235 Vaughn Tan – What population wheat, the world’s best restaurants and low intervention wine should teach us about investing in regeneration and uncertainity
Investing in Regenerative Agriculture and Food
Exploring Innovation in Restaurants
The guest shares their background and interest in food and agriculture, discussing their research on innovation in restaurants and the importance of uncertainty in the creative process. They also highlight the benefits of studying food and restaurants compared to other industries and mention a chef called Jose Andres who runs Think Food Group and World Central Kitchen.
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