Our theme this month is called “The New Age of Agriculture” and we’re wrapping up the month with a bang and talking about coffee, the third most consumed beverage around the world. Here to hash it out with us is Cory Andreen, a coffee business consultant, entrepreneur and serious coffee guru. Listen in on how we discuss what the threats are to the agricultural side of coffee growing and selling, why we should be paying more for this precious commodity and how we can make better choices as consumers when it comes to this seriously delicious beverage we all love – and depend on – so much.

Wie kann eine zukunftsträchtige Landwirtschaft aussehen? Wie können unsere Städte in Zukunft ernährt werden? Und was können wir als Konsumenten tun, um Landwirte in der Realisierung nachhaltiger Visionen zu unterstützen. Das sind die großen Fragen, mit denen wir uns in diesem Monat unter dem großen Thema „New Age of Agriculture“ beschäftigen. Maria Mundry und Rasmus Burger sind junge Landwirte und führen als Familienbetrieb Schwarze Kuh (@ schwarze_kuh) im Brandenburger Havelland, eine Rinderaufzucht mit entsprechender Vermarktung. In dieser Episode klären sie darüber auf, dass konventionell nicht immer schlecht ist, was die Bio-Bewegung mit Nazis zu tun hat und wie der Einsatz von Drohnen unsere Landwirtschaft in Zukunft effizienter machen kann.

Our theme this month is called “The New Age of Agriculture” and this week we’re diving deep with author, architect, academic and Ted Talks presenter Carolyn Steel. Her book Hungry City: How Food Shapes Our Lives and her current work examines how humans have shaped our lands and our cities and how we can build our cities in the future to feed our ever-growing population, symbiotically relying on our local farmlands. Through humor and vast wisdom, Carolyn will no doubt shift the way you view, buy and eat food, for the better.

Our theme this month is called “The New Age of Agriculture” and this week we are talking to Tianle Chang, Beijing Farmers Market’s coordinator in China. We look at how organic farming techniques and community farmers markets have been providing clean food to consumers in Beijing, plus we see how Tianle’s work extends to community outreach, farmer advocacy, marketing coordinator and beyond, all to get safe food into people’s hands.

Our theme this month is called “Innovating Kitchen & Work Culture” and we’re hanging out with food concept innovator Kavita Goodstar(@ kavitagoodstar), best known for launching internationally popular concepts such as Street Food Thursday, Burgers ‘N Hip Hop and Kebabistan. Each having contributed to putting Berlin on the international culinary map in their own right, Kavita’s ventures have always been about identity and culture with regards to cuisine. Today her work tackles diversity and representation in gastronomy spaces, questioning power structure norms in the culinary business sphere. We chat about her goals behind her concepts then and now and what we all need to do to make our food businesses more diverse, self-aware and equal.

In diesem Monat beleuchten wir das Thema „Innovating Kitchen & Work Culture“ aus unterschiedlichen Perspektiven mit Koch Aaron Hasenpusch (@ team_tabula_rasa)& Per Meuling von Berlin Food Stories (@ berlinfoodstories). Die deutsche Episode in diesem Monat ist dem Ausbildungssystem gewidmet, das zwar international einen hohen Stellenwert genießt, aber hierzulande für potentielle Azubis immer weniger attraktiv ist. In dieser Episode nehmen wir das vielgepriesene duale System unter die Lupe und besprechen in einer Runde mit Experten wie u.a. große Teams dazu beitragen können, den Ausbildungsberuf wieder spannend zu machen.

Our theme this month is called “Innovating Kitchen & Work Culture” and we’re learning all about how Kamal Mouzawak, founder of Souk el Tayeb (@soukeltayeb) and Tawlet, is rocking the culinary sector with social entrepreneurship concepts like no other in Lebanon. Through fostering farmers and producers and employing women to share their local cuisine, Souk el Tayeb’s organizations is actively fostering, spreading and preserving traditional and regional culinary landscapes. #makefoodnotwar

Our theme this month is called “Innovating Kitchen & Work Culture” and we’re kicking this month off with Courtney Storer (@_full_court_press), Chef de Cuisine at Jon & Vinny’s (@jonandvinnydelivery) in Los Angeles, CA. Courtney is the boss of a very productive and busy kitchen which demands very grounded and deliberate approaches when it comes to hiring, retaining, mentoring and leading her team. We also unpack what it’s like to be a female chef, how she keeps a balanced lifestyle and what she does to support her team every day.

Dieser Monat steht unter dem großen Thema „Unpacking the Pillars of Sustainability“. Dabei brechen wir den riesen Begriff der Nachhaltigkeit auf und wollen wissen, was sich tatsächlich dahinter verbirgt.
Dafür ist diese Woche der US-Amerikaner und Gastronom Peter Duran zu Gast und spricht mit uns über das Prinzip der Kreislaufwirtschaft, ein Nachhaltigkeitsmodell, das Peter selbst in seinem eigenen Berliner Isla Coffee (@islacoffeeberlin) mit Herzblut lebt und seit Beginn erfolgreich umsetzt

Our theme this month is called “Unpacking The Pillars of Sustainability” and this week it’s all about defining what sustainability actually means in business practice with coffee shop owner and expert Peter Duran of Isla Coffee (@islacoffeeberlin)in Berlin.

Our theme this month is called “Unpacking The Pillars of Sustainability” and this week it’s all about clean meat with our guest Jessica Almy (@JessicaAlmy), who is the Director of Policy at Good Food Institute in Washington D.C. Listen along as we venture into the world of lab-cultured meat, find out why this scientific advance is a very good thing for our health and for the planet, plus we venture to ask: will personal meat makers be a home kitchen gadget in the future?