Neurogastronomic Polyphony

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.
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Mo(u)lding Food Futures

LinYee Yuan, the founder and editor of MOLD magazine, talks about designing the future of food, working in print and her recent return to place-based practice in the community.
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The Milk Trekker

Cheesemaker Trevor Warmedahl visits Tushetian herders in the pastoral highlands of the Caucasus to learn about their adaptive relationship with landscape, livestock and indigenous microbes.
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Growing a Network

Berlin's Die Gemeinschaft was founded to bring transparency and better communication to the secretive world of top gastronomy.
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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.
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A New Dutch Production Waterscape

Designer architect Rianne Makkink talks about her studio's harbour redevelopment plan complete with low-impact food and energy resources: mushrooms, insects, duckweed and seaweed.
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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.
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Choc Off the Old Block

KUFstudios make luxury chocolate bars that at first glance look more mineral than edible but taste extraordinary. They aim to use their BRIK confections as an educational tool and aid to rethinking business, responsibility and luxury.
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