Project Otenga is a multimodal space for nurturing cross-disciplinary collaborations and creative convergence through the medium of food. The name Otenga comes from a fruit, widely popular in Assam, India. The petals of the flower which is to become this fruit, instead of shedding, start wrapping around each other and grow thicker and stronger to become the fruit. We used this as a metaphor to signify our philosophy of collaboration and transformation towards betterment. We gradually started this journey as a slow cafe with slow design principles and now we are growing as an experimental collaborative food and human lab.
'Gathered' is a photographic exploration by Jack Mercer into the people and places that are behind some of Scotland's most iconic foods and drinks. The book is the result of working with five different producers to create photographic essays that use portrait, still lifes, documentary and landscape photography to create a detailed visual representation of their work. Along with the photographs of each producer, each story ends with a recipe created by ‘That’s Yer Dinner’, a Glasgow run supper club, that showcases the produce in all its glory. Scottish correspondent Steph Marsden spoke to Jack Mercer and Grant Reekie from 'That's Yer Dinner' about the project and their collaboration.
Our Food, Design & Science correspondent Katinka Versendaal spoke to SPACE10’s editor and copywriter Polina Bachlokova about their new book 'Future Food Today', future-proof foods and how we can secure healthy and delicious food for 10 billion people.
This year's Food Art Week (FAW) Berlin will take place in August. They will be occupying Steinplatz, a public space in Berlin across from the University of the Arts (UdK), for the whole month of August, with greenhouses which are used as spaces for art installations and educational practice. We talked to Taina Guedes about her motivation and ambitions for the FAW this year.
South Africa’s first insect café, The Insect Experience, opened this month in Woodstock in Cape Town. Our Food, Design & Culture correspondent Hannerie Visser, from Studio H, asked Leah Bessa, one of the founders, a few questions about creating food with insects, and the response from their customers.
Our Food and Space correspondent, Jashan Sippy of Sugar & SPACE, chatted with Berlin-based Linda Lezius of Wild & Root. Her advice to fellow food designers is “to value our own work, before other people can see its value”.
Our Food, Empathy and Design correspondent Lotte Meeuwissen is based in Barcelona and shares her passion throughout Spain. She recently started collaborating with Basque Culinary Center and interviewed Estefanía Simón-Sasyk, Usune Etxeberria and Daniel Riveong about their latest event “Towards Personalized Gastronomy: Euskadi 2050”. This event was initiated by Project Gastronomia, a global network of culinary enthusiasts that reflect with an innovative mind on the future of our food systems.
Kamal Mouzawak, a Lebanese food activist, has been using food as a medium to bring people together for years. He founded the first local weekly producers-only farmer's market called Souk el Tayeb that was launched in 2004, and later Tawlet, which opened in 2009. Tawlet, which means "table" in Arabic, is located in the heart of Beirut, is a restaurant that serves traditional Lebanese lunch that varies every day. The chefs are women that come from the various villages of Lebanon, each bringing with them their traditional recipe and cooking experience to the city and visitors.
Our correspondent Ishpreet Batra interviewed Alexa Trilla, a food designer from Lleida in Spain. She is the creator of Archicookture and defines herself as an “Archicooktect.” Alexa is creative, curious and extremely passionate about mixing gastronomy with other kinds of skills and knowledge.
European designer Ruth Kluckers is a recent graduate from the Design Academy Eindhoven. A vegetarian since she was 6, she used spend time on organic farms as a child where she learnt early on about food. While studying in the Man and Food Department she did her internship at the Cornish Seaweed Company in the UK, where she lived in a friend's van. This became her main inspiration for her ongoing project 'A Drive For Seaweed'.
Tina Breidi, our South Africa correspondent, went to interview NUDE FOODS, a great example of how design can shape our food behavior and trigger new habits. NUDE FOODS tackles our plastic waste issue by offering new models that alter our weekly choices and practices around food.
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