In this section, we consider the kitchen as a place of the house where also food is crafted, another way to be creative in a world dominated by large retailers, monocultures and the standardisation of fruit and vegetable produce. In this space, we welcome any experience in support of biodiversity. The stories we publish usually talk about ancient recipes or recipes influenced by local traditions at risk of disappearing. We feature only vegetarian recipes and are particularly interested in documenting stories of those restaurants or everyday chefs who cook with their own or locally grown produce.
Image featured: “Vegetables and Flowers Garden: Donatella’s Casa Tintoria” in the Autumn 2016 Issue