Rising Seas Jellyfish Snack Shack (LAX)


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…


Making the Best of It: Jellyfish


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.


Making the Best of It Jellyfish (Houston)


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.