Nora Bouazzouni is a freelance journalist, writer and translator living in Paris. She works mainly on food, gender and series, through articles, videos and podcasts. She has published three essays, Mangez les riches – La lutte des classes passe par l’assiette (2023), (2021) and Steaksisme – En finir avec le mythe de la végé et du viandard (2017), published by Nouriturfu.
Ichraf Nasri is an artist, researcher, and curator. In 2019, she founded Xeno asbl, a Brussels-based platform and research lab focused on intersectional feminist issues. Combining artistic and curatorial practices, she critically examines social norms, power, and authority, with a focus on Western and patriarchal dominance in knowledge production. Since 2023, she has led the artistic project KOUJINA: The Kitchen of the Subalterns, exploring how food circulation and culinary traditions can challenge postcolonial social orders. This project blends art and social research, creating a space for dialogue on food’s cultural, political, and ecological roles.
After a career in food-related roles as a vendor at organic markets, a vegetable grower, and an educator on political food issues, Maxime Geens joined the team at Le Pain Levé bakery in May 2023. Le Pain Levé is an organic, cooperative, self-managed, and activist bakery. Since opening three years ago, the bakery has implemented a sliding scale pricing system to remain accessible to people with both small and large budgets. It also builds connections with local residents and associations by organizing bread workshops, gatherings, and celebrations. The bakery advocates for an anti-capitalist system of production and consumption, working toward access to quality food for everyone.
Cristian Raggio has an academic background in economics and geography. His career combines both research and fieldwork, balancing manual and intellectual tasks. He is deeply committed to concrete practices that structurally address socio-ecological challenges. Since 2023, Cristian has been working at As Bean asbl as a cook, while also being part of the strategic team. This association's mission is to transform food systems by promoting a model of collective dining that is 100% organic, homemade, and seasonal. It supports small- and medium-scale local agriculture while keeping meals affordable for a wide range of eaters.