Our shifting environment’s impact on what and how we consume is one of the most urgent issues of our time. But how do you inspire people to think and communicate approximately what our food might be like in a hotter destiny?
Local clothier and researcher Keith Hartwig believes one answer is to have them flavor it for themselves.
With his teammates Matthew Battles and Jessica Yurkofsky at Harvard’s metaLAB, Hartwig created interactively public tastings — dubbed “FUTURE FOOD” — to pair with the exhibition. Before the tastings were set, Hartwig and his colleagues asked chefs and food producers about the environment, sustainability, food equity, and waste.
Then, Hartwig’s team issued three-phrase prompts to get the makers’ innovative juices flowing.
One is invasiveness,” Hartwig stated. “One is worried — which is to think about how we can start running with communities to deal with these questions. And the 1/3 is invisible — so what are climate alternate’s invisible or hidden outcomes on the food device? Hartwig and some producers gathered at Toscanini’s in Kendall Square to show us what they got up with.
That’s in which the famed ice cream store’s co-founder, Gus Rancatore, had taken on an inflammatory component. He’s using Japanese knotweed — which has emerged as an image of invasiveness — and a plant that has grown prolifically because of environmental disruption and climate trade,” Hartwig explained. “But it’s a plant that truly is full of nutrients and has loads of opportunities in phrases of the manner that we’d start considering it as a destiny food.
