Sounds Like Portraits

Assis avec Michel, il a commencé à me parler des réseaux sociaux où tout le monde recherche les likes, les retweets, les avis positifs. (Moi aussi d'ailleurs !) Notre bonne estime de soi est directement liée au crédit que nous recevons. Michel affirme : "Il n'y a rien d'intrinsèquement nocif à une société du crédit. La question est de savoir qui a du crédit et pourquoi."

A partir de là, il décrypte la rhétorique des populismes d'extrême-droite. Ce ne sont plus des actifs financiers, mais des attributs identitaires qui sont en jeu. A condition d'avoir la bonne couleur de peau.

I sat with Luc to listen his story. In 1987, he went to Nepal for a month.He tried to climb the Annapurna and WOW! It just blew him away. Then, there was no internet, no communication. Nothing. Just him in the wild nature.

That really opened his mind to exploration, trying to understand with scientists, what they can report about what they're seeing. Since that, he has been leading many scientific expeditions to better understand our planet and its changes.

I sat with Nicole to talk about the invasion of food on TV, movies and social networks. She told me that in a time when we are losing a lot of connections between ourselves and the people around us, food remains a constant connector. Nicole is a food stylist. Her job consists in preparing food for photography, video and film. Obviously, she has a lot of tips and tricks. It sometimes means replacing milk in a cereal bowl with glue. What are the hardest food to make look pretty? Spoiler: one of them is hot-dog.

When I sat with Rozhia, she told me that there is always a good reason why we decide to eat out. It's not just because of the food. That's why the mood and the sound of a restaurant's space are so important. It's about feeling good.

I asked her: what is the creative process behind designing a restaurant?

Whatever our destination, we need a map. It gives us a boundary box for how to place ourselves in the world. When I sat with Kate, she told me that she loves drawing maps because she can place herself in them. I asked her: is mapping a subjective process? Her answer was: yes! And it can be biased. Really?

I went to Union (NJ) to meet Ariane. She is well known for introducing the first organic chicken in the US. Yes! It was years before the USDA acknowledged the standard with regulation of the organic label that we know today. Concerned equally with the environment as well as the welfare of the animals, she talks about how she created a network of farmers in order to meet D'Artagnan's organic specifications and high quality bar.

When I sat with Eric at his gallery, not far from the Metropolitan museum, he told me his story. He comes from a great family of printers in Paris since 1852. They used to work with Picasso, Calder, Chagall, Miró and Dubuffet. To name just a few. He became a galerist to participate in his artists'creative process and to make it available to other people. I asked him: Is it better to know the artist to better know the work?

Quand j'ai rencontré Pascal, il m'a parlé de sa créativité en tant que géopolitologue. Elle consiste à apercevoir des repères dans les changements que nous vivons à l'échelle planétaire. Le monde semble tourner plus vite de jour en jour. D'où ce besoin de comprendre que nous avons. Pour lui, il s'agit d'expliquer, sans pour autant justifier.

I met Chef Nasim in an apartment above her restaurant. One of the first things she said was that everyday, she starts by a ritual: she lights a tiny candle in a meditative mood, to center herself and to thank the universe. Then, she begins to cook at her Persian cuisine restaurant to offer a very unique experience of hospitality.

Après la Deuxième Guerre mondiale, les Nations Unies ont été créées pour développer la paix dans le monde. Par rapport à cet idéal, Romuald raconte les réussites et les occasions manquées d'une institution qui paraît aujourd'hui sur le déclin, en même temps que le multilatéralisme.