Figo Collective – Nº 5
Figo Collective Nº5 moves through food as memory, language, innovation and inheritance. Across essays, interviews, visual stories, recipes and research pieces, this issue follows the traces of what we carry and what we choose to transform. From fungi as a living language and the future of sustainable flavour, to the classroom of La Escuelita in Barrio Mugica, Northern Swedish cuisine, biodiversity in hazelnut farming, wine, beer, markets, seeds, scent, nourishment, leadership and the quiet architectures of hospitality.
This issue also looks at continuity in gastronomy through conversations and reflections on Mirazur with Mauro Colagrego, Mater in Peru, the Troisgros brothers and the ideas that continue to shape the way we cook, learn, serve and imagine the future of food.
This issue contains 210 pages, printed on FSC certified recycled paper. It gathers essays, interviews, illustrated recipes, artistic contributions and research pieces, weaving ideas with meaningful observation.
Cover photo: Mikel Ponce
Graphic design: Ambulante Studio
Contents:
The language of fungi
Written by Julia Soria, based on conversations with Miriam Josi and Stella Lee Prowse, founders of Aléa
Photography courtesy of Aléa
The cocktail and the blackboard: the story of La Escuelita in Barrio Mugica
Written by Cecilia Boullosa
Photography by Anita Pouchard Serra
Flavour-driven sustainability
Written by Kim Wejendorp, with Eliot Beeby and Josh Evans
Photography courtesy of Sustainable Food Innovation Group
“Wine speaks of the people who make it”
Written by Laura Becerra Ortiz
Photography by Laura Becerra Ortiz
Manga Recipe: Sourdough bread
Illustration by Joaquín Cuevas
Pitepalt & Prästost: An Homage to Northern Swedish Cuisine
Written by Dominic Ashby
Catch of the day. Ağustos: making biodiversity visible, edible, and shareable
Written by Ula Woźniak and Alp Ocak
Photography and illustrations courtesy of Ağustos