Farm Visit: Good Food Syndicate
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual...
Farm Visit: Siebengiebelhof
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual...
Farm Visit: Biohof Klaas
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual...
Farm Visit: Biogärtnerei Watzkendorf
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual...
Warenrunde INDIAN FOOD CULTURE
Warenrunde: INDIAN FOOD CULTURE 21. November 2022, with Paushali Lass und Gaurav SharmaGermany’s and Berlin’s food scene is rich in people and projects that bring together diverse cultures, recipes, traditions and ingredients. Therefore, in the November kitchen...
Warenrunde MUSHROOMS
Warenrunde: MUSHROOMS 17. Oktober 2022, with Moritz SchmidTogether with Moritz Schmid, we explored the world of mushrooms in Grunewald. The main aims of the event were to identify suitable areas for foraging, to expand our knowledge about wild and vital...
Warenrunde WILD HERBS
Warenrunde: WILD HERBS 30. September 2022, with Martin Rötzel at Restaurant EszraIn our last Warenrunde together with Martin Rötzel and the Eszra-team we discussed medicinal and wild herbs. The goal was to expand our knowledge about edible plants, to discover...
Farm Visit: Rixmanns Hof & Walnussmeisterei Böllersen
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual...
Farm Visit: Bio Hofgut Kleimeier
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual...
Farm Visit: Bio Hofgut Kleimeier
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual ingredients...
Farm Visit: Gut & Bösel & Ackerpulco
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual...
Opening of Das Symposium 2021
On Sunday, August 1, we celebrated the opening of our five-month program of Das Symposium 2021 at the Michelberger Farm. Along with participants and curators of the Symposium and friends of Die Gemeinschaft, we were popping bottles, met old friends, made new contacts...
Farm Visit: Stolze Kuh & Ökodorf Brodowin
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual...
Farm Visit: Urstromkäse & Gut Ogrosen
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual...
Farm Visit: Land & Scheune and Reiner Guhl
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual...
Farm Visit: Bauernhof Weggun & Gutshof Kraatz
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual ingredients...
Warenrunde: Fish
Warenrunde: FISH 23 October 2020, at Michelberger Hotel & Restaurantwith Lars Bäumer and Andreas Reinhardt (Frisch Gefischt) Hardly any other area of the food system is as contradictory as fishing. The fact that even in Hamburg it is hardly possible to get...
Warenrunde: Preserving
Warenrunde: Preserving 30 September 2020, at Nobelhart & Schmutzig with Micha Schäfer In our second Warenrunde meetup at Nobelhart & Schmutzig together with Micha Schäfer and Berlin cooks and apprentices we exchanged thoughts and techniques about...
Farm Visit: Bauernhof Erz & Bauernhof Zielke
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual ingredients...
Warenrunde: PULSES
Warenrunde: PULSES 19 August 2020, at Nobelhart& Schmutzigwith Food Kompanions, Bauernhof Erz and Bohnikat At our first Warenrunde meetup we spoke about legumes together with Elisabeth from Food Kompanions, Cecilia Antoni from Bean Beat and Berlin chefs and...
Farm visit: Permakulturgärtnerei Ilse Hans
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual...
Farm visit: Gemüsebaubetrieb Regenbogenhof
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual...
Farm visit: Jens Wylegalla und Jule Winkler – Ahrensdorfer Kräuterwelt
We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual...
Comfort Food #20: Ilona Scholl – Is the crisis an opportunity for a new service culture?
"In Germany, food is not allowed to cost as much as it actually should. [...] On the long term, there has to be a change in mentality."Ilona Scholl - Tulus Lotrek, 06.06.2020 Ilona Scholl runs the restaurant Tulus Lotrek Berlin together with her partner,...
Comfort Food #19: Sophia Hoffmann – Can gastronomy reinvent itself in the crisis?
"It's so important to create alternatives and never just accept the status quo. We always have the freedom to form our own opinion and to go different paths."Sophia Hoffmann, 25.05.20 Sophia Hoffmann is a chef, author and activist in Berlin. She...
Comfort Food #18: Elisabeth Raether – How does Corona change our consumer behaviour?
"At the moment, it is becoming obvious that our social system is dependent on our consumption. The question of whether a new system is possible is open."Elisabeth Raether - Die Zeit, 19.05.20 Elisabeth Raether is author of the recipe column...
Comfort Food #17: Andrea Grudda – Is the crisis paving the way for ” New Work” in gastronomy?
"There is not one way out of the Corona crisis, but many individual ways. We will continue to need everybody, but in different roles."Andrea Grudda, 12.05.20 Andrea Grudda is strategy Consultant, Trend Expert and Coach. Andrea advises gastronomes with...
Comfort Food #16: Kristian Baumann – The impact of the crisis on the unwritten rules in our kitchen
„It’s our responsibility as an employer to create an environment where people want to stay longer.“ Kristian Baumann –Restaurant 108, 09.05.20 Kristian Baumann is chef and co-owner of the Copenhagen restaurant 108. Since the Corona shutdown in Denmark,...
Comfort Food #15: Chiara Pepe – The crisis as a time to reflect about your origins
"[Agriculture] Is something so unique, so intimate, so needed. We have to find a way to pass on this incredible heritage." Chiara de Iulis Pepe — Emidio Pepe Winery, 02.05.20 Hardly any other product embodies the character of...
Comfort Food #14: Ash Lee – Fighting the crisis with comfort food
„I like to keep things simple. Just focus on one thing and do it with better quality.“ Ash Lee – Chungking Noodles, 30.04.20 If you’ve ever eaten the ultra-hot Chongqing noodles from Chungking Noodles, you probably remember them - whether it was at the...
Comfort Food #13: Rasmus Kofoed – Learnings from a shift in focus
The future is to eat more plant-based food. I really want to show guests how tasty and delicious it can be, [so that] they can be inspired in their daily life.” Rasmus Koefoed — Restaurant Geranium, 28.04.20 Rasmus Kofoed is head chef...
Comfort Food #12: Five Elephant – How the crisis might shape the future of coffee
"Coffee, the way we do it – produced by agriculture which is just, environmentally sensitive, and sympathetic with global warming – is not cheap." Kris Schackman – Five Elephant, 27.04.20 Kris Schackman is co-owner and -founder of Five Elephant, a...
Comfort Food #11: Motel Beer & Coffee – The value of craft drinks in a crisis
"One way to support us is actually supporting others. Because our network of small businesses is like an ecosystem.“ Cory Andreen – Motel Beer & Coffee, 25.04.20 Cory Andreen and Peter Read brew beer and nitro-coffee in their micro-brewery Motel Beer...
Comfort Food #10: Sasu Laukkonen – Using the crisis to strengthen your creativity as a chef
"Where I see the cue for the future […] is that we need openness right now. The more we close ourselves, the less possibilities we will have.“ Sasu Laukkonen – Restaurant ORA, 23.04.20 Sasu Laukkonen is head chef and owner of the restaurant ORA (*...
Comfort Food #9: Lode van Zuylen & Stijn Remi – From contemporary restaurant to temporary bakery
"I hope the role of the guest will change. It’s over with no-shows and last-minute bullshit. […] Don’t fool with restaurants right now.“ Lode Van Zuylen – Lode & Stijn, 20.04.20 Lode van Zuylen and Stijn Remi are owners of the restaurant Lode &...
Comfort Food #8: Viktoria Fuchs – How does the crisis affect a family business on the countryside?
"We have new restaurant concepts, wonderful hotels – it is also possible to have a nice holiday in Germany." Viktoria Fuchs - Hotel Spielweg, 16.04.20 Viktoria Fuchs is the head chef and owner of the Romantik Hotel Spielweg in the Black Forest. Viktoria...
Comfort Food #7: Bruno Verjus – Inspiring other people to cook
"With your mind, your spirit and your soul you can do the most beautiful travel. This is not a time to close our mind, this is a time to think about the future." Bruno Verjus - Table Restaurant, 15.04.20 Bruno Verjus is the owner and head chef of the...
Comfort Food #6: Samina Raza – Reinforcing local food systems
"Food is political on a major global scale. Many people are not aware of that. The restaurant for us is a creative channel for a better food system."Samina Raza - Mrs Robinsons, 14.04.20 Mrs Robinson’s stands for innovative, contemporary cuisine with top...
#supportyourlocal – Grocery shopping and new restaurant offers during the Coronavirus outbreak
"Think twice before you spend your money on food right now. Every euro spent in a supermarket chain is one euro less for all those small and independent businesses that we all care about and that have the most creative and collective ideas to stay "in...
Comfort Food #5: Thilo Metzger-Petersen – What does this crisis mean for artisanal food producers?
"This crisis is making us realize the huge impact we have on our ecosystem. I hope that our society and our politics will learn something from this. This crisis could be a turning point." Thilo Metzger-Petersen - Farm Backenscholz, 11.04.20 Thilo...
Comfort Food #4: Dalad Kambhu – Joining forces in a crisis
“It’s so important for us women to stick together and help each other. In good times, we do collaborations because it’s fun. In tough times everybody has to think about their business first, and so this collaboration sends a really nice message: even now, we’re...
Comfort Food #3: Billy Wagner – The restaurateur as crisis manager
"Food, care, medicine, security: I hope this crisis makes us realize as a society that these are elementary things worth fighting for.“Billy Wagner - Nobelhart & Schmutzig, 06.04.20 The restaurant Nobelhart & Schmutzig also offers a food package...
Comfort Food #2: Felix Schneider – Can a Regional Restaurant Be Packed Into a Shipping Box?
"To offer guests the best possible products from local producers, with whom we have been working together for many years - how do we achieve that if we can't do it in the restaurant anymore?“ Felix Schneider - Restaurant Sosein , 03.04.20 Since the...
Comfort Food #1: Tim Raue – High-End Restaurant Turns Delivery Service
"We have to move fast now, and be courageous. For the first time, we are being heard and restaurants are gaining public attention. We have to seize that. Most importantly, we have to be there for other people, and be there for our employees.“Tim Raue -...
DIE ZEIT / Die Zukunft der Landwirtschaft kann ganz schön alt aussehen
https://www.zeit.de/zeit-magazin/essen-trinken/2020-01/nachhaltige-ernaehrung-lebensmittel-restaurant-gemeinschaft-regional
Terroir Talks / Food and Farming
Eatler / Important Demonstration For Socially Conscious Gastro Community
http://www.eatler.de/2019/01/25/important-berlin-restaurant
Gault Millau / Berliner Köche und ihr kulinarisches Manifest
https://www.gaultmillau.com/news/berliner-koche-und-ihr-kulinarisches-manifest
Allgemeine Hotel und Gastronomie Zeitung / Das Gute liegt so nah
https://www.ahgz.de/archiv/einkaufskooperation-das-gute-liegt-so-nah,200012245872.html
Freunde von Freunden / A discourse on Berlin’s advancing gastronomic scene over the last decade with the city’s key culinary players
https://www.freundevonfreunden.com/features/a-discourse-on-berlins-advancing-gastronomic-scene-over-the-last-decade-with-the-citys-key-culinary-players
Berlin.de / Die Gemeinschaft kämpft gegen mittelmäßige Kulinarik
https://www.berlin.de/restaurants/neueroeffnungen-und-nachrichten/5086838-2542901-die-gemeinschaft-kaempft-gegen-mittelmae.html
Fine Dining Lovers / Welcome to die Gemeinschaft, Germanys new dining manifesto
https://www.finedininglovers.com/stories/die-gemeinschaft-manifesto/
Diabetes-Online | Chefsache 2017: Spitzenküche goes Heimat
https://www.diabetes-online.de/a/echt-essen-spezial-chefsache-spitzenküche-goes-heimat-1845894
The Chefs Stories / Wir brauchen eine kulinarische Identität
https://www.thechefsstories.de/2017/09/29/wir-brauchen-eine-kulinarische-identitaet
Greentable / Spitzengastronomen auf Mission: gute deutsche Küche
https://www.greentable.de/spitzengastronome-auf-mission-gute-deutsche-kuche
Kost magazin /Stadt Land Food 2016: Billy Wagner über die Gemeinschaft für deutsche Esskultur
https://www.kost-magazin.de/2016/10/stadt-land-food-billy-wagner-gemeinschaft-fuer-gute-deutsche-esskultur