We are excited to be involved in the chef in residence program for three weeks this January-February as a participating chef, artist and farmer at the Food Hub Project in Kamiyama, Japan.
In addition to the artist in residence program, which has continued for twenty years in Kamiyama, the Food Hub Project is now launching a new chef in residence program with the focus being around "Small Food Politics" as part of their "Farm Local, Eat Local" initiative.
"Our agricultural company, Food Hub Project, is located in Kamiyama City which is situated in the hilly and mountainous area of Tokushima Prefecture, abundant in nature with a population of 5,300. However, with the population decline, the average age of our local farmers have reached over 70 years old and we are in a situation where we need to find new farmers in order to keep our farmlands 'alive' and pass down our local food culture.
With this in mind, we started the 'Farm Local, Eat Local' project where we pass on the local farming culture to the next generation and encourage a collaboration with local farmers and chefs.
By focusing on a local scale of "small food politics", we aim to bring together global, community-driven ideas, working with chefs to produce artistic, delicious and wholly seasonal food to every table.
Chefs in residence will be asked to work with "small food politics" in mind throughout their residency by learning the various, local dishes and visiting the sites of farmers and others involved in the Kamiyama food culture. Chefs will be asked to get a hands on feel of the local food scene through culinary immersion and research.
During the residency, chefs will create menus, packaged goods, and processes that use local, seasonal ingredients to create their own version of Kamiyama 'art'. ".