Craig Sams is a food and cultural pioneer. From founding, with his brother Gregory, the first macrobiotic restaurant in the Sixties, patronised by John and Yoko, to launching Whole Earth foods and importing brown rice, he has been at the forefront of multiple trends. More recently he founded Green & Black’s chocolate with partner Jo Fairley.. Today he’ll tell his fascinating stories and give an insight into how to combine bohemianism with business. Interview with Idler editor Tom Hodgkinson.
