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.
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Mother’s Hand Taste

Jiwon Woo's project explores whether "son-mat", the flavour imparted to fermented foods by families' unique microflora, can be transmitted through generations and across continents.
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Oxford Symposium at 40

Change the conversation, expand the table, improve the plate. The legendary Oxford Symposium on Food & Cookery turns 40 and it will be a (virtual) feast.
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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.
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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.
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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.
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Emails from Beirut

Thalia Bassim is a visual artist from Beirut. She writes to us from a land famed for its farming for over 5,000 years as she and her fellow citizens struggle to stand up and keep going.
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A Different Kind of Local

Sofi is a new artisan bakery that is part of increasingly noticeable food revolution taking place in the Berlin gastro scene. We asked to talk to the manager Sören Zuppke.
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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.
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