In the Climate Kitchen, we are comfortable with ideas and things and actions that might not ever work out. Or they just might. Delicious food emerges from unexpected sources – insects, invasive species - or with new techniques – dehydrators, Instapots. Or cool new ways to compost the less delicious food and then use the compost. Or experiments on new (hybrid mung beans?) or old (buckwheat?) foods are designed and tested. Or something that we have yet to imagine. What do you think are the kitchens of the future? What do you think should happen in them? We will talk and taste our way to some ideas, in collaboration and in conversation.
