Food Republicのインスタグラム(foodrepublic) - 3月17日 08時45分

As a part of the advocacy training to reduce food waste, @beardfoundation found it vital to become more acquainted with where our food comes from - and that means getting up close and personal with the death of an animal for food. @spottedtrotter chef Kevin Outz and @manyfoldfarm owners Rebecca and Ross Williams speak to us about the slaughter process before taking us to see a sheep dispatched. Let's face it, if one is that in contact with the steps of bringing meat to the table, one's gonna think twice - or maybe four times - about wasting a single bit of that animal. #jbfimpact #chefslead #tamparefinery #FRTakeover by @greg__baker

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する