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.
The cake maker and food stylist Sarah Hardy, aka Hebe Konditori, talks cake, films, fairytales and dairy-free food for the gods with baker and blogger Fiamma Aleotti.
The Berlin-based company Eat Small has created a dog food range made from insect-based protein that offers a more circular alternative to our outdated meat system.
Thalia Bassim, a visual artist from Beirut, is looking for signs of hope in a country in economic freefall. She met with Bahaa, a small farmer entrepreneur, to talk about exploring ways around the system.
Karen Lacroix, founder of the Illustration School in Porto, explains how food as a medium can activate practice in illustration to promote collective effort to face systemic challenges.
An interview with the Viennese Konditormeister Eduard A. Fruth about a lifetime spent in the multicultural world of traditional Viennese pastries.