My work is informed by an interest in food anthropology and my background as a trained chef in Australia, where muticultural influences of migration continually inform and reshape our eating habits. Through collaboration and social engagement I investigate food as a marker of ever-shifting ways we identity with what we eat, in both urban and rural environments. This is presented in audience activated performances, installation and public workshops that explore the ethics and politics of food that reflect a time a place and its people. Research for my social practice is motivated by the impact of consumer culture behaviour and the globalisation of food industries that reframe our understanding of where food comes from and why we eat the things we do and with whom. By growing crops or foraging for edible weeds and cooking them in social contexts, my work investigates indicators of social disorder and dis-empowerment – but also empowerment – for individuals and communities alike.