Climate, Changed: 
An Experience in Variability

2018
Participatory performance (with food, plexi, wire mesh)
Massachusetts Institute of Technology




Table shapes were designed to reflect layered, entangled landscapes which interact at global scales within climate models and thus, future climate projections, including the Larsen C Iceberg, the Sahel desert region, the American Southwest, and the Great Barrier Reef. Guests were served variable foods based on the severity of their climate scenario, their location, and/or possible adaptive measures.  

Collaboration with Cafe Art Science, with Erwan Monier (climate scientist) and Omnivore (graphic design).

MENU:
Trio of Mushrooms
Dried: Dehydrated oyster mushroom, gaufrette potato
Foraged/Fresh: Sauteed Miatake mushroom, potato puree
Preserved: Pickled Hon Shimeji mushroom, confit potato

Land
Squash and Cactus: cactus fruit gel, dehydrated fruits (severe)
or
Squash Tart: delacata and spaghetti squash, sorghum honey (moderate change)

Ocean
Wild Striped Bass (Whole, Bone-In): daikon, bok choy, kelp dashi, wild garlic (severe)
or
Wild Striped Kelp-Wrapped Bass (Filet): dulse kelp buerre monte, wild garlic (moderate change)

Glacier
Ice sheet had to be cracked by guests to consume—
Pine Milk Parfait: pine smoke, labneh, fresh berries, juniper touille