WE WELCOME PARTNERSHIPS <OR> FOR-HIRE OPPORTUNITIES.

WORK WITH US

our projects EMERGE FROM AN EXTENDED ART + FOOD VENTURE EXPLORING THE CULTURAL AND ECOLOGICAL CONDITIONS THAT MIGHT SUPPORT RESILIENT FOOD SYSTEMS. to date, OUR ARTFUL, FOOD-FOCUSED ENGAGEMENTS INVESTIGATE THE WAYS PEOPLE IN SOUTHERN CALIFORNIA CAN EAT AND THINK ABOUT NOVEL, forgotten, and ignore FOOD opportunities, INCLUDING “PLAN B” FOODS AND SHIFTING CLIMATE AFFORDANCES IN this ERA OF INCREASING INSTABILITY.

 
 

DINNERS

MAKING THE BEST OF IT: A CLIMATE CHANGE DINNER
AN ECO-SPHERIC DINING EXPERIENCE

DOWNLOAD THE CLIMATE CHANGE dinner ONE-SHEET

Environmental artist Marina Zurkow + chef duo Hank and Bean extend an invitation to feast on an abundant, lavish and environmentally low-impact 10-course meal with us.

* 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 or uneaten resources found in the region?

* What constitutes luxury when the resources are changing?

We ecologically and holistically consider these questions, and invite you to sample expertly crafted dishes culled from urban farms, local farm & aquaculture sites with elements from nearby uncultivated terrain, served elegantly in a setting designed to embody the experience. In the spirit of producing pleasure—both in terms of taste and curiosity— we augment this dining experience with table settings, ambiance, and mementos. We also consider the less visible aspects of ecospheric eating in our sourcing and energy usage.

A sampling of ingredients we have been working with in Southern California:

Jellyfish, male goat, rabbit, invasive ice plant, ferments made from “ugly” or reclaimed greens

MAKING THE BEST OF IT: Nimble Foods for Climate Chaos
was featured on Roy Choi’s Broken Bread, produced by KCET and Tastemade.  
Streaming on KCET, TASTEMADE TV & LINK TV since May 2019
BROKEN BREAD EP 3: FUTURE

PICNICS

MAKING THE BEST OF IT: A CLIMATE CHANGE PICNIC
ECO-SPHERIC EATING IN THE GREAT OUTDOORS

DOWNLOAD THE CLIMATE CHANGE PICNIC ONE-SHEET

Environmental artist Marina Zurkow + chef duo Hank and Bean extend an invitation to a picnic feast that celebrates abundance, generosity and participation in a changing climate.

With active participation, we offer a new way to consider regional cuisine -- plant-based but not vegetarian; prepared with a combination of familiar and novel ingredients. Locally sourced, urban farmed and foraged flora (native and invasive), plus small amounts of low-impact, underutilized animal protein (i.e. goats from goat dairies, crickets, jellyfish, etc...) are the building blocks for this menu.

Imagine a present and future of culinary abundance, even as our regions transform in a quickly changing climate. We hope you will find comfort amidst surprise. We hope you go forward feeling resilient.

Some of the features we will tailor to your specific group size, interests, and location:

* Custom blankets & reusable utensils you can keep

* Novel urban-natural settings such as weedy meadows (lots), urban parks, highway medians, and post-industrial waterfronts

* A heightened multi-sensory experience (visuals, highly designed graphic components, smell, light, feel of surroundings)

* Multi-lingual presentations and materials

* Expert urban naturalists and other invited guests

* A balance of service and self-service

* The tensions and curious joys of exploring the aesthetics of comfort and discomfort

SNACKS

RISING SEAS: JELLYFISH JERKY
A POP UP HAWKER STALL FEAT. ANTI-CAPITALIST READY-TO-EAT PRODUCTS CULLED OPPORTUNISTICALLY FROM WHAT IS NATURALLY ABUNDANT

DOWNLOAD THE CLIMATE CHANGE TASTING ONE-SHEET

Making the Best of It’s Jellyfish Jerky is an unorthodox snack, prepared in a way more common to vertebrates than invertebrates.  Each tasting participant is invited to “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.  MTBOI 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).

As a companion to Jellyfish Jerky, the Mitigating Tea features kombu, a mineral-rich and pleasantly-flavored seaweed that plays a vital role in ocean health. The kombu offers an optimistic sense that positive action and transformational change are still possible



SUPPORTED BY THE UCLA ARTS INITIATIVE AND
THE LABORATORY FOR ENVIRONMENTAL NARRATIVE STRATEGIES (LENS),
WITH PROFESSOR ALLISON CARRUTH.

Photos: Barron Bixler, Courtney Cecale, Stefan Wanigatunga