Friederike Gaedke is setting the stage for Berlin’s very own food movement—one rooted in collaboration, connection between city and farm, and large-scale change—as lead on Die Gemeinschaft, an initiative bringing together food producers and chefs in Berlin.Read More
Friederike Gaedke is setting the stage for Berlin’s very own food movement—one rooted in collaboration, connection between city and farm, and large-scale change—as lead on Die Gemeinschaft, an initiative bringing together food producers and chefs in Berlin.
From organizing wine and food events to writing books and giving food tours in her hometown of Berlin, Liv Fleischhacker is an innate storyteller who honors the changeable nature of identity—her own and the city’s.
Ricarda Bochat works behind the scenes to build community and create connections between the people of Berlin. She runs Open Kitchen, a cooking project of Give Something Back to Berlin. She is the lifeline within the various programming she oversees and is fully immersed in the community.
Native Berliner writer and journalist Liv Fleischhacker has not only closely witnessed but also contributed to Berlin’s natural wine awakening, which has flourished fast around town. She lists five of her favorite places to drink, shop, and enjoy natural wine in Berlin.
Drawing on self-reflection and astute social criticism to create invaluable communities and groundbreaking events, Kavita Meelu has been instrumental in shaping the evolution of Berlin’s culinary scene.
Stil In Berlin’s founder shares six tips for making the most of her neighborhood’s diverse natural, culinary, and cultural delights – from a stroll along the canal to her favorite bakery: shedding light on what gives this corner of town its distinct vibrancy.
Cake Wet Mix 215g coconut milk 4 kaffir lime leaves (dry) Juice from 1/2 lime…
Destiny Dexter’s venture Jabo Foods supplies vegan cookies to cafés, pop-ups, markets, and festivals in Berlin. It also tells the story of truly living one’s truth by revisiting one’s passion and reconnecting with this calling in a new city and country.
Sponge Cake 230g sugar 215g flour 1 tsp. baking powder 1 tsp. baking soda 75g…
“Everything was paid off with the cakes.” Dilek Topkara is a spirited self-made pastry chef and entrepreneur whose determination and warmth bridges communities in her Berlin bakery and café Dilekerei.
Paris-based Mathilde de L’Ecotais—a multi-disciplinary creative mind working at the junction of technology, innovation, education, and intuition—illuminates how we perceive and consume food, and gets us thinking about how we can protect the Earth and achieve social change.
“This is one of the recipes I loved when I was younger, Jim Jaew, which…
In Berlin, Kin Dee’s founder and chef Dalad Kambhu celebrates Thai cuisine with exciting and inventive dishes while striving to set new standards in the industry.
“This one is a healthy, light dessert and is very easy to make: basically milk…
Shanghai born and raised chef Ash Lee brings addictively fiery and delicious flavors to Berlin, while exploring and redefining what makes Chinese food authentic.
Berlin-based writer and gastronome Ursula Heinzelmann on the history of Germany’s culinary traditions and recognizing each other through food, beyond borders.
Parisian chef Angèle Ferreux-Maeght cooks food for people with love and intention, laying the foundation for good health, holism, and happiness.
Journalist, author, and blogger Lindsey Tramuta on being at the intersection of French-American culture and how it informs her reflections on the evolution of Parisian city life.
Stil in Berlin creator opens up about the values that shape the decisions she makes for her blog.
Food Art Week founder Tainá Guedes on how she came to connect food, art, and activism to achieve awareness and sustainability.
Ingredients: 450g (3 cups) all purpose flour 100g (1/2 cup) sugar 1 teaspoon baking powder…
Self-taught chef and owner of Okay Café on creating a Swedish home away from home through heartfelt attention to detail.
The creative mind behind Sweethearts Berlin recounts the ways she builds community in Berlin’s gastro scene.
Ingredients: 1 cup jasmine rice 2 cups water 1-2 tablespoon coconut oil 2 tablespoons poppy…
Berlin-based yoga instructor acquaints us with her Ayurvedic lifestyle for balance and mental clarity.
Ingredients (for 10 300mL-10oz jars): 1.2kg (2.6 lbs) outdoor rhubarb 800g (1.7 lbs) caster sugar…
Creator of London Borough of Jam reflects on her calling and the importance of authenticity.
Ingredients: 3/4 cup almond flour or any gluten free flour (I like it with chestnut…
A story about the healing power of going natural and connecting with your roots.
Ingredients: 2-3 liters of stock, preferably homemade 1-2 medium yellow onions, diced or the white…
Drawing from a culinary expert’s deep knowledge about sourcing ingredients to create food that’s easy to understand.