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Emilie Baltz thinks that vegetables, fruits, seeds and grains can be made more desirable. >

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

Artist Jennifer Rubell reckons that we lost control of our food culture when women left the kitchen for the workplace. >

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

What is really useless? How about the Cloaca machine that turns food into faeces? >

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

Cheese made from human breast milk comments on the lack of self-reflection in food design. >

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

Espresso for Marcel Proust, vinegar for Lord Byron, milk for Franz Kafka and other ingredients of good writing. >

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

Speculative designer James King considers what the meat of the future might like look. >

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. >

Flour, coffee, cocoa and salt are some of the ingredients used in Formafantasma's "Baked" collection of containers. >

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

Loyal Dean's longboards are inspired by shapes and forms found in nature and crafted using reclaimed lumber. >

“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. >

Multi-award winning Cape Town chef Richard Carstens says that ethical eating has rightly become a form of political expression. >

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

Unfortunately, says David Cope, the wealth divide is going to keep a healthy food culture out of the reach of many as long as it exists. >

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

Cured meat artisan Richard Bosman insists that designers should not be feeding the world! >

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

Although eating has become a form of political expression, Andy Fenner doesn’t think it needs to be forced on anyone. >

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

Restaurant designer and consultant Neil Stemmet idealistically proclaims that there is a way for designers to feed the world. >