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VISUAL ARCHIVES
Food Design Friday: Sicilian Mangoes, Farming in a Grocery Store, and the Bugs That Help Make Candy. Food Design Friday: Playing Music for Your Cheese, Water VR at Milan Design Week, and an Original Coca-Cola Bottle. Food Design Friday: 3D Printed Sushi, FIVE FREE APPS FOR ALL LEVELS OF FORAGING Foraging can tend to be a bit daunting. The idea of going into nature and actually eating what you find there is a skill that most of us have never exercised. Luckily, we live in the age of technology, and “there’s an app for that.” Below, we rounded up five of ourfavorite apps
A MANUAL FOR FARMING MEALWORMS After blowing past their funding goal to launch HIVE, the world’s first countertop mealworm farm in January 2016, LIVIN Studio has a busy year fine tuning production and testing the “bug factor”—how to manage consistent production in a closed loop cycle for their living product, mealworms.. Now the team is ready to go into full production for the HIVE and has released a lovely manual TOILET TECHNOLOGY FROM THE LAND OF TOTO Toilet Technology from the Land of TOTO. This story is part of MOLD Magazine: Issue 01, Designing for the Microbiome. Order your copy of the full issue here. Inside a non-descript building an hour outside of Tokyo, employees of the world’s largest toilet manufacturer strap into an empathy suit. This exoskeleton, constructed of engineered 5 SUPERMARKET CONCEPTS FOR UNDERSTANDING THE FUTURE OF The future of retail is up for grabs and with Amazon’s recent acquisition of Whole Foods and Blue Apron’s underwhelming IPO, it seems like the fight for consumer food dollars will be a solid bellweather for what our retail experiences will look like in the near future.To get an understanding of how companies plan to deliver foods and services to consumers, we take a look at five emerging WHY SLOW TOOLS FOR YOUNG FARMERS CAN CREATE A NEW FOOD Why Slow Tools for Young Farmers Can Create a New Food Future. As with most challenges, having the right tool for the job can be the critical difference between failure and success. With the rise of industrial agriculture in the United States in the ’60s, the market for new technologies and tools for small scale producers all but disappeared. DESIGNMARKETO X LE LABO EXPLORE PEPPER IN PERFUME, SIR A tingle on the tongue. An itch in the olfactory. Black pepper, the world’s most traded spice, has been used for centuries in cooking and medicine—whole peppercorns were even found stuffed in the nostrils of Egyptian Kings as part of the mummification rituals. For this year’s London Design Festival, DesignMarketo created a multi-sensorial exhibition inviting DECOLONIZING FORAGING AND AMPLIFYING INDIGENOUS KNOWLEDGE The I-Collective, an organization that is working to create a new narrative about historical contributions of Indigenous peoples, and promote the community’s resilience and innovations in gastronomy, hosted a two-part series on ethical wildcrafting. The conversation focused essentially on the ethics of foraging, as well as decolonizing the way that we, as humans, interact with mother earth MOLD :: DESIGNING THE FUTURE OF FOOD Editors Note We are beginning the month of June exploring the theme of Urban Ecologies. In this editorial series, we take a closer look at the unique microcosms created by cities and how the built environment affects the way we think about, cultivate and eat food. Although artists, chefs and farmers have attempted to collapse INDEX - MOLD - MOLD :: DESIGNING THE FUTURE OF FOOD Designing the Future of Food. Signup for our bi-weekly newsletter for food design news, events and stories direct in your inbox.VISUAL ARCHIVES
Food Design Friday: Sicilian Mangoes, Farming in a Grocery Store, and the Bugs That Help Make Candy. Food Design Friday: Playing Music for Your Cheese, Water VR at Milan Design Week, and an Original Coca-Cola Bottle. Food Design Friday: 3D Printed Sushi, FIVE FREE APPS FOR ALL LEVELS OF FORAGING Foraging can tend to be a bit daunting. The idea of going into nature and actually eating what you find there is a skill that most of us have never exercised. Luckily, we live in the age of technology, and “there’s an app for that.” Below, we rounded up five of ourfavorite apps
A MANUAL FOR FARMING MEALWORMS After blowing past their funding goal to launch HIVE, the world’s first countertop mealworm farm in January 2016, LIVIN Studio has a busy year fine tuning production and testing the “bug factor”—how to manage consistent production in a closed loop cycle for their living product, mealworms.. Now the team is ready to go into full production for the HIVE and has released a lovely manual TOILET TECHNOLOGY FROM THE LAND OF TOTO Toilet Technology from the Land of TOTO. This story is part of MOLD Magazine: Issue 01, Designing for the Microbiome. Order your copy of the full issue here. Inside a non-descript building an hour outside of Tokyo, employees of the world’s largest toilet manufacturer strap into an empathy suit. This exoskeleton, constructed of engineered 5 SUPERMARKET CONCEPTS FOR UNDERSTANDING THE FUTURE OF The future of retail is up for grabs and with Amazon’s recent acquisition of Whole Foods and Blue Apron’s underwhelming IPO, it seems like the fight for consumer food dollars will be a solid bellweather for what our retail experiences will look like in the near future.To get an understanding of how companies plan to deliver foods and services to consumers, we take a look at five emerging WHY SLOW TOOLS FOR YOUNG FARMERS CAN CREATE A NEW FOOD Why Slow Tools for Young Farmers Can Create a New Food Future. As with most challenges, having the right tool for the job can be the critical difference between failure and success. With the rise of industrial agriculture in the United States in the ’60s, the market for new technologies and tools for small scale producers all but disappeared. DESIGNMARKETO X LE LABO EXPLORE PEPPER IN PERFUME, SIR A tingle on the tongue. An itch in the olfactory. Black pepper, the world’s most traded spice, has been used for centuries in cooking and medicine—whole peppercorns were even found stuffed in the nostrils of Egyptian Kings as part of the mummification rituals. For this year’s London Design Festival, DesignMarketo created a multi-sensorial exhibition inviting DECOLONIZING FORAGING AND AMPLIFYING INDIGENOUS KNOWLEDGE The I-Collective, an organization that is working to create a new narrative about historical contributions of Indigenous peoples, and promote the community’s resilience and innovations in gastronomy, hosted a two-part series on ethical wildcrafting. The conversation focused essentially on the ethics of foraging, as well as decolonizing the way that we, as humans, interact with mother earth MAGAZINE - MOLD - MOLD :: DESIGNING THE FUTURE OF FOOD MOLD Issue 05: SEEDS When we first conceived of the theme of this issue, SEEDS, in 2018, no one could have predicted that its creation would be accompanied by this past year’s rush of pandemic-inspired interest in planting seeds of one’s own. In times of uncertainty our ancestors have also turned to seeds—stowing them awayVISUAL ARCHIVES
Food Design Friday: Sicilian Mangoes, Farming in a Grocery Store, and the Bugs That Help Make Candy. Food Design Friday: Playing Music for Your Cheese, Water VR at Milan Design Week, and an Original Coca-Cola Bottle. Food Design Friday: 3D Printed Sushi, A TOUCHSTONE OF KOREAN SOOL-BREWING Subject to Change is a series about the anarchitecture of New York City foodscapes and the makers that are designing new ways of working. Sool is a catch-all term for Korean alcoholic beverages, a category that maker Alice Jun, with her business partner John Limb, TOILET TECHNOLOGY FROM THE LAND OF TOTO Toilet Technology from the Land of TOTO. This story is part of MOLD Magazine: Issue 01, Designing for the Microbiome. Order your copy of the full issue here. Inside a non-descript building an hour outside of Tokyo, employees of the world’s largest toilet manufacturer strap into an empathy suit. This exoskeleton, constructed of engineered PERFECT DAY MILKS SYNTHETIC BIOLOGY FOR A NEW KIND OF As dairy alternatives made with everything from almonds to oats line grocery store shelves, milk’s meaning is shifting with cows becoming less relevant. But what to do if you still crave thick, creamy dairy over a frosty glass of sweet rice milk? Enter Perfect Day, the alt-milk that tastes cow-fresh, without the complications ofextracting
IN MEXICO CITY, SLOW FOOD WITH A SIDE OF MEZCAL On a neglected side street in Mexico City’s bustling Downtown Cuauhtemoc district, tour buses pull past an unmarked doorway to disgorge passengers into the lobby of a tourist hotel. Unbeknownst to them, some of Mexico City’s most innovative food is being served from the neighboring restaurant with no name. Behind the frostedwindow panes, a
HOW TOAST ALE TURNS BREAD WASTE INTO BEER With its short shelf life and low prices, bread has become one of the most wasted food products in the world. Estimates reveal that roughly one third of all bread made in the United States goes to waste, and in the UK alone around 1 million loaves are wasted every day. This mountain of waste was the driving force behind the foundation of Toast, a beer company taking advantage of discarded ON POLLINATOR HEALTH AND MONOCULTURE FARMING On Pollinator Health and Monoculture Farming. This piece is part III of a five-part series by Jen Monroe of Bad Taste and Caroline Maxwell of Wild Dogs International, ‘Balling the Queen: On Honey Bees, Consumption and Collapse.’. Focusing on the plight of pollinators and colony collapse, this series serves as a precursor to their event KULISHA IS PIONEERING THE NEXT GENERATION OF FISH FEED It’s time you got familiar with aquaculture: The rearing of aquatic animals or the cultivation of aquatic plants for food. According to the World Bank, over the past 30 years world aquaculture production has ballooned from 5 million to 63 million tons. By 2030, annual aquaculture production is anticipated to surpass 93 million tons.Sub-Saharan
CHEF ALEX ATALA'S INSTITUTO ATÁ CREATES NEW MODELS FOR Although the food and restaurant industry has been a champion for sustainability, often highlighting the importance of using ingredients sourced from local farmers, there remain many challenges for developing sustainable business models for ethical food production. Instituto Atá could provide an interesting model for other food systems, encouraging them to connect sustainable food sourcing MOLD :: DESIGNING THE FUTURE OF FOOD Editors Note We are beginning the month of June exploring the theme of Urban Ecologies. In this editorial series, we take a closer look at the unique microcosms created by cities and how the built environment affects the way we think about, cultivate and eat food. Although artists, chefs and farmers have attempted to collapse INDEX - MOLD - MOLD :: DESIGNING THE FUTURE OF FOOD Designing the Future of Food. Signup for our bi-weekly newsletter for food design news, events and stories direct in your inbox. FIVE FREE APPS FOR ALL LEVELS OF FORAGING Foraging can tend to be a bit daunting. The idea of going into nature and actually eating what you find there is a skill that most of us have never exercised. Luckily, we live in the age of technology, and “there’s an app for that.” Below, we rounded up five of ourfavorite apps
A TOUCHSTONE OF KOREAN SOOL-BREWING Subject to Change is a series about the anarchitecture of New York City foodscapes and the makers that are designing new ways of working. Sool is a catch-all term for Korean alcoholic beverages, a category that maker Alice Jun, with her business partner John Limb, A MANUAL FOR FARMING MEALWORMS After blowing past their funding goal to launch HIVE, the world’s first countertop mealworm farm in January 2016, LIVIN Studio has a busy year fine tuning production and testing the “bug factor”—how to manage consistent production in a closed loop cycle for their living product, mealworms.. Now the team is ready to go into full production for the HIVE and has released a lovely manual 5 SUPERMARKET CONCEPTS FOR UNDERSTANDING THE FUTURE OF The future of retail is up for grabs and with Amazon’s recent acquisition of Whole Foods and Blue Apron’s underwhelming IPO, it seems like the fight for consumer food dollars will be a solid bellweather for what our retail experiences will look like in the near future.To get an understanding of how companies plan to deliver foods and services to consumers, we take a look at five emerging EDIBLE ELEMENTS OF THE PERIODIC TABLE This exhibition is a part of ELEMENTS a week-long exhibition which celebrates the 150th anniversary of the Periodic Table curated by Science Gallery Bengaluru, in partnership with the Royal Society for Chemistry and the Jawaharlal Nehru Centre for Advanced Scientific Research. Visitors can engage with the iconic periodic table and thenuances
WHY SLOW TOOLS FOR YOUNG FARMERS CAN CREATE A NEW FOOD Why Slow Tools for Young Farmers Can Create a New Food Future. As with most challenges, having the right tool for the job can be the critical difference between failure and success. With the rise of industrial agriculture in the United States in the ’60s, the market for new technologies and tools for small scale producers all but disappeared. DESIGNMARKETO X LE LABO EXPLORE PEPPER IN PERFUME, SIR A tingle on the tongue. An itch in the olfactory. Black pepper, the world’s most traded spice, has been used for centuries in cooking and medicine—whole peppercorns were even found stuffed in the nostrils of Egyptian Kings as part of the mummification rituals. For this year’s London Design Festival, DesignMarketo created a multi-sensorial exhibition inviting DECOLONIZING FORAGING AND AMPLIFYING INDIGENOUS KNOWLEDGE The I-Collective, an organization that is working to create a new narrative about historical contributions of Indigenous peoples, and promote the community’s resilience and innovations in gastronomy, hosted a two-part series on ethical wildcrafting. The conversation focused essentially on the ethics of foraging, as well as decolonizing the way that we, as humans, interact with mother earth MOLD :: DESIGNING THE FUTURE OF FOOD Editors Note We are beginning the month of June exploring the theme of Urban Ecologies. In this editorial series, we take a closer look at the unique microcosms created by cities and how the built environment affects the way we think about, cultivate and eat food. Although artists, chefs and farmers have attempted to collapse INDEX - MOLD - MOLD :: DESIGNING THE FUTURE OF FOOD Designing the Future of Food. Signup for our bi-weekly newsletter for food design news, events and stories direct in your inbox. FIVE FREE APPS FOR ALL LEVELS OF FORAGING Foraging can tend to be a bit daunting. The idea of going into nature and actually eating what you find there is a skill that most of us have never exercised. Luckily, we live in the age of technology, and “there’s an app for that.” Below, we rounded up five of ourfavorite apps
A TOUCHSTONE OF KOREAN SOOL-BREWING Subject to Change is a series about the anarchitecture of New York City foodscapes and the makers that are designing new ways of working. Sool is a catch-all term for Korean alcoholic beverages, a category that maker Alice Jun, with her business partner John Limb, A MANUAL FOR FARMING MEALWORMS After blowing past their funding goal to launch HIVE, the world’s first countertop mealworm farm in January 2016, LIVIN Studio has a busy year fine tuning production and testing the “bug factor”—how to manage consistent production in a closed loop cycle for their living product, mealworms.. Now the team is ready to go into full production for the HIVE and has released a lovely manual 5 SUPERMARKET CONCEPTS FOR UNDERSTANDING THE FUTURE OF The future of retail is up for grabs and with Amazon’s recent acquisition of Whole Foods and Blue Apron’s underwhelming IPO, it seems like the fight for consumer food dollars will be a solid bellweather for what our retail experiences will look like in the near future.To get an understanding of how companies plan to deliver foods and services to consumers, we take a look at five emerging EDIBLE ELEMENTS OF THE PERIODIC TABLE This exhibition is a part of ELEMENTS a week-long exhibition which celebrates the 150th anniversary of the Periodic Table curated by Science Gallery Bengaluru, in partnership with the Royal Society for Chemistry and the Jawaharlal Nehru Centre for Advanced Scientific Research. Visitors can engage with the iconic periodic table and thenuances
WHY SLOW TOOLS FOR YOUNG FARMERS CAN CREATE A NEW FOOD Why Slow Tools for Young Farmers Can Create a New Food Future. As with most challenges, having the right tool for the job can be the critical difference between failure and success. With the rise of industrial agriculture in the United States in the ’60s, the market for new technologies and tools for small scale producers all but disappeared. DESIGNMARKETO X LE LABO EXPLORE PEPPER IN PERFUME, SIR A tingle on the tongue. An itch in the olfactory. Black pepper, the world’s most traded spice, has been used for centuries in cooking and medicine—whole peppercorns were even found stuffed in the nostrils of Egyptian Kings as part of the mummification rituals. For this year’s London Design Festival, DesignMarketo created a multi-sensorial exhibition inviting DECOLONIZING FORAGING AND AMPLIFYING INDIGENOUS KNOWLEDGE The I-Collective, an organization that is working to create a new narrative about historical contributions of Indigenous peoples, and promote the community’s resilience and innovations in gastronomy, hosted a two-part series on ethical wildcrafting. The conversation focused essentially on the ethics of foraging, as well as decolonizing the way that we, as humans, interact with mother earth MAGAZINE - MOLD - MOLD :: DESIGNING THE FUTURE OF FOOD MOLD Issue 05: SEEDS When we first conceived of the theme of this issue, SEEDS, in 2018, no one could have predicted that its creation would be accompanied by this past year’s rush of pandemic-inspired interest in planting seeds of one’s own. In times of uncertainty our ancestors have also turned to seeds—stowing them awayVISUAL ARCHIVES
Food Design Friday: Sicilian Mangoes, Farming in a Grocery Store, and the Bugs That Help Make Candy. Food Design Friday: Playing Music for Your Cheese, Water VR at Milan Design Week, and an Original Coca-Cola Bottle. Food Design Friday: 3D Printed Sushi, COMESTIBLE SYMBOLS OF REDLINING AND MAKING BALTIMORE’S The broadsheet PalatePALETTE, at 11 x 15 inches, is full of images—of Baltimore’s food workers and organizers, of artfully-styled fried chicken, of overflowing tablescapes.Large, expressive display type runs throughout, alongside color-blocked text spreads in pink, lime green, yellow, blue. But for its creator Krystal Mack, the most compelling visual in the publication is a somewhat BUILDING AGRICULTURAL SOLIDARITY IN RESPONSE TO ECOLOGICAL Designing the Future of Food. Despite the government’s campaign to assuage the public’s fears, community-supported farmers from the region, or teikei (“partnership”) farmers, immediately stopped sending potentially harmful products to their customers.The community of teikei farmers, who had already been losing business, took an even more critical hit to their livelihood from the disaster. CATALOGUING ANCESTRAL SEEDS It’s also the life that’s to come—honoring ancestors and our future great grandchildren. Efo Shoko (sometimes also called Lagos Spinach) is a type of Celosia that is eaten in soups, stews, and side dishes in parts of Nigeria, Benin, Congo, and Cameroon, as well as in Indonesia and India. All images courtesy of True Love Seeds. 5 SUPERMARKET CONCEPTS FOR UNDERSTANDING THE FUTURE OF The future of retail is up for grabs and with Amazon’s recent acquisition of Whole Foods and Blue Apron’s underwhelming IPO, it seems like the fight for consumer food dollars will be a solid bellweather for what our retail experiences will look like in the near future.To get an understanding of how companies plan to deliver foods and services to consumers, we take a look at five emerging SMOOTH VS RIDGED PENNE, A COVID-19 PASTA DRAMA Smooth vs Ridged Penne, a COVID-19 Pasta Drama. Less than 24 hours after Italy announced a COVID19 outbreak in Lombardia in Northern Italy, photos of barren Italian supermarket shelves were posted on Twitter. The subject of the social media buzz centered around one of Italy’s most favorite topics: pasta. Lonely bags of smooth pennepasta
HOW TOAST ALE TURNS BREAD WASTE INTO BEER With its short shelf life and low prices, bread has become one of the most wasted food products in the world. Estimates reveal that roughly one third of all bread made in the United States goes to waste, and in the UK alone around 1 million loaves are wasted every day. This mountain of waste was the driving force behind the foundation of Toast, a beer company taking advantage of discarded KULISHA IS PIONEERING THE NEXT GENERATION OF FISH FEED It’s time you got familiar with aquaculture: The rearing of aquatic animals or the cultivation of aquatic plants for food. According to the World Bank, over the past 30 years world aquaculture production has ballooned from 5 million to 63 million tons. By 2030, annual aquaculture production is anticipated to surpass 93 million tons.Sub-Saharan
MOKA POT: DESIGN ICON AND SYMBOL OF ITALIAN COFFEE CULTURE The moka pot has become an iconic part of Italian coffee culture, serving as a distinct symbol of making coffee at home, and the Italian love of espresso. While the engineering of the moka is simple—steam pushes hot water through coffee grounds—the history of its design is complicated and nuanced. After Luigi Bezzera invented theMenu
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