Organic production, sustainable farming methods, and ecological farming practices.
Since its establishment in August 2017, Foodthink has chronicled the stories of dozens of small-scale ecological farmers across the country. Standing apart from conventional agriculture, they have navigated numerous setbacks and learned through costly experience. Yet, after years of dedication, they have amassed a wealth of practical expertise in production…
Over a year ago, the entire Foodthink team “took over” a community produce shop run by the Beijing Organic Farmers’ Market. For a single day, we handled every aspect of the shop’s operations, delivered impressive sales figures, won our “wager,” and successfully completed the first ever “Occupy the Shop” mission!…
Longtime Foodthink readers will likely already know the name ‘Grandma Kouzi’. Since 2021, this woman nearing sixty has chosen to relocate to ‘Evil Valley’ in Fujian, building her own home, tending the crops herself, carving out a sanctuary from barren land, and exploring a self-sufficient way of life. In this…
“Save our rice!” “IRRI, get out!” In October 2023, these furious chants echoed across several Filipino farmer protest rallies. The demonstrations took direct aim at the Sixth International Rice Congress, hosted by the International Rice Research Institute (hereafter IRRI). Against the backdrop of climate change and the drive to cut…
Foodthink Author Kouzi Endurance walker and farmer, village brewer. Full-time food lover, part-time farmer, amateur writer. Regular readers will likely have noticed by now: I don’t stir-fry. Yes, Evildoers’ Valley doesn’t even own a wok. Admittedly, my one-square-metre kitchen is fully equipped with appliances — a saucepan,…
In 2016, I had a few rather unsuccessful shopping trips to Sanyuanli Market. I only recently made my way back, drawn by the exhibition and the urge to check in, only to find it had long since settled on its new identity: an art scene. Seven years on, Sanyuanli has…
Foodthink Says This October, Foodthink partnered with dozens of co-organisers across the country—including farmers’ markets, ecological farms, fermentation artisans, restaurants, publishers, and non-profit organisations—to launch the ‘Fermentation Awakening Festival’. In November, we hosted four reading sessions centred on Sandor Katz’s *The Art of Fermentation*. The guest for the first session…
In Part One of “Internship Notes from a Desert Oasis”, I attempted to revert to my instincts as a business journalist, examining the operational struggles faced by ecological farms. Yet, during my two-month internship at Zhiliangtian Farm in Alxa, being a barista was, in reality, my day-to-day routine at the…
I. The Beginning In 2018, in a scattered village in Hong Kong’s New Territories that was slated for demolition at any moment, I baked my very first sourdough loaf using a jar of fermented dough I had just received from a friend. Looking back, it barely fermented at all. It…
Torrential rain, flooding, typhoons, droughts… Under the threat of climate change, farmers are invariably the first to bear the brunt of the damage. Yet what is often overlooked is that, in seeking to avert these losses, they are also the most proactive in taking adaptive measures. Last year, the International…
