Sophie & Orlando — The Common Table

The Future is Ancestral

12. February 2026
12 minute read

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

29. January 2026
11 minute read

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

20. January 2026
12 minute read

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

9. December 2025
8 minute read

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

24. November 2025
10 minute read

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

17. November 2025
10 minute read

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

10. November 2025
4 minute read

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

2. October 2025
11 minute read

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.

Food Design, It’s Complicated

6. August 2025
17 minute read

Can Food Design improve our relationships with food or is it just a grandiose term for decorative plating? Leading voices in Food & Design, Priya Mani, Sonia Massari, Fabio Parasecoli, Laila Snevele, and Sophie Lovell confer at a communal table moderated by our own Orlando Lovell.