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Our kitchens are global
There’s a new exhibition open till August next year over at the American Museum of Natural History in New York, USA, called Our Global Kitchen: Food, Nature, Culture. It aims to explore the food...
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50.000 free meals daily
are prepared, cooked, served and cleaned up by people engaging in voluntary service (seva) at the Golden Temple in Amritsar, Punjab, Northern India. Belgian filmmaker duo Valerie Berteau and Philippe...
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Golden Temple, Golden Kitchen
The 60-minute documentary Himself He Cooks (2011) that we portrayed here has a 5-minute precursor called Golden Kitchen (2005), by the same Belgian filmmaker duo Valerie Berteau and Philippe Witjes on...
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Kitchens without borders
You will probably know MSF – Medecines Sans Frontieres (doctors without borders) and perhaps you have come across RSF – Reporters Sans Frontieres (reporters without borders). So you might be intrigued...
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Culinary Art with a capital A
The films Himself He Cooks and Golden Kitchen celebrate culinary skills in special but at the same time everyday recurring situations. This recurrence is a distinguishing feature in the youtube film...
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Eat nose to tail
If I am around at the right time of year I like to buy the special end-of-year edition of the Mail & Guardian, a good weekly South African newspaper. It’s the edition that gives cabinet report...
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Beard to tail, anyone?
There I was just following up a short little mention of a pop-up restaurant in London called Beard to Tail, when I uncovered the biggest foodie-fight around (that’s what it felt like to me anyway) – on...
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Elders with amazing life experience
This blog has maintained that your granny knows more about sustainability than you do. Now there is a platform to connect you with grannies and gramps who know more than you do about other things too....
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Head-to-Tail: Sustainability in Restaurant Concepts
Here’s a restaurant concept for a transitioned society: Djuret serves one animal at the time. Literally. If you come in August/September you get Cow. If you come in September/October you get Deer &...
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Aesthetically-challenged fruit & veg: Sustainability in your diet
The Austrians, the Swiss, the Dutch, the Brits, the Germans and quite a few others too are making a case for Edible Imperfection. The retailer REWE International has just launched its campaign...
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Chips deconstructed
The internet is a wondrous place. You can go off on a serendipitous journey and learn yet another new thing. Take the Aussie restaurant Jimmy Grants. It takes its name from a cockney-fied version of...
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Deconstruction of a 12 course meal
Graphic Design student Chris Godfrey has a neat little project showcased on his website: All in one. It’s a take on the all-in-one, cheap-cheap gimmicky offers you get in the consumerist world – here...
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Lunchbox – The Film
Dear Peeps Who Read This Blog Entry: Yesterday afternoon we decided to make it a movie night. My husband was perusing the films on at our local favourite cinema and came up with...
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Nobel prize winning physicist designs stove
Maybe it’s not news to you, but it was to me. And we’re talking 1912 Nobel Prize for Physics here! It went to Gustaf Dalen, a Swedish physicist, who was employed as the chief engineer of the Swedish...
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Packaging cooks egg
While trying to get some background on Koop’s More Freedom for Hens campaign, I came across this delightful little Russian idea: The Gogol Mogol. Buy protectively packaged eggs with a pull-tag to...
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Der Mann hat Perspektive
“Gutes Essen ist für uns kein Luxus, im Gegenteil, schlecht essen und dann auch noch dafür zahlen, das ist Luxus!” Imanol Jaca, Txogitxo, San Sebastian, Spanien Aus dem Beitrag “Die fette alte Kuh und...
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A new perspective on what luxury is
“Good food is no luxury for us, quite the contrary, bad food and then even paying for it, that is luxury!” Free translation of something said by Imanol Jaca, Txogitxu, San Sebastian, Spain Plucked from...
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Eats shoots and leaves
You may remember the old punctuation joke about the hungry (or was it homicidal?) panda: ‘Eats, shoots and leaves’ – or – ‘Eats shoots and leaves’. What with the growing vegetarian and vegan trend, it...
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