Taste of Megijima, Eat Local and Healthy – Workshop

How delicious can sustainable, healthy cooking be? What flavors, textures, and tastes can a small island offer us? In a recent workshop with macrobiotic chef Kaori Tsuji, we looked to answer these questions, bringing participants on a tour of the diverse tastes of Megijima and the Kagawa region. To get ourselves slowed down a bit…

Nature and Culture to Revitalize an Island – International Workshop

From October 8-9, the REALtimeFOOD project welcomed a group of creative thinkers and doers from Hong Kong, Thailand, Saudi Arabia,  France, United States, Korea, and Japan to stay in Megijima, Japan for a workshop aimed at generating ideas for socially and ecologically beneficial economic activity on this small island with a dwindling and elderly population….