From Brewer to Baker
It was here that I started to see and understand the relationships between brewers and bakers. It was one just like grain and yeast and the synergies in creating a loaf of bread or a delicious brew.
Blog
Food Shapers | Circular Economy and Sustainable Food Systems
Our story begins in Italy. After three months of design thinking workshops and community engagement projects, 16 researchers from all over the world are preparing to set sail for their 60-day Global Mission. These students of The Food Innovation Masters… Read More »Food Shapers | Circular Economy and Sustainable Food Systems
Salone Del Gusto: Terra Madre 2018
Ten things I put in a doggy bag From idea’s and practices from around the world here is some food for thought: “We have drifted so far into a system that is focused on economic efficiency that it doesn’t meet the… Read More »Salone Del Gusto: Terra Madre 2018
Edible Issues at The Bombay Canteen
What would the future of Indian food look like? 3D printed roti’s? Cultured meat cooked in tandoors? 7th July 2018 Is this our preferred future and if so how are we shaping it? Edible Issues, along with the Future Food… Read More »Edible Issues at The Bombay Canteen
Wast(ED) | Tea & Conversations on Food waste with kids in Hangzhou
Hangzhou, ChinaJune 2018 Our Food Innovation Global Mission took us to Hangzhou, China. We spent the day with FoodTalk, a forum with a focus on the relationship between food and people at an International school talking about food and education. … Read More »Wast(ED) | Tea & Conversations on Food waste with kids in Hangzhou
Postman… Naturally
Did this iconic brand of kitchen oil from the ’50s have iconic taste? There has not been a single person who knew my grandmother who hasn’t told me what an incredible cook she was. Her travel, knowledge and personality (which unfortunately… Read More »Postman… Naturally
BT BS: Brinjal Taste Test & Brinjal Seed Saving at Serendipity Arts Festival 2017
As a volunteer at the Serendipity Arts Festival in 2017 I got an opportunity to work with the Centre for Genomic Gastronomy on their public engagement exhibit BTBS: BRINJAL TASTE-TEST | BRINJAL SEED-SAVE. BTBS: Brinjal Taste-Test | Brinjal Seed-Save is a… Read More »BT BS: Brinjal Taste Test & Brinjal Seed Saving at Serendipity Arts Festival 2017
Baking Bread at Della Fattoria
As part of my “once a year” learning trip I interned at this bread institution that makes an average of 1200 loaves of sourdough bread by hand every day. Working different shifts of the early morning mixers to the day time shapers and the night time bakers.
Red Fork Deli, Bangalore
This restaurant evolved from Zarine’s earlier Parsi restaurant Daddy’s Deli and continued to tell stories and keep the history of delicious Parsi food alive.