WHAT'S NEXT Coffee Talks Edition #1
HABILE is a restaurant that has its own clothing brand, but it is also and above all a place to live. A place where one can spend time, enjoy, and dream of a better world. The food and clothing industries are the two most polluting industries in the world. With Eric, we know full well that we cannot change everything. Like Pierre Rabhi's little hummingbird, we try to do 'our part' by approaching things a bit differently.
When we met Lindsey Tramuta, journalist and author, we immediately realized that we had a lot in common. The love of healthy food, sourcing, producers committed to quality, and a real curiosity for an alternative world. Every one of our meetings turned into a fascinating buzz of ideas. The desire to organize talks on everyday topics had been in our minds for a long time. So, with Lindsey, we decided to dive in. Rest assured, we will not be talking about politics, ecological disasters, or pandemics. These gatherings aim for 100% Feel Good. Our desire is to share ideas and convictions that will help us, we hope, to live happier together.
When we met Lindsey Tramuta, journalist and author, we immediately realized that we had a lot in common. The love of healthy food, sourcing, producers committed to quality, and a real curiosity for an alternative world. Every one of our meetings turned into a fascinating buzz of ideas. The desire to organize talks on everyday topics had been in our minds for a long time. So, with Lindsey, we decided to dive in. Rest assured, we will not be talking about politics, ecological disasters, or pandemics. These gatherings aim for 100% Feel Good. Our desire is to share ideas and convictions that will help us, we hope, to live happier together.
Over a coffee and a cookie, we are excited to welcome you once a month for an hour of positive exchange.
As our participants come from all over the world, our talks will be in English.
We are launching this first edition on the theme of food, specifically the ingredients, big and small, that make it up: What’s behind what we eat?
To help us discuss this intriguing topic, we are proud to have Khanh-Ly Huynh, Chef and owner of The Hood and Nonette restaurants, Sarah Ben Radane, Founder of Kaïa, and Samuel Nahon, Co-Founder of Terroirs d’Avenir, with us.
As our participants come from all over the world, our talks will be in English.
We are launching this first edition on the theme of food, specifically the ingredients, big and small, that make it up: What’s behind what we eat?
To help us discuss this intriguing topic, we are proud to have Khanh-Ly Huynh, Chef and owner of The Hood and Nonette restaurants, Sarah Ben Radane, Founder of Kaïa, and Samuel Nahon, Co-Founder of Terroirs d’Avenir, with us.
