Preservation, 2018

Artist dinner produced as programming for HESSE FLATOW’s Eat/ing Your Heart Out exhibition with Chef Jason Weiner of Almond Restaurant, addressing the question of food futures in the context of New York's Long Island. Our focal point was preservation—how both the literal act of preserving food and the audience's orientation towards preservation as a relationship with scarcity are critical to future food systems.

menu:
• aperitif of desalinated water
• "foraged things, fermented things, and trash fish"
• buffalo-style foraged chicken of the woods mushrooms with funked sriracha
• bycatch: sea robbin, eel, mackeral, and snapper
• 2016 tomatoes, baby roots, kimchi mayo
• peanut butter cup
• concord grape jam
• portable, potable water