The Future of Food
First up on the menu, Sven and Nina will be talking to Laura Jasper, co-founder of HERMANN’S. Founded in the summer of 2017, HERMANN’S is more than a café, it’s a place where the international creative scene meets, over food, of course. Together, we’ll take a look at the trends of today, futuristic foods, and the importance of knowing your ingredients.
Next up, My Linh Phan from Neukölln’s Ya Me Num Nums, will take us back to her roots in Laos and Australia. We’ll take a look at why food fusions like kimchi and brioche or rice flour pancakes have found a beloved home in Berlin. Likewise, the significance of translating and preserving traditional family recipes in contemporary food culture.
Finally, we’re going local with Kolja Orzeszko from Kreuzberg’s artisanal bakery Brot ist Gold. Germany’s bread culture is famous the world over – ”German” bakeries even dot the paths to Mt. Everest. Yet, within Germany, the craft of bread baking is being lost to chain bakeries. As a counter position, all ingredients at Brot is Gold come from within 100 km. We’ll explore how the average person can distinguish a truly good bread as well as what “local,” “regional,” and “authentic” mean in today’s food culture.