Articles

Chef and seafood activist Barton Seaver says it’s not enough to eat and do no harm. >

Food designer Annelies Hermsen thinks that in the future we will only eat what we need to. >

Brent Richards points out that differentiating between need and wish shows two contrasting world food economies. Both can be enhanced by creativity. >

Tuur van Balen's "Cook Me: Black Bile" is a recipe for controlling feelings of melancholy. >

Graphic designer John Jansen created a range of organic inks by using the juice of vegetables like carrots, spinach and red cabbage. >

Can a vegetarian and an omnivore share the same meal without compromise? The Doppelganger Dinner makes it almost possible, >

If you can print fashion and furniture with 3D printing techniques, it follows that we should also be able to print food. The Fab@Home project investigates. >

The Do Good Bus and Indie-pop band Foster the People recently toured North America, volunteering services as they went along. >

“What. How. Why?” was the theme of the 2011 AGI Open, which took place in Barcelona from 3 to 4 October. Design Indaba was there. >

Eat In and Eat Out editor Anelde Greeff thinks that eating design is more about the act associated with it than the final product. >

Chef and charcuterie expert Neil Jewell doubts whether those who get rich from mass production eat the food they make. >

Food stylist and chef Maranda Engelbrecht says that home-grown and home cooked is the ultimate luxury. >

Reuben Riffel emphasises that food culture brings us closer to nature and teaches us that food is more than just a necessity for existence. >

Author, entrepreneur and environmentalist Jason Drew says that the biggest problem with the food system is an over-taxed ecosystem. >