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.
Climate: Are We Thinking Too Hard?
Writer, curator and educator John Thackara advocates a new kind of universal foundation course to foster ecological literacy and a whole-systems understanding of the world.
Knowledge is Choice
Nataly Restrepo is a strategic food designer concerned with new connections between food design and commerce. We talked to her about brand responsibility and the future of food labelling.
Social Kitchen
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.
I Like to Braai!
Talking to researcher and author Duane Jethro about South African braai culture, heritage-formation, designated tong bearers, settler-colonialism and stereotypes of savagery.
