Microbial Sovereignty and Panchal Dairy

Trevor Warmedahl reports on the marginalised Rabari community in Gujarat, India and how a dairy there is working to help return value to their pastoral ways through cheesemaking.
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Pultost: A Messenger from the Past

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.
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With Reverence

"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.
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Lyutenitsa Queens

An urban-rural conversation about growing and preserving, heritage pink tomatoes, food festivals, UNESCO and good neighbourliness in Bulgaria.
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Sustainability by Stealth

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.
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A Culture of Resilience

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.
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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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Molding 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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