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Andrea Fedder
Food-tuition: How to structure content that offers genuine engagement

Food-tuition: How to structure content that offers genuine engagement

by Andrea Fedder | Aug 8, 2017 | Content, Creative, Food, Uncategorised

Food-tuition is a content series myself, a former colleague and collaborating food stylist, Tanya Heathcote, conceptualised during my time at Yuppiechef. The aim of this series was to cultivate a deeper and genuine engagement with the brand, a journey of self...
Faithful to Nature Newsletter Sampling

Faithful to Nature Newsletter Sampling

by Andrea Fedder | Aug 7, 2017 | Content, Product, Uncategorised

I’ve worked with the Faithful to Nature team for close on a year in various iterations, some full time heading up all content aspects of the marketing team (from photography to content, copy and design) and some part time focusing solely on content and...
Meeting Maboneng: Discovering a place of light amid the big smoke

Meeting Maboneng: Discovering a place of light amid the big smoke

by Andrea Fedder | Jun 20, 2017 | Featured, Travel, Uncategorised

I’d never really thought of Jozi as anything other than a concrete jungle. Buildings, fast paced living, smog – those were my unexplored, narrow minded preconceptions. But the great thing about a career tied to craft beer is that it takes you on a winding journey, if...
3 reasons you should be cooking with a pestle and mortar

3 reasons you should be cooking with a pestle and mortar

by Andrea Fedder | Jun 20, 2017 | Product, Uncategorised

A slow, rolling thunder fills the kitchen. The anticipation of something spectacular reverberates on the counter. It’s an earthly sound, quite unlike the electric churn of a kitchen appliance: the rhythmic rumble of a pestle and mortar. It is said to be one of the...
The real bread movement isn’t dead: a slow chat with Jason Lilley of Jason Bakery

The real bread movement isn’t dead: a slow chat with Jason Lilley of Jason Bakery

by Andrea Fedder | Jun 20, 2017 | Brand stories, Uncategorised

Jason Lilley is as crucial to the real bread scene in Cape Town as yeast is to making the dough rise. His knowledge and passion for pure bread is contagious and his cavalier honesty about the hidden health in eating real, honest bread (not government loaf) is...

Recent Posts

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