Christoph Albrecht was the speaker for the Neighborhood Initiative “Eisenbahn.MarktundKultur.Halle”. From early 2010 through October 2011, the initiative fought to revitalize the slowly dying Markthalle IX. In cooperation with many neighborhood residents, the initiative prevented the building’s conversion to a large chain store branch. Their creative campaigns and systematic persuasive efforts led to a first in the history of Berlin governance: the public building was not sold to the highest bidder, but at a firm price and to the bidder with the best concept.
The Neighborhood Initiative met every Saturday at “Kaffeestand bei Inge” in the market hall. For a full year during the bidding process, they organized over 25 exhibits, theater performances and music events in cooperation with Berlin artists, bringing the forgotten market hall back into public awareness.
During this time, the initiative worked in close contact with the future operators of Markthalle Neun.
Christoph Albrecht is an economist and works in research management at the Social Science Research Center Berlin (WZB). He wrote an article for the WZB Mitteilungen (research news magazine) on the neighborhood residents’ commitment to their market hall: “IX, Neun, neu. Wie sich die Eisenbahnmarkthalle in Kreuzberg neu erfindet”
Peter Kubelka was born in 1934 in Vienna, Austria. He is not only the professor who introduced the “Class for film and cooking as an art form” at the Städelschule in Frankfurt, but also a cook, comparative theorist, keen observer, cultural anthropologist, collector, artist, co-founder of the Austrian Film Museum and the Anthology Film Archives in New York, filmmaker, member of the avant-garde, musician, traveler and subtle theoretician of eating. He has elevated practical concerns about cooking to a philosophical level and, through cultural comparison, established that cooking is art. (H.N. Jocks)
Benedikt Härlin has worked for Zukunftsstiftung Landwirtschaft (Future Foundation Agriculture) since 2002 and created Save Our Seeds, an initiative working to keep seeds free of genetic engineering. From 2004 – 2008, he represented North American and European NGOs in the Bureau of the IAASTD and is a member of the International Commission on the Future of Food.
Dieter Kosslick has been the Director of the Berlinale since 2001. In 2013, Markthalle Neun brought some Street Food trucks to the film festival grounds, and is now very pleased to have the support of Dieter Kosslick and the Culinary Cinema.
As the manager of visitBerlin, Burkhard Kieker is very familiar with the city and its visitors. However, not many are aware that he breeds cattle on an organic farm in The Uckermark, near Berlin.
The space design collective raumlaborberlin had a considerable hand in making Markthalle Neun the place it is today. See an interview with Benjamin Förster-Baldenius on raumlabor’s work, which brings art and urban planning together, here.
Bekir Yilmaz attended primary school in Yerelma Ilkokulu, Turkey, and graduated from high school in Berlin. He studied business administration and started his own commercial cleaning business. He has held the office of president in the association Türkische Gemeinde zu Berlin (Turkish Community Berlin) since 2007.
Born in 1949 in the small northern Italian town of Bra, Carlo Petrini is a journalist, author and sustainable food system activist. Starting in the Eighties, he began advocating for the organic hospitality industry. On December 9, 1989, he and 20 delegations from diverse nations of the world signed the manifest of the international Slow Food movement at the Opéra Comique in Paris. Carlo Petrini was voted its president and has held the office since that day.
Over the years, Petrini developed a new concept of hospitality in which food is the product of cultural, historical, economical and ecological processes. In doing so, he provided the decisive impulse for the founding of the University of Gastronomical Sciences — the first school worldwide offering an interdisciplinary approach to training and research in the area of nutrition.
Carlo Petrini is the initiator of Terra Madre, the network of over 2,000 food alliances that unites farmers, breeders, cultivators, cheesemakers, fisherfolk, chefs, youths, scientists and experts from all over the world.
Barbara Meyer has been running the JugendKunst- und Kulturhaus (Youth Art and Culture House) Schlesische 27 since 2009. In September 2013, she received the BKM Award from the Federal Cultural Foundation for her project “Die Jungen Pächter” (“The Young Tenants”).
Her earliest memories are of the garden. That was in New Jersey in the 1950s, when lunch was dominated by convenience foods and budget worries. But there were fresh tomatoes growing in the backyard. Today, the ingredients used in Alice Waters’s restaurant Chez Panisse in Berkeley don’t come from much further away either. Oftentimes they hail from fields fertilized only with the manure of the horses that plow them.
Alice Waters, born in 1944, is hailed as the originator of California Cuisine. It’s thanks to her that slow food caught on in the US. After stays in the Provence and Brittany, she began cooking radically locally and slowly. She let things grow, and didn’t put anything on the menu that she couldn’t find in the valleys of California or the in ocean at her door. Alice Waters was one of the first contemporary people for whom cooking also meant gardening. For whom a meal does not begin with groceries, but with seeds.
Alice Waters has been a Jury President of the Berlinale and a Vice President of Slow Food International. She began a revolution that she describes quite aptly as “delicious”.