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.

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