Our friend and keystone organisation in the eco-system of art and science organisations, SymbioticA, is under threat of imminent closure. Save SymbioticA - Sign the Petition! chng.it/p9b4qmJ2 via @Change

We will miss the curiosity, optimism and openness to new experiences of #BrunoLatour Here he is a decade ago, as one of the first BetaTasters our Vegan Ortolan recipe.

In the slow but steady world of academic publishing, an interview with us by Jessica Barnes has been published in the Journal of Peasant Studies tandfonline.com/doi/abs/10.1… Prof. Barnes has also just released “Staple Security: Bread and Wheat in Egypt” dukeupress.edu/staple-securi…

Thank you @room_diseno for sharing our story and some of our projects about the #FutureOfFood : roomdiseno.com/center-for-ge…

Next Friday (Oct. 15) we will be giving a lecture (11:30) & there will be an opening event (18:00) for our exhibition #FoodPhreaks @Vitenparken @uniNMBU #NOBA #Norway #BiodiversityOfTheKitchen

Join us on WED. March 3rd (15:25 EST) for FOOD PHREAKING: LIVE an interactive talk/workshop @PittTweet as part of the just launched exhibition Art's Work in the Age of Biotechnology artsworkintheageofbiotechnol…

Today is the 1st day of our fermentation workshop which we will be running over the next 2 weeks. In preparation, found a great summary of a study by @Carmen_M_McLeod + @jsplorimer that relates to the #MicrobiomeOfTheKitchen and #BiodiversityOfTheKitchen sfam.org.uk/static/adf31022-…

Looking forward to meeting with many of our favorite folks when we speak at the #MetaMorf Digital Wilds festival this week. (Trondheim, NO. March 6-7.) @disnovation @VivoArts @jurij_krpan & @jasminatwitter @therourke @AnnaDumitriu @livingarchitect @bruces

We started @centgg in #pdx in 2010 and last did a project here 4 years ago. After way too long away, we are here for a week, meeting old friends and eating research. #portland

Our #SmogTasting #HongKong installation is up at @MicrowaveFest. If you can’t see it in person, you can read the first draft of research into how tear gas + smoke are effecting air quality + taste of place here: genomicgastronomy.com/blog/s…

"Martin Wolfe once argued that value should be accounted not just according to the cash received for a crop, but to the effect of the plants on the soil and carbon sequestration, and wider effects 'on mood, on beauty, on community’." theguardian.com/food/2019/oc… by @Wendell23

"At its heart, the program is defined by a simple proposition: Farmers are mostly paid based on how many acres they harvest. Whoever controls the most land gets the most money." nytimes.com/2019/11/03/world… Some pretty impressive #FoodPhreaking here...

Spray. On. Gene. Editing. (!) But how does it taste? biorxiv.org/content/10.1101/… A simple method for spray-on gene editing in planta (2019) #CarbonDots

We are always excited to see joyous and hedonistic vegetarian / vegan / Pescatarian / plant-based food in Norway. #DecadenceForAll This Takayoki style cabbage #jajabergen was incredible. #CounterfactualCuisine #CriticalFoodDesign #GainGastronomy #Cabbage #Takayoki

LOCI Food Lab sites: 2014 CASCADIA BIOREGION 2015 CELTIC BROADLEAF BIOREGION 2016 CA INTERIOR CHAPARRAL & WOODLANDS 2017 NE CHINA PLAIN DECIDUOUS FORESTS 2018 CELTIC BROADLEAF BIOREGION 2018 CENTRAL EUROPEAN MIXED FORESTS 2019 ENGLISH LOWLANDS BEECH FORESTS

NEW NATIONAL DISH: POLAND forecasts and prototypes four new national dish scenarios for the year 2050. Exhibited at LULLED BY SATIETY, part of the APPETITE & APATHY festival. @cnkopernik #festiwalprzemiany