Pippa Smart-Pip project

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Pippa Smart is a coursemate who’s edible (ish) project has intrigued me from the very beginning of the year. She describes her degree show projects as the products of considering overlooked and undervalued resources. One of her projects is about re using waste expanded polystyrene to make new and interesting products from glasses frames to chip forks. However it is her other project, “Pip Project” that tickled my fancy.

England once had a rich history in orchard fruit growing, there are over 2,000 varieties of apples in England yet just two varieties, Gala and Braeburn dominate almost half the market and we also, for some weird reason, import apples! One of the organisations reviving this lost orchard culture is the Brighton Permaculture, Pippa spent her weekends volunteering for them.

During these weekend visits she collected waste apple pulp from their juicing operations and turned it into apple leather, yes you can create leather from apples, which she has then turned into a series of bowls. Which you can eat! However I tried the apple leather in a tutorial and lets just say its chewy, very very chewy. You could even say like leather…

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As I’m a big fan of the current issue manifested in 3D objects especially food issues, and I like apples, hence the interest in Pippa’s project. It’s a edible way to highlight the loss of a cultural heritage as well as an awful lot of apple varieties. I hope this project will help promote the Brighton Permaculture Trust and make people more aware of what we are losing in our never ending desire for uniformity in taste and appearance when it comes to food. I’m sure there are some slightly more knobbly and knarly varieties of apples that taste amazing! I think I’m going to steer clear of eating the apple leather again but I may drag boyfriend on a trip up to the Trust and taste some of their juice and learn about apple. Sounds like an interesting Sunday…


www.pippasmart.co.uk


www.brightonpermaculture.org.uk

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Critical Practice Degree Show Seminars-Food Farming and the Environment

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I was lucky enough to attend a seminar on Tuesday 11th June “How Can We Prevent Food Waste?” hosted by Vera Zakharov from Brighton and Hove Food Partnership , organised by Critical Fine Art Practice student Milly Cheetham. The discussion revolved around, funnily enough, food waste, specifically in Brighton and Hove. It was a fun interactive seminar opening up discussions about how food is wasted, what is being done locally in regards to reducing food waste and how we at home can reduce our food waste.
It was a great seminar and I wish Milly the best in all her endeavors as she continues to work as an artist dealing with issues around food, farming and sustainability.

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The Gourmand

Just pre ordered my second issue of the Gourmand a pretty new food and culture quarterly. With a broad mix of articles ranging from food photography, film reviews, interviews with everyone from chefs to actors and with a nifty little recipe section back.
A cool little magazine for indulging in all things Gourmand

The Gourmand

Fire and Knives

Just finished my copy of Fire and Knives Issue 13. Started by Tim Hayward this is a magazine that brigns together a variety of different food writers/bloggers/etc write a variety of articles that would not have been printed anywhere else. Celebrating the amateur rather than the expert.

“I could say that F&K naturally facilitates a coming together of foodwriters who can’t find a home for their best work with readers desperate for something stimulating.
I could say F&K is a desperate last bastion of quality food writing in an environment of ‘lifestyle’ pap.
Or I could stop being so pretentious and just say it’s a nice little magazine about food that looks lovely and doesn’t make any money”
Tim Hayward, stacksmagazine.com

New issue is ordered and hopefully on its way!

New Designers 2013

Fun Food Fact of the Day will also be showing as part of the Brighton University 3D Design and Craft stand in Week 2 of New Designers 2013.

“Taking place over two weeks, with eight distinct design zones and two prestigious Awards Evenings, New Designers is the UK’s most important graduate design exhibition, full of innovation and fresh thinking.

The show sees over 3,000 of the most talented, newly graduated designers from the UK’s leading universities come together to showcase the future of design and creativity.”
-New Designers Website

The piece of work being exhibited will be “Buglery” and it will exhibited in Week 2, the week displaying Furniture & Product Design (inc. Industrial Design), Visual Communications (Graphic Design & Illustration) and Spatial Design (inc. Architecture & Interior Design).

See links for more information on the students exhibiting (in both weeks) as well as info on visiting.

Hope to see you there!

http://www.facebook.com/NewDesigners2013

@NewDesigners3D

www.newdesigners.com

Creative Review Blog Features FFFOTD

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Fun Food Fact of the Day has been featured along side other graduate project on the Creative Review Blog, Talent Spotters.

“Clare Plumley visits this year’s Brighton shows…Poppy Wilson St James presents a series of objects which bring into question the origin of the food we consume and how those products impact on us. She has made jelly moulds of pigs trotters, sweets in the shape of rotting teeth and promotes the nutritious value of bugs and insects.”

Creative Review Blog

Seoul National University of Korea Award for FFFOTD

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Fun Food Fact of the Day was Nominated and chosen for the Seoul National University of South Korea Award for Innovation in 3D Design. Thanks to Professor KyungChan Paik of the university. The certificate is proudly framed next to my space. Thanks also to Nick Gant who nominated me for the award.
Photos to follow.

The Future Perfect Company Blog Features Fun Food Fact of the Day

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A big thanks to Philippa Aldrich for featuring me on her blog for the Future Perfect Company. I entered a competition back in second year run by her. Unfortunately I didn’t win but it was a great experience.
She’s now featured me, and another course mate, on her blog, specifically my degree show work. The link is below.
Thanks Philippa!

The Future Perfect Company

Buglery

Cutters

Tongs

Global meat production is already considered unsustainable and with the world’s population set to hit 9 billion in 2050 we simply do not have the space or the water to continue producing animal protein as we are currently doing. Therefore in the future it is envisioned that we will be reliant on ‘mini livestock’, or insects, as a main source of animal protein. 80% of the world already eats insects in some way, shape or form, especially as a delicacy. In the West however where the demand for animal protein is at its highest we are yet to embrace the thought of eating bugs. I have created a series of specialised utensils for eating insects thus elevating their status from creepy crawly pests to delicacies, as with lobster or oysters.

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Nell and Billy trying the cutlery out on salt and vinegar dressed fried crickets. Using the cutlery helped me explain the issues surrounding meat production and food production in general. They also ate all of the crickets. And licked the plate clean…

A Spoonful of Sugar…

Chamber Spice

Wormwood

Throughout history it was more commonplace to see sugary foodstuffs on the shelves of an apothecary rather than in the windows of confectioners. Sugar was very expensive and used mainly as a ‘spice’ for the wealthy and as a preservative for medicinal spices. I have looked at the cures of old and attempted to bring them into the 21st century to compare with the sugary treats and medicines of today and see what has changed; for example medicines no longer contain sugar as an active ingredient but still have to be kept away from children with their candy like appearance. By reforming historical sugary cures into the forms of modern day medicines, such as pills and caplets, we are invited to question how we perceive sugar in contemporary culture.

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Nell pretending to eat one of the pills. The pills opened us discussions with her and her brother Billy about the history of sugar, sugar in medicine and modern medications.