In early spring, we met with the FoodBioLab team from our beloved St. Petersburg. It turned out to be an easy, in-the—same-language and truly confidential interview — we come from the same profession, often hold a knife in our hand and work in the service.
We talked about my journey, about how the concept of the Zhazhda project and the Zozulinsky & Potseluev meat atelier was born — from the first steps to the present day.
The full version of the conversation is 45 minutes: youtu.be/J6Lzcf0GQu0? si=PokasfgtMEYxjluA