Thursday, July 12, 2012

A History of Foie Gras and Its Ethics II

The long meandering history of fattening the livers of waterfowl through force feeding in order to produce, on the regular, the richly flavored and mildly textured organ that sustains the birds in cold weather and long flights is an excellent means for exploring the multifaceted complexities and partial knowledge sets that make up the social, political and ethical.

The 2nd installment of A History of Foie Gras and Its Ethics was held on June 30th, 2012 at Royal/T in Culver City, CA.

The event was presented as part of The Art of Cooking curated by Hanne Mugaas and was supported by donations from Hudson Valley Foie Gras and Möet and Chandon


Superfundraiser! a benefit for Cabinet Magazine

May 31st saw the presentation of Superfundraiser!
Working with Cabinet Magazine I devised a menu and discussion that took Cabinet's office's proximity to the Gowanus Canal as a starting point.

Expanding out from the Gowanus and its potential saviour, the oyster! To Chernobyl and the "exclusion zone's" booming, though radioactive, wildlife population. To downtown Detroit's wild rabbit hunting ground. Superfundraiser! looked at flora and fauna that could, potentially, undo damage done, cleanse soils to aid urban homesteading and a developing agricultural/food system revolution and the potential for life to go on in environments too toxic to support their human creator.

The night began with a cocktail devised by Eben Klemm, a toast skyped-in by Peter Galison and concluded with a presentation by Steven Featherstone.