Sowing Seeds of Hope in Ukraine
We asked Yuliya Stefanyuk, the World Central Kitchen's Response Director in Ukraine, about WCK's new project distributing of seeds to help those affected by the war grow their own food and rebuild resilience.
Being Human in the ‘House that Pigs built’
Cooking Sections' new exhibition about intensive pig farming at Denmark's MAPS Museum doesn't just reveal what industrial farming does to a landscape and its people, it also invites them to fight back.
BEANS; PEAS NUTS. AND SITTING
Stanley Green campaigned on a corner of Oxford Street in London between 1968 and 1993. A strange story about diets, moral commitment, sitting and lust that may also be a lesson in resilience.
The Last Harvest
Dr Debal Deb and The Last Harvest is a documentary about one man's decades-long battle to rescue India's indigenous rice diversity from oblivion. Journalist Dan Saladino visits Basudha Farm in Odisha, to learn about how he is building a sustainable legacy.
The Burnt Chef Revolution
Kris Hall is the founder of The Burnt Chef Project, an internationally networked organisation helping people in the hospitality industry with their mental health, whilst offering training and counselling to create healthier workplaces. An interview by Ševko Topčić.
The Honey Merchant
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.
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.
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.
