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Making Sense

MAKING THE BEST OF IT: NIMBLE FOODS FOR CLIMATE CHAOS

Marina Zurkow, Hank and Bean, Allison Carruth

A HYBRID PROJECT IN CULINARY, ART, AND SCIENCE

A project led by artist Marina Zurkow and chef duo Hank and Bean, this collective of artists, chefs, and researchers is seeking out new ways to metabolize climate disruption and cultivate agility through food and art experiences that intimately connect people to climate change.

The video shown is documentation from a “public tasting” event at UCLA convened by the MTBOI team and UCLA’s Laboratory for Environmental Narrative Strategies (LENS). The tasting invited passers by to take a break for a jellyfish jerky snack that brings the scale and data of climate change into a visceral, embodied experience.