Project: Flora & Fauna

By Nature, Cooking is Story-telling

The smell of pot roast in the hallway— fresh pink cotton candy and hay— bruised tomato vines and leaves— burnt marshmallows— BBQ smoke— berry bushes— these are smells that commonly trigger immediate emotion–filled memories— instant and overwhelming. This makes sense, as Natalie Angier describes, “the olfactory cortex is embedded within the brain’s limbic system and amygdala, where emotions are born and emotional memories stored. That’s why smells, feelings and memories become so easily and intimately entangled.”

Not Made-in-China

There is an argument that creativity is on the decline in the U.S., and I believe it’s because we as American’s don’t make things anymore. Po Bronson and Ashley Merryman, in a recent article The Creativity Crisis, describe a test used since the 50’s that attempts to measure creativity in children. Since the beginning, the scores have gone up 10 points with every generation, just like with IQ scores. Then in 1990, the scores surprisingly peaked and reversed.

Building the Canvas, with a Robot

This post is part 1 of 3 in a story about Flora & Fauna, a project of Max La Rivière-Hedrick and Julio César Morales. Read part 2 here. Next Thursday night, July 29, Julio and I are presenting a new food-based art project called Flora & Fauna at the Headlands Center for the Arts in […]