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 Love Supreme
Nilesh Patel made this beautiful black and white short film about his mother making samosas for love and for the future. Twenty years later we asked him to revisit.
Is it Clean or is it Hygiene?
Through some of the most ancient and familiar food processes, designer Philipp Kolmann addresses the topic of hygiene and its power to threaten biodiversity, physical and even mental health.
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.
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.
I Like to Braai!
Talking to researcher and author Duane Jethro about South African braai culture, heritage-formation, designated tong bearers, settler-colonialism and stereotypes of savagery.
Primordial Soup
Sandor Katz talks about the importance of microbes to understanding our evolution, our culture, our food and ourselves. Listen here to his seminal paper “Fermentation as Co-Evolutionary Force”.
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.
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.
