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THE MORTALITY OF CHEESE // Part Two: Out of sight, out of rind
Herding goats in Provence and making natural cheese with the François and Vanessa Masto gets me thinking about belonging, provenance and that cheese is…
 • Max Jones
THE MORTALITY OF CHEESE // Part One: We are what we eat, we are what we make
Herding and making natural lactic cheeses in the dry region of Provence in southern France reminds me that real food is ephemeral and as mortal as its…
 • Max Jones
WHERE HAVE YOU BEEN, WHAT HAVE YOU SEEN? // Smoked Irish Wild Atlantic Salmon PART TWO
A story of I when I went draft net fishing for wild Atlantic Salmon with the fishers of the munster Blackwater and smoked the catch on a hill in West…
 • Max Jones
WHERE HAVE YOU BEEN, WHAT HAVE YOU SEEN? // Smoked Irish Wild Atlantic Salmon PART ONE
A story of I when I went draft net fishing for wild Atlantic Salmon with the fishers of the munster Blackwater and smoked the catch on a hill in West…
 • Max Jones
IS HYGIENE RUINING OUR TRADITIONAL FOODS? PART TWO
The second of a two-part introductory essay looking at our suppressed food potential, misplaced trust, the undermining of artisans and why I think…
 • Max Jones
IS HYGIENE RUINING OUR TRADITIONAL FOODS? PART ONE
A two-part introductory essay looking at our suppressed food potential, misplaced trust, the undermining of artisans and why I think illegal food is the…
 • Max Jones
FAGIOLATA part one // Camburzano // Piemonte // ITALY
Original community street food, this wet bean stew cooked in the copper pots used to make cheese is an example of mountain food alchemy. Looks like…
 • Max Jones
Up There The Last
Up There The Last
A real-time traditional food conservation project for the active remembering, revival and perpetuation of our disappearing food heritage
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