Nataly Restrepo is a “strategic food designer” who is pioneering new connections between food design and commerce. We talked to her about brand responsibility, active information-sharing and the future of food labelling.
Forget the museum café, having public kitchens in cultural spaces, says educator and curator Sepake Angiama, could shift the power dynamic between institutions and the public that they wish to engage.
Talking to researcher and author Duane Jethro about South African braai culture, heritage-formation, designated tong bearers, settler-colonialism and stereotypes of savagery.
"Local" is often used as a buzzword for sustainable practice but its meaning depends on context. Local for whom? A Berlin conversation between Mary Scherpe and Sinthujan Varatharajah.
Sara Harper and Danielle Schwab on shifting brands and farmers towards regenerative practice, the futility of waiting for legislation, organic greenwashing and the challenge of changing mindsets.
The animal behaviourist Temple Grandin is as famous for her design of humane livestock handling systems as she is for talking about her autism. There is a lot to be learnt from her point of view.
A conversational journey with food anthropologist Richard R. Wilk from eels to instant noodles via nationalism, bioprospecting and Proust, providing much food for thought along the way.
Artist and writer Chieri Higa shares her story about visiting her grandmother in Okinawa, hoping to find, through the rituals of food preparation, the connections to who she is and where she is from.
Berlin chef Alex Brosin talks about his journey from dreams of travel in the GDR, via a series of Michelin-starred kitchens, back to the kitchen garden and then on to the Data Kitchen – and why training is everything.