My practice is informed by the field of paleoethnobiology and a background of working with hybrid cuisine as a trained chef in Australia, where muticultural influences from migration continually reshape our eating habits. I work with community groups and individuals to investigate food as a marker of identity in both urban and rural contexts through collaboration and social engagement. The process initiates audience participation in performances, installation and public workshops that explore the ethics and politics of food, to reflect on a time and place and the local ecologies that frame us. My work is motivated by the impact of consumer culture behaviour and the globalisation of food industries that appropriate our understanding of where food comes from and why we eat the things we do and with whom. From growing crops to foraging for edible weeds and cooking them, my work investigates indicators of social disorder and dis-empowerment – but also empowerment – for individuals and communities alike.