Episode summary
We invite you to a three course meal in 2050, where climate breakdown has reshaped what and how we eat. Each of the courses is designed to provoke questions about the future of food through taste, visuals, and a bit of discomfort. It’s a story about eating possible futures — and noticing which ones feel delicious, or unsettling. In this episode, we take you behind the scenes of how the meal came together. Bon appétit.
This conversation and project was part of a residency on the future of food supported by the Alexander Von Humboldt Foundation.
About the guests
Annie Faye Cheng
Annie is a butcher, writer, and chef based in New York City. With nearly a decade of experience in food and hospitality, she has worked in various capacities at Chipotle, Blue Hill at Stone Barns, Wildair, Goosefeather, Tarry Lodge, and Junzi Kitchen. Currently, she is a full-time butcher at The Meat Hook, a whole-animal shop in Williamsburg, and a part-time Master’s student at the CUNY School of Labor and Urban Studies.
Bryant Simon
Bryant is Laura H. Carnell Professor of History at Temple University. He is interested in the history of everyday life in the United States, including topics like food studies, public space, infrastructure, and governance. Bryant’s books, research, and commentary have appeared in the New York Times, The New Yorker, New Republic, and on NPR and HBO.
Lily Consuelo Saporta Tagiuri
Lily is an Ecosystemic Designer and Eco-futurist whose practice is aimed at public engagement, ecological equity, and joy. Through the construction of ecosystemic tools, material experimentation, collaborations, and installations, she responds to the ecological circumstances with which we are collectively contending. Her work has been shown internationally, including at the Museum of New York, MoMA PS1 and The London Design Biennale.
Related Feed episodes
Brent Loken on "It's not so simple"
Transitioning to fossil free food
Comments (0)