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
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
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
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
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.
The Good Life
First Nations filmmaker and curator Cass Gardiner talks to The Common Table about stewardship, reciprocity, the bittersweet aspect of "home", and how she uses food to open a window for non-Native people into her world and community.
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.
