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Climate Change Couture

Haute Fashion for a Hotter Planet

The Ephemeral Marvels Perfume Store

The Smell Bar of Vanishing Scents

Negotiating Cities of the Future

The Apocalypse Project

The Apocalypse Project is a speculative design research inquiry that explores our possible lifestyles as climate change continues to affect the planet. It is a creative platform that asks specific questions about our environmental futures. Although it has end-of-the-world connotations, which could be what can happen if we keep mistreating the planet, the word “apocalypse” comes from a Greek word that means “disclosure” or “to take off the cover” or “to unveil”. The Apocalypse Project isn’t solely about potential catastrophic events, it’s also about revealing the face of environmental problems through these projects. This project is authored by Catherine Sarah Young. She began this as part of the 2013 Art Science Residency Programme in partnership with the ArtScience Museum™ at Marina Bay Sands, Tembusu College National University of Singapore (NUS) and the Singapore-ETH Centre’s Future Cities Laboratory. She is currently in Manila as the artist-in-residence of The Mind Museum expanding the project. Do get in touch if you'd like to collaborate!

Future Feast Recipes

For Future Feast, I challenged seven accomplished chefs in the country to come up with potential dishes of the future. What are we to eat in 2050 when our supply of meat, dairy, and wheat cannot afford to sustain us anymore? Before the challenge, the chefs were given a list of ingredients that may not be sustainable in the future. They therefore had to create dishes out of unorthodox ingredients. It wasn’t just a matter of what we couldn’t eat in the future, it could also be how these ingredients are prepared. For example, while oceans have acidified and may have endangered seaweed, some have learned to grow these aquaponically with LED lights and made it a sustainable food source.

The goal of this project was to tangibilize the future. Perhaps you have heard of other cultures eating worms or insects, but to have it in front of you as a steak or as a snack, ready for your consumption, gives it material expression. 

There is no one answer to sustainability. These dishes are not prescriptive; they are examples of potential dishes that we might eat. This is an invitation for you to expand your mindset on what is food, as well as a call for you to come up with your own dish. 

Ready? Go!

—Catherine

Future Feast Recipe: Nut Milk Ice Cream by Ian Carandang

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Nut Milk Ice Cream (makes 1 quart) 

1.5 Cup Fresh Banana puree
1.5 Cup Cashew Milk* (see Nut Milk Recipe)
¾ Cup sugar
2 pinch Salt
3 Egg yolks

Instructions

1. Mix banana puree, cashew milk, sugar, salt and egg yolks in food processor and blend until smooth.
2. Place into double boiler and heat mixture over medium heat, whisking slowly until mixture thickens. Cool and set aside.
3. Add to ice cream machine and churn. When it comes out of machine, ice cream will be very soft. Place in freezer and ripen overnight.

Cashew Nut Milk Recipe (makes 3 cups)

1 Cup Cashews
3 Cups Water

Instructions

1. Place 1 cup cashews in water, steep overnight.
2. The next day, place cashews and water in food processor and blend for 3 minutes.
3. Put cashew blend through cheesecloth and squeeze out the liquid to strain out solid particles. Use as needed.

My process

When I first heard about the concept of Future Feast, I was excited to participate. I knew I would be making an Ice Cream without using dairy, and I would get a chance to bust out the non-recipes I had compiled over the years. “No Dairy? No Problem!”

However, when I got the list of foods that might be affected by climate change (and were therefore off limits), my heart sank. I knew that I wouldn’t do milk, that was fine, but it seemed like the list was specifically crafted to remove every possible option I had. Coconut milk? Nope. Soymilk? Also out. Those were my two go-to ingredients for non-dairy ice cream and they were off the table right from the start.  Great. I asked for a challenge and I got one. 

I was really trying to think of nontraditional substitutions for milk. I briefly thought I had something with Horchata, which is a Mexican milk-like drink made with rice, but then I remembered that rice was also on the list. Almond milk was also off limits and I was nearing the end of my rope, until I realized: What about OTHER nuts?

It was then that I quickly researched how to make my own nut milk, which is much easier than one would think. All you need is a cheesecloth and a good blender to make it. Trying different nuts, I eventually settled on cashew because it gave a nice creamy richness with a flavor that would play well with other ingredients.

I combined the nut milk with pureed banana, which provides body to the base in lieu of cream, and some egg yolks to provide some fat for that smooth rich texture. I chose to not add any other flavorings like vanilla extract because cashews and bananas are already a delicious combination and I wanted to highlight the ingredients rather than use them as a canvas for other flavors. A pinch of salt to bring out the sweetness and we were good to go.

Nut Milk Ice Cream is a sustainable dish for the future because the all various flavors it can be made into can be used as a substitute for milk, which is central to so many of our foods; dessert or otherwise. Personally speaking I hope that future never comes to pass, but it’s comforting to know that even if milk were to become unavailable, there will still be Ice Cream. 

—Ian Carandang

Future Feast Recipe: Tofu Moringa and Aloe Vera Panna Cotta with Banana, Candied Ginger, Peanut and Açai Berry Sauce by Sau del Rosario

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Yield    3 pieces

Ingredients 

Heavy cream     
Soya milk                                 62 ml
Moringa powder                      1 1/2 tsps
Aloe vera                                  15 grams
Powdered gelatin                     6 grams 
Cold water                               10 ml
Green food color                      2 drops
Aaçai berry sauce                    3 tbsp
Sugar, white                             30 g
Banana leaf                              1 piece

Sauce

Yield:  5 (15 tbsp)

Acai berry puree                      100 grams
Sugar                                        45 grams
Lemon juice                              1 tsp
Water                                        60 ml
Cornstarch                                2 tsp

Garnish (per piece)

Sliced banana, caramelized      7 pcs                      
Candied ginger                           3 grams
Chopped peanut                        1g

Procedure

1. Bloom the gelatin in cold water. Set aside.
2. Boil the heavy cream and soy milk. 
3. Dissolve moringa powder by adding 1/4 of hot cream mixture, mix until completely dissolved.
4. While still hot add the bloomed gelatin mix until the gelatin is completely melted.
5. Add green food color and aloe into the mixture,  mix until well blended.
6. Pour into prepared molders. Chill for 45 mins to 1 hour or until set.
7. Unmold panna cotta. Put garnishes on top. Place it on the basket shaped banana leaves.

Future Feast Recipe: Jeepers Crispers (Movie Snackers!) by Nancy Reyes Lumen

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To prep the locusts: Remove the wings, front legs and head, if desired. 

Keep frozen till ready to cook. 

For every 1 kilogram of locusts (locally known as kamaru in Pampanga), you will need:

2 Tbsp Olive oil
1 C All purpose flour
1 tsp Baking powder
1 small pack (30 grams) Achuete powder
Salt and pepper and chili to taste
1/4 to 1/3 C Adobo Seasoning Powder

Procedure
Gently toss locusts with olive oil till covered.
DO NOT ADD MORE OLIVE OIL.
This amount should be enough.
Combine all the dry ingredients.
In a plastic, box tumble the oiled locusts in the powder mix by batches.
Then, using an airfryer, airfry the locusts for 10-12 mins on 180C or 350F.
Or in  preheated oven, bake on a cookie sheet at 350F.
Cool on a paper-lined tray. Only paper is best so keep the locusts crispy. 
Store in sealed glass jars. 
Combine with other nuts and chips as a snack for watching movies.

Variations

1. Combine with rice crispies and toss/tumble in popcorn cheese flavored powder.
2. Add to Cesar Salad as substitute for bacon.
3. Mold into crackers with rice crispies using boiled glucose to glue the rice crispies. Top with several locusts.
4. Top on cream soups or rice toppings or on pasta.
5. Wrap in lettuce leaves like a roll and dip in hoi sin sauce or sweet chili sauce.

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