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.
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.
Growing a Network
Berlin's Die Gemeinschaft was founded to bring transparency and better communication to the secretive world of top gastronomy.
Buildings for the Birds
Dubai-based urbanists Ahmed and Rashid bin Shabib believe traditional pigeon towers have the potential to inspire renewed forms of coexistence.
Dairy Non Dairy
Designer Philipp Kolmann is on a quest to create plant-based cheese and save the microbiomes and artisanal food culture of the Alps in the process.
A New Dutch Production Waterscape
Designer architect Rianne Makkink talks about her studio's harbour redevelopment plan complete with low-impact food and energy resources: mushrooms, insects, duckweed and seaweed.
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.
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.
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.
