Vinaigrerie Sainte Odile& 3 Fonteinen
The Value of Vinegar | 3 Fonteinen x Vinaigrerie Sainte Odile
4 min readFrom grain in Pajottenland to barrel in Anderlecht: how a brewery and a vinegar factory lift each other up.
De Vroente& Ourobouros & Biodynamische boerderij De Kollebloem & De Zonnekouter
Lousberg market - many small things make a market
6 min read
La Bonne Chère
Alexandru Sapco, La Bonne Chère: cooking what the season allows
6 min read
oriri
Beyond the plate: JP McMahon on terroir, craft and the future of food
5 min readA fireside conversation with Galway chef and Food on the Edge founder JP McMahon, on why a food culture is held together less by ratings than by the relationships behind every plate.
Elders bv
Different on Sunday: how Elders brings the market to the table
3 min readNoblesse 1882
A reinvented heritage: between memory, innovation and community at Noblesse 1882
3 min read
Bio Geitenboerderij De Volle Maan
More than a farm: how De Volle Maan feeds a living ecosystem
4 min readAt De Volle Maan, cheesemaking does not begin in the cheese factory, but out in the meadow.
Eva Kengen& NEON
The hand behind the plate
4 min readDe Keukentafel
The Kitchen Table: what one long table does to an evening
5 min read
Hof ter Dreef
Working Together: how five farms become one chain
4 min readAt Prinsendreef in Meise, five organic farms combine logistics, retail, and marketing. A working answer to the fragmentation of the short supply chain.