3D scanning as image capture.
Use comic sans just like you'd use metal type!
Design meets culinary.
This dish was created in during a 3 day workshop with the Center for Genomic Gastronomy.
In a collaboration with chef Tony Rogowski, we imagined imagined a dirt day holiday that reconnects diners with the living aspects of soil in a future where hydroponics and aeroponics have come to dominate agriculture.
The dish developed constitutes of carrots sous-vide in beet juice, set on parsley cream, covered with a dirt analogue, composed of walnuts, pistachios, shallots, and oyster mushrooms
25 students, 5 mentors, one weekend of collaboration and community building.