Items tagged

Making the Best of It

    Rising Seas Jellyfish Snack Shack (LAX)

    2019

    Cannonball jellyfish, ice plant, kombu seaweed, condiments, laser-cut lettering, signage, tarp, stencil, plants

    In collaboration with chef duo Hank and Bean

    Commissioned by LENS (Laboratory for Environmental Narrative Strategy), IOES (Institute of Environment and Sustainability), UCLA

    This work is part of the project:

    A one-day pop up jellyfish jerky snack shack on the campus of UCLA. Serving Cannonball jellyfish jerky served with a choice of seasoning condiments reflective of 5 diverse regions susceptible to sea level rise: Haiti, the US Gulf coast, Sri Lanka/ S. India, Philippines, and the Netherlands. In addition, the snack shack served “invasive” ice…

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    Making the Best of It: Jellyfish

    2018

    Food, performance, props, slide show

    In collaboration with Hank and Bean

    Supported by Laboratory for Environmental Narrative Strategies (LENS) at the Institute of the Environment and Sustainability (IoES), UCLA, led by Allison Carruth

    This work is part of the project:

    A dinner and movable feast exploring the edible desertification of the Los Angeles region, one whose contemporary culture still holds dear the sensibility of a Mediterranean diet.

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    Making the Best of It: Dandelion (Potlucks)

    2017

    Food, dandelions, placemats, writing materials, thoughtful company

    In collaboration with Valentine Cadieux and Sarah Libertus
    with Jim Bovino/Topos, Courtney Tchida, Tracey Deutsch
    All images courtesy Dan Marshall.

    Presented at The Good Acre, Minneapolis
    Commissioned by Northern Lights.mn and presented as part of Northern Spark, Climate Chaos | Climate Rising, 2016-2017, with the support of the National Endowment for the Arts and the Knight Foundation

    This work is part of the project:

    The invitation: These Dandelion potlucks provide a community meal space to gather, share food, and explore key questions connecting food and climate change. They’re a more informal chance to add to the meal story sharing toolkit that Making the Best of It has been cultivating.

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    Making the Best of It: Dandelion (Eulogies for the Human Species)

    2017

    Dandelions, beets, custom structure, sod, music, paper, costumes, banners

    In collaboration with Valentine Cadieux, Sarah Libertus, Aaron Marx
    Dandelion kvaas by Jim Bovino
    Dandelions and more from Courtney Tchida
    All images courtesy Dan Marshall

    Commissioned by Northern Lights.mn and presented as part of Northern Spark, Climate Chaos | Climate Rising, 2016-2017, with the support of the National Endowment for the Arts and the Knight Foundation

    This work is part of the project:

    “Join us in a ritual festivity that invites you to become more dandelion. From trans-species oration to cow eulogies to intimate ocean tributes, this is the party of Making the Best of It, a communal service compressed into the space of a toast—to how all of us are making the best of it, now and…

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    Making the Best of It: Dandelion

    2016

    Dandelion leaves, flowers, tincture, custom structures, costumes, tour guides, umbrellas, meadow

    In collaboration with Valentine Cadieux, Sarah Petersen, Aaron Marx
    All images courtesy Dan Marshall

    Commissioned by Northern Lights.mn and presented as part of Northern Spark, Climate Chaos | Climate Rising, 2016-2017, with the support of the National Endowment for the Arts and the Knight Foundation

    http://makingthebestofit.today/
    This work is part of the project:

    Over the course of 16 months in Minneapolis, geographer and social practice artist Valentine Cadieux and Marina Zurkow, with a group of collaborators and participants, explored what it might mean to “make the best of it” (“it” being climate change), using dandelions to think through eating differently, nimbly, with sadness, resilience and even joy.

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    Making the Best of It Jellyfish (Houston)

    2016

    Custom Cannonball jellyfish soup powder, caramels, snack puffs

    Food prototypes by chefs Ryan Pera (Coltivare), and Justin Yu and Ian Levy (Oxheart)

    Supported by CENHS (the Center for Energy and Environmental Research in the Human Sciences) at Rice University

    This work is part of the project:

    Making the Best of It is the umbrella concept for a series of regional site-specific pop-up food shacks, installations, carts, tea houses, delivery drones, and designed community dinners that feature edible climate-change enabled, and often not normally eaten, indicator species as part of the menu.

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