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Kitchen

26.01.2025

Climate change - kitchen - 1

ENERGY SOURCE OF LIFE Food is a source of energy for life. It has a biological origin and is part of the biological cycle of growth and decay. Every organically grown and non-chemically treated fruit or food has its own organic expiration time.  

26.01.2025

climate change - kitchen - 2 Energy effiency

Energy efficiency The refrigerator preserves food through cooling and darkness. It is the most expensive storage space for our everyday supplies.

26.01.2025

climate change - kitchen - 3 - no half measure

Sustainable living is not a half measure Food with chemical additives lasts a long time. You don’t have to think about if and when you eat it, but you have lost control over what you eat by consuming chemically treated food. Sustainable living, on the other hand, is not a half measure. With organic and […]

26.01.2025

climate change - kitchen - 4

You buy fruit, vegetables and staple foods. You also avoid sweets, snacks, soft drinks, shugared juices and fast food for the children. In Germany in winter, for example, savoy cabbage stewed in butter and onions with crème fraiche, plus boiled potatoes, which you add to the cabbage, is suitable. This is a lunch that you […]

26.01.2025

climate change - kitchen - 5- Jars - seeing creats thoughts

JARS Collect jars with screw caps. They cost you nothing. You need them as containers for the dishes you create. The transparent jar with a lid is not only a prerequisite for preparing and preserving the food you create, but you can always see exactly what’s inside when you open the fridge. Seeing creates a […]

26.01.2025

climate change - kitchen - 7 - Proportion - the shape of the jar

Proportion The shape of the jar inspires. For small jars small fruits, small pastries, small vegetables – for big jars big things – just as you need them this week. In fact, the different jar sizes restore an awareness of proportion in relation to use, which has been lost on us through commercial marketing strategies.

26.01.2025

climate change - kitchen - 8 - use only sustainable cleaner -

We don’t throw anything away. Everything is used. For example, I make cleaning vinegar from the peel of bitter oranges or lemons, which I use to rinse the jars. I hardly need any dish soap. This relieves the pressure on the water that is fed back into the circular system from our drains. We can […]

26.01.2025

climate change - kitchen - tiny kitchen - 9 against a too much

Tiny Kitchen – against the bad habit of too much, of devouring and throwing away food I have designed  a concept of the small, variable and tasty thing. Tiny Kitchen is not a cooking school. I have not written down a single recipe. Tiny Kitchen is an inventive and exploratory method of judicious use of […]

26.01.2025

climate change - kitchen - 9 - der Rest ist König

creations with the waste While experimenting in my kitchen lab, I realized at some point that throwing away leftover vegetables was a bad habit. Today, I turn leftovers into soups, salads and sophisticated side dishes. I also use the peel of the fruit. They contain important active ingredients from the plant and powerful aromatic nuances. […]

26.01.2025

climate change - kitchen - 10 - structure and taste

The leftover is king – I take stock of the leftover practice: – inexpensive – cooked in a way that conserves resources – no waste produced – I can apply this concept to every fiber of a plant or fruit – I have discovered a world of flavor in the structure of the plant – […]

26.01.2025

climate change - kitchen - seasonal cooking 11

seasonal – A Hokkaido pumpkin is quick to cut. You can cook it with the skin on. Go ahead and buy a few of them in the fall. They will keep for months in a cool spot in a basket perhaps by your front door where it’s cold.      

26.01.2025

climate change - kitchen - 11- regional - tomatoes

Regional – cook the vegetables that your region has to offer. In the fall, there are plenty of potatoes, tomatoes and onions in Germany. For example: potato dumplings – tomato sauce – cool in glass containers – store in the fridge – serve warm with Parmesan cheese – a dish that is very suitable as […]

26.01.2025

climate change - kitchen - 13 - andocken an die Vorfahren

Connecting to ancestral traditions – Adopting pre-industrial practices is sensible. You tie yourself into the cycle of the seasons and you remember how your grandmother cooked and baked. This connection to our ancestors gives us inner security. This tarte sucré is made from spelt flour and filled with citrus paste. This cake has a deep […]

26.01.2025

climate change - kitchen - 14 - climate justice

climate justice – is a normative concept that makes it clear that man-made global warming is an ethical and moral issue that we must all face up to. We live in the age of the Holocene. We should protect its forests, rivers and oceans, its lands, air, animals and plants, and the people in them. […]

26.01.2025

climate change - Kitchen - 15 art of healing

The art of healing Making soured milk is easy. In Germany, currants are harvested from the bushes in June. In summer, you give your children berries and soured milk full of vitamins and calcium. For centuries, good nutrition was also the practiced art of healing through food, with which women kept their families healthy with […]

26.01.2025

climate change - kitchen - 16 - Artenschutz

Species protection – Why haven’t I thought about where the fruit I eat comes from, how much poison was used for it, where the animals I eat came from, how they were kept, the salmon, and where the calves and pigs came from, which customs stations they passed through and vegetated for days in the […]

26.01.2025

climate change - kitchen - 17 - Yoghurt

You can make yoghurt yourself – yoghurt can also be made in bed, on the radiator or in the sun. You don’t even need an electric machine to make it. Homemade yogurt will keep in the fridge for a week. Try to work in a minimalist way. We get to know the variance of the […]

26.01.2025

climate change - conservation and storing 18

Storage and preservation techniques – we are familiar with these images from traditional rural households. The kitchen window, the kitchen cupboard, the vestibule, a cold hallway, the balcony, the cellar, the attic or the fridge, the floor. You will find cold and warm places for cooling, drying and storing. You can easily store a cut […]

26.01.2025

climate change - kitchen - 19 - Equipment - straining

EQUIPMENT – You don’t need expensive equipment. You buy a few things and you can always work with them: CONSERVATIVES – glass jars – baskets – tin cans – paper bags – porcelain bowls – glass plates – casseroles – KITCHEN UTILITIES – scales – blender – grater – cheesecloth – ladles – a mortar […]

26.01.2025

climate change - kitchen - prep food 20

Prep Food – An essential foundation of Tiny Kitchen is that the food is prepared and then stored. It is prep food. You plan to make food for a good hour. For example, you cook durum wheat pasta and drain it, leave it to cool by the window, put it in the fridge. That’s it. […]

26.01.2025

climate change - kitchen - dressings im Glas

Dressings in a jar – every kitchen has its own preferences for oils and seasonings. Dressings and mayonnaises can be milk-based, oil-based, with vinegar or with lemon, with honey, with herbs or with onions and many others. They keep for a long time in the fridge when sealed. You will always find a chicory leaf, […]

26.01.2025

climate change - kitchen - 22 sandwich culture

sandwich culture – You can make sandwich creations with homemade cream cheese and pickled vegetables. And you can already vary them. Pumpkin soup goes perfectly with this sandwich.  

26.01.2025

climate change - kitchen - 23 - antipasti

  Antipasti – You can preserve fresh vegetables in brine and vinegar. You can combine as the mood takes you. You learn what works.    

26.01.2025

climate change - kitchen - cycle of seasons - 24

cycle of the seasons – it’s fall. You know how low the sun is now and that the rain is coming. The peppermint is still growing. The leaves of the strawberry are turning yellow. Observing, noting, describing and comparing trains you in reality.

26.01.2025

climate change - kitchen - kitchenlab 25

Observe while cooking. There are worlds to discover here. For me, the kitchen is like a secluded chemistry lab filled with childhood memories and the joy of invention. It’s steaming. Water condenses in the cooler kitchen. And the ideas come – also for other problems in life. A sustainable kitchen creates a wide open space […]

26.01.2025

climate change - kitchen - 26 -

the knowledge of the world – however and whatever you combine, the taste changes when the ingredients come together, creating dimensions that inspire respect. And this is where the art of taste begins, mastered by those who work in the kitchen. For centuries, women have transformed the simplest of dishes into a masterpiece of taste. […]

26.01.2025

climate change - kitchen - 27 - salat in the jar

Salad in a jar – All kinds of vegetables and fruit can be cut, grated and mixed with dressings or yoghurt, cream cheese and sour cream and stored in jars. Salad in a jar is then always ready to hand in the fridge during the week. Bottom line: – cool – fresh – no chemicals […]

26.01.2025

climate change - kitchen - 28 tartes and flat bread

Salty flatbreads – If you prepare the yeast dough in the evening and leave it to rise in portions in the fridge, you can have a flatbread with rosemary, thyme, olives and salt warm on the table in 10 minutes. They are infinitely variable. You can combine them well with soups, salads and antipasti. These […]

26.01.2025

climate change - kitchen - 29 - Zitrus taste

Citrus I was surprised by the success of growing citrus on the roof in Berlin Kreuzberg. In terms of taste, I would classify the citrus as extreme food. I first had to learn how to work with it. The tradition of cooking with citrus doesn’t exist in Germany, but it does in Italy. Climate change […]

26.01.2025

climate change - kitchen - garden and kitchen arts

Candying is preserving – I am now candying for the 5th year. I’ve learned that lots of rain doesn’t harm the citrus tree, but the fruits get bigger and are wetter. They then take longer to candy. Candying is a process of osmosis. I add sugar and the sugar draws the water out of the […]

26.01.2025

climate change - kitchen - 31 - konservieren - bergamotte konfi

Jams, preserves, jellies and marmalades are preservation methods for fruits – the bergamot stands out with its bitter taste. Here I have made English marmalade, the bitter orange marmalade. The fruit is from the LiMa garden.  

26.01.2025

climate change - kitchen - sirup - 32

Syrup –  Syrups are an ancient technique of preserving – it is the production of a sugary viscous drink – I make syrups from bergamot, lemon and orange. Blackcurrant or redcurrant syrup is also extremely delicious. A homemade lemonade with chilled water, ice cubes and syrup is unbeatable in its freshness and unique taste and […]

26.01.2025

climate change - kitchen - liquor 33

Quality of life on the rooftops of Berlin My record of sustainable living is clear: I have produced a lot of quality of life on the rooftops of Berlin-Kreuzberg. Since I’ve been working and living with climate change, I’m coping better with the stress caused by climate change. production of limoncello and orange liqueur I […]

26.01.2025

climate change - kochen - 34 working with the nature

Sustainable living works with the laws of nature Sustainable living is a modest life in its essence. It works as a part of the whole, where it unfolds its unobtrusive and solid effect in interaction with the cosmos. We are connected with the whole.   Pastries made from almonds, citrus paste and kumquat    

26.01.2025

climate change -kitchen - we dont need more to get more - 35

 We don’t need more to get more In the photo you can see my kitchen laboratory. This is where the most wonderful dishes, ideas and plants have been created. The window has eastern light. Instead of exploiting in order to gain an advantage over others in thoughtless consumption, the philosophy of sustainable living is based […]