Inside Story: Food Behind Bars
Chef Natalia Middleton from the non-profit Food Behind Bars talks about about control, mental health, monopolies in the British prison system and creating change through food.
Essentially Local Slippurinn
Chef Gísli Matt’s restaurant Slippurinn is on a tiny Icelandic island buffeted by trade winds in the middle of the Atlantic. We discussed decolonising island cuisine and whether “local fine dining” is an oxymoron or an answer.
Serendipity and Gastrophysics
Professor Charles Spence is an experimental psychologist who popularised the term gastrophysics. The Common Table talked to him about serendipitous encounters and food that makes you cry.
Breakfast, Lunch & Dinner
A retrospective appreciation of Jan Švankmajer’s three-course, 1992, stop-motion film “Food”.
Urban Fungi Farm
Food startup expert Eldad Arnon is the co-founder of the gourmet urban mushroom farm Tupu in Berlin. TCT talked to him about the realities of sustainable urban food production and his vision for changing how we produce food.
Redesigning Rural Relations
Designer and artist Anastasia Eggers' rethinking of the farmers' almanac Migrating Seasons is one of 16 projects in a new book exploring narratives for existing, disappearing and emerging relationships in the countryside.
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.
Decolonising Hazelnuts
The founders of a tiny Anatolian and Berlin hazelnut business share how they are challenging one of the most powerful food monopolies with fair-labour, biodiversity, creating incentives and leading locally by example.
On Food & Education: Jeremy Coller
Jeremy Coller, the founder of the FAIRR Initiative explains how teaching investors more about the global food industry has the potential to effect significant change.
