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Rolling up his sleeves and going native

Swedish chef Bjorn Frantzen, who rears his own livestock, wants to get people to think and talk about what they are eating. By Debbie Yong

DON'T take it to heart if Bjorn Frantzen yawns when you ask him about trivialities, like his favourite bar in Stockholm, or what he does on his Sunday afternoons off. He didn't fly 6,500 km to Asia just to make small talk. The 36-year-old Swedish chef came to Singapore with a carton full of

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