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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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)
Das Symposium 2021 - FANGFRISCH - Nina Wolff (Slow Food Deutschland)
Das Symposium 2021 - VOM TIER - Johanna und Daniel Mörlein, Olga Graf
Das Symposium 2021 - FLÜSSIGES - Philine Isabelle Dienger (Az. Agr. Philine Isabelle)
Das Symposium 2021 - FLÜSSIGES - Mimi Casteel (Hopewell Vineyards, Oregon, USA)
Das Symposium 2021 - GUTES ESSEN LERNEN - Annette Voigt, 100/200 Kitchen, Anton Schmaus, Merle Losem
Das Symposium 2021 - VOM TIER - Barbara Meyer zu Altenschildesche, Ingmar Jaschok
Das Symposium 2021 - BODEN - Laurenz Von Glahn (Gut & Bösel)
Das Symposium 2021 - BODEN - Cornelia Lehmann (VERN e.V.)
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