On Bali, a Local Food Movement is Embracing Traditional Island Flavors | Condé Nast Traveler
"Yudiawan launched a small restaurant, Dapur Bali Mula, where he serves dishes that celebrate the bounty of his ancestral land—just-caught squid tossed with spices, barracuda satay, and mackerel cooked over wood fire in young bamboo. Yudiawan also distills his own arak, or palm wine, and produces artisanal sea salt and a type of palm-sugar syrup known as juruh. Spending more time in Les has allowed him to promote the offerings of other small producers from the region too, like the fishing community and coconut vendors."
