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.
Berlin's Die Gemeinschaft was founded to bring transparency and better communication to the secretive world of top gastronomy.
Dubai-based urbanists Ahmed and Rashid bin Shabib believe traditional pigeon towers have the potential to inspire renewed forms of coexistence.
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.
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.
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.
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.