Gut Feeling
Dr Vanessa Kimbell is a sourdough baker. educator and food activist. She talks to The Common Table about her very personal healing journey with sourdough, which led to her mission to change systems in the food industry.
Food Thinking
Design thinking is no longer fit for purpose. How can design be practised more relationally and inclusively, mindful of complexity and inequality? Through food thinking and asking better questions, says Sophie Lovell, co-founder of The Common Table.
Diet Degrowth
Sean Roy Parker is part of a movement seeking new connections between food, consumption and digestion. Here he proposes a new "diet degrowth" discourse.
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.
