Food Thinking

Design thinking is no longer fit for purpose. How can design be practised more relationally and inclusively, mindful of complexity and inequality? Through food thinking and asking better questions, says Sophie Lovell, co-founder of The Common Table.
Read More

Decolonising Hazelnuts

The founders of a tiny Anatolian and Berlin hazelnut business share how they are challenging one of the most powerful food monopolies with fair-labour, biodiversity, creating incentives and leading locally by example.
Read More
millet koji, kojicon, koji, our cook quest, rich shih

On Food and Education: Rich Shih

Koji and fermentation expert and co-founder of the Kojicon conference Rich Shih talks about teaching people how to access their lost knowledge of food fermentation.
Read More

On Food and Education: Noa Kekuewa Lincoln

Noa Kekuewa Lincoln, indigenous cropping systems expert at the University of Hawai'i, explains how core human values are deeply embedded in food and agriculture and that there is much to learn from island diversity and resilience.
Read More

Microbial Sovereignty and Panchal Dairy

Trevor Warmedahl reports on the marginalised Rabari community in Gujarat, India and how a dairy there is working to help return value to their pastoral ways through cheesemaking.
Read More
Marije Vogelzang: Sharing Lunch Tokyo; 40 strangers connected by the tablecloth and by sharing food, 2017. Photo: Kenji Masunaga, courtesy Marije Vogelzang.

On Food and Education: Marije Vogelzang

The Dutch eating designer and educator Marije Vogelzang, former head of Food Non Food at the Design Academy Eindhoven, one of the world's first food design degree departments, talks about teaching the eating human being.
Read More

On Food and Education: Jonathan Deutsch

Jonathan Deutsch is the founder of the Drexel Food Lab in Philadelphia, where the culinary studies programme he designed is about culture, gastronomy, food science, business, food design, and also cooking.
Read More