All posts filed under: Food

Algae bar_DDW 2017

Published by Kate Stockman

The Algae Bar is an interactieve installation by the guys behind Cateringa & kompanen. The idea is the attach yourself to the life cycle of the algae. Algae are considered one of the new food components for man & animal in the future. The bar is an tempt to close that circle. Visitors of the Embassy of Food at the DDW 17 in Eindhoven donate their time and breath to the algae, while they lie on a bed underneath a set up of different algae samples, while to listening to an essay of waterline or just listen to their own breathing. What we breath out contains warmth and CO2, what are valuable resources for young algae. The algae on their turn, produce oxygen, but on itself they are a rich source  of proteïne, vitamines en minerals. In the future algae will be used a animal & human food but also as bio fuel. I found this such a great story, that I had to try it out. I donated 15 minutes of time, warmth and …

The Embassy of food_DDW 2017

Published by Kate Stockman

Last week Eindhoven was buzzing for the legendary Dutch Design Week. Each year we take some time to visit the most interesting designers & projects that showed their vision on the future. A must visit was this year’s Embassy of food, a meeting place for designers, dreamers, food professionals, and the public to learn more and work on tackling pressing food issues. The entire week TEOF organized a series of activities, like the Food Heroes project, keynotes and workshops and curated by eating designer Marije Vogelzang, a designer who leads the food design department at Design Academy Eindhoven. The exhibition offers an insight into how food will be grown, processed, transport, and eaten in the future, and how farming systems could change as a result of food scarcity and new technologies. The Embassy of Food created a few radical views on future issues that visitors were be able to experience and taste. In the following post, I will highlight some interesting food-design concepts on show at the Embassy of Food. Concepts and thoughts about what we might consume in years …

Snails: streetfood in Marrakech

Where and what to eat in Marrakech?

Published by Kate Stockman

Visiting Marrakech without trying out some of their wonderful flavors, herbs and local specialties is a shame. This is one of the most exciting cities when it comes to authentic traditional food, that is an important inspiration for chefs all over te world. Food is sold and eaten in the streets around and in the souks. You have to get used to it, especially the lack of cooling can be an appetite killer. The habit of selling one product in large quantities is what we know as ‘mono-choice’ retail or nega choice offers. Trendsetting in Europe, a tradition over here. Also the fact that the same products are sold all in the same street. Looking for olives, check out the street where all fresh olives are sold. Go to the one where the locals buy, an ado taste some upfront, before you buy. Not only smart but your food discovery ets more excited. Once you understand how it works, you can start to enjoy the amazing smell of all the dried herbs, the huge piles …

Frank’s Smoke House Amsterdam

Published by Kate Stockman

Last time we were on trend safari in Amsterdam, we visited this wonderful, small, local producer of high quality smoked fish and meats. The place is called Frank’s Smoke House and owner Frank was happy to talk about his passion. The principle of hand crafted quality food is simple: a beautiful piece of meat of fish plus salt, wood, fire and patience. In this ‘rokerij’ they smoke about everything, from Wild Alaska salmon, grain fed pork, mackerel, trout, organic chickens and turkeys, wild boar, to cheeses and much more. Traditional, sustainable and delicious. They use honest and naturel ingredients, produced without hormones, antibiotics or other kinds of manipulation. The wild Alaskan King Chinook salmon is the most famous product. The fish are hook and line caught in the Golf of Alaska and are carefully selected before imported. The Alaska fishing industry is the most sustainable in the world and is even protected by the local laws there. Frank’s Smoke House also smokes Sockeye and Label Rouge Scottish salmon, grain fed pork, halibut, mackerel, trout, free range chickens, wild …