The Common Table By Studio

The Burnt Chef Revolution

- Education
- Agency
- Kitchen

Kris Hall is the founder of The Burnt Chef Project, an internationally networked organisation helping people in the hospitality industry with their mental health, whilst offering training and counselling to create healthier workplaces. An interview by Ševko Topčić.

The Future is Ancestral

- Agriculture
- Community
- Education
- Legacy
- Systems

An agricultural collective called Arca Tierra supplies 50 city restaurants as well as locals with fresh food by reviving ancestral agriculture practices in the Chinampas wetlands near Mexico City. The Common Table spoke to the farm coordinator Sebastián Herrera, about finding what was lost.

a squash bee sleeping in a squash flower

The Honey Merchant

- Agriculture
- Agency
- Education
- Legacy
- Systems
- Wild

Diego Contreras is a biologist and honey expert from the uniquely biodiverse region of Oaxaca. His project Nunduve aims to educate consumers about honey's origins and environmental issues, rather than just its flavours and uses.

people sittimg together at a dinner table

Through the Lens of Food

Journalist Nathan Thornburgh is the co-founder and publisher of Roads & Kingdoms. He also worked closely with Anthony Bourdain on the Explore Parts Unknown series and the travel podcast The Trip. Here he talks to The Common Table about print as self-care and how food can form the soul.

Eating Dirt

Dr masharu is an artist and the founder of the Museum of Edible Earth in Amsterdam. They also like to eat dirt. The Common Table talked to them about geophagy, fetishes, cultural taboos and cultural norms.

The Living Recipe

- Kitchen
- Education
- Legacy
- Viewpoint

Chef, writer, student, father, Nathan Farrell addresses the received wisdom of the recipe in formal culinary education. He calls for a decolonised food literacy taught in a way that remembers without freezing and transforms without erasing.

A Taste for Microplastics

- Waste
- Agriculture
- Systems
- Viewpoint

Microplastic pollution expert Dr Sherri Mason talks to The Common Table about the pervasive presence of tiny plastic particles within the planet’s ecosystems and why we are being encouraged to keep adding more, not less, of them to our food and soils.

The Ghibli Foodiverse

In the Studio Ghibli foodiverse, food and food preparation is hearth and home, conjuring a sensual state of longing and belonging, says Sophie Lovell

Transparent Tuna

- Systems
- Agency
- Policy
- Technology

William Harris talks to Cynthia Asaf of Pacifical about using digital traceability to improve transparency in the Pacific tuna supply chain and why it's a game-changer for the fishing industry.

The Last Harvest