Itinerant cheesemaker and researcher Trevor Warmedahl visits Norway to learn about an ancient rennet-less local cheese called Pultost and the traditional farming systems it belongs to.
"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.
Culinary and cultural curator Gamze Ineceli talks to The Common Table about tasting living traditions through the geographically-defined diversity of Anatolian cheeses.
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.
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.
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.