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Pipilotti Rist was born on June 21, 1962 in Rheintal, Switzerland. She likes red beets a lot. Her focus is video/audio installations because there is room in them for everything (painting, technology, language, music, movement, lousy, flowing pictures, poetry, commotion, premonition of death, sex and friendliness) - like in a compact handbag.

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Making Science Sweeter with Rose McAdoo

As unprecedented events continue to unfold almost daily, being able to discern what is fact from fiction has become increasingly important and at times, lifesaving. And yet, there is a culture war being waged on both science and fact by misinformation, particularly when it comes to information surrounding the environmental crisis. The global scientific community has made it clear that climate change can largely be attributed to human behaviour, and we are running out of time to stop it. However, climate change deniers with ties to fossil fuel industries, governments across the world and media continue to sow seeds of doubt, obfuscating the scientific realities of climate change and making it so that urgently needed progress cannot be made. At times, it is a grim picture. Baker-turned-glacier-guide Rose McAdoo is trying to combat that through her educational cakes and desserts that explain the natural processes behind glaciology and climate change. For these cakes, Rose, who splits her time between the North and South Poles, draws from her experience both as a baker and as a glacier guide.

Rose first began her career as a baker, baking sweet treats for weddings and birthdays before she turned to cakes as tools for activism. Since 2016, she has made desserts and edible projects that are used as visual aids in workshops and events to highlight the impact of climate change. She has also created cakes with the intention of catalyzing conversation surrounding wider topics such as the refugee crisis in Africa and the U.S. prison system. Earlier this fall, I interviewed Rose about her work and methodology and what her aims are for the future of cake and climate change.

You can't separate food from science - from caramelization, gelatinization, and emulsification to food processing, preservation, and ingredient manipulation. Beyond food science, we can use food to break down how science works. It's been really cool as I've worked with scientists in the field or attended lectures to hear researchers using dessert analogies to make their studies relatable to a larger audience. A geologist in Antarctica explained that looking for fossil pieces after all the tectonic plates shuffled the evidence was as chaotic as looking for a grain of sugar in a dropped piece of cake. A team member in Washington talked about how everything is interconnected in our world before comparing biodiversity/extinction to removing an ingredient out of a cake and expecting the same results. If you leave out flour or baking soda, that cake is going to look, feel and act very differently. In the same way, if you move one species from an environment or if you remove one piece of the glacier formation equation, it doesn't necessarily still work. Every ingredient has to be present in nature to maintain homeostasis.

In short, I'm always curious about what the world would taste like. I think of our planet as an edible canvas. For example, what would a rock taste like? What flavours would microscopic creatures like tardigrades prefer - salty, sour, sweet? How can we represent rapidly changing data sets with pastry? How do you sculpt the cross section of a glacier volcano out of fondant? As I learn, I've found that my brain explains topics to me by quickly visualizing new information as desserts. Making that intersection between food and science is really fulfilling to me - despite its dramatic challenges in the field.

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Cakes for Climate Change - MOLD :: Designing the Future of Food

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As unprecedented events continue to unfold almost daily, being able to discern what is fact from fiction has become increasingly important and at times, lifesaving. And yet, there is a [...]

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Often the seed of a great idea begins with a simple list. In this case, it was a grocery list. In 2012, Martin Kullik decided to become vegan. After visiting a number of organic grocery stores in Amsterdam, where he and his partner Jouw Wijnsma are based, Kullik noticed that most of the legumes sold were sourced from China. This troubled Kullik. He knew that The Netherlands produces a variety of beans. In fact, some significant varieties produced in Friesland, where Jouw's family resides, are included in the Slow Food Ark of Taste.

Photos by Annegien Van Doorn.

Martin Kullik: We hosted our first dinner in July 2012, and it was quite a small-we had 27 guests. We created the project to invite chefs to explore vegan cuisine using 100% locally-sourced, biodynamic ingredients so, in Amsterdam, they can't use olive oil, vanilla, avocado or mango-focusing only on what's here in The Netherlands and seeing what one can do with that. Because our background is in curating, we wanted to invite artists, of course, to participate. So we invited the jewelry artist Maki Okamoto to create the cutlery for the event-she's the one that made those connected fork-spoons.

When commissioning tableware, our first design parameter is the piece must be made from natural materials. Then, we ask the artists to recycle, upcycle and reuse materials as much as possible. If 100% of the pieces created are made of recycled, reused or found materials, that would be perfect. We focus on reusing materials because there's already a lot of garbage in the world. By taking objects that have fallen into disuse, we can reshape it and give it a new life-a new purpose.

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Experimental Gastronomy - MOLD :: Designing the Future of Food

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From MOLD Magazine: Issue 02, A Seat at the Table. Order your limited edition issue of MOLD Magazine here. Often the seed of a great idea begins with a simple list. [...]

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Landscapes - Jennifer Rubell | Ricette per mangiare sano, Foodie, Idee

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Pop Art Master Oldenburg Unveils Another Big Idea | Pop art food, Food sculpture, Claes oldenburg

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Claes Oldenburg unveils his latest outdoor sculpture — a giant paintbrush — outside the Pennsylvania Academy of the Fine Arts in Philadelphia this weekend. At first, Oldenburg's giant clothespins and spoons made him a target for  ridicule. But now you can find examples of his work all over the  world. And like all of h…

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Immersive Art and Wine Tasting Experience by MASSIVart

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Experience a captivating blend of art, culture, and VQA wine at this unforgettable event. Discover digital, floral, light art, and immersive installations that will transport you to a futuristic world. Join us for a VIP evening and weekend-long celebration of creativity and sensory delights. #CreativeInstallation #immersiveArt #ProjectionMapping #FuturisticArtworks #SculptureInstallations #WineActivation #ArtProduction

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With 10 acres of organic farm and traditional wisdom, This "family farmer" can help you eat right

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WIFE CATCHES HUSBAND CHEATING With Her SISTER | Dhar Mann Bonus!