Talk and lunch

Join us for lunch! To attend this event, please make a reservation.

In the "Chicken or the Egg?" project, Sebastian Junge explores the role of chickens in regenerative farming and cuisine. Collaborating with Gut Haidehof in Wedel, Junge addresses issues arising from the industrialization of poultry egg production, designing sustainable and ethically sound alternatives to hybrid hens and roosters, and the difference their gender makes in the expected culinary role for the animal. 
During the preparation of chicken, eggs, and vegetables from Gut Haidehof, Sebastian Junge presents his visions. The discussion culminates in a shared lunch. 

Join us for lunch! To attend this event, please make a reservation.

Sebastian Junge, head chef of the organic restaurant Wolfs Junge, advocates for change in agriculture and gastronomy. Actively engaged in sustainable and ethical aspects of culinary enjoyment, Junge's ideas and concepts for sustainable cuisine, hospitality, and business management manifest in Wolfs Junge. Drawing inspiration from his education, participation in the Slow Food Youth Academy, and internships on organic farms, bakeries, and butcher shops, his profound understanding of agriculture and production processes underpins his ambitious and sustainable cuisine, recognized with the Michelin Guide's "Green Star." Sebastian is Hamburg's first and only organic top chef, a member of the Slow Food Chefs Alliance, and a passionate advocate for a shift in culinary culture.

SCHOOL OF SURVIVAL/KITCHEN, Hall of Contemporary Art

German

This project takes place in collaboration with the Bauhaus of the Seas Sails project. At the intersection of art, culture, social integration, science, and technology, it extends the so-called European Green Deal of 2019 to coastal areas.
The Bauhaus of the Seas Sails project calls for fostering collective and caring relationships between human and non-human actors to create sustainable, inclusive, and hopeful future perspectives. As a pilot city, Hamburg focuses on a regenerative menu created by selected fellows, exploring the impacts of extensive human interventions in nature and associated ecological changes on the Hanseatic food landscape. It uses speculative gastronomy as a tool to reimagine its future.