Vayu Hill-Maini

bridging gastronomy and science for flavor, sustainability, and health

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a dinner

salmon belly, guava reduction, licorice

136F squid, butternut noodles, gremoulata

shrimp poached in miso butter

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December 10, 2017 by vayumi Leave a comment

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New article in ChopChop magazine

Featured on WGBH, Boston’s Public Radio Station

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