Knowledge Archive

for a new food culture

Our knowledge archive is the place where we collect our content and share it with you. We want to strengthen our understanding of each other, gain insights into other crafts, learn from each other, share experiences and be inspired by pioneers from all over the world.

Here you will find recordings of experts and pioneers who bring different perspectives to the table. In talks, roundtables or interviews, we explore topics that are particularly relevant to our daily work and the fostering of a better food culture: From soil health to gastronomy, food policy and education, to communication and social issues.

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Süsses

Fangfrisch

Käse

Korn

Vom Tier

Hülsenfrüchte

Fermente

Boden & Landwirtschaft

Das Symposium 2021 - HÜLSENFRÜCHTE - Olga Graf, Prof.Dr. Ralf Bloch und Dr.agr. Moritz Reckling

Das Symposium 2021 - GRAINS - UK Grain Lab, Kornwerk & Weidehof Hochland

Das Symposium 2021 - BODEN - Daniel Diehl (Schäferei Arensnest)

Das Symposium 2021 - FERMENTE - Pia Sörensen (Harvard University)

Das Symposium 2021 - FERMENTS - Rich Shih (ourcookquest) und Markus Shimizu (mimiferments)

Das Symposium 2021 - AGED MILK - Clara Diez (Formaje)

Das Symposium 2021 - AGED MILK - Paul Thomas (Urstromkäse)

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