Over the past decade, Stil in Berlin has played an integral role in both documenting and influencing the cultural and gastronomical zeitgeists of Germany’s capital city. By extension, its founder, Mary Scherpe, has been an important figure in the public eye when it comes to filtering out the best that the city has to offer in terms of everything from fashion to food. Yet, something remains elusive and enigmatic about the woman behind the blog. Knowing her story and the values that ground her work breathes new life into each post on the widely read platform…. Read more.
Post-Truth: a Crisis of the Intellectual Bourgeoisie In November 2016, just days after Donald Trump was elected president of the United States, Oxford Dictionaries announced that its choice for Word of the Year was post-truth. There, it was defined as, “circumstances in which objective facts are less influential in shaping public opinion that appeals to emotion and personal belief”. Since the emergence of the term, there have already been numerous articles and even entire books written with sprawling commentary about why truth doesn’t seem to matter to people as it used to. Many of which are written by center-left intellectuals and journalists who lament the end of a time when fact was regarded with sanctity over opinion and veracity was revered. One of the central underpinnings to these analyses is the idea that the post-truthers helped to give rise to Trump, as sites like Breitbart and even the POTUS’s own words on Twitter have warped what is accepted into popular consciousness as valid grounds for basing our belief systems. The musings I’ve seen on the concept …
Tainá Guedes promotes harmony within herself, among other living things, and in the natural environment by making mindful choices, which translate into practical action. She believes that food systems provide a key entry point for dealing with the greatest crises of our time, from poverty to climate change. As a cookbook author, gallerist, and mastermind behind Berlin Food Art Week, Tainá combines food with artistic expression in order to communicate important messages about how we can all be living more thoughtfully and sustainably…. read more.
As the owner of Okay Café in Neukölln, Marie-Louise ‘Makki’ Crona creates delicious things to share with others, pastries and home cooked meals that come directly from the heart. Born and raised in Stockholm, where going out to eat is more expensive, “I missed just hanging out at each other’s homes, so this was also a reason why I started cooking more here for other people.” The crowd favorite was always her cinnamon buns, which she baked according to traditional Swedish style, simple, rustic, and seasoned with a hint of cardamom…. Read more.
Born in Aleppo, Syria in 1945, Photographer Mohamad Al Roumi creates work that offers an increasingly rare glimpse into this country before it became ravaged by war. … Read more. Photo credit: Abu Daama 1998 | © Mohamad Al Roumi
Ruth Bartlett’s way of relating to food speaks volumes about how she interacts with the world around her. In fact, everything that Ruth does communicates in volumes. As a creative with a bold persona, if she works on a project, you can expect she does it big or not at all, harnessing the dynamism of life and community in each of her projects and endeavors…. Read more.
As a yoga instructor, Sandra Winkens’ disposition –both ethereal and stoic—gives the impression that she harbors a higher wisdom. Upon entering her apartment it quickly became apparent that her approach to eating is consciously connected to every other aspect of her life, with the aim of fostering a sense of alignment between mind, body, and spirit for optimal wellbeing. Through self-discipline in building mindful habits, she is able to achieve clarity of consciousness, which guides everything she does and brings balance to her external world. In fact, it’s difficult to tell where one aspect of her approach to lifestyle ends and the next begins as it is so holistic and all encompassing…. Read more.
Long before she became the founder of London Borough of Jam, a love and respect for quality ingredients has been a running theme in Lillie O’Brien’s life. As a youth born and raised in Australia, she recalls how her mother made everything from scratch back when doing so wasn’t even trendy. This instilled in Lillie a certain value for authenticity–for doing things right–without taking shortcuts…. Read more.
Growing up in an African household, Cynthia Kambou was raised on a mix of traditional plant based dishes in combination with more modern processed foods like Nutella and Maggi soup mix. “I’m one of these people who has a basic journey where when you’re young, you just eat what you parents give you because you don’t know better.” … Read more.
For Leitha Matz, meals don’t just exist at instantaneous intervals. There is a clear current of continuity between one and the next. The story of any given ingredient extends far beyond its existence in her pantry, and this came across in the flavors, textures, and aromas evident in her cooking, an epic story that unfurls on an ongoing basis… Read more.