Created between 2006 and 2014, these projects engage food as a cultural, ecological, and agricultural system shaped by industrial production and environmental change.

They respond directly to the loss of agricultural biodiversity, the expansion of monocultural farming, and the pressures of climate change on food systems. Working with heirloom varieties, cultivated crops, and foraged plants, I used food as a way to examine how ecological and cultural systems are produced, maintained, and eroded.

These works move between cultivation, gathering, preservation, and site-specific growing experiments. Vegetables were grown in unconventional environments, including rooftops, gallery spaces, and temporary urban sites, testing the boundaries of where food can exist and how it is produced. Alongside this, I learned grow and preserve food, make herbal medicine, and developed collaborative projects involving cooking, storytelling, and shared food experiences in exhibition contexts.

Within these bodies, food is not only sustenance but a site where ecological loss, cultural memory, systems of power intersect and joy. Some projects also include efforts to protect endangered varieties, including the Marshall strawberry, situating the work within broader questions of agricultural resilience and loss.