Meaningful conversations accompanied by delicious food are one of the most natural ways to find joy, inspiration, meaning, and beauty in life.

WILD FOOD COLLECTORS BOXES ARE HERE AGAIN!

Once more, we couldn't resist to capture the flavor of the seasons for you! We have used the year to collect all sorts of treasures from nature and turn them into edible delicacies. Hereby we open our pantry for you!

Wild Food Collectors Box is a limited edition of unique edible items, made from our foraged and picked ingredients from forest, field and our own gardens. This is a cooperation project of Kit Schulte | Schöne Heimat, Inés Lauber | Studio Inés Lauber and Martin Rötzel | The Monk Garden.
THE COOKBOOK

This book is my special take on the regional, seasonal, and contemporary cuisine of Germany. Its focus is on vegetables, herbs, wild edibles, including how we can transform traditional, meat, and dairy heavy recipes into fresher, healthier dishes, refined with foraged edibles and forgotten delicacies. It’s my celebration of our culinary culture of the past and present.

SCHÖNE HEIMAT – A CULINARY EXPLORATION OF BERLIN & BEYOND

Schöne Heimat offers a combination experience of a market tour + cooking class+ lunch, and corporate team building events.

CLASSES HAVE STARTED AGAIN!
Wednesdays and Saturdays, please email for dates.

CULINARY ART EVENTS

If you’re tired of regular dinner parties or team-building events, there are multiple ways to bring meaning to your table and offer an unforgettable culinary experience. Whether table talk dinners, foraged wild food dinners, zero waste kitchen dinners, or speaker dinners, it's about bringing people together to share, converse, engage and enjoy!
I love using good food on a large table to create a space for dialog. Being around and working with artists, authors, scientists, food designers, entrepreneurs and visionaries, lead me to gather people from a spectrum of life – as agile thinkers around a table.
Food is a fascinating subject, which we ought to discuss much more frequently and openly. We consume, eat, garden, harvest, cook, manipulate, breed, kill, poison and destroy. The cycles in agriculture and food production are complicated and sometimes absurd, our botanical inheritance is manipulated. We are witnessing sociological changes and lifestyle diseases from mass industry-manufactured food production and consumption. All this seems to stand in opposition to the growing interest in regional, organic and artisan foods, the urban gardening movement and the preservation of biodiversity.
 
Seeking a deeper understanding of food culture and agriculture in the larger sociological context has prompted me to engage with this existential and very human aspect of life: eating.