MARINA ZURKOW
Items tagged
Food
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.
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.
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…
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.
2020
Food, ASMR, mixer and speakers, lighting, slide show
Led by Hank and Bean
Sound: Yotam Mann and Sarah Rothberg
Thanks to Sunview luncheonette and Dylan Gauthier
Presented at Sunview Luncheonette, Brooklyn, NY
This work is part of the project:
Soupy Salty Sonic, an edible exploration of fluid ocean spaces was a beta dinner and an aural/oral experiment, in conjunction with the exhibition “Wet Logic” at bitforms gallery.
2019
Food, printed fabric maps, plexiglass, prototyping materials, print graphics/texts
Chef: Jen Monroe / Bad Taste
Artists: Marina Zurkow with Lydia Jessup and Ashley Jane Lewis
Documentation: Gilad Dor
Commissioned by the Guild of Future Architects
To kick off the Guild of Future Architects’ Future Imagination Summit, Monroe and Zurkow created an interactive, edible map and visioning workshop looking at the present and future of food equity and climate change in New York’s 5 boroughs. 50 participants ate, engaged in discussion, and played — both with their food and other art-making material…
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…
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.
Not an Artichoke, Nor From Jerusalem
Research Blog | February 5, 2012
What is local? As a challenge to currently marketed notions of ‘sustainable,” “green” and “locavore,” Michael Connor, Alex Freedman and I conceived of and created a formal “explorer’s club” style dinner for 25 at the Artist’s Institute in New York on Jan 16th 2012. “Not an Artichoke, Nor from Jerusalem” was a dinner that…
Local Heroes
Research Blog | January 14, 2012
I am co-conceiving a dinner that takes a new look at the “local” (info in next post) with Michael Connor and Alex Freedman at The Artist’s Institute (Anthony Huberman/Hunter College space in the LES) on Monday Jan 16. A lot of amazing people were involved – – Environmental artist Oliver Kellhammer helped us forage…