Regrann from @slowfood_international - #FoodForChange according to Chef Eriks Dreibants @dreibants: Culinary practice is closely related with the processes in nature, with people’s attitude toward ecology, with fashion trends... and therefore chefs have to be knowledgeable about and responsible for what they put on a plate...Chefs must be competent otherwise with a lack of knowledge they could put poison on a plate. Dreibants will be present at #TerraMadre #SalonedelGusto to present the Taste Workshops Flavors of #Latvia and Rare Legumes. Read more about his relationship with food on the Salone del Gusto website. #SlowFood #sustainable #Chefs - #regrann

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