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.
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.
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.
"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.
For many Native American communities, family, fertility and collective continuance are rooted in the protection and revitalisation of native seeds, explains Elizabeth Hoover.
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.
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.
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.
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.