Event Invitation | Editorial Stories: The Non-Stop Annual Party

Attention all departments: Foodthink’s ‘Occupy Jishì 3.0’ and Annual Meeting Special Project is now officially underway!

From 10:00 to 22:00 on Saturday, 7 February, we will be taking over Jishì, the Beijing Organic Farmers Market community store in Sanyuanqiao. This is more than just the source of ingredients for our daily staff meals; it is a community hub that bridges the gap between ecological farmers and urban consumers.

Over the past year, we have written countless words from our offices on climate change, agroecology, and food justice, striving to shed light on the challenges facing small-scale farmers and those working within the food system. Yet, the more we wrote, the more we realised a fundamental question: while we talk about food every day, do we truly understand consumption—the most direct point of contact between the public and their food?

Theory is one thing; action is another. The best way to act is to sell vegetables—to use the act of selling as a method for delving deeper into the food system. Only by taking delivery of fresh produce from farmers, interacting with customers both online and offline, and processing real orders will the trust, support, and hardships underpinning agroecology cease to be mere concepts on a page.

Consequently, for these twelve hours, Foodthink will transform from a team of writers and researchers into shop assistants, stepping out of the comfort zone of writing and into a real field of labour: coordinating with farmers, welcoming customers, sorting and packing, tidying shelves, handling payments… and, of course, our signature tradition: preparing our own staff meals. This is not just Foodthink’s annual party; it is a special ‘end-of-year report’ we are submitting to our readers.

Whether you want to put our sales skills to the test, meet the Foodthink team in person, or simply pick up some great produce, we welcome all our “spiritual shareholders” to join us at Li Xiang, Sanyuanqiao, on Saturday, 7 February. See you there!

To ensure things run smoothly on the day, every one of us has completed 48 hours of “undercover training” at Jishe over the past three months. Please welcome our eight vegetable-selling trainees—the new guard is here, so please be kind to them!

◉ Our eight trainees, both old and new. Producers, please keep a close eye on them~

The team lineup for this ‘occupation’ has shifted slightly (former colleagues have gone off to be parents, study abroad, or forage in the mountains, while new colleagues—unencumbered by marriage or children—have returned from their studies). Whether this leads to a comedy or a tragedy remains to be seen.

The annual party must go on! Besides selling veg, we have prepared four events. We welcome you to join us in person or tune in to the livestream.

XI. 00:00–12:30

We record so that we may continue to record

—— The Editorial Department’s Year-End Review

Take note: the editorial team is going public with their year-end review. Over the past year, Foodthink’s editorial department has closely followed a myriad of issues within the food and agriculture sector: from small-scale farmers struggling against extreme weather to herders impacted by the surge of globalised imported meat; from the delivery riders who complete the ‘final mile’ for countless city dwellers to the hidden power dynamics behind our food… We have strived to tell the stories of food and farming that remain unknown to the public, yet are intimately connected to every one of us. Because we believe: we record so that we may continue to record.

Stepping out from behind the scenes, we want to chat about the stories that didn’t make it into the articles: Why did Foodthink choose to tell these specific stories? Which topics from the past year remain our ‘unfinished business’? From our food and agriculture media workshops to our grant programmes, what new observations have we made regarding food reporting in the media? Moreover, this is a ‘two-way street’ of topic planning. In 2026, what content do you want to see from Foodthink? Whose voices do you want to hear? Which books should we read together? Whether you want to vent, demand an update, or provide an exclusive lead, you are welcome to join us in person or via the livestream to ‘hold court’ and share your wisdom.

We have hosted many sharing sessions at the collective shop before, but this time, we simply want to talk about our own journey. We cordially invite all our ‘spiritual shareholders’ to attend; those unable to join us in person can book the livestream to act as our ‘cloud supervisors’.

Livestream

No registration required. You can book directly via the WeChat Video Account Foodthink and enter the room when the session begins.

XIV. 00:00–15:30

‘Selling Vegetables as a Methodology’ Sharing Session

—— Seeing another possibility for the food system through an organic veg shop

The collective shop that Foodthink is ‘taking over’ for the day is the most seasoned establishment on Sanyuan Bridge Street. In the journey of food from farm to table, physical vegetable shops are often viewed as mere ‘transit points’. But this place is special—it is not just a place of trade, but a microcosm of an entire alternative food system. Here, farmers and consumers are not mere digits in a system, but real people who can see and speak to one another. At 2 pm on 7 February, we have invited three ‘food and agriculture observers’ from the front lines:

Wang Rui

Trained in agricultural science, with experience in farming and selling vegetables. Responsible for PGS farm visits for the market and currently the main operator of the collective shop, as well as a TCM trainee.

Xiao P

A Statistics major who rose from a university summer job to store manager. She has worked at the Beijing Organic Farmers’ Market for nearly 10 years, is the community favourite among the market and the farmers, and is a new mum.

Tianle

Convener of the Beijing Organic Farmers’ Market and founding editor of Foodthink. A graduate in International Journalism and a former reporter, he left his profession twice to sell vegetables full-time for several years before eventually returning to the media as an editor.

These professional vegetable sellers will share why they chose to ‘use selling vegetables as a methodology’. This is not merely a career choice, but a way of reclaiming control over their own lives and an act of constructing healthy, mutual-aid relationships. Through this lens, they will lead us in re-examining the anxieties that frequently trend on social media:

●Invisible Risks: From ‘toxic cowpeas’ to ‘toxic sweet potatoes’, from ‘Sudan Red’ to milk powder sourced from China being recalled by European markets—when a polished exterior may hide highly toxic pesticides or harmful additives, how can consumers understand and resist food safety risks? Can ecological farming become a line of defence against these risks? ●Incomprehensible Prices: When tomato prices skyrocket, what is the pricing logic of ecological agriculture? Why is it able to escape the violent fluctuations of the market?

In an age where algorithms and e-commerce have taken over our dining tables, the ‘antidote’ may just be hidden within this tiny physical shop. Can this seemingly clumsy, face-to-face communication restore the right to know? Can it rebuild the trust between people and the land? Whether you care about what is on your plate or are feeling lost about the road ahead, we want to find the answers to these anxieties together with you.

Livestream

No registration required. You can book directly via the WeChat Video Account Foodthink and enter the room when the session begins.

XVI. 00:00–17:00

Professional foodies take you on a tour of the veg shop

—— An unconventional livestream shopping event; the Lunar New Year special for one day only!

While we’ve taken over a physical shop, we’ve heard your endless requests for links in our messages. Now, Foodthink’s first-ever live-stream shopping event is finally here!

◉ Scan the QR code to book the live stream and sort out your Lunar New Year shopping.

As the year draws to a close, deciding what to buy for the New Year becomes a top priority. Over the past year, we’ve cooked more than 90 meals in our office, with 95% of the ingredients sourced from the Beijing Organic Farmers’ Market. When it comes to eating from here, we certainly know our stuff. Whether you’re looking to treat yourself at home or searching for the perfect gift for friends, family, or colleagues, organic produce from an ecological farm is the ideal choice—combining genuine quality with a touch of prestige.

This time, our resident foodies, Tianle and Carrie, will take you on a virtual tour of the venue to share Foodthink’s curated New Year selection:

●Centerpiece Dishes: What are the must-have ‘showstoppers’ for the New Year table? How do you prepare yak beef? ●The Perfect Gifts: Which ingredient pairings are both healthy and sophisticated, with a unique touch of taste?

●Hidden Gems: Which unassuming items are actually stunning treasures?

This isn’t your typical shopping live stream; it’s more of a virtual gathering. On the day of the event, we’ll offer instant delivery for our Beijing readers and courier services for those elsewhere. Book the live stream via the Foodthink WeChat Video Channel and get your Lunar New Year shopping sorted!

18:30-20:00

Screening of “Whose Table, Whose Pasture” & Mutton Soup Dinner

— Watching a film about ‘fake meat’ while enjoying real mutton soup

For dinner, we’ve prepared a special evening. We will be screening the documentary “Whose Table, Whose Pasture”, produced with the support of the 2024Lianhe Creative Project. The film ventures deep into the grazing lands of Qinghai Lake, revealing how a flood of cheap, imported frozen meat—driven by global supply chains—is undermining the livelihoods of local herders. Amidst this carnival of cheap meat, who is truly benefiting from the low prices? And who is paying the real cost?

◉ Poster for “Whose Table, Whose Pasture”.

A documentary about the grasslands deserves to be accompanied by a bowl of authentic mutton soup. After understanding the hidden cost of our food, we want you to taste the true flavour of the prairie. Two lamb chops from the ecological pastures of Ujimqin, Inner Mongolia, paired with succulent radishes and smooth rice noodles. This is more than just a dinner; it is an act of voting with your taste buds—in an era where it’s hard to tell the real from the fake, we still choose to pay for authentic food.

Scan the QR code on the poster or click the link to fill in the form

Registration is confirmed upon successful payment

*No live stream available for this event*

Special Perks for Foodthink Readers

As it’s our annual gathering, there must be some gifts to give away:

🐴 Perk 1: Collect your “Grain Coupons” in-store

Readers visiting the venue on 7 February can collect an exclusive “Grain Coupon” to enjoy discounts on their purchases.

🐴 Perk 2: Forget the “empty promises”, have a horse biscuit instead

Tired of your boss “painting a cake” of empty promises at the end of the year? Why not have a biscuit handmade by our team instead!

We’ve prepared limited-edition Year of the Horse biscuits 🐴🍪 to wish you a high-energy start to the New Year!

◉ How to claim: Free with any in-store purchase of 226 yuan or more on the day. (Note: These are handmade, so we can’t “paint a cake” regarding quantity—first come, first served, until stocks run out.)

🐴 Perk 3: Mood-based discounts and surprise gifts!

Since we’re taking over the venue, we’ll be calling the shots on pricing. We’ll be launching surprise discounts and bundle deals throughout the day, with reductions and freebies to help you stock up on your New Year essentials!

Now, the microphone is yours! Tell us in the comments:

❶ What questions would you most like to ask the editorial team and our market partners? Or is there a specific food or phenomenon you’d like them to discuss? ❷ What great finds would you like Foodthink to introduce? (💡 Hint: Have a look at our Moments; the details are hidden in our weekly staff meals!)

❸ What details did you spot in the poster?

We will choose five thoughtful readers from the comments to receive:

📖 A curated Foodthink New Year gift set

🎟️ A discount voucher for the venue

📢 One last thing—an important announcement!

Feel like you didn’t get enough of the market on Saturday?

Don’t worry, the best is yet to come! Once we “vegetable-selling trainees” retreat, the venue’s regular hosts will make their grand return.

Sunday, 8 February, 10:00-14:00, same place, same venue—“Eating as a Method” ✖️ Beijing Organic Farmers’ Market New Year Festival

More ecological New Year goods, tasting experiences, face-to-face chats with farmers, and traditional festivities… it’s all happening at the New Year Festival!

◉ Click the poster for more details about the New Year Festival

*Additional Note: Parts of the “trainee” posters were created using AI. Inspiration: Stardew Valley

Copy: Li Ye

Editor: Tianle

Posters: ZX Li Ye