I’ve woken up each day this week to work on my world food film with my co-creator Jim. I’m at a fancy hotel in Johannesburg, South Africa, anId he’s some 9,000 miles away in Oakland raising a near one year old, so we connect before work, my time, and before bed, his.
I eat waffles, fresh fruit, and strong tea as we write through drought in Ethiopia, embattled corn harvest in Mexico, grain trading in the USA. These characters, whom I know better than most of my friends, and Jim’s voice threaded through the computer surround me alone, perched in my Johannesburg hotel room.