This issue of Crave is all about healthy feasting. Our Chef’s Table is an interview with Bluehill chef Dan Barber, who explains the ideology behind his ethical approach. In Spotlight, we meet with three of Hong Kong’s new organic farmers, where they discuss the issues surrounding the industry. Our feature story explores the rise of plant-based cuisine – can we imagine a meat-less world? Nutritionist Miles Prices predicts 2016’s diet trends. In Destination, we travel to detox destination Chiang Mai and visit its myriad green dining options. In The World of… we navigate the world of coconut products, from coconut oil, water to butter and milk. In Crave Academy, we consult culinary experts on herbs, kefir and organic wines. Here’s to health.