Published Work
Features
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Mit Teigtaschen in die Moderne
Culinary travel feature on Tbilisi, Georgia’s bustling capital.
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Land und Lust
Restaurant profile of “NUEMA” in Quito by head chef Alejandro Chamorro and Pía Salazar, “World’s Best Pastry Chef 2023”.
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Hinter jedem Strauch ein Geheimnis für Genießer
Culinary travel feature on Albania’s farm-to-table movement.
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Zwischen Garküchen und Sterneküche: Ein kulinarischer Trip durch Bangkok
Bangkok’s bustling food scene with acclaimed restaurants such as “Potong”, “Le Du”, “Gaggan” and “Sühring”.
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Die Welt vom Fluss aus sehen
Slow travel at its best: A three-week canoe trip on the Danube.
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Rettung für den “Roten Heinz”
A day in the “Acker Pella” community garden in Hanover, which is saving old varieties of tomatoes from disappearing.
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Berlin, du schmeckst so wunderbar
Culinary feature about the Berlin food scene with pioneers such as “Nobelhart & Schmutzig”, “Kin Dee” and more.
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Das Glück des großen Nichts
Travel feature about the Yukon, one of Canada’s most remote regions.
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Lifting the Black Clouds in Lusatia
Feature on the renaturation of open-cast mining in Lusatia.
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Der Letzte seiner Art
A day with shepherd Nikos Kellas in the mountains of Aspropotamos in Greece.
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Zurück zu den Wurzeln
Visit to “Ferma Albanik” in Albania, a women-run agriturismo in the hinterland.
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Zettels Traum
A visit to the home and studio of Jessie James, paper designer of “Supply Paper Co.” in Sydney.
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California Cooking
Culinary travel feature about the beginnings of the farm-to-table movement in California.
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Auf den Spuren der sizilianischen Küche
A week at the renowned cooking school “Anna Tasca Lanza” in Sicily.
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Ein Teller Glück
Visit to “Ambelonas” in Corfu where chef Vasiliki Karounou keeps the traditional Corfu cuisine alive.
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Die Zeit ist reif
Behind the scenes of celebrated Berlin restaurant “Ernst” by head chef Dylan Watson-Brawn + farm visit.
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The Sisters Reviving Lost Local Recipes
Visit to the restaurant and garden of “Ca Na Toneta” in Mallorca.
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Schlaraffenland, Abteilung Istrien
Culinary travel feature with the best producers of the Croatian peninsula.
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Istanbul Through the Eyes of A Chef
Feature on Istanbul’s food scene with chef Maksut Aşkar from “Neolokal”.
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Auf den Spuren des schmelzenden Eises
Feature on the Aletsch Glacier, the largest glacier in the Alps.
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Im Einklang mit der Natur
A day on the farm of the founder of “Regenerative Farming Greece” in the Peloponnese.
Profiles
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Wie das Boragó in Chile zu einem der nachhaltigsten Restaurants der Welt wurde
Restaurant profile of “Boragó” in Chile, with chef Rodolfo Guzmán and a foraging trip to the coast.
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Meet the Female Chefs Blazing a New Trail in Armenian Cuisine
Culinary travel feature about the women who are revolutionizing Armenian cuisine.
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Koch-Visionärin, Feministin, Erzählerin
Profile of Chef Pam of “Potong” in Bangkok, “Asia’s Best Female Chef 2024”.
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Flower farmer Masami Charlotte Lavault for KENZO Parfums
Portraits of Masami Charlotte Lavault, founder of the first organic flower farm in Paris.
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Besseres Essen für alle
Portrait of the Berlin initiative “Kantine Zukunft” for healthier food in communal catering.
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Wie will eine brasilianische Köchin die Welt verändern?
Profile of chef and activist Manu Buffara from restaurant “Manu” in Brazil.
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Zum Sattsehen
Profile of PARS chocolates in Berlin, using only local and ethical ingredients.
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Golden Harvest
Visit to the family-run olive oil company “Oli Solivellas” on Mallorca.
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So schmeckt der Sommer an der Algarve
Restaurant profile of “Ocean” by head chef Hans Neuner in Portugal.
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Die Zukunft schmeckt nach Zero Waste
Profile of “FREA”, Germany’s first zero-waste restaurant.
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Zusammen backt man weniger allein
Profile of Germany’s first cooperative bakery “LindenBACKT”.
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Zilbers Reich
Visit to the “Noma Fermentation Lab” of fermentation pioneer David Zilber in Copenhagen.
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Fruit of the Loom
Profile of “Tessanda”, Switzerland’s last weaving mill run by women.
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Cooking the Mountain with Chef Norbert Niederkofler
Visit of “St. Hubertus” in Alta Badia with an interview with chef Norbert Niederkofler.
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A delicious dinner in Berlin – from food that would have been thrown away
Profile of the zero-waste restaurant “Restlos glücklich” in Berlin.
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Die Gastronomie der Zukunft – das “Otto” in Berlin
Restaurant profile of “Otto” in Berlin by head chef Vadim Otto Ursus.
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Gold aus der Glut
Portrait of the sustainably run fish smokehouse “Glut & Späne” in the Black Forest.
Reports
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Wo isst man in der georgischen Haupstadt besonders gut?
Report on Tbilisi’s best restaurants.
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Wo Esel die Straße kreuzen und Gänse den Weg leiten
Report about agrotourism in the Albanian hinterland.
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Why Georgia’s “Little Tuscany” Should Be on Every Wine Lover’s Bucket List
A guide to Georgia’s most famous wine region.
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Insider-Tipps Ljubljana: Starköchin Ana Roš teilt ihre 7 (und mehr) Lieblingsorte
Report on the best places in the Slovenian capital.
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Restaurants in Berlin: Die VOGUE-Auswahl der 19 besten Adressen in der Hauptstadt
Report on the most exciting restaurants in Berlin at the moment.
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Wie kocht man lecker und zugleich klimafreundlich?
Article about climate-friendly cooking + interviews with chefs, farmers and scientists
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So können wir alle nachhaltiger einkaufen und kochen
Report on the impact of our food on the climate crisis.
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The best Jewish restaurants in Berlin
Report on the city’s first food week celebrating Jewish cuisine.
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“Ich wollte starke Frauen”
Report on a new dinner series in Berlin featuring top international chefs.
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Was gutes Essen mit gesundem Boden zu tun hat
Report on regenerative agriculture including a presentation of the association of Berlin’s top restaurants and farms “Die Gemeinschaft” in Berlin.
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Was man in der Küche von den Etruskern lernen kann
Culinary travel report about the history of Tuscan cuisine.
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In Schale geschmissen
Report on the concept of “leaf to root” featuring chefs like Tainá Guedes and Paul Ivic.
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Where to Enjoy the German Tradition of “Kaffee und Kuchen” in Berlin
Feature on the best cafés for the cozy ritual.
Interviews
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“Ein guter Plan ist alternativlos.”
Interview with Milena Glimbovski, social entrepreneur, speaker and author of “Über Leben in der Klimakrise”.
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“Ich begrüße jeden, der vegan wird.”
Interview with David Peacock of “Erdhof Seewalde” about the farm of the future.
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Douglas McMaster
Interview with chef Douglas McMaster of “Silo”, pioneer of the zero-waste movement in gastronomy.
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“Wir versuchen, Fehler zu machen, um daraus zu lernen.”
A day on Germany’s first regenerative farm “Gut & Bösel”.
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Stedsans Rooftop Farm Restaurant
Visit to Scandinavia’s first rooftop farm and restaurant in Copenhagen.
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Wie Sie beim Essen ein bisschen die Welt retten können
Climate-friendly cooking with British chef and author Anna Jones.
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“Die meisten Zutaten sind noch nie zuvor gegessen worden”
Visit to “Noma” in Copenhagen and interview with “Head of Culinary Research” Mette Søberg.
Books
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Urban Oasis – Parks & Projects for a Greener Future
Author and photographer, published internationally by teNeues.
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Sentido Hotels “The Book”
Contributing writer and photographer.
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