Sandor Katz talks about the importance of microbes to understanding our evolution, our culture, our food and ourselves. Listen here to his seminal paper “Fermentation as Co-Evolutionary Force”.
Welcome to the extended landscape of the human microbiome. Designer Philipp Kolmann introduces us to the collaborative relationships between bodies, cultures, food and microbes.
Cooking Sections is a collective examining the systems that organise the world through food using research-based practices. Their project focusing on salmon farming is currently on show at Tate Britain.
"Local" is often used as a buzzword for sustainable practice but its meaning depends on context. Local for whom? A Berlin conversation between Mary Scherpe and Sinthujan Varatharajah.
The cake maker and food stylist Sarah Hardy, aka Hebe Konditori, talks cake, films, fairytales and dairy-free food for the gods with baker and blogger Fiamma Aleotti.
Sara Harper and Danielle Schwab on shifting brands and farmers towards regenerative practice, the futility of waiting for legislation, organic greenwashing and the challenge of changing mindsets.
For many Native American communities, family, fertility and collective continuance are rooted in the protection and revitalisation of native seeds, explains Elizabeth Hoover.
A conversation with Franz Drack, CMO of the vertical farm company &ever, about the high rise of dryponics, the value of food and changing the food chain.
The Berlin-based company Eat Small has created a dog food range made from insect-based protein that offers a more circular alternative to our outdated meat system.