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.
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.