From Farm to Feld

Chef Jake Potashnick has cooked in kitchens all over the world. Now for his own restaurant "Feld" in Chicago, he wants to source produce the "right "way – even if it is the harder way.
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Far From the Madding Cows

Am I a farmer? A grazier? A conservationist? Fifth-generation tenant farmer Frankie Guy talks about her struggles as well as her joys farming beef on Salisbury Plain in England.
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Terroir, Taste & Place

Can a place really have a taste? Of course it can, it's all about the balance between the human and non-human and appreciating the big picture says sommèliere, gastronome and food writer Ursula Heinzelmann.
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Water: Elixir of Taste

Water is to India what soil is to Europe, says design researcher Priya Mani. An exploration of the idea that water, or the lack of it, is responsible for the intrinsic taste of foods.
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Foraging As Resistance

Artist film-maker Jumana Manna's new film "Foragers" is about the criminalisation of herb-picking culture in Palestine and Israel. An exclusive interview for The Common Table by Sophia Hoffinger.
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Soil and People

A consortium of collectives including architects, urbanists and ecologists have a strategy to make Luxemburg carbon-negative by 2050 by changing diets and land-use practices.
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Growing a Network

Berlin's Die Gemeinschaft was founded to bring transparency and better communication to the secretive world of top gastronomy.
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