Food Activates Illustration

Karen Lacroix, founder of the Illustration School in Porto, explains how food as a medium can activate practice in illustration to promote collective effort to face systemic challenges.
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Fish Tales

Camilla Crosta of SKREI Convention talks about the importance of Atlantic cod as a global resource, trading good, foodstuff and cultural influencer past, present and future.
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Recipes for Belonging

Artist and writer Chieri Higa shares her story about visiting her grandmother in Okinawa, hoping to find, through the rituals of food preparation, the connections to who she is and where she is from.
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Kitchen Garden to Data Kitchen

Berlin chef Alex Brosin talks about his journey from dreams of travel in the GDR, via a series of Michelin-starred kitchens, back to the kitchen garden and then on to the Data Kitchen – and why training is everything.
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Layers of Tradition

An interview with the Viennese Konditormeister Eduard A. Fruth about a lifetime spent in the multicultural world of traditional Viennese pastries.
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