Within an increasingly globalised yet atomised society, food can be used as a medium or lens to critically view the relation between humans and their community, ecology, or themselves. What can fermenting, brewing, baking, and eating teach us about how we relate to our environment? What happens when we trace back the journey of what we eat, and step outside of the paradigm of ‘good’ and ‘bad’ consumers?

Jrg 29 #4