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

Protected: Jessica Tan / Stoke

Johanna — Thu, 07 May 2026 09:52:01 +0000

There is no excerpt because this is a protected post.

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

Aimee Shirley — Tue, 20 Oct 2020 08:30:15 +0000

Fresh-faced, wearing loose-fitting clothing and practical footwear, chef Dalad Kambhu picks her way through the uneven stone surfaces of Berlin’s Gleisdreieck Park as she searches for edible flora on her weekly forage. She’s looking for her favorite, seasonal flowers: pink, edible sweet peas that are currently adorning a sugar snap bean and pea salad dish

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Preserving a family tradition keeps urbanite Johannes Weber grounded

root — Thu, 24 Oct 2019 04:00:51 +0000

Johannes Weber enjoys learning new things and always works on different projects. His association Stadtbienen e. V. protects wild bees in urban Berlin. As an employee of the German Society for International Cooperation (GIZ), the 34-year-old helps to develop alternative and sustainable electricity concepts for areas with weak infrastructure in Sierra Leone and Liberia. Now

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

root — Mon, 12 Aug 2019 13:00:04 +0000

James and David Ardinast are sitting in the courtyard of Frankfurt’s 25hours Hotel, not far from the city’s central train station. Until about ten years ago, the surrounding neighborhood had a reputation for drug deals and was known for its red light district—a place where you certainly wouldn’t expect a new wave of restaurants to

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In Oaxaca, food is keeping indigenous cultures alive

root — Mon, 08 Jul 2019 14:25:06 +0000

In the rural town of Nejapa de Madero thick, grey clouds and heavy rain create an apocalyptic-like atmosphere. Swarms of insects fly in the air adding to the foreboding disquiet of this southwestern region of Mexico. “These are chicatanas,” says farmer Manuel Lorenzo, who has lived in the Oaxacan region all of his life, as

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

root — Thu, 25 Apr 2019 09:23:58 +0000

For Spanish artist and data-analyst Asís Ybarra, a trip to the Okinawa Churaumi Aquarium in Japan with his friend Eduardo Ecker turned out to be the inspiration for his next creative venture. “We were just walking around and we saw some people eating sushi while looking at fish in the tanks,” Ybarra explains, laughing at

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Swedish chef Linda Granebring creates fusion cuisine with sustainability in mind

root — Fri, 05 Apr 2019 04:00:09 +0000

Connected to the mainland by a single bridge, the population of Hasslö has traditionally depended on the Baltic Sea for its livelihood, with fish being a staple ingredient of the local diet. Looking back, Granebring acknowledges that her family’s rituals were largely shaped around the values of food and eating well. “It all revolved around

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

Aimee Shirley — Mon, 18 Mar 2019 05:00:15 +0000

Sophia Rudolph, originally born in Berlin, moved to Lyon with her parents aged thirteen. It was a move that would come to define the rest of her life. Though she planned on leaving France to return to Germany after completing high school, that didn’t pan out. She decided against a traditional degree, instead opting to

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Meet the mushroom fanatics growing produce before their customers’ eyes

Aimee Shirley — Tue, 05 Mar 2019 15:07:51 +0000

It’s a Friday afternoon at Whole Foods in downtown Brooklyn—one of the busiest grocery stores in the country. Over in the specialty section, wedged between counters heaving with artisanal cheeses, handmade ravioli, and cured European meats, is a futuristic steel cabinet with curved windows that emits an eerie, neon blue light. It looks like a

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Keegan Fong: Quit Marketing for a noodle shop

Aimee Shirley — Mon, 04 Mar 2019 11:26:37 +0000

In a Nutshell: Keegan Fong on the five flavors at the heart of his Chinese restaurant “The menu is entirely my mom’s original recipes that we grew up eating,” says Keegan Fong, the owner of Woon, who lovingly describes his mother not only as the head chef, but also the mascot and lifeblood of the

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