Eating What Your Food Eats: Misha Volf, Design Studies ’16, Connects The Production and Consumption of Meat

mishavolfandfodder

On a recent evening, a cadre of foodies crowded into a residential loft in Bushwick, Brooklyn for a four-course farm-to-table feast. Having just gotten off the Myrtle Avenue M stop, though they probably didn’t expect to be this close to the farm. Instead of a table, the diners gathered around a communal feeding trough complete with a mini “pasture” and dined on salt licks, colostrum, hay, and grass.

Visit The New School’s blog to continue reading.

share

SHARE YOUR STORY


Recent Posts

Art as Adventure: Going Beyond

Rosemary O’Neill, Associate Professor of Art History, co-edited and contributed to Art as Adventure: Going Beyond, which was recently published by Cambridge Scholars. The anthology...