No Cookery Books
Food connects through time, cultures, community and adversity. A conversation with cookery writer and scholar Claudia Roden about discovering identity and collective belonging through food.
From Farm to Feld
Chef Jake Potashnick has cooked in kitchens all over the world. Now for his own restaurant "Feld" in Chicago, he wants to source produce the "right "way – even if it is the harder way.
Far From the Madding Cows
Am I a farmer? A grazier? A conservationist? Fifth-generation tenant farmer Frankie Guy talks about her struggles as well as her joys farming beef on Salisbury Plain in England.
This Bite Will Cost You
Priya Mani attends a MAD Monday panel talk to hear experts discuss how the current food price crisis is manifesting in the food chains of Northern Europe and Denmark in particular.
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.
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.
S72+ Supply Chains
S72+ is a new collaborative dinner series by studio_lovell, founders of The Common Table, where we gather a variety of people from different disciplines to discuss pivotal issues, in this case, "supply chains".
Water: Elixir of Taste
Water is to India what soil is to Europe, says design researcher Priya Mani. An exploration of the idea that water, or the lack of it, is responsible for the intrinsic taste of foods.
On Food and Connection
David Matchett grew up on a farm in Armagh in the 1970s before moving to the London gastro scene. A story about food, identity and belonging.
