Primordial Soup

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”.
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What is Us?

Welcome to the extended landscape of the human microbiome. Designer Philipp Kolmann introduces us to the collaborative relationships between bodies, cultures, food and microbes.
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Salmon: A Red Herring

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.
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What is Local?

"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.
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Dream Confections

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.
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The Regenerative Route

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.
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Sky Woman’s Daughters

For many Native American communities, family, fertility and collective continuance are rooted in the protection and revitalisation of native seeds, explains Elizabeth Hoover.
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Growing Green

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.
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Carbon Pawprint

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Eat Small has created a dog food range made from insect-based protein that offers a more circular alternative to our outdated meat system.
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