Food - Friends of Friends / Freunde von Freunden (FvF)

Monica Kisic shares zero-waste cauliflower satay dish

Ellen McBride — Wed, 03 May 2023 15:04:46 +0000

Cauliflower Satay Ingredients Method Thank you to Monica Kisic for her Cauliflower Satay recipe. Monica is a scientist, chef, and artist, based in Berlin and originally from Peru. Monica has a zest for connecting the process of making and consuming food with anthropology, music, culture, sounds, visual arts, and space. Monica has studied extensively in

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Founder of Spoons supper club Rahel Stephanie shares nostalgic Pisang Goreng recipe

Ellen McBride — Thu, 16 Feb 2023 14:29:38 +0000

Pisang Goreng Ingredients Method Thank you to Rahel Stephanie for her Pisang Goreng recipe. Rahel is a London-based cook, food writer, and the founder of the Indonesian plant-based supper club Spoons. Rahel founded Spoons in late 2019, as a response to the misrepresentation of Indonesian food in London and a manner of celebrating and reclaiming

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Potato aficionados Dominik Klier and Theo Lindinger share comforting Japanese stew recipe

Ellen McBride — Thu, 26 Jan 2023 16:19:45 +0000

Nikujaga: Japanese beef and potato stew Ingredients Method Thank you to Dominik Klier and Theo Lindinger, founders of Caspar Plautz, for sharing their Japanese stew recipe with us. Since late 2017, Caspar Plautz stall has been open in old town Munich’s Viktualienmarkt and grown rapidly in popularity and favorable reputation. Meeting through working in the

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Culinary anthropologist Tanita de Ruijt’s seasonal recipe for salt-roasted pears with honey

Ellen McBride — Mon, 05 Dec 2022 11:20:48 +0000

Salt-roasted pears with honey Ingredients Method Thank you to Tanita de Ruijt for her salt-roasted pears with honey recipe. Tanita is a culinary anthropologist, chef, and writer. She is the founder of Jamu Kitchen in London and author of books ‘Super Roots‘ and ‘Tonic‘, both of which provide education and inspiration for natural remedies that

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Food& Magazine’s Recipe for invasive crayfish

Lucy Pullicino — Mon, 19 Sep 2022 09:11:00 +0000

From an intimate to a global setting, food is undoubtedly one of the most present factors in our daily life—it affects our bodies, mental health, and economy. In addition to a wider interest in the environmental and social impact of our food systems, the last years have witnessed a soaring interrogation of the ethics of

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Stepping into Lexie Smith’s kitchen for a summer Picatta Farro

Ellen McBride — Mon, 01 Aug 2022 09:33:21 +0000

In a bid to expand our summer dinner party repertoire, we turned to Lexie Smith for her favorite seasonal recipe. An artist, writer, seasoned baker, and all-around food enthusiast, Lexie’s long-time experience in restaurant kitchens and passion for food-centric education and sustainable farming practices made her the perfect candidate for recommending a nutritious dish to impress.

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Conversations on contemporary dining produce food for thought

Aimee Shirley — Thu, 05 Nov 2020 09:30:33 +0000

Bringing together family and friends and giving them a space to talk and reflect on their day, mealtimes are much more than a mere necessity for survival. Influenced by a variety of factors—from childhood upbringing to cultural background, the time of the year to fashion and developments in interior design, such as the contemporary shift

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Leaving her modelling career behind, Michelin-starred chef Dalad Kambhu’s perception of beauty focuses on confidence and sustainability

Aimee Shirley — Tue, 20 Oct 2020 08:30:15 +0000

Fresh-faced, wearing loose-fitting clothing and practical footwear, chef Dalad Kambhu picks her way through the uneven stone surfaces of Berlin’s Gleisdreieck Park as she searches for edible flora on her weekly forage. She’s looking for her favorite, seasonal flowers: pink, edible sweet peas that are currently adorning a sugar snap bean and pea salad dish

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Preserving a family tradition keeps urbanite Johannes Weber grounded

root — Thu, 24 Oct 2019 04:00:51 +0000

Johannes Weber enjoys learning new things and always works on different projects. His association Stadtbienen e. V. protects wild bees in urban Berlin. As an employee of the German Society for International Cooperation (GIZ), the 34-year-old helps to develop alternative and sustainable electricity concepts for areas with weak infrastructure in Sierra Leone and Liberia. Now

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Frankfurt’s restaurants reimagined with culinary entrepreneurs James and David Ardinast

root — Mon, 12 Aug 2019 13:00:04 +0000

James and David Ardinast are sitting in the courtyard of Frankfurt’s 25hours Hotel, not far from the city’s central train station. Until about ten years ago, the surrounding neighborhood had a reputation for drug deals and was known for its red light district—a place where you certainly wouldn’t expect a new wave of restaurants to

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