Explorer of the Fauna: living – dead – on a plate. I am interested in everything alive and edible, may it be the circumstances of industrialized pork production, development of blood recipes, maggots or reindeer calves. Most important for me is the conservation of traditional knowledge in food production and consumption, and the agricultural biodiversity which is so closely linked to it. That starts home with Saint Martin's Goose on the family table up to fermented meats from nomads in Mongolia and Russia.
Fotos: Heimat Zine