HALF BAKED and UNDERFOOT: Montclair Design Week 2018

With its many options to dine and procure food, Montclair is an ideal place to experiment with eating. My project was an eating event which encouraged the Montclair community to engage with food and each other in new ways.

Participants were invited to interact on the ground, and share variuos foods tucked into and on a bricked area. Locally foraged edibles included mushrooms such as maitake, puffballs, chicken-of-the-woods, dandelion leaves and hickory nuts.

The participants shared their finds with others as they joined together on the ground in eating communally. Once participants were liberated from traditional eating practices and the social norms that have evolved with them, delightful messiness emerged in keeping with Montclair Design Week’s theme of the “Year of Messy Design”. My hope is people will become more involved and mindful of what, where, and with whom they are eating, when food is literally underfoot.