Food for Thought: the first serving
Welcome to the first post of Food for Thought, a space within my season/ed Substack where I invite you, dear readers, to join me in discussing the rich, complex, and often contradictory world of food.
For those who have been part of my journey since the days of Ferment Kiosk, you’ll know how it all began: together, we created a small yet vibrant culinary kiosk dedicated to sharing thoughtful reads from around the globe, bringing diverse perspectives and inspiring conversations to the table. It felt like a place where ideas sparked with every person who walked through the door. I’m still grateful for the wonderful people I met through this little project and the connections it fostered among those who share a love for food—and a curiosity about what lies behind it.
Though Ferment Kiosk has been history for over a year, its spirit continues to inspire me. That’s why Food for Thought feels like a natural evolution of the discussions there. While the kiosk was a hub for gathering and sharing the voices of others, this section marks my attempt to start a dialogue myself. By delving into food systems, cultures, and philosophies that shape what and how we eat, I aim to spark conversations—ones that resonate with food professionals, curious eaters, and passionate readers alike.
Why food is a fascinating lens
I’m convinced: Food is never just food—it’s culture, history, identity, and innovation. It reflects politics, economics, and ecology. Basically, every bite carries a story: where it was grown, who prepared it, and how it found its way to our plates. Food is more than sustenance; it’s a lens for examining the rituals, power structures, and relationships that shape societies.
Food is also memory and connection—the farmland and the market, the producer and the consumer. It’s the tension between the local and the global, the traditional and the innovative, the past and the future. Within this complexity lie the most compelling stories, the ones that deserve to be explored.
Since my university days, I’ve loved using food as a lens to understand the world. However, as I took my first steps into working life, practicality often took over, and I found myself drifting away from the academic curiosity I once had—and taking the time for diving endlessly into exciting topics. Now, the time feels right to return to that space of exploration, to rekindle the habit of thinking deeply while writing down my thoughts—without the need for it to necessarily serve a client project.
What to expect
In the coming months, my Food for Thought will delve into topics that challenge and inspire me—and, I hope, you too. I’m thinking about the interconnectedness of the global food system and its relationship to the environmental and ethical considerations of what we consume. Along the way, I’d like to share insights from my work, reflections on current topics, and ideas for a more thoughtful and sustainable food future that intersects with my work. But instead of offering definitive answers, it’s also about asking questions:
How can we balance indulgence with responsibility when it comes to food?
How can we preserve rich culinary traditions and ingredients while embracing innovative ideas?
What about eating seasonally and locally while incorporating the incredible diversity of foods discovered through travel into our everyday lives?
How can we celebrate the cultural richness of food while also addressing the challenges of access and equity?
Well, there’s a lot to think about, and I’m glad you’re reading along. Since the spirit of Ferment Kiosk has always been about connection, Food for Thought tries to carry that same ethos forward. And as I share my thoughts, I hope you’ll share yours too—because the best ideas are always created around a shared table.
More to come
The second post of Food for Thought, diving into our first topic, is scheduled for January 31st. In the meantime, another issue of The Edit will be out on January 24th, featuring my favourite picks for January and peak winter season.
Green Tea Blue Sky Tea House & Ceramics Atelier
Speaking of the wonderful people I met through Ferment Kiosk: Our dear friends Richard Eigner and Maria Schlechter—you probably remember their exquisite tea tasting at our Christmas market at the kiosk—have just opened their beautifully renovated and finely curated tea bar and ceramic atelier at Porzellangasse 26, 1090 Vienna. They are open Thursday and Friday from 12:00 to 19:00, and Saturday from 12:00 to 18:00. Whether you're looking for the finest Japanese teas (many of them organically certified!), ceramics, misos, soy sauces, and much more; an enriching conversation about tea or ceramics; or the chance to learn more about tea through tasting, this is your go-to place in Vienna. www.greentea-bluesky.com
