July 25, 2018

New Age Of Agriculture with Cory Andreen

Our theme this month is called “The New Age of Agriculture” and we’re wrapping up the month by diving into the world of coffee with Cory Andreen (@coryandreen), coffee business consultant, entrepreneur and serious coffee enthusiast. Our interview lays out some harsh realities when it comes to coffee’s future – how climate change will effect the supply of this tasty stuff we depend our day on, plus we unpack how this delicious beverage is stuck somewhere between luxury item and staple, precious product and commodity. Brew your favorite cup and listen along.

July 18, 2018

New Age of Agriculture mit Schwarze Kuh

Wie kann eine zukunftsträchtige Landwirtschaft aussehen? Wie können unsere Städte in Zukunft ernährt werden? Und was können wir als Konsumenten tun, um Landwirte in der Realisierung nachhaltiger Visionen zu unterstützen.  Das sind die großen Fragen, mit denen wir uns in diesem Monat unter dem großen Thema „New Age of Agriculture“ beschäftigen.

Maria Mundry und Rasmus Burger sind junge Landwirte und führen als Familienbetrieb Schwarze Kuh(@schwarze_kuh) im Brandenburger Havelland, eine Rinderaufzucht mit entsprechender Vermarktung.

Als ausgebildete Landwirte mit Studium der Agrar- bzw, Gartenbauwissenschaften kennen sie sich bestens in der deutschen Agrarlandschaft aus.

In dieser Episode klären sie darüber auf, dass konventionell nicht immer schlecht ist, was die Bio-Bewegung mit Nazis zu tun hat und wie der Einsatz von Drohnen unsere Landwirtschaft in Zukunft effizienter machen kann.

July 11, 2018

New Age Of Agriculture with Carolyn Steel

This week we’re diving deep with Carolyn Steel, author, architect and wisdom-inciter. Her book Hungry City(2008) and her subsequent work has been all about answering the question of how we will feed our growing population and our over-flowing cities. By studying our population growth and social structures through architectural, theoretical, anthropological and socio-political lenses, Carolyn combs through how we humans live on earth today, how it differs from the past and most importantly: how we feed ourselves and how that shapes our lives. It’s a seriously huge topic with a lot of dystopian forecasts, but with Carolyn’s humor, insight and utopian outlook, you’re sure to go away with something that will stir your heart, mind and eating habits!

July 4, 2018

New Age of Agriculture with Tianle Chang of Beijing Farmers Market

Our theme this month is called “The New Age of Agriculture” and we’re kicking this month off by talking with Tianle Chang, Beijing Farmers Market‘s coordinator, one of the first and only organic and independent farmers markets in China. Tianle’s work, along with a robust community of farmers, producers and coordinators, are making it possible for consumers to have access to safe food. Through organic, fair trade and sustainable principles, a strong network of independent farmers is growing across China and Tianle’s work in Beijing is at the forefront of this very important movement.

June 29, 2018

Innovating Kitchen & Work Culture with Kavita Goodstar

We’re hanging out with food concept innovator Kavita Goodstar(@ kavitagoodstar), best known for launching internationally popular concepts such as Street Food Thursday, Burgers ‘N Hip Hop and Kebabistan. Each having contributed to putting Berlin on the international culinary map in their own right, Kavita’s ventures have always been about identity and culture with regards to cuisine. Today her work tackles diversity and representation in gastronomy spaces, questioning power structure norms in the culinary business sphere. We chat about her goals behind her concepts then and now and what we all need to do to make our food businesses more diverse, self-aware and equal.

June 20, 2018

Innovating Kitchen & Work Culture mit Aaron Hasenpusch & Per Meurling (auf Deutsch)

In diesem Monat beleuchten wir das Thema „Innovating Kitchen & Work Culture“ aus unterschiedlichen Perspektiven mit Koch Aaron Hasenpusch (@ team_tabula_rasa) & Per Meurling von Berlin Food Stories (@berlinfoodstories). Die deutsche Episode in diesem Monat ist dem Ausbildungssystem gewidmet, das zwar international einen hohen Stellenwert genießt, aber hierzulande für potentielle Azubis immer weniger attraktiv ist. In dieser Episode nehmen wir das vielgepriesene duale System unter die Lupe und besprechen in einer Runde mit Experten wie u.a. große Teams dazu beitragen können, den Ausbildungsberuf wieder spannend zu machen.

June 13, 2018

Innovating Kitchen & Work Culture with Kamal Mouzawak of Souk el Tayeb

We’re learning all about how Kamal Mouzawak, founder of Souk el Tayeb (@soukeltayeb), Tawlet and Beit Douma (et al.) , is rocking the culinary sector with social entrepreneurship concepts like no other in Lebanon. Through fostering farmers and producers and employing women to share their local cuisine, Souk el Tayeb’s organizations is actively fostering, spreading and preserving traditional and regional culinary landscapes. #makefoodnotwar

June 6, 2018

Innovating Kitchen & Work Culture with Chef Courtney Storer

Our theme this month is called “Innovating Kitchen & Work Culture” and we’re kicking this month off with Courtney Storer (@_full_court_press), Chef de Cuisine at Jon & Vinny’s (@jonandvinnydelivery) in Los Angeles, CA. Courtney is the boss of a very productive and busy kitchen which demands very grounded and deliberate approaches when it comes to hiring, retaining, mentoring and leading her team. We also unpack what it's like to be a female chef, how she keeps a balanced lifestyle and what she does to support her team every day. #girlboss #boss #86This

May 23, 2018

Unpacking Sustainability mit Peter Duran von Isla Coffee Berlin (auf Deutsch)

Diese Woche der US-Amerikaner und Gastronom Peter Duran zu Gast und spricht mit uns über das Prinzip der Kreislaufwirtschaft, ein Nachhaltigkeitsmodell, das Peter selbst in seinem eigenen Berliner Isla Coffee (@islacoffeeberlin) mit Herzblut lebt und seit Beginn erfolgreich umsetzt. Dieses Jahr wurde das Isla Coffee dafür mit dem DeutschenGastrogründerpreis ausgezeichnet.

This week it’s all about defining what sustainability actually means in business practice with coffee shop owner and expert Peter Duran of Isla Coffee (@islacoffeeberlin) in Berlin.

May 16, 2018

Unpacking Sustainability with Jessica Almy of Good Food Institute

This week it’s all about clean meat with our guest Jessica Almy (@JessicaAlmy),who is the Director of Policy at Good Food Institute(GFI) in Washington D.C. Listen along as we venture into the world of lab-cultured meat, find out why this scientific advance is a very good thing for our health and for the planet, plus we venture to ask: will personal meat makers be a home kitchen gadget in the future?  #cleanmeat

May 10, 2018

Unpacking Sustainability with TrashTiki

This week it’s all about anti-waste practices behind the bar with our guests Kelsey Ramage and Iain Griffiths of the punky Trash Tiki(@trashtiki), a concept that will be sure to keep you ordering more of what they’re serving up. Listen to how Kelsey and Iain define their own personal brand of sustainability education, how to stay savvy in your business and at home as a cocktail enthusiast and how to make the best recycled-ingredient daiquiri EVER. #drinklikeyougiveafuck

May 8, 2018

Hello, welcome to Food On Point with hosts Madeline & Steffi!

Hello world! This is a bonus episode that kicks off the launch of Food On Point. Hosts and co-producers Madeline and Steffi sit down together to discuss the mission for Food On Point, where the idea came from and what you listeners can look forward to in each weekly episode. Join us on this epic journey in diving deeper into topics about the food that we grow, serve and eat.

May 8, 2018

Unpacking Sustainability with Sean Barrett of Dock to Dish

Our theme this month is called “Unpacking The Pillars of Sustainability” and this week it’s all about sustainable wild fishing practices with Sean Barrett, founder of Dock to Dish(@docktodish) based in Montauk, New York. Come along with us for this epic journey into the world of wild seafood, the consumer’s impact on eating fish, why the mantra “know your fisherman” should be on everyone’s mind and why oysters are the best food we can be eating.  #knowyourfisherman

Food on point is a weekly podcast produced in Berlin and brought to you by two ambitious food enterpreneurs, Madeline McLean and Stefanie Rothenhofer. Food On Point hopes to ignite a wide, diverse and international community to engage in deeper conversations about food.