Food - Friends of Friends / Freunde von Freunden (FvF)

Food - Friends of Friends / Freunde von Freunden (FvF)

Food

Through international cuisines, we can discover a lot about different cultures. Browse through our archive of food-focused stories to find out more about international culinary traditions, and the people that help to preserve and innovate them.

Pinci’s Manuel Pinciroli on the Authority of the Classic
Berlin Food

Pinci’s Manuel Pinciroli on the Authority of the Classic

In the heart of Berlin-Mitte, where concepts often eclipse comfort, Manuel Pinciroli – together with Lu Leisering und Silvan Frick...
The Nurturing Kitchen: Eliza Parchanska Blends Polish Roots and Mallorcan Soul at Hotel Corazon
Mallorca Food

The Nurturing Kitchen: Eliza Parchanska Blends Polish Roots and Mallorcan Soul at Hotel Corazon

It’s 1 PM, and the Mallorcan sun is high as we step into the tranquil oasis of Hotel Corazon. Tucked...
Keegan Fong: Quit marketing for a noodle shop
Los Angeles Food

Keegan Fong: Quit marketing for a noodle shop

Starting out as a noodle cart and family passion project, the culinary endeavor soon developed into the renowned restaurant it...
Monica Kisic shares zero-waste cauliflower satay dish
London Food

Monica Kisic shares zero-waste cauliflower satay dish

Cauliflower Satay Ingredients Method Thank you to Monica Kisic for her Cauliflower Satay recipe. Monica is a scientist, chef, and...
Founder of Spoons supper club Rahel Stephanie shares nostalgic Pisang Goreng recipe
London Food

Founder of Spoons supper club Rahel Stephanie shares nostalgic Pisang Goreng recipe

Pisang Goreng Ingredients Method Thank you to Rahel Stephanie for her Pisang Goreng recipe.  Rahel is a London-based cook, food...
Potato aficionados Dominik Klier and Theo Lindinger share comforting Japanese stew recipe
Munich Food

Potato aficionados Dominik Klier and Theo Lindinger share comforting Japanese stew recipe

Nikujaga: Japanese beef and potato stew Ingredients Method Thank you to Dominik Klier and Theo Lindinger, founders of Caspar Plautz,...
Culinary anthropologist Tanita de Ruijt's seasonal recipe for salt-roasted pears with honey
London Food

Culinary anthropologist Tanita de Ruijt's seasonal recipe for salt-roasted pears with honey

Salt-roasted pears with honey Ingredients Method Thank you to Tanita de Ruijt for her salt-roasted pears with honey recipe. Tanita...
Food& Magazine's Recipe for invasive crayfish
Berlin Food

Food& Magazine's Recipe for invasive crayfish

From an intimate to a global setting, food is undoubtedly one of the most present factors in our daily life—it...
Stepping into Lexie Smith's kitchen for a summer Picatta Farro
Ancramdale Food

Stepping into Lexie Smith's kitchen for a summer Picatta Farro

In a bid to expand our summer dinner party repertoire, we turned to Lexie Smith for her favorite seasonal recipe....
Sky High Farm: A path to food sovereignty
New York City Food

Sky High Farm: A path to food sovereignty

Driving Northwest from New York City in spring and summer, one quickly leaves behind a cement landscape and enters the...
Transforming a love of home-cooked food into a successful online delivery service with Chi You
Berlin Food

Transforming a love of home-cooked food into a successful online delivery service with Chi You

Chi You is an innovative and passionate cook who turned her interest and love of food into a thriving business....
Leaving her modelling career behind, Michelin-starred chef Dalad Kambhu’s perception of beauty focuses on confidence and sustainability
Berlin Food

Leaving her modelling career behind, Michelin-starred chef Dalad Kambhu’s perception of beauty focuses on confidence and sustainability

Fresh-faced, wearing loose-fitting clothing and practical footwear, chef Dalad Kambhu picks her way through the uneven stone surfaces of Berlin’s...
Preserving a family tradition keeps urbanite Johannes Weber grounded
Meckenbeuren Food

Preserving a family tradition keeps urbanite Johannes Weber grounded

Johannes Weber enjoys learning new things and always works on different projects. His association Stadtbienen e. V. protects wild bees...
Frankfurt’s restaurants reimagined with culinary entrepreneurs James and David Ardinast
Frankfurt Food

Frankfurt’s restaurants reimagined with culinary entrepreneurs James and David Ardinast

James and David Ardinast are sitting in the courtyard of Frankfurt’s 25hours Hotel, not far from the city’s central train...
In Oaxaca, food is keeping indigenous cultures alive
Oaxaca Food

In Oaxaca, food is keeping indigenous cultures alive

In the rural town of Nejapa de Madero thick, grey clouds and heavy rain create an apocalyptic-like atmosphere. Swarms of...
Food& is the Berlin-based magazine inviting us to have unusual encounters with food
Berlin Food

Food& is the Berlin-based magazine inviting us to have unusual encounters with food

For Spanish artist and data-analyst Asís Ybarra, a trip to the Okinawa Churaumi Aquarium in Japan with his friend Eduardo...
Swedish chef Linda Granebring creates fusion cuisine with sustainability in mind
Paris Food

Swedish chef Linda Granebring creates fusion cuisine with sustainability in mind

Connected to the mainland by a single bridge, the population of Hasslö has traditionally depended on the Baltic Sea for...
Sophia Rudolph of Berlin's Panama turns heads in the culinary world with precision and ambition
Berlin Food

Sophia Rudolph of Berlin's Panama turns heads in the culinary world with precision and ambition

Sophia Rudolph, originally born in Berlin, moved to Lyon with her parents aged thirteen. It was a move that would...
Meet the mushroom fanatics growing produce before their customers’ eyes
New York City Food

Meet the mushroom fanatics growing produce before their customers’ eyes

It’s a Friday afternoon at Whole Foods in downtown Brooklyn—one of the busiest grocery stores in the country. Over in...
Keegan Fong: Quit Marketing for a noodle shop
Los Angeles Food

Keegan Fong: Quit Marketing for a noodle shop

In a Nutshell: Keegan Fong on the five flavors at the heart of his Chinese restaurant “The menu is entirely...
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