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.
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 Future is Ancestral
An agricultural collective called Arca Tierra supplies 50 city restaurants as well as locals with fresh food by reviving ancestral agriculture practices in the Chinampas wetlands near Mexico City. The Common Table spoke to the farm coordinator Sebastián Herrera, about finding what was lost.
Through the Lens of Food
Journalist Nathan Thornburgh is the co-founder and publisher of Roads & Kingdoms. He also worked closely with Anthony Bourdain on the Explore Parts Unknown series and the travel podcast The Trip. Here he talks to The Common Table about print as self-care and how food can form the soul.
Eating Dirt
Dr masharu is an artist and the founder of the Museum of Edible Earth in Amsterdam. They also like to eat dirt. The Common Table talked to them about geophagy, fetishes, cultural taboos and cultural norms.
Food Design, It’s Complicated
Can Food Design improve our relationships with food or is it just a grandiose term for decorative plating? Leading voices in Food & Design, Priya Mani, Sonia Massari, Fabio Parasecoli, Laila Snevele, and Sophie Lovell confer at a communal table moderated by our own Orlando Lovell.
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.
Gastronativism: Us & Them
Food Studies professor Fabio Parasecoli on gastronativism, the "ideological use of food in politics to advance ideas about who belongs to a community". A conversation about "us", "them", food, politics, and systemic thinking.
Essentially Local Slippurinn
Chef Gísli Matt’s restaurant Slippurinn is on a tiny Icelandic island buffeted by trade winds in the middle of the Atlantic. We discussed decolonising island cuisine and whether “local fine dining” is an oxymoron or an answer.
