Contents — Issue no 4
A moment with Sandor Katz
Text by Kathe Kaczmarzyk
Going wild: A story about an old estate, nature restoration, and turtle doves
Text by Imogen Smith
Reconstructing Greece
Text by Ashley Parsons
In conversation with Michael Twitty:
Reclaiming Black culinary traditions and their rightful place as the foundation of modern America
Text by Will Dorman
Spring and summer delights: Recipes for vegetables in season
Text by Abra Berens
Talking about oysters, salinity, and the ocean’s mercy
Text by Jovana Djak
Wine in Brazil
Text by Lis Cereja
Along a bowl of tomatoes
Text by Emmy Laura Perez Fjalland
Water, food, and sustainable development: Creating new awareness on the most precious resource on Earth
Text by Marta Antonelli
Language, food, and the Universal
Text by Lorenzo Barbasetti di Prun
In conversation with Anaïs Hazo:
Fermentation collaboration – A new way of feeling
Text by Julka Almquist
The Microbiologist vol IV, DNA sequencing: A crash course
Text by Ane Brødsgaard
The sparrow that turned salmon: Unveiling the systems that govern food through art
Text by L. Sasha Gora
Potatoes under the midnight sun
Text by Kristofer Coffman
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