My practice with food and cookery as both artistic medium and subject matter is informed by an interest in food anthropology and background as a trained chef. In diverse ways I collaborate with professionals from other disciplines and with community groups and/or individuals to investigate the ever-shifting value of, and symbolism in, what we eat.
Since 2016 my work between Germany and Australia has focussed on ethnobotanicals, from the perspective of human migration and seed carrying, researching sustainable practices while engaging in activities such as urban farming and and guerrilla gardening and foraging. Through public events presented as cookery and/or meal sharing performances, as well as public workshops, I provide embodied experiential engagement for audiences to collectively ingest and digest information on the ethical, political and environmental implications of modern food processes. Foraging for wild edible plants provides a particular historical view on the harvesting, gathering, or collection of plant materials for food and/or medicine, derived from native and non-native, invasive and non-invasive species. Social history stories related to the growth, collection and preparation of such plants feature in my work alongside dishes I either invent or produce from recipes people pass on during social engagement. In this way I seek to show interconnectedness between micro-macro ecologies of the human biome and larger ecological systems in urban, rural and social contexts.
The types of people who forage are diverse, the act of foraging transcends social identity categories of race, class, age and gender, however in many places foods or extracts from specific wild plants maintain direct links between peoples culture, religion, ritual and mythology (Sustainability in the Global City: Myth and Practice, 2014, ed. Cindy Isenhour).