This is a long-term project focusing on the impact of our food production and consumption habits on the environment, and researching how excessive agriculture and our cultural eating habits can contribute to the overuse of resources, degradation of land, and forms of exploitation. Despite climate change, ecological constraints put few limitations on our culinary cultures, and we are able to continue our culinary traditions in latitudes much higher than where we are from, use colonial sources for crops, and introduce neo-colonial pathways to have access to fresh food all-year-around.
As someone whose culture is deeply rooted in food and collective eating, I look at how we eat our land, our cultural and emotional connection to food based on where it’s grown, and less extractivist practices such as disappearing knowledge of foraging. How does our relationship to food differ when it’s locally sourced or imported from 3000 km away? How can we reform and transform our eating experiences? How do we shape our collective experience around food and create more sustainable models?
Within this project, I’m curating various programs around the globe, taking part in residencies, bringing different discourses together, and collaborating with food historians, artists, thinkers, researchers, designers, chefs, and foraging practitioners together to examine Western food consumption through geographies of mass food production. As I’m bringing this research together, I’m exploring alternative ways of curating through discussion and community-based practices that seek long-lasting outcomes and potential nodes of solutions.
*Working title.