Sean Roy Parker is part of a movement seeking new connections between food, consumption and digestion. Here he proposes a new "diet degrowth" discourse.
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.
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.
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.
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.
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.
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+ 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 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.