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Things I learned about Moving, and a Crazy Video about Two Food-Loving Artists

As we slowly unpack and get settled, I wanted to pass along a few things I’ve learned about moving.

It is exhausting: For years I’ve been falling asleep while riding the subway (one dirty little secret, I have observed, of the “City That Never Sleeps” is that three-quarters of its underground commuters can be found head down and eyes closed on any given train), but only now have I made it a habit of sleeping through my stop.

It taxes the imagination: Making dinner every night is hard enough under normal circumstances, and sifting through empty cupboards and unpacked boxes doesn’t make it any easier (though the results can be excellent—later in the week I’ll share a new way of roasting a chicken).

It is entirely collaborative: I couldn’t have done any of it on my own. In the spirit of collaboration*, I want to share an entertaining video about two English artists who work with food, primarily with the gelatin desserts that they call jelly and what we know as Jell-O.

Sam Bompas and Harry Parr, a.k.a. Bompas & Parr, a.k.a. the “jellymongers,” create elaborate sculptures and environments using a multitude of foodstuffs. Last summer, at the Big Chill Festival, a music and art gathering in England, the pair built a Ziggurat of Flavor, an enormous steel stepped-pyramid structure filled with vaporized clouds of Fair Trade Fruit.

Working with fresh fruit posed a series of unexpected challenges. The pair turned to Dr. Oliver Firth, who they refer to as a space doctor, or one who specializes in “extreme-environment medicine.” On the video, Firth says, “one of the problems we ran across when we were designing the Ziggurat of Flavor is that if you make a gaseous cloud of pineapple, it is actually flesh eating. The pineapple contains a ferocious enzyme called bromelain, which we’re having to denature for every person who goes in there.” That sounds scary, but fun; just like moving. Enjoy the video:

 

 

 

*I found the video on New York Magazine’s Grub Street newsletter, a great resource for local food news.

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