Forecast Festival, Edition 5 Watch the Recording of the Two-Day Festival The six mentees of Forecast's fifth edition unveiled their productions at the Forecast Festival, which took place as a hybrid event staged at radialsystem and streamed online on April 9–10, 2021. →
The Work-Stay: Digital Encounters Connecting through Cooking Andrea Nones-Kobiakov was about to board a plane from Mexico City to Curitiba, Brazil, when she received the message that her work-stay with Manu Buffara, her mentor in the category Cooking for Change, couldn’t take place as planned. What would have been their first physical encounter since the beginning of the fifth edition of Forecast had been ultimately called off. Instead, the two decided to hold a series of digital cooking sessions, open to anyone interested in experimenting with recipes. →
The Selected Mentees 2020 Announcing the Six Projects of Forecast’s Fifth Edition For the first time since the program’s inauguration in 2015, the Forecast Forum took place digitally rather than as a physical event in Berlin. →
A Project by Elijah Ndoumbé Bienvenue À Ma Table A nominee in the category Cooking for Change, mentored by Manu Buffara, multidisciplinary artist Elijah Ndoumbé’s project for Forecast is a multimedia eating experience for a live audience. →
A Project by Andrea Nones-Kobiakov Whatever That Ground May Be Artist Andrea Nones-Kobiakov is a nominee in the category Cooking for Change, mentored by Manu Buffara. She works across photography, performance, and site-specific installations to pursue themes that reflect on displacement and comfort through the materiality of food and ingredients. →
A Project by Paula Erstmann Community Food Lab Paula Erstmann is a nominee in the category Cooking for Change, mentored by award-winning chef Manu Buffara. She is part of the sociocultural initiative ZusammenKüche at Dragonerareal, Berlin, a yet undeveloped site for 500 social housing units. There, she proposes to establish a community kitchen that explores the needs of future tenants and neighbors and encourage them to think of food as an aesthetic means of communication and exchange. →
