Inspiring Socially and Ecologically Beneficial Economic Activity

A few weeks ago, the REALtimeFOOD team assembled a group of creatives from seven different countries, inviting them to Megijima for a workshop aimed at generating ideas for socially and ecologically beneficial economic activity for this small island. The workshops on this weekend were led by artists Patrick Lydon (USA) and Suhee Kang (Korea), who…

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….

REALtimeFOOD

The World’s Slowest Restaurant
17 September – 12 November 2016 | Join visiting artists and chefs for a 10-week series of events exploring nature, culture, and good food on the island of Megijima, Japan.