March Issue

Food—there’s maybe no other topic that so immediately conjures a web of endless associations. So while this issue explores delicious, scrumptious, and even strange foods, it’s also about something that lies just beneath the proverbial peel: systems. Every morsel is a system within a system.

New Harvest’s Meera Zassenhaus spoke with co-creator Orkan Telhan about the nuances of a museum piece that has sparked a controversy over lab grown meat⟶

An entire industry has grown around the “future of food.” To avoid overdesigning our food system, designer Yasaman Sheri and chef David Zilber say we should look to the past⟶

Artist Stefani Bardin shares the inspiration for her series Spooky Action at a Distance, which combines quantum physics, sustainable ingredients, and a set of playful (yet critical) culinary experiences⟶

In a not too distant future, supermarkets may grow exotic forms of microorganisms for shoppers to pick. Artist Alexandra Genis explores how fungus might be the next food group⟶

Climate change, alternative protein research, and shifting cultural tastes are just a few factors that will shape meals in 2071. BDC alumni and community members shared their predictions⟶

For curator William Myers, biodesign is a method for improving the relationships within and between species while joining the intricate interdependencies of the environment⟶

Author and food scientist Dondeena Bradley offers a prescription for wellness that asks us to recalibrate our relationship with plants⟶

Issue 6 Masthead