Change the (Design) System
A conversation with Systems Change Designer Ashley Scarborough about how she redesigned her own professional path and found food systems as her medium.
A Game of Monopoly
We talk to Canadian political economist Jennifer Clapp about her latest book, “Titans of Industrial Agriculture” and the evolution of an extreme concentration of power that has allowed 12 companies to control most of the world's food production.
Ancient Grains & Other Myths
Fabio Aranzulla and Luca Cinquemani, are an artistic duo going by the name of Aterraterra. Their work intersects art and agricultural practices, questioning accepted narratives within agriculture and food cultures.
The Capacity to Evoke
Food and food systems are emerging as a vital focus of investigative cultural practice. The Common Table talked to curator Meriç Öner, former Director of Salt in Istanbul, who brings her unique perspective to the intersection of food, culture and art.
Gastronativism: Us & Them
Food Studies professor Fabio Parasecoli on gastronativism, the "ideological use of food in politics to advance ideas about who belongs to a community". A conversation about "us", "them", food, politics, and systemic thinking.
Territorial Stomachs & Other Future Foodscapes
The Future Foodscapes Research Unit rethinks the future of the planetary food system through research and speculative projects, one of which explores the viewpoint of the kitchen as an externalised stomach.
Gut Feeling
Dr Vanessa Kimbell is a sourdough baker. educator and food activist. She talks to The Common Table about her very personal healing journey with sourdough, which led to her mission to change systems in the food industry.
Inside Story: Food Behind Bars
Chef Natalia Middleton from the non-profit Food Behind Bars talks about about control, mental health, monopolies in the British prison system and creating change through food.
Essentially Local Slippurinn
Chef Gísli Matt’s restaurant Slippurinn is on a tiny Icelandic island buffeted by trade winds in the middle of the Atlantic. We discussed decolonising island cuisine and whether “local fine dining” is an oxymoron or an answer.
