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
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.
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
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…
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
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.