Event Invitation: Tales from the Editorial Team – The Annual Meeting Must Go On!

A note to all departments: Foodthink’s “Jishi Takeover 3.0” and Annual Gathering Special Project is now officially underway!

On Saturday 7 February, from 10:00 to 22:00, we will take over Jishi, the community outlet for the Beijing Organic Farmers’ Market at Sanyuanqiao. This is not only the source of ingredients for our daily working lunches, but also a community hub connecting ecological growers with urban consumers.

Over the past year, from our desks we have penned countless words on climate change, ecological farming, and food justice, striving to shed light on the realities faced by small-scale farmers and food and farming practitioners. Yet, the more we wrote, the more a question became clear: in discussing food day in, day out, do we truly grasp the most direct interface through which the public encounters it—namely, consumption?

Theory may be plentiful, but action must come first. The most effective action is to sell vegetables—using the act of selling them as a way to immerse ourselves in the food and farming system. It is only when we take delivery of fresh produce from our growing partners, interact with both in-person and online customers, and process genuine orders that the trust, support, and challenges underpinning ecological agriculture cease to be mere concepts on the page.

So, over these 12 hours, Foodthink will step out of our comfort zone as writers and researchers to become greengrocers, leaving behind our desks for the real world of manual labour: liaising with farming partners, serving customers, sorting and packing, stocking shelves, handling checkout and receipts… Oh, and our house special — cooking our own staff meals. This is Foodthink’s annual gathering, and a special year-end report card we’re presenting to our readers.

Whether you’re keen to test our produce-selling skills or simply want to meet the Foodthink team in person and pick up some quality veg, we warmly invite all our ‘spiritual shareholders’ to San Yuan Qiao · Li Xiang this Saturday, 7 February. Let’s see you in a ‘horse’ flash!

To ensure nothing falls through on the day, every colleague has already completed 48 hours of ‘undercover’ training at our collective workspace over the past three months. Allow us to introduce these eight trainee greengrocers. Fresh faces and new energy — please bear with us!

The lineup for this takeover has changed (former colleagues are off becoming parents, studying abroad, or foraging in the hills, while the new recruits are single, child-free, and freshly graduated). Let’s see if the days ahead bring comedy or tragedy.

The annual gathering must go on! Aside from selling veg, we’ve also prepared four events. You’re welcome to join us in person or tune in to the livestream.

Step right up and watch as this editorial team opens its year-end review to the public. Over the past year, the Foodthink editorial team has closely tracked a wide range of issues across the food and farming sectors: from smallholders struggling under extreme weather, to herders grappling with the impact of globalised meat imports; from the delivery riders bridging the last mile for urban diners, to the hidden power dynamics shaping our food systems… We have done our utmost to tell stories that fly under the public radar, yet are deeply intertwined with everyday life. This is because we believe: we document, so that we may keep documenting.

Stepping out from behind the scenes, we want to discuss the stories that never made it into print: Why did Foodthink choose to cover these topics? Which stories from the past year felt like unfinished business? From food-and-farming media workshops to funding initiatives, what fresh observations have we made about food journalism? Of course, this is also a truly collaborative pitch session. What do you want to see on Foodthink in 2026? Whose voices do you want to hear? Which books should we read together? Whether you want to share candid feedback, ask for more updates, or drop an exclusive lead, you are welcome to join us in person or via livestream to weigh in.

We have hosted numerous events at Jishi in the past, but this time, we simply want to turn the focus onto ourselves. We warmly invite our honorary supporters to join us in person. Those unable to attend in person can book the livestream and join as ‘virtual supervisors’ online.

Online Livestream

No registration required. Simply book the session directly on WeChat Channels Foodthink and join the livestream room when the event begins.

XIV. 00-15:30

  “Selling Vegetables as a Method” Sharing Session  

—— Glimpsing another possibility for the food system through one organic vegetable shop

The Jishi space, which Foodthink will ‘occupy’ on the day, is the longest-standing shop on the San Yuan Qiao stretch. In the journey from farm to table, physical vegetable shops are often seen merely as ‘transit stops’. But this place is different—it is not just a point of sale, but a microcosm of an entire alternative food system. Here, farmers and consumers are not just numbers in a system, but tangible individuals who can see and speak to one another. At 14:00 on 7 February, we have invited three grassroots ‘food-and-farming observers’:

Wang Rui

Trained in agriculture, he has worked the land and sold vegetables. He handles PGS farm visits for the market, currently serves as the lead manager at Jishi, and is also an apprentice in traditional Chinese medicine.

Xiao P

With a degree in statistics, she went from a university summer job to store manager. Having worked at the Beijing Organic Farmers’ Market for nearly a decade, she is beloved by all at the market and among fellow farmers, and is also a new mother.

Tian Le

Convener of the Beijing Organic Farmers’ Market and founding editor at Foodthink. She holds a degree in international journalism and started as a reporter, but stepped away from the profession twice to sell vegetables full-time for several years. After a winding path, she has now returned to the media world as an editor.

Live Stream

No registration required. Simply set a reminder directly on the WeChat Channels account 食物通社Foodthink, and join the live stream when the session begins.

XVI. 00-17:00

  Expert Foodies Take You on a Shop Tour  

—— An Unconventional Live Stream Sale: Lunar New Year Special, One Day Only!

While our base is a physical space, in response to countless requests from our followers for a shopping link, Foodthink’s inaugural live-stream shopping event is finally here!

With the year drawing to a close, sorting out Chinese New Year gifts has become a top priority. Over the past year, we’ve prepared more than 90 meals in the office, with 95% of the ingredients sourced from Beijing’s organic farmers’ markets. When it comes to dining in this space, we know exactly what we’re talking about. Whether you’re looking to treat yourself at home or present gifts to friends, family, or colleagues, organic produce from an ecological farm is undoubtedly the perfect choice, delivering both substance and style.

This time, our veteran foodies, Tianle and Kairui, will take you on a virtual tour of the space and share Foodthink’s handpicked New Year selections:

●Centrepiece dishes to anchor the feast: Which substantial mains are essential for the New Year table? How should yak beef be prepared? ●Top picks for gifting: Which ingredient pairings are both wholesome and presentable, yet distinctly refined?

●Hidden gems from our personal stash: What other items look entirely unassuming but deliver a truly remarkable experience?

This is an unconventional livestream shopping event, as well as a virtual gathering to browse the shop. Beijing readers can enjoy same-day delivery on the day of the broadcast, with courier shipping available for everyone else.Reserve the livestream on Foodthink’s Video Account and sort out your Chinese New Year shopping!

18:30–20:00

In-person Screening of Whose Table, Whose Pasture & Lamb Soup Dinner

—— Watch a ‘fake meat’ film, savour genuine lamb soup

For dinner, we have organised a special dinner. We will be screening the documentary *Whose Table, Whose Pasture?*, produced with support from the 2024 Lianhe Creative Project. The film ventures into the pastoral regions around Qinghai Lake, revealing how the global supply chain’s influx of cheap imported frozen meat is undermining local herders’ livelihoods. Amidst this feast of inexpensive meat, who truly benefits from the low prices, and who is left to bear the cost?

This documentary on pastoral life is best paired with a hearty bowl of properly made mutton soup. Having seen the true cost behind our food, we hope you’ll get a taste of the genuine grassland flavours in person. Two lamb chops from the Wuzhumuqin ecological ranch in Inner Mongolia, served with radish soaked in rich broth and silky rice noodles. This isn’t just dinner; it’s a chance to cast your vote with your palate—in an era where it’s hard to tell real from fake, we still choose to put our money behind real food.

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

Successful payment confirms your registration

*This event will not be live-streamed*

 Exclusive Perks for Foodthink Readers 

As it’s an annual gathering, we’d be remiss without some gifts:

🐴 Perk 1: Collect your “ration coupon” in-store

On 7 February, any readers visiting Jishi will receive an exclusive Jishi “ration coupon” to use towards our spend-and-save offers on the day.

🐴 Perk 2: Ditch the empty promises—treat yourself to actual horse-shaped cookies this New Year

Tired of empty promises from your boss? Grab a cookie made by hand by our members instead!

We’ve baked limited-edition Year of the Horse mini cookies 🐴🍪 to wish you full throttle in the New Year!

🐴 Perk 3: Mood-based discounts! Buy and get surprises!

Since we’re taking over Jishi, we’re calling the shots on pricing. Throughout the day, we’ll be rolling out surprise discounts and special bundles—discounts and gifts alike—so you can stock up on New Year provisions to your heart’s content!

Now, over to you! Drop a comment below and tell us:

❶ What’s the one question you’d most like to ask our editorial team and market partners? Or is there a specific food or trend you’d like them to unpack? ❷ What goodies would you like Foodthink to feature? (💡 Hint: Have a peek at our WeChat Moments—the clues are hidden in our weekly team lunches!)

❸ What little details did you spot in the poster?

We’ll pick five thoughtful readers from the comments to receive:

📖 A curated New Year gift box from Foodthink

or

🎟️ One Jishi spend-and-save voucher

📢 Last but not least, a crucial sneak peek!

Feel like Saturday wasn’t enough?

Don’t worry, the main event is yet to come! Once our produce-selling trainees pack up, the official hosts of Jishi will make a grand return.

8 February (Sunday), 10:00–14:00, same spot at Sanyuanqiao, same venue—Jishi—“Eating as a Method” ✖️ Beijing Organic Farmers’ Market New Year Festival

Even more eco-friendly New Year provisions, tasting sessions, face-to-face chats with growers, traditional winter festival activities… it’s all waiting at the New Year Market!

*Note: The trainee poster was partially generated using AI, inspired by Stardew Valley.

Copy: Li Ye

Editor: Tianle

Poster: ZX & Li Ye