A new food start-up in Berlin, Chido’s, found a way to culture mushrooms in a cellar in Schöneberg. The particularity: the mushrooms are growing on coffee grounds. Coffee grounds which would go to waste, are picked up at cafés and used for growing oyster and trumpet mushrooms.
A film by Contemporary Food Lab and Louisa Löwenstein produced for Audi City Berlin
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Von Montags bis Samstags werden bei Glut und Späne in der Markthalle Neun Lachs und Forelle und je nach Saison auch Makrele und Hering geräuchert.
Indulgence and Responsibility. A Contradiction?
From Syria to Tibet, from Iraq to Sudan: Our Food Court event allowed guests to get a taste of those cultures, which are often overshadowed by conflict.