Welcome! We are Arne & Claudia, Berlin-based bloggers, book authors and creative professionals, and we are happy that you stop by. Food with a View is the place where we happily share our discoveries with you and hope to inspire each other on the plate and beyond.
A couple since ten years, we are on an ongoing journey to create our personal green and urban lifestyle with delicious plant-based food. And we love to talk about it, in words and pictures alike. Indeed, we are as dedicated to beautiful food styling and photography as a means of storytelling as we are to a big plate of healthy comfort food like Pasta Primavera with wild herbs and dukkah. A really big plate.
From Farmer’s Market to Foraging
Talking about plates and herbs: We live right in the middle of the city, yet we love a fresh and seasonal cuisine prepared with natural local ingredients. And we happily take you with us to show you how easy it can be. The sensual experience starts long before the first sip or bite, which is why we enjoy to shop food on the farmer’s market with its many colorful vegetables and a growing amount of heirloom varieties– a precious contribution to biodiversity and sustainability.
In the warm season, we have a wonderful time in our friend’s garden as often as we can, and we never leave without lovely gifts from herbs to fresh fruit to flowers. This is also the time of the year when we look forward to foraging trips in urban nature and in the countryside. Picking wild berries in the woods is a habit that we inherited from our families, and since we so much love to be outdoors and prepare condiments and preserves with the treasures that we find, we extend our knowledge about wild foods and edible blossoms every season. We are not up for the big harvest, and it doesn’t happen every week: But when it does, it is our favorite way to enjoy this very moment. Indeed, more often than ever we come across just that little handful of wild blackberries that won’t make a cake filling but taste so much of late summer’s happiness.
Mindfulness and Minimalism
Our urban wanderlust and everyday routines in clean eating are our manner to find back way to mindful awareness and slow living, to cherish what we have in life and to care for our environment. Our true aim is to show the beauty and happiness that lies in all those aspects that contribute to this way of live. And it is not only about beauty. It is about sustainabilty. The impact that we have on nature just by making mindful choices in our nutrition is immense, and we hope to inspire our readers – and get inspired in return – how to make better choices every day.
One of these choice we make is to integrate homemade treats from spreads to plant milk to condiments in our cooking routine as often as possible (which doesn’t mean every day, to be honest, but we all need to start somewhere, don’t we). It is a wonderful way to reduce waste, both in packaging and food – the latter by making use of leftover vegetables and plant’s second cuts from leaf to root that are so delicious.
The good news is that all of this makes a lot of fun, whether you fill up the pantry with your own creative compositions or even try to grow your own micro greens on your window sill. Sounds like you need a lot of space for delicious and sustainable cooking, doesn’t it. But we are far from that, we can tell you. Indeed, we live and work in an apartment studio with a really small kitchen area since we love to live the minimalist way. Our friends sometimes wonder how much culinary action can happen here at a time, and we sometimes wonder, too…
After all, cooking and eating are very much a matter of gathering, and as much as we love to have dinner with our friends and families, we likewise love to share moments of our culinary life with you. So, if there is something more to write about than just a recipe, we share it with you in our stories – wether it is an afternoon on the lakeside or an autumn trip in the mountains.
Our Plant-Based Journey from Blog to Book
Writing a blog is very much like embarking on a journey. Our’s started in January 2013 with the idea to combine Claudia’s vegetarian cookery and Arne’s Berlin impressions. Basically, telling stories this way is still kind of what we do, with Claudia keeping up with the culinary passion and Arne taking care for mood & action photography and the many aspects of our technical workflow.
A major change happened over time when Arne turned vegan, and to develop plant-based recipes wasn’t supposed to be a question of just eliminations and substitutes. Instead, a new way of eating and cooking had to be found, and it didn’t work overnight. But it did in the end and has become our everyday habit.
A major stepping stone on our journey has been the wonderful experience to write a book about our green urban cuisine and the lifestyle that we have built around it. Die grüne Stadtküche has been – and still is – a project close to our hearts, and we are more than happy that it has been awarded One of the most beautiful German books 2018 by Stiftung Buchkunst. Indeed, working on a book has been a great opportunity to focus on the things that really matter to us on the plate and in life, to connect with our community in a much more personal way and to find our personal style, both culinarily and visually.
The Sensual Path
Today, we eat more diverse & delicious than ever before with basically vegan meals made with passion that are most tasty by itself and follow the sensual path. Mouthfeel, emotions, memories – we find all of this in new combinations that nourish body and soul. Have you ever tried to use pumpkin seed oil & lentil vinaigrette as a pizza topping instead of cheese? You might experience that the umami taste and silky mouthfeel are very similar… No problem to add a poached egg or a little feta to your Sandwich if you are a vegetarian like Claudia. But those occasions get rare over time since even our non-vegan guests prefer our many vegan treats and twists over dairy & Co. – curiosity wins, always. This is especially true when it comes to sweet treats, and over the years, Claudia got very passionate in creating seducing vegan cakes, tartes and sweets that are packed with good ingredients and wonderful flavors alike. v
The Hard Facts
What else can we tell about us? We are a cultural anthropologist and an IT admin turned writers & film makers turned bloggers, book authors, food stylists & photographers, working with brands and institutions in the field of food and lifestyle. We are in our late fourties and early fifties and we are madly in love with coffeehouses and vegan Sacher cake. And last but not least: We prefer shooting our food pictures with natural light in an authentic environment, meaning most of the props and sceneries that you find in our posts are the pots and plates and interiors we actually live in. We told you that we are green urban minimalists, didn’t we 😉 .
Thanks a lot for visiting,
Arne & Claudia