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April 2025

March 2025

Food for Thought #4: What Shapes How We Cook? On Seasonality, Regionality, Control & Choice
What if our cooking was guided by seasonal and regional food—not as a limitation, but as an invitation? This issue explores how cooking from a CSA share…
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Daniela Wiebogen
1
The season/ed Edit: March 2025
March is a month of transition—the final quiet stretch of winter before spring fully emerges. This month's issue is a fresh mix of discoveries…
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Daniela Wiebogen
4
Food for Thought #3: Taste as the Bridge—but where does it lead?
If taste is a bridge, where does it lead? Beyond pleasure, taste connects us to responsibility—to how our food is grown, who produces it, and its impact…
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Daniela Wiebogen

February 2025

The season/ed Edit: February 2025
Dreaming of Mexico City while revisiting old notebooks, celebrating citrus at the table, and curating a selection of well-crafted products—plus exciting…
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Daniela Wiebogen
The Kiosk Stack: A Virtual Bookshelf for Hungry and Thirsty Readers
If you love books as much as you love food, you’re in the right place. The Kiosk Stack is here, serving up hand-picked reads that explore food, culture…
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Daniela Wiebogen
2
Food for Thought #2: Are Taste and Pleasure the Key to Responsibility and Change?
Eating is often framed as an either-or dilemma between pleasure and responsibility. But what if it didn’t taste like sacrifice, but like sun-ripened…
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Daniela Wiebogen
Travelogue: København, Denmark
Some cities you visit once, while others keep pulling you back, and for me, Copenhagen is one of those places. Here’s a small, curated list of my…
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Daniela Wiebogen
2

January 2025

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