spiralized food design: MENDING: collective food party

===
A mending project: a playful assembly for collective food party

My design inspirations here come from:
=Spiralizing vegetables to shift texture, flavor, digestion, appearance raw or cooked
=Modular food assembly for collectives, as in Chipotle industrial design
=EcoArtTech play and experiments, as in Os Fermentation

Graphic inspirations:
=Sweetgrass online menu: http://www.sweetgreen.com/menu/?region=dc-md-va
=Don't Lose the Cow Chipotle method graphic: http://www.nomeatathlete.com/wp-content/uploads/2015/11/TheChipotleMethod-NMA.png
=EcoArtTech projects website design: http://www.ecoarttech.net/projects/

Playing with food is one thing that has given me great pleasure despite necessities to shift what I eat! I am always finding new foods I did not know about before, new ways to prepare and display food, new makings of food that open up histories and cultural variations. My metaphor/reality here for "Spiralizing vegetables" suggest ways to shift among good assumptions and diets with adherents and faiths! Food is often religious both literally and ...metaphorically.

In this playing with food modular menu systems meet EcoArtTech meet MakerSpace:
Consider the structure of Chipotle's Create your Meal: base, filling, wow with examples
>base: Salad, Pasta, Wrap, Bowl
>filling: Greens, Veggies, Grains, Beans
>wow: Sauces, Nutritional, Dressings, Condiments

Consider the food party, art exhibition of EcoArtTech called Os Fermenation
http://www.ecoarttech.net/projects/

Let's Spiralize both!
>base: Salad, Veggie threads not Pasta, Leaf Wraps, Bowl of "riced" veggies
>filling: more Greens, Veggies in cooked and mixed preparations
>wow in small amounts: Fruit, Nuts & Seeds, Oil, Dairy, Olives, Avocado, Fermented items, Sauces, Nutritional, Dressings, Condiments, Grains, Beans, Egg, Fish (Meat, Poultry)

Consider a collective food design party with eye to organic and biodynamic when possible
In order of portion size with suggestive but not exhaustive examples or possibilities
(highlights are choices especially good for me as a low carb person with diabetes who is also a vegetarian who eats fish, eggs, and dairy)

>Base of greens and-or cabbage
+Add vegs with eye to carb weight (sea vegetables) (winter and root vary) ARTICHOKES!
+Add protein with eye to options: sustainability, season, agribusiness, carbon footprint, global production: Meat, Poultry, Fish, Seafood; Eggs, Dairy; Grains, Bread, Pasta; Beans, Tofu, Tempe; Nuts, Seeds, Mushrooms
+Add fats with eye to fatty acids, calories, Omega balances (EV Unfiltered OOil; butter)
+Fermented foods (various pickles, yoghurt, kimchi, Surströmming herring, Sauerkraut, natto)
+Supplement with fruit or other sweet with eye to carb weights and calories; production
+Supplement with condiments with eye to ingredients (pesto, salad dressing)
+Alcohol with eye to effects on liver function and glucose lowering as well as calories (beer, wine, cider, spirits)

===

===

About the Symposium

What do you have around you that you consider broken, in ruins or obsolete and which you want to mend, repair or spend time on maintaining? Why and how is it broken? How could it be maintained or repaired?

Call for participation: Care - maintenance, repair and mending in a time of post-industrialism. A symposium at Umeå Institute of Design 12-14 June 2016.

The main organisers are Kristina Lindström and Åsa Ståhl, postdocs at Umeå Institute of Design, Umeå University and co-authors of Patchworking publics-in-the-making. Together they are working now on a post-doc project entitled Hybrid Matters together with Nordic artist and scholars: http://www.hybridmatters.net/pages/about

This symposium is financed by the Swedish Faculty for Design Research and Research Education (Designfakulteten):

http://www.designfakulteten.kth.se

BACKGROUND: The work of designers is often thought of in terms of creating, making and doing. When resources are scarce and that which supports flourishing co-living across species is limited, it seems reasonable to rethink what kind of making and doing is sustainable. In this three day symposium we will explore what practices and concepts such as care, maintenance, repair and mending have to offer in this context. If it is an alternative to, for example, making and producing new design, then how viable is it as an alternative? Does it have to scale, and in that case, how could it scale? How can responsibility for repair, mending and maintenance be distributed between designers, producers, users and others? How does a focus on care reshape temporal and material boundaries of design work? What are the limits of these practices and concepts? And, in that case, what alternatives to maintenance, repair and mending are possible? Reproductions, transformations, composting?

WHO: The aim is to make a gathering for junior as well as senior design researcher who are expected to contribute to a collaborative effort in exploring what it means to take care of, maintain, repair and mend hybrid matters such as products and services.

HOW: Some of the sessions will be in a larger group of about 15 people, where for example invited speakers will give lectures, we will discuss texts and where we will engage in mending what the participants have brought along. The participants will also break out into three different groups that are structured according to three different designerly approaches to care, maintenance, mending and repair. The three different groups will interface differently with design research but are expected to relate actively to feminist new materialisms and posthumanities, which recognise partiality and situatedness and actively encourages collaboration across disciplinary boundaries.

Pages

MENDING: collective food party