food & pleasure, adaptation & mitigation
IN 2018-2019, WE WORKED IN SOUTHERN CALIFORNIA, LOOKING AT WAYS IN WHICH TO ENGAGE NEW CLIMATE/FOOD CONFIGURATIONS.
WE’VE created HIGH-END DINNERS, SNACK TASTINGS, COMMUNITY MEALS, AND WERE featured on AN EPISODE OF ROY CHOI’S NEW SERIES, “BROKEN BREAD.” With support from UCLA Laboratory for environmental narrative strategies, and professor allison carruth.
RISING SEAS JELLYFISH JERKY
UCLA CAMPUS 2019
A one-day public and free snack tasting on June 4, 2019 at the UCLA Court of Sciences
RISING SEAS: JELLYFISH JERKY
Jellyfish Jerky is an unorthodox snack, prepared in a way more common to vertebrates than invertebrates. At UCLA, each tasting participant will "season” their jellyfish snack with one of five distinct Flavor Blends evocative of Haiti, the Netherlands, Philippines, India and the United States, respectively. The flavor profiles draw attention to vulnerabilities that particular regions and communities confront—from island nations to the US Gulf —due to sea level rise and other climate risks. Making the Best of It selected these countries based on high-risk climate change and sea level rise indices, which consider a complex matrix of factors (including population density, access to resources, mitigation plans, and economics).
Supported through UCLA’s Laboratory for Environmental Narrative Strategies (LENS)
MAKING THE BEST OF IT DINNER
UCLA MILDRED E MATHIAS BOTANICAL GARDEN 2018
AN ECO-CULINARY ADVENTURE
In Summer 2018, chef duo Hank and Bean and New York environmental artist Marina Zurkow manifested a culinary adventure exploring possible futures of sustainable food. UCLA professor Allison Carruth, director of the environmental storytelling lab LENS, hosted an intimate multi-course dinner. Held at the UCLA Milred E. Matthias Botanical Garden, the evening featured surprising ingredients, textures, flavors and environments. While moving among the 8-acre garden’s stunning diversity of plants, guests sampled experimental and thought provoking dishes. Featured ingredients included invasive ice plant, foraged sage, heat-wave-salvaged kale miso, sprouted dry-farmed grain, jellyfish, crickets, (“jack”)rabbit and goat!
CHECK OUT OUR STORIES ON THE DINNER AND MOVABLE GARDEN FEAST ON IGTV! INSTAGRAM: @mtboi_nimblefoods
MAKING THE BEST OF IT
CRAFTED KITCHEN 2019
Chef duo Hank and Bean + environmental artist Marina Zurkow invited the public to feast on an abundant and environmentally low-impact meal while premiering Roy Choi’s "Broken Bread: Future", Episode No. 3 produced by KCET and Tastemade TV.
Guests from our community sampled the foods that discussed in Broken Bread's "Future" episode
Featured ingredients included fresh and fermented veggies (some "ugly", some reclaimed), dry farmed grains, invasive ice plant, jellyfish, crickets, mealworm, and goat!
Although a variety of animal protein was included throughout the meal, we offered a balance of 80/20 plant/animal protein. This meal was VEGETARIAN & VEGAN FRIENDLY. The animal protein we included was intentional and helped to open a dialogue about sustainable, ecologically efficient and humane food sources for our SoCal region.
We actively investigated these questions with our meal:
* What does it mean to eat “ecospherically?”
* What food culture identities can we hold onto, while using more resilient food sources?
* What new regional identities can be forged through the use of novel & abundant resources found in the region?
* What constitutes luxury when the resources are changing?
MAKING THE BEST OF IT
ON KCET’S “BROKEN BREAD”
KCET AND TASTEMADE
Featured in EPISODE 3: FUTURE