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  • LIFESTYLE

    The new black gold

    Guru, Nianne-Lynn Hendricks, Published on 24/08/2018

    » Canadian Blake Dinkin is the creator and owner of the world's rarest and most expensive coffee, refined naturally by elephants — Black Ivory Coffee. Partnering with Ban Taklang in Surin and the Golden Triangle Asian Elephant Foundation, Dinkin produces "elephant dung coffee". However, production of Black Ivory Coffee provides valuable income for elephant care-giving families, as well as students who are taught how to wash and dry the coffee. The mission of Black Ivory Coffee is to take a negative situation, namely human-elephant conflict and turn it into a positive one by creating a luxury product that helps not hurts elephants, as Dinkin tells Guru.

  • LIFESTYLE

    From seedling to bar

    Guru, Nianne-Lynn Hendricks, Published on 22/06/2018

    » MarkRin Chocolate was born out of the love for chocolate by Assoc Prof Dr Sanh and his wife Kanokked "Thip" La-Ongsri, who also created it as a long-term research project in Chiang Mai. Sanh found that the agricultural geography of Thailand qualified for planting cacao trees. The first cacao plant in Chiang Mai, Sanh crossed two cacao varieties and created his own hybrid called "I.M.1". He and Thip formed MarkRin Farms, to support and form a cooperative, so cacao farmers have a stable occupation since cacao is a monocrop and intercrop. Sanh and Thip also studied and researched cocoa beans fermentation together to develop chocolate from premium quality dried beans.

  • LIFESTYLE

    Swede's in season

    Life, Nianne-Lynn Hendricks, Published on 01/06/2018

    » Fäviken Magasinet is often described as the world's most isolated two Michelin-starred restaurant and chef Magnus Nilsson tends to agree. "One should go once, maybe twice and it should enrich the rest of your year as a very unique experience."

  • LIFESTYLE

    Food waste engineers

    Guru, Nianne-Lynn Hendricks, Published on 30/03/2018

    » Benjamin Lephilibert is the founder of LightBlue Environmental Consulting, a Bangkok based firm aiming at maximising the profitability of hotels and government agencies while minimising social and environmental footprints. A pioneer for food waste prevention, Lephilibert contributed to the design of The Pledge On Food Waste. In Thailand, he works with Club Med, Accor, Hilton and Sampran hotel groups, to name a few. Guru had a chat with him at last week's {Re} Food Forum.

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