Where Design Meets Food: The Ten-Year Renewal of a Beijing Community Greengrocer | Food Talk Vol. 20

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Nestled among the countless trendy restaurants and cafes of the bustling Fenghuanghui commercial street on Beijing’s East Third Ring Road, there is a vegetable shop called “Ji Shi”. If you have ever passed by, you may have been drawn in by its rustic storefront and understated displays.

In this episode, we take a deep dive into this extraordinary little shop.

Ji Shi is no ordinary community supermarket. As the brick-and-mortar outlet for the Beijing Organic Farmers’ Market, it sources fresh, organic produce from ecological small-scale farmers surrounding the city. Here, you can discover exactly which farm grew your cabbage or which fellow farmer produced the corn for your popcorn—every vegetable and every grain is truly traceable to its source.

Last year, “Ji Shi” celebrated its tenth anniversary. For various reasons, it moved to a new location on the same street, undergoing its third renovation to become “Version 3.0”. In this episode, we are joined by Xiao Yunsheng, head of the Beijing Organic Farmers’ Market, and Kang Zhen, the designer of the new store. Together with Food Talk host Hao Xiaozhu, they reflect on a decade spent pursuing ecological ideals amidst the consumerist hum of Beijing’s CBD.

Our Guests

Xiao Yunsheng

A former journalist and amateur farmer, he has spent ten years selling produce at the Beijing Organic Farmers’ Market.

 

 

 

 

Kang Zhen

Lead Designer at Beijing Fencun Design Co., Ltd. A graduate of Tianjin University and the École Nationale Supérieure d’Architecture et du Paysage de Lille in France, he holds a Master’s degree in Architecture and is a qualified French state architect. Designing “Ji Shi 3.0” during the pandemic sparked a shift in his architectural philosophy and professional trajectory, leading him to explore how spatial design can rebuild a harmonious and healthy relationship between people, communities, the city, and nature. He currently serves as the leader of the Friends of Nature Wetland Protection Group and deputy leader of the Friends of Nature Gaïa Parent-Child Group 4 (Preparatory Group).

 

 

Our Host

Hao Xiaozhu

Occasional host of Food Talk, and part-time helper at Ji Shi.

 

 

 

 

Timeline

01:15 What exactly is ‘Ji Shi’, with all its complex descriptors? It is a community greengrocer for the Beijing Organic Farmers Market, and a unique space situated within the prime real estate of Sanyuanqiao on Beijing’s East Third Ring Road.02:46 The third renovation of Ji Shi: does a greengrocer really need thoughtful design? How did designer Kang Zhen come to be tasked with the new shop’s redesign?

04:51 In Europe, the ‘market’—as a counterpoint to the ‘supermarket’—is a cornerstone of a particular way of life. In China, the tradition of ‘going to the market’ saw a period of decline; do we still have a place for it in our lives today?

08:32 Is it truly necessary to renovate a community greengrocer that has already weathered so many storms?

11:22 Is design simply about aesthetics? According to the designer, the best design is driven by genuine needs and authentic relationships.

17:06 Dismantling and recycling every single brick and tile from the old shop: is this a case of being tight-fisted, or is there a deeper purpose? Or perhaps both?

23:09 Beyond selling produce, there is the ‘Small Farmer’s Table’, where visitors can enjoy Alsatian flammekueche. The ‘farm-to-table’ movement has swept the globe, and while Ji Shi has made various attempts to support its farming partners, why does this remain so challenging in China?

27:41 By eschewing a highly ‘designed’ look, the unfinished nature of the space opens up far more possibilities.

34:52 The aim is not to be just a ‘shop’; rather, the relationship with the community is one of equality and co-creation, moving beyond a simple ‘service provider’ dynamic.

39:05 A community greengrocer doesn’t make much from daily sales, so how much budget was actually available for design and renovation? To what extent did financial constraints plague Ji Shi and the designer? And how can a balance be struck between the consumerist atmosphere of a CBD commercial district and an ecological philosophy?

Following its third renovation, Jishi 3.0 has reopened.
The Small Farmer’s Table has opened within the new Jishi.
Rice, flour, grains, and beans are all available to buy loose.
Fresh, seasonal tomatoes.
“Even when the market isn’t on, the vegetables grown by our organic farming partners keep growing!” So, they are brought to the Jishi shop instead.
Alsatian galettes available in a variety of flavours and toppings, all made using ingredients from small-scale farmers.
In Kang Zhen’s design, beams and columns form the structural framework of Jishi 3.0.
The various functional zones designed by Kang Zhen for Jishi 3.0.
The big move from Jishi 2.0 to 3.0, with colleagues, farming partners, and volunteers all lending a hand.
Starting from scratch once again, this community vegetable shop in a bustling commercial district of Beijing marks a ten-year rebirth.

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Jishi, Foodthink

Production Team for this Episode

Planning: Ze’en

Production: Xiaojing

Cover Art: Wanlin

Music: Banong

Editing: Ze’en

Layout: Xiaoshu

Contact Email

xiaojing@foodthink.cn

Published by Foodthink