An independent print publication dedicated to the exploration of a more sustainable, resilient and responsible food culture.

- Collaborated with colleagues to design and execute dishes in a linguistically Japanese kitchen.Balanced and managed multiple tasks in a high-stress and fast-paced environment- Used seasonal items to develop unique menu items that catered to a globally diverse restaurant customer base

-Founded to provide a virtual and physical space for people in the Kansai region to network around alternative-eating in Japan. Cooperated with local businesses, restaurants, and community spaces to organize monthly multi-lingual and demographically diverse social events