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KATRIN PAULINE MÜLLER RECOMMENDS: LIBKEN

KATRIN PAULINE MÜLLER RECOMMENDS: LIBKEN

As if time has stood resolutely still, Libken’s “Plattenbau” (a prefabricated apartment block, typical of East Germany) emerges as a modern monument to thought and creation against the bucolic landscape of the Uckermark. In 2014, Larissa Rosa Lackner, Theresa Pommerenke and Christoph Bartsch initiated their first artist residency here. This year (2018) sees the second round of a special scholarship for culinary arts, which, from July through September, gives recipients the chance to conduct research on the art of cooking while experimenting with regional products. Together with local producers, the artists-in-residence prepare delicacies for a series of al fresco dinners entitled “Lange Tafel”. These events are open to the public, and my experience of participating still evokes vivid memories: An abundance of vegetables had been preserved and prepared with love, sophistication and appreciation. The sweet smell of bread and sizzling meat filled the air; life suddenly seemed simple again. Smiling faces surrounded me, while the fields stretched to the horizon, and a deer frolicked in the still of the evening. (Text: Katrin Pauline Müller / Photos: Larissa Rosa Lackner, Libken e.V.)

Libken e.V., Böckenberg 15-17, 17268 Gerswalde; map
Lange Tafel next takes place on 28.7, 25.8 and 29.9.2018.

Katrin Pauline Müller is an author and an artist. Communication, body language, senses and emotions make up her field of exploration. She has lived in Berlin since 2000 and currently calls Mitte home.

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MINDFUL & SUSTAINABLE COOKING WITH TAINÁ GUEDES

MINDFUL & SUSTAINABLE COOKING WITH TAINÁ GUEDES

In case you haven’t heard: banana skins are edible. But I have to admit, that’s just a teaser to pique your interest in the recent cookbook by Tainá Guedes. At the moment it’s available only in German, under the long title “Die Küche der Achtsamkeit. Mottainai: Nichts verschwenden, kreativ kochen, gesund essen” (2017, Kunstmann Verlag). “Mottainai“, as you may know, is a term borrowed from Buddhism and loosely translates as “don’t waste anything that has value”. That’s to say: this book is all about delicious food, but most of all about handling ingredients with love and care and using leftovers for new dishes. It’s not a dry lecture in food ethics, however — instead, it’s a practical, inspiring recipe book for everyday meals, as is encapsulated in the cover, which features a smiling Tainá Guedes. The author was born to a Japanese mother in Brazil and, luckily for us, she moved to Berlin to inspire this city with her cosmopolitan spirit and knowledge — founding the Entretempo Kitchen Gallery, amongst other projects. It’s precisely Tainá’s unique blend of Japanese-Brazilian-European influences that make her recipes special. Like that banana peel — it’s fried, by the way. And it’s only one of many delicacies shared in the book, next to “São Paulo-style couscous”, Japanese noodle dishes, napkin dumplings and much more. (Text: Nina Trippel / Photos: Pamina Aichhorn)

Tainá Guedes: “Die Küche der Achtsamkeit. Mottainai: Nichts verschwenden, kreativ kochen, gesund essen” (2017, Kunstmann Verlag)

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FILMPOLSKA: EIGHT DAYS OF NEW PERSPECTIVES FROM THE EAST

FILMPOLSKA: EIGHT DAYS OF NEW PERSPECTIVES FROM THE EAST

You’re up with the play on Polanski. How about Holland or Szumowska? Brush up on the greats of Polish cinema during the upcoming 13th edition of FilmPolska from 25.4-2.5.2018. The most significant film festival of its kind outside Poland offers a rich and varied program catering to cinephiles of all tastes – from art house productions, cult classics and documentaries to animation and video art. There’s a special focus on emerging talent this year: Young Polish filmmakers will have the chance to present their work to Berlin’s film critics and crowds. Screenings will take place in various cinemas across the city, including Babylon, Arsenal and Wolf Kino. The festival opens with Elwira Niewiera’s and Piotr Rosołowski’s award-winning documentary “The Prince and the Dybbuk”, a film that sheds new light on the life and work of Polish-Jewish filmmaker Michał Waszyński — one of the most eccentric personalities of European cinema during the early 20th century. See which other films pique your interest – the program this year offers myriad thought provokers and tearjerkers. Whatever you pick, prepare to gain a whole new perspective on our next-door neighbour to the east. (Text: Anna Dorothea Ker / Photos: FilmPolska)

FilmPolska, 25.4-2.5.2018, times and locations vary. Browse the program here.

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MARIN ET MARINE — BAGS MADE TO TAKE YOU THROUGH SUMMER

MARIN ET MARINE — BAGS MADE TO TAKE YOU THROUGH SUMMER

Inspired by fond memories of salt-swept summers in Brittany, twin sisters Caroline and Valérie Hebel brought to life their first “Sac Marin” canvas bag in 2013, and have never looked back. Their label, Marin et Marine, has since expanded to include leather bucket bags, which are crafted in a traditional leather manufacture — a stone’s throw away from their cozy Kreuzberg studio — and hand-colored with organic dye. The twins are constantly on the hunt for new tones, textures and fabrics to update their collection with. Every delivery from Marin et Marine includes postcards designed by Caroline: Just one of the many small details that makes this company so personable. Peruse their collection online, or pop by their Kreuzberg store — though be warned, you might leave longing for lazy, sun-drenched days spent on French beaches. Thankfully their sturdy bags also make for roomy, practical and good-looking carriers of essentials for weekends spent lakeside. That’ll do in the meantime. (Text: Emilie Wade / Photos: Silvia Conde, Marin et Marine)

Marin et Marine, Reichenberger Str.136, 10999 Berlin-Kreuzberg; map

Thu-Sat 12-19h

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HANDMADE JAPANESE CONDIMENTS FROM BERLIN — MIMI FERMENTS

HANDMADE JAPANESE CONDIMENTS FROM BERLIN — MIMI FERMENTS

If you’ve dined at the likes of Nobelhart & Schmutzig, Mrs Robinson’s or Panama recently, you may have noticed an uptick in unique Japanese ferments like shoyu, shio koji and miso pastes. Behind the delicious condiments is Mimi Ferments – founded by Markus Shimizu in early 2017 and the only company of its kind here in Berlin. Himself a vegan, Shimizu began experimenting with a raw food diet, which organically led him to fermentation — experimenting with his own tempeh and natto. Today he supplies some of the best restaurants in Berlin, working with high-calibre chefs and local producers to offer the city a proper introduction to Japanese specialty condiments. His new shop — or rather, fermentation lab — will serve not only to help him increase production and create new applications for ingredients, but will also be a place for those interested to learn more about his products through in-depth explanations, tastings and events. Next up, on 29.4.2018, is a miso making workshop, in which participants will create their own jar of traditional Miso paste before putting it to use in an Amazake smoothie and an umami-laden bowl of miso soup. (Text: Devan Grimsrud / Photos: Luke Marshall Johnson)

Mimi Ferments, Stephanstr.24, 10559 Berlin-Moabit; map
Tue-Thu 10-18h
Miso Making Workshop, 29.4.2018. Facebook event, reservation required.

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