News

In the heat and humidity of mid-summer, working outside on the farm becomes a great challenge — so much so, that ARI arranges its schedule to take advantage of cooler times. In July and August, weekdays start at 5am, a practice we call “Sunrise Farm”. Each morning, we harvest vegetables and pull weeds while it’s still cool, helping to reduce physical strain, then take a rest when the sun is strongest. Sometimes it’s tough heading out so early, but we’re happy to feel the soft glow of the rising sun, … Read more

Before ARI, Mako Masukawa once worked in the kitchen of a top restaurant in Kyoto. Now, she volunteers at ARI, helping with meal preparation.She shared: “If everyone could eat delicious food, I don’t think wars would happen.” When she worked in high-end cuisine, Mako was always busy and had to push herself through work, even when experiencing deep frustration. After a certain point, she asked herself, “Was this the kind of cooking I truly wanted?” That moment led her to the decision to come to ARI. Now, as a volunteer, … Read more

Rika Mezura of Yotsuba Co-op

“Food can make you happy just by looking at it.”This is what Peace from Food means to Thi Thi, a member of the ARI team from Myanmar, working in FEAST (Food Education and Sustainable Table). Thi Thi’s drawings of vegetables and flowers reflect her hometown’s rich food culture and her heartfelt appreciation for the beauty of cuisine. “The cook’s feelings reflect directly in the taste of the food.”Her message connects you, your food, and your loved ones. “First, it’s important that you, yourself, feel it’s delicious. Because that connects to … Read more

Recently, we held a community event at the ARI, visiting a river and waterfall together.It was a beautiful day to refresh our minds and bodies in the embrace of nature, surrounded by friends and shared moments. In the midst of our busy daily lives, we are grateful for the opportunity to slow down and connect—with nature and with each other. As the hot days continue, we hope you’re staying well and taking good care of yourselves.

Mina Yamashita, Bakery RAKUDA

Participants visited Hidamari Farm, a local organic farm and experiential learning NGO. Hidamari Farm grows just enough produce to support the 100 members of its CSA (teikei) group, ensuring their soil will be usable for generations. Chickens live free-range without stress, eating weeds and pests under the fruit trees, and lay their eggs at a sustainable rate. Through connecting with students across Japan, the farm provides a first chance for many urban youth to touch soil and experience nature. Managed by a 2013 graduate (2014 GI), Yohei Hamanaka, he shared … Read more