Food On Point Podcast
Donation protected
You are an essential part in building the wide-reaching, deep-diving podcast, Food On Point.
So what is this all about?
Food On Point will be a weekly podcast produced in Berlin brought to you by two ambitious, constantly striving food entrepreneurs Madeline McLean and Steffi Rothenhöfer. In both English and in German, Food On Point hopes to ignite a wide, diverse and international community to engage in deeper conversations about food.
With monthly themes, Food On Point will hit on less circulated topics around food and the gastronomy industry. Hosts Madeline and Steffi will sit down with leading thinkers and doers in the far reaches of politics, agriculture, tech, academia, hospitality and even activism to ask the hard questions when it comes to the food we grow, serve and eat.
But why?
In our age celebrity chefs, perfectly styled dinner tables and Michelin stars rule the information channels when it comes to the gastronomy industry; the information circulating around "The Food World" is limited, biased, one-sided and overly glamorized.
Even in the podcasting domain we're missing the deeper stuff, the nitty gritty and tangible models behind success when it comes to the gastronomy industry. This is what we want to tackle.
Let's dive deeper into discussing the hurdles a restaurateur had to face when it came to creating their food empire. We want to find out more about the prejudices – and the changes being made – behind closed kitchen doors. We want to discuss if climate change will cause diasporic migration in the coming decades and what power we have over it. We want to hear about the cheesemaker who is employing a robot to make his raw cheese for a better product.
Food On Point will offer insight and food-for-thought to keep us connected and engaged in a vast network of imaginative gastronomy entrepreneurs around the world and making sure the listener goes away with action-based guidance.
Speaking of network, this is where YOU come in
You know the quote "it takes a village". The podcast's program is extensive and ambitious and it will involve not only many great minds and lively spirits, but also substantial resources to pull it all together.
We are reaching out to you because we know you deeply care about this content and what it has to give. Besides asking for your financial support (every euro counts!), we call for your collaboration as we build our program of participants and speakers.
Do you have farmers, restaurateurs, politicians, professors, writers, journalists, chefs, bartenders, dietitians, scientists, artists, activists or entrepreneurs in mind who are leaders in their sector to participate in the Food On Point program?
You will play an integral role in broadening our community.
The breakdown
Each month will have one theme and each week will include a sub-topic according to the month's theme. That means 52 guests to speak to some seriously intereseting topics!
Sample progam themes:
Ethics of eating: is veganism actually good for the planet?
Not just a buzz word: unpacking sustainability's pillars
New frontiers in tech & food: how blockchain can solve food spoilage issues
New approaches in kitchen culture: updating Ausbildung training for a new kind of creativity in Germany's gastronomy industry
The trend of "ethnic cuisines" & issues of appropriation
Where your donation will go
In the world of podcasting, the biggest investment is in equipment and labor. It takes time to research, compile, record, edit and market each episode. We will not be paying ourselves (but hopefully we'll capture some really cool sponsors to help us out in the future!). Your generous donation will go to investing in equipment and Food On Point's cost of production.
It will cost 50 Euros to produce one podcast, which includes fixed costs for the year and expenses for each show.
Every Euro counts and makes a huge impact in seeing us through our first year.
Another option could be that you sponsor an entire episode with 50 Euros and we will mention you and your company in a full advertisment – specially written for you – in the beginning of the episode.
Thank you for your participation in making Food On Point a wide, diverse and vibrant platform.
So what is this all about?
Food On Point will be a weekly podcast produced in Berlin brought to you by two ambitious, constantly striving food entrepreneurs Madeline McLean and Steffi Rothenhöfer. In both English and in German, Food On Point hopes to ignite a wide, diverse and international community to engage in deeper conversations about food.
With monthly themes, Food On Point will hit on less circulated topics around food and the gastronomy industry. Hosts Madeline and Steffi will sit down with leading thinkers and doers in the far reaches of politics, agriculture, tech, academia, hospitality and even activism to ask the hard questions when it comes to the food we grow, serve and eat.
But why?
In our age celebrity chefs, perfectly styled dinner tables and Michelin stars rule the information channels when it comes to the gastronomy industry; the information circulating around "The Food World" is limited, biased, one-sided and overly glamorized.
Even in the podcasting domain we're missing the deeper stuff, the nitty gritty and tangible models behind success when it comes to the gastronomy industry. This is what we want to tackle.
Let's dive deeper into discussing the hurdles a restaurateur had to face when it came to creating their food empire. We want to find out more about the prejudices – and the changes being made – behind closed kitchen doors. We want to discuss if climate change will cause diasporic migration in the coming decades and what power we have over it. We want to hear about the cheesemaker who is employing a robot to make his raw cheese for a better product.
Food On Point will offer insight and food-for-thought to keep us connected and engaged in a vast network of imaginative gastronomy entrepreneurs around the world and making sure the listener goes away with action-based guidance.
Speaking of network, this is where YOU come in
You know the quote "it takes a village". The podcast's program is extensive and ambitious and it will involve not only many great minds and lively spirits, but also substantial resources to pull it all together.
We are reaching out to you because we know you deeply care about this content and what it has to give. Besides asking for your financial support (every euro counts!), we call for your collaboration as we build our program of participants and speakers.
Do you have farmers, restaurateurs, politicians, professors, writers, journalists, chefs, bartenders, dietitians, scientists, artists, activists or entrepreneurs in mind who are leaders in their sector to participate in the Food On Point program?
You will play an integral role in broadening our community.
The breakdown
Each month will have one theme and each week will include a sub-topic according to the month's theme. That means 52 guests to speak to some seriously intereseting topics!
Sample progam themes:
Ethics of eating: is veganism actually good for the planet?
Not just a buzz word: unpacking sustainability's pillars
New frontiers in tech & food: how blockchain can solve food spoilage issues
New approaches in kitchen culture: updating Ausbildung training for a new kind of creativity in Germany's gastronomy industry
The trend of "ethnic cuisines" & issues of appropriation
Where your donation will go
In the world of podcasting, the biggest investment is in equipment and labor. It takes time to research, compile, record, edit and market each episode. We will not be paying ourselves (but hopefully we'll capture some really cool sponsors to help us out in the future!). Your generous donation will go to investing in equipment and Food On Point's cost of production.
It will cost 50 Euros to produce one podcast, which includes fixed costs for the year and expenses for each show.
Every Euro counts and makes a huge impact in seeing us through our first year.
Another option could be that you sponsor an entire episode with 50 Euros and we will mention you and your company in a full advertisment – specially written for you – in the beginning of the episode.
Thank you for your participation in making Food On Point a wide, diverse and vibrant platform.
Organizer
M. McLean S. Rothenhöfer
Organizer
Berlin
