Recording from February 25, 2022 event
PLANETARY INDIGESTION: UNEXPECTED INGREDIENTS

How do the unexpected ingredients in our current or future food system impact taste, nutrition and environmental health? Is our food system driving Planetary Indigestion, or is Planetary Indigestion reshaping the human food system?

Our guest UCSC experts will help us decide: interrogating a series of ingredients and deciding which recipes to EAT!, REHEAT!, or COMPOST!. Along the way, audience members will get a chance to voice their opinions, ask for tasting notes and refine the menu further. Featuring guests Rachel Meyer, Assistant Professor of Ecology and Evolutionary Biology and micha cárdenas, Professor of Performance, Play and Design (PPD) and Critical Race and Ethnic Studies, UC Santa Cruz.

PLANETARY INDIGESTION is a year-long series of conversations and performative lectures about food, ecology & biotechnology between the Center for Genomic Gastronomy (CGG), UC Santa Cruz faculty and non-institutional expert guests. The series is anchored by four public online lectures during the artists’ residency period (October 2021 – September 2022) with reading groups, artist hotlines, and experiments to be announced along the way.

Presented in collaboration with UC Santa Cruz’s OpenLab and the Genomics Institute.

Full schedule here:

The Center for Genomic Gastronomy is an artist-led think tank launched in 2010 that examines the biotechnologies and biodiversity of human food systems.

Their mission is to:
– map food controversies
– prototype alternative culinary futures
– imagine a more just, biodiverse & beautiful food system.

The Center has collaborated with scientists, chefs, hackers and farmers in Europe, Asia, and North America. They present their research about the organisms and environments manipulated by human food cultures in the form of recipes, meals, publications and exhibitions. Their work has been published in Science, Nature, Gastronomica and We Make Money Not Art and has been exhibited at the World Health Organization, Kew Gardens, Science Gallery Dublin, V2_, MU and the V&A Museum.

The Center consists of Cathrine Kramer (Norway), Zack Denfeld (U.S.) and Emma Conley (U.S.) and is based in Portugal and the Netherlands. Their current research initiatives include: prototyping a Norvegan National Dish and mapping, tasting & cooking with crops smoke-tainted by wildfires.

source