At our February 2022 Kitchen Table, Going with the Grain, Trustee Naomi Duguid hosted a discussion between baker and grain activist Dawn Woodward; UK farmer Fred Price who grows grain, keeps pigs and runs a bakery on the farm; and seed-scientist Prof. Kevin Murphy of Washington State…
It is part of the introduction to her book Picnics, first published by Jill Norman Ltd, 1981. “Visions of paradise have always been of the great outdoors, of trees laden…
At the first of this New Year’s Kitchen Table gathering, OFS Trustee Cathy Kaufman introduced a wide-ranging discussion of Social Justice in the Gastronomic World in the light of events…
The first of these is an edited extract from a privately-printed pamphlet by Lorenzo Millo Casas of the Spanish Gastronomic Academy dated Christmas 1987 (translated and edited with the author’s permission). Elaboration on why the paella is never served at…
Dismantling inequality within our systems and elevating untextual embodied knowledge was the heart of the Kitchen Table conversation as Trustee Scott Barton welcomed Renni Flores of Sabor da Bahia with…
Our monthly gatherings at the Kitchen Table carry on apace (programme news will be on its way shortly). And while we don’t record the actual talk-fests – what’s said at…
Herewith we wrap up the series of edited chatlines from Food & Imagination at the 2021 Symposium Weekend From Keynote Speaker Eric C. Rath’s Chatline: Defining “cuisine”: How could anyone say…
From the Chatline with Chef Skye Gyngell of Spring Restaurant in London, at the 2021 Symposium Weekend on Food & Imagination: Reconnecting to the Past: I have a wonderful photo…
Elisabeth Luard and Gamze Ineceli take another wander down memory lane with the chatlines from Food & Imagination at the 2021 Symposium Weekend From Keynote Speaker Rob Hopkins chatline: If…
