Thinking through food systems & sustainability: an attempt at categorization
A recent communication design project for one of our clients as well as Zafer's talk at Özyeğin University in December made us re-visit...
Zafer Yenal on "Karakılçık wheat and its promises for a better food world" at the 2018 Oxf
The Oxford Food Symposium is an annual conference on food, its culture and its history. The oldest and certainly among the most important...
Karakılçık buğdayı ya da Seferihisar’da bir tohum bankası
Can Yücel Tohum Merkezi’nin varlığından Ağustos 2014’te haberdar olmuştum. Geçen hafta biraz da endişeyle gittim tekrar merkeze, acaba...
Daha yeşil bir 50!
The Culinary Institute of America (CIA) ve Oslo merkezli EAT, bu yıl itibariyle “Plant Forward Global 50” listesini yayımlamaya başladı....
Jay Rayner on Brexit & the food crisis
Jay Rayner might be best known for his bitingly funny weekly restaurant reviews in the Observer. But he also produces eloquent,...
The Chobani Story
In a classic piece of outstanding food writing from the New Yorker food issue 2013 Rebecca Mead narrates the entrepreneurial story behind...
