Our board
The fact that we as Die Gemeinschaft are an association has its reasons. Because our actions are not determined by a single person but, in addition to our annual general meeting, our board meets regularly. There, events, membership applications and future projects are discussed and decided upon collectively. In the following you can get to know our board better:
ALEXIS GOERTZ
Alexis Goertz is the founder of Edible Alchemy, an educational platform based in Berlin and focused on fermentation, wild herbs, and mushrooms. She connects traditional craft with contemporary education and sees food as a living, community-building practice.
More information about Edible Alchemy
BILLY WAGNER
Billy Wagner is co-founder of Die Gemeinschaft as well as owner, host and sommelier of the Nobelhart & Schmutzig in Berlin-Kreuzberg.
More information about Billy and the Nobelhart & Schmutzig
DAVID PEACOCK
David Peacock runs the Erdhof Seewalde farm at the Mecklenburg Lakeland together with his wife Viola Garnetzke. There, they focus on diversified agriculture, the preservation of old breeds and maintaining close contact with restaurateurs.
More information about Erdhof Seewalde
DEANDRA ANDERSON
Over the past decade, Deandra Anderson has worked across multiple facets of the food system, from production and packaging to distribution and sales in food and wine, and founded the event platform “off plate” to spark dialogue around sourcing and policy. Her long-term goal is to foster greater inclusivity and diversity across people, products, and packaging within the food and wine industry.
More information about Ebb & Flow Keg
NORA HORVATH
Nóra Horváth ran Spajz in Hamburg and now works as a freelance chef, consultant and activist.
More information about Nóra Horváth
THERESA MANGOLD & LINA ORY
Theresa Mangold & Lina Ory are hospitality professionals with experience ranging from traditional inns to fine dining, committed to strengthening regional networks around Freiburg. Through their event and catering company stúdió elsa, they create spaces for seasonal cuisine, craftsmanship, and meaningful exchange.
More information about stúdió elsa
SABINE JÜRß
Sabine Jürß has been an enthusiastic goat farmer for over 27 years, a firm believer in organic farming and owner of the Scellebelle raw milk cheese dairy.
More information about Sabine Jürß