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.
The Architecture of Hospitality
Architect Merve Bedir talks about kitchen-based processes as tools for collective belonging through Mutfak مطبخ, The Kitchen, a shared space on the Turkish-Syrian border.
Systems Change!
An interview with IDEO’s Director of Business Design Sandeep Pahuja about his new podcast series Food by Design and system change from within.
Shifting Food Cultures
Communication designer Neeraja Dhorde's cross-cultural investigations between farm and table take us on journeys from the past into the future that she hopes will bind communities together.
Turning the Tables
Marina Otero Verzier asks "Are we ready to challenge the politics of the table or do we just want a piece of the cake that is being eaten on top of it?"
