Fuck Facebook, let’s art!

first bone

Changes are afoot and you can be a part of it!

No more Facebook
Subscribe to the mailing list (top right in the blue box) to be kept in the loop. I’m still on Twitter, and on Instagram, so follow there for food.

I’m making art
I’ve enjoyed researching our food system, and social media has been effective to get the word out, but I feel like it’s time to start communicating food in a new way. Also, to be kind to myself, off the computer and in the real world.

I had an idea to start a food museum to influence public debate about food. But that was a little ambitious, so I scaled back the idea to create museum exhibitions. And then I whittled it down a little more.

To make art—or something of the sort.

Chicken of Tomorrow (part two)
I’m working on a piece to rev things up. It’s a celebration of a new chapter in Australian chicken history, with the introduction of the Sommerlad chook.

The first step of making this was delicious! Then I made stock, cleaned the bones and dried them.

sommerlad bones
When I first got my hands on the chook, I could see the difference… then I could taste it… but the bones really hit it home that this was a different bird.

Then I made moulds, loads of them!


And I’ve been playing with a million different clays, or so it seems, and this is a few test cast bones in a bowl.

test cast

Porcelain is a bit of a princess, so there have been a few swears on the wheel.

These bowls were my first success with this particular porcelain. Still a way to go, I want to make a little flock.

This is an appetizer, a taste of things to come.

I’m working on the campaign for a piece that requires your involvement. Hence my call to sign up to the mailing list, or give us a follow!

In other news

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