustainable source of animal feed ingredients. With the overfishing caused by human population growth, as well as the massive depletion of ocean fish by super trawlers, and soy production projected to slow over the next decade, Berry is using Black Soldier Fly larvae for nutrient "upcycling" and provides a new high-quality alternative to traditional proteins and oils used in fish and chicken feed, with other potential applications that turn food waste into compost and "waste into wealth".                        ......................

Todd has a fascinating chat about ways that businesses can make an impact with sustainability with David Ward, who is bringing bamboo toilet paper to SE Asia, Michael Folk, who is doing something about the most impactful "Drawdown" item, refrigeration management and Sharan Sambhi, who organized the "Green Talks with F&B" event, held recently at Sunway, Iskandar, Johor, Malaysia.  

We're back from a bit of a break and we've got some wonderful podcasts lined up. What were we doing for the last month? For starters, Todd returned to his roots in Petaluma, California to attend the Pachamama Alliance Global Gathering. Environmental activists, social justice thought leaders and those deeply rooted in the spiritual underpinning of the Pachamama Alliance spoke at the gathering, including Lynne and Bill Twist, John Perkins, Paul Hawken, Charles Eisenstein, Drew Dellinger, Rev. Deborah Johnson and Brian Swimme. In this podcast, Todd shares his experience of the event and we also listen to clips from some of the speakers. For a full list of speakers and some of their presentations, see our Facebook page.

The "farming doctor" Lemuel Ng explores the love, health, community and spirit of the soil and magic of community that is FOLO Farms. We talk about why a "weak" plant and a "sick" person are so important, how insects are important to nutrition, and how what you don't know might be so much more important than what you do know. Lemuel's purpose and passion beam through in this entertaining and highly-educational talk.

Will Chua was a government official in Singapore who had a "third life crisis" and re-evaluated his life, his relationship with family and friends and what he was doing in the world. With a group of family and friends, he began FOLO (Feed Our Loved Ones) Farms in order to address some health issues that they had come to learn were food-related. We discuss organic farming, how food is the answer to so many of our world's issues, community, environment and spirituality. It is a fun, lively and deep conversation.

With a name change and a few tweaks, Mark Mottram brought new life to the former “Muffinry”. Located in the bustling Central Business District (CBD) of Telok Ayer in Singapore, this charming enclave features homemade bread and muffins, a full bar,  wonderful events and some of the best cocktail pricing in town. Mark’s insights into increasing business and customers’ value is educational, as well as entertaining.

A delightful conversation with one of the most humble, while amazingly talented Chefs in Southeast Asia, Jake Kowalewski. We chat about his beginnings as a dishwasher and how he learned his trade to become the Head Chef of Salt Grill and Sky Bar in Singapore. Also, some lively discussion about Cricket, Yabbies, the Orient Express, Tokyo and the demanding but rewarding life of a Chef. 

Richard Frick of Spize - Temasek Club   After Culinary school in Frankfort, Germany at the age of 17, Richard went to Switzerland and found his passion for cooking from working with a French Chef. Skiing in the mornings, cooking in the afternoons and evenings. Then, he made his way to Malta where he learned to cook Mediterranean food. Chef Richard shares his Yabbie cooking technique. Discussion of food waste and why it is important to use all of the food with no waste. Respect for the animal and for the planet. Later, he moved to Dana Point, California and later worked on the Sea Cloud, a cruise ship before making his way through Lichtenstein where he worked in a Michelin star fine-dining, Restaurant, Maree. Upcoming menu additions at Spize What is the Temasek Club? The blessing and curse of sourcing food in Singapore. Future plans of Chef Richard - finish his culinary education in Australia then open a restaurant back in Germany--a fusion of all he has learned into one place. Inspired by Chefs Table Spize website Reservations  

Elika Tasker of Kitchen by Food Rebel spins a lively and entertaining talk of bringing clean and healthy food and living to Singapore. Her beginnings in the corporate world and struggle to climb the ladder of success led her to seek a lifestyle that could support her goals. What she found changed her life, and now her purpose is to help change the lives of others seeking health and happiness.

Chef and Owner Ryan Clift discusses how the world of cooking and becoming a chef saved him. The fascinating story of his logo. What is a "sonifier"? Outstanding philanthropic work. This outspoken chef will have you glued to your podcast player. 

Gavin Booth of Australian Truffle Traders. What is a truffle? Explaining the storied history of truffles including one man’s passion to prove truffles as an aphrodisiac. Best use of truffles in cooking. What about truffle oil? Training dogs to find truffles. Getting truffles to the United States from Western Australia in one hour. The life of a truffle farmer and how difficult it is to make a living farming truffles. If you want truffles, contact Gavin info@australiantruffletraders.com or for truffles in Singapore, give Ian Nenke a shout at ian@agssfoods.com.sg

Ian and Todd discuss their learnings from their time in Asia so far. Topics include seafood sustainability, shark fin soup, dynamite fishing, mercury and arsenic in seafood and what we can do about the waning food supplies and unhealthy environment--including eating responsibly, eliminating food waste not buying what they keep selling us. An announcement of upcoming podcast guests. 

Krishy and his beginnings as a writer, then a publisher and balancing act between print and digital media. Cravings! Christmas issue featured a roasted chicken recipe and an article about Ian Nenke, and a plethora of recipes. Krishy shares his secret for cooking moist, delicious chicken breast. The upcoming issue will be a food guide to Singapore, with a bent towards the local, everyday diner, as opposed to “fine dining”. Cravings! app also available on iTunes and Google/Android.

Photographer of the stars, Russel Wong discusses his early years, how he "fell in" to photography, even after not wanting to be one of the "photo geeks" from high school. Getting started as a sports photographer, then fashion, and now high-profile celebrity shoots. A discussion about food in Singapore, Malaysia and beyond and how an appreciation of food, and photo ops, get better when you leave then come back. Russel's unique relationship with Anthony Bourdain and they often hang out together when Anthony is in town. Join us for this visit with the delightful Russel Wong. And be sure to visit https://www.russelwongphoto.com to see his gorgeous photography.

Sharina Ali, owner Baker's Garden. Sharina shares her story of starting a business in Malaysia. She was familiar with all the choices in Singapore but didn't see the same in Malaysia. Her daughter was having health issues and wanting to eat gluten free and Sharina couldn't find much. She met her partner Judy Millar and the business grew out of conversations they had while helping each other with rescuing cats and dogs. We want to offer something for the residents of the neighborhood. We do everything in house. Different menu daily based on fresh ingredients and what's in season. We try to source all our ingredients locally, including our coffee. There are a lot of pockets of organic farmers we are trying to connect with. Everything is real ingredients, no coloring, not highly processed. Discussion of local Malaysian customers ability to purchase organic, fresh food. The impact of the local economy on healthy food purchasing. Opening a business as a woman in Malaysia. Soft bread vs. real bread. Considering baking bread but still working on sourcing the proper ingredients. Sharina worked in food R&D. Most bakeries add an aroma to the air to make it more enticing. Sharina's cat rescue efforts. Visit www.bakers-garden.com Hours 10am - 5pm. Considering opening for breakfast. Closed Sunday, Monday.

Happy Holidays, Merry Christmas and Happy New Year! This week’s show features none other than Ian’s mother, Mary Nenke, one of the leaders of Western Australian farming and environmental sustainability. Mary speaks of her farm, Yabbies, how the business of exporting live Yabbies worldwide came into being. Sustainability and clean nature of Yabbies and how to best cook them. It was visiting Singaporeans who gave Mary a lot of ideas for cooking Yabbies. For interest in procuring fresh, live Yabbies from Western Australia, contact Ian Nenke at ian@aggsfoods.com.sg.

Chef's Table just won "Best of the Best" Epicurean Star award. Chef Lorenz Raich discusses his "Western Omakase" style of service. Guests choose from a list of ingredients, then the Chef prepares and brings to the table to discuss the food. Intimate space provides close contact with customers, kitchen, and Chef. Evolution of the concept. Every meal is customized for every person, tables designed to be eye-level with the customer. Ingredients change daily, no set menu. Every morning, suppliers contact the Chef to let them know what is freshest, best. Many using WhatsApp. Catering options. Grew up in a small village next to Innsbruck, between Germany and Italy. 8 years ago, visited Singapore and got a chance for internship and met Stefan. Evolved from a wine bar with degustation menu and started listing ingredients, then thought, why not get the customers involved? 4-course, 6-course, 8-course available. Wine pairings. Yabbies coming on the menu mid-December. Lunch 4-course option available on Fridays. Chef's favorite ingredients.

Listing of accolades received by Odette. Grandma drinking a cup of pig blood(!). “You can be the best chef in the world but alone you are nothing,” says Chef Julien. There is less and less artifice to his plates, “I remove things rather than adding things.”  Sourcing in Singapore – 97% of food in Singapore is imported – but we are in the crossroads–fish from Japan, produce from Europe, seafood and meat from Australia – line caught, wild. Yabbies–look for a new Yabbie dish on Odette’s menu. “…an interesting mix between a nice crayfish and blue lobster, I’m very impressed by the quality.”  Chef tries to follow European seasons. Upcoming menu reflects Autumn and Winter dishes–root vegetables, Langoustine, Brittany Pigeon. Coming up is the peak of white truffle season. We print our menu on a daily basis, based on prime ingredients. The distinction between “Artist” and “Artisan”. A chef’s typical day.

Podcast Episode #2 Show Notes: Ian and Todd speak with Chef Gunther of Gunther’s, which is celebrating 10 years in Singapore. Chef Gunther talks about his upbringing, working in his family restaurant and how he made his way from Bruges, via Paris and an economy ticket to Sydney, Australia with a fateful layover in Singapore. Breaking news is announced about an upcoming change to the restaurant. Style of service and catering options are discussed, particularly home catering. Imagine Chef Gunther cooking in your home! He explains his style of service, showing customers the ingredients, in homage to his father, who used to do the same back in his family restaurant, and the importance of using fresh product, especially seafood.

Episode #1 Show Notes: Ian Nenke and Todd Lejnieks introduce themselves and talk about upcoming podcasts. We will be soon releasing podcast episodes talking with Chef Gunther, of Gunther’s, Chef Julien of Odette, and Chef Lorenz of Chef’s Table. Ian mentioned his Seafood business website, Australian Gourmet & Seafood Services, which imports Cambinatta Yabbies into Singapore. Looking forward to visiting with Chef Jake from Salt Grille and Krishy Mal of Cravings! online food magazine. Todd also mentioned his blog, www.toddinasia.com. And recommended Bulletproof Coffee and the Dave Asprey Biohacking podcast. Ian said he wanted to interview Chef Gordon Ramsey and Andrew Zimmern. Our Facebook Page will also carry podcast info and other social media type stuff. Go be a fan.