Traveling with the wind, are yeasts, mushroom spores, pollen, bacteria, and toxins. Often invisible, Eating Air highlights how what is carried in the air shapes how and what we eat. Fermentation, pollination, and pollution are a few of the themes that guests will encounter through a multi-course meal and drinks.
The chef and curator, Lily Consuelo Saporta Tagiuri, is an Industrial Designer, Design Consultant, and the Director of Experiments at Open Air Lab. This is the second in a year long series of meals exploring emerging climates, ingredient origins, and the future of food.
This event is sliding scale, please pay what you can afford, the more upper level tickets we sell the more we can keep our events accessible and affordable to broader income ranges.