"When we eat certain foods, understand where they come from and all the nuances that make them what they are, we become active participants in their survival." An essay by food writer Nicholas Gill.
An urban-rural conversation about growing and preserving, heritage pink tomatoes, food festivals, UNESCO and good neighbourliness in Bulgaria.
Food connects through time, cultures, community and adversity. A conversation with cookery writer and scholar Claudia Roden about discovering identity and collective belonging through food.
Five Questions on Food and Education for chef and food activist Arthur Potts Dawson.
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.
A new book about U.S. Army rations research for emergencies, combat and the mess hall triggers prepper considerations for our reviewer Alec Carver.
As specialists in food retail and hospitality, architects Holland Harvey's value-led practice is all about teamwork, collaboration and conscious choice. It's an approach that's not just applicable to architecture.
Anthropologist Lindsey Foltz looks at food preservation practices in Bulgaria in the context of food sovereignty and finds a lot to learn about developing and preserving resilient food systems.
Investigative artist Grace Gloria Denis uses the sound and taste of a meal as both a medium and a pedagogical tool to propose a digestible approach to critical inquiry.