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.
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.
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…