On Food and Connection
David Matchett grew up on a farm in Armagh in the 1970s before moving to the London gastro scene. A story about food, identity and belonging.
Chairs at the Table
Anthropologist architects Jingru (Cyan) Cheng and Chen Zhan bring chairs to The Common Table as tools for resilient collective structures of care in China.
Why Study Food?
Dr. Lenore Newman wanted to run the family fishing business but now she's a culinary geographer and expert advisor to governments on the impact of climate change on food security and global cuisines. We talk to her about her journey into food.
Social Kitchen
Forget the museum café, having public kitchens in cultural spaces, says educator and curator Sepake Angiama, could shift the power dynamic between institutions and the public that they wish to engage.
Architectural Acupuncture
Architect Xu Tiantian on her team's network of interventions involving rural food production in Songyang, China to improve the well-being of the entire region.
Salmon: A Red Herring
Cooking Sections is a collective examining the systems that organise the world through food using research-based practices. Their project focusing on salmon farming is currently on show at Tate Britain.
What is Local?
"Local" is often used as a buzzword for sustainable practice but its meaning depends on context. Local for whom? A Berlin conversation between Mary Scherpe and Sinthujan Varatharajah.
Sky Woman’s Daughters
For many Native American communities, family, fertility and collective continuance are rooted in the protection and revitalisation of native seeds, explains Elizabeth Hoover.
One Lifts All
Thalia Bassim, a visual artist from Beirut, is looking for signs of hope in a country in economic freefall. She met with Bahaa, a small farmer entrepreneur, to talk about exploring ways around the system.
