How have our eating habits changed? How has the food system evolved? And how can we preserve the best of tradition, leaving behind what no longer works?

In this open-air conversation at the Climate Refuge, we'll explore the evolution of cooking from the domestic sphere—historically feminized—to the present day, marked by digitalization, ghost kitchens, and home delivery. We'll discuss culinary memories, family traditions, accelerations and pauses, and how what we eat reflects the world we live in.

Taking inspiration from the expression popularized by Vainica Doble , “with our hands in the dough,” and the rise of invisible kitchens without dining areas, we will explore this contrast between manual and automated, between shared and decentralized. A starting point for thinking about how to cook, eat, and enjoy—even in summer—in a more sustainable, conscious, and collective way.

Mikel López Iturriaga, journalist and director of El Comidista (El País, YouTube, and social media), and María Sánchez, veterinarian and writer, will participate in the conversation. Brenda Chávez, a journalist specializing in sustainability, consumption, and culture, will moderate. López Iturriaga has worked in radio and television, learned to cook from his mother and at the Hofmann School, and has just published Cocina de aquí para gente de hoy (Local Cooking for Today's People). María Sánchez works with endangered native breeds and advocates for sustainable production methods such as grazing. She is the author of essays and poetry collections that explore the rural world and the relationship between women and nature. Brenda Chávez hosts the podcast Consuma Crudeza (Consume Raw Food) and has published several books on critical consumption.