Pro-Algae

The EU currently have tight laws around GM farming, which has kept a lot of Monsanto's ugly side out of Britian, but in a world war three situation, these laws may have to be relaxed. I explored the possibility of Monsanto investing in Algae farming in the UK,.
The Celtic sea would be the perfect environment for this as it has a great deal of nutrients for micro organisms to survive quite happily.

What would be the consequences, If Monsanto were to create an algae using genetic engineering: which thrived in cooler water, and less sunlight then usual. An algae high in protein, omega 3 and other nutrients… I gave this aqua crop the name of pro-algae.
Ofcource, pro -algae would be patented like all their other crops. It’d be used in food manufacturing as a nutrient buffer, getting one of the country’s industry reliant on Monsanto… having control over yet another economy.


I designed a few products that could have Pro-Algae in it….
This citrus flavoured algae drink… full of protein, vitamins and minerals. It’s a convenient way of getting essential nutritional requirements.

I wanted this product to question our relationship with food… is it something we indulge in for the pleasure, or a just a basic necessity to live?
Products like this one, would be curtail for lot of people, to keep their wellbeing up, in a time when food is at a shortage.
age.

Seaweed and kelp is part of the algae family, and full of glutamate acid, which is what gives food the umami flavour.

This brought me back to my ‘Who’s U-mami Sauce”. If Monsanto created an algae which was high in Glutamate Acid, it could be used as a flavour enhancer and like MSG, would make Britain dependant on their product.

The catch 22 situation Monsanto put farmers in, made me think back to my ‘sugar coated’ pop-aganda. Monsanto portray themselves as ethical and the future of agriculture, masking the truth behind the matter. This mock pinapple lollypop (made from rhubarb and strawberry, which when combines recreates the taste of pineapple) which is aimed at kids, supports the war, by giving a percentage of profits to war efforts… children buying the lolly pops are instantly playing their part in the war.

I wanted the sauce and the lolly pop to draw parallels with the farmers who get sucked in by buying Monsanto’s seeds, that their lively hoods become dependant on.

These pieces of critical design are more of a insight into a more apocalyptic scenario. Algae is a super food, but because of it's powerful possibilities, it could end up being another one in a long list of super materials that has seen a growth in capitalism, and greater divides in society. Materials like, iron, oil, and patented seeds which has influenced the economic and political world around us.

The Urban Protein Farm

I scripted and recorded a spoof BBC radio 4 Food Programme interview with an Urban farmer in South East London. A lifestock farmer who, farmers unconventional animals and fish which are better suited for the city environment, using new methods. This is all in the context scenario of WWIII, which would create a forced change in our food culture, and would make us rethink our farming methods...

This piece dated the 8th of May 2018, was to go along side the article in the times newspaper which mentions the relaxation of laws on livestock farming. This audio piece is supposed to be a solution to the problem:

FOOD WEEKLY

I design and wrote a spoof front page for a newspaper called Food Weekly. It's a look at what could happen during a future WWIII, regarding food and imports in the UK. Click on the image for a larger version to read...

HAPPY FOOD

I designed a poster for a concept website where people can get recipes for umami sauces, depending on their region (locally sourced/grown food), seasonality and choice of ingredients. The aim is for people to realise the variety of flavours there are out there and the ways they can make their food more interesting by using the taste of umami, even with limited ingredients.

WHO’S U-MAMI SAUCE

So with all my research into the umami flavour, I wanted to great a sauce that could be used in cooking as a way of enhancing or bringing out the natural flavour of ingredients when used in small amounts. When used in larger amounts, the flavour of the sauce would mask any nasty tastes of unpleasant foods, that would be eaten for nutritional value (eg, brussel sprouts, soya, offal).

I looked into ingredients that could be found in England, and suitable ways of preserving them. Making a sauce seemed the most convenient. Most of the ingredients used are easily preserved in their state, but I had a few cherry tomatoes which was given to me by a friend who has started growing indoors.

Ingredients:
Soy Extract (umami ingredient)
Mushroom Extract (umami ingredient)
Cherry Tomato Puree (umami ingredient)
Anchovies (umami ingredient)
Shallots
Garlic
Scotch Bonnet
Szechuan Pepper
Molasses
White wine vinegar

Method:
I started by frying off 4 garlic gloves, 4 shallots, 2 scotch bonnets and a table spoon of Szechuan pepper, until the oil was flavoured. I then added Mushroom extract and soy extract and let simmer on a low heat for about 10 minuets.


I removed the whole ingredients, and let the concentrate cool. The whole shallots, chillies and garlic could be saved and used in future cooking. As the umami flavours of the soy and mushrooms would have been absorbed, the shallots, garlic, and chillies can be used in other dishes to enhance flavour.


In another pan, I started by frying off a few fillets of anchovies. Once melted, I added my cherry tomato puree. I stirred in the soy and mushroom concentrate, added a couple of table spoons molasses and two table spoons white wine vinegar then left the sauce to simmer for an hour. Once cooled. I poured into my bottle.

I made a label to stick on my bottle:



I spread some of my special sauce on toast before grilling with cheese on top. It’s a delicious sauce, with complex, deep flavours. It gives simpler dishes a fuller flavour. Only very little has to be used as the glutamate levels exceeds roughly about 600mg/100mg from my calculations. This is seven times more then cheddar cheese, and half as much as marmite.

I developed this idea as a sure guarantee of having a tasty meal in the case of a poor harvests, unavailability of certain ingredients, and a way of preserving. If we were to become self sufficient, simple solutions like these would help keep people creative in the kitchen.

POP-AGANDA!

So, I’ve been really interested in a supposed World War 3 situation, and how we would cope with it. The reduction of imports would mean exotic ingredients wouldn’t be so readily available. Our dependence on locally grown, seasonal and preserved foods would grow. Government propaganda would also surround us, encouraging us to support the choice of war. As you can imagine, a WWIII would be significantly more devastating compared to previous wars. With nuclear weapons and chemical war fare destroying cities with a simple touch of a button. I’m pretty sure, a war on this scale would last for many years, with the consequences being way bigger then ever seen before.

So with all this horror, I came up with a subversive product which the British Government could realise: Popaganda. A lollypop, which bought by kids, would encourage and condition them for war. The lollypop shaped like am army man, would be handed out to kids as a treat. Maybe this sugary treat would lift the moods of children, whilst also being a pre-training for war.

I looked into different flavour combinations, and from reading an extract by Edmund and Dixon, American food writers from the 1800s, I found the combination of rhubarb and strawberries, created a mock Pineapple flavour. This flavour combination could be used in other possible foods and drinks from tarts to cocktails.



I needed to make a casting, so I could make a lollypop shaped like a solider. So I got my mould of a solider from a toy army man. I stood him up on a plinth….



I covered him in a box of clear acrylic. (It wasn’t a perfect box by any means, so I needed to seal up any gaps with some plastering.)



I filled it up with rubber silicon and let him set for a good hour. Once removed from the over, I broke of the acrylic, cut down the sides, so to create the male and female parts of the mould. I filled it up with my sugary rhubarb and strawberry mixture (This was very difficult, as I made the mixture without using a sugar thermometer. I do highly recommend getting one if making any kind of sugar craft). I let it set for 20 minuets, and then removed from mould.



I also made a wrapper to go with it. I used the net, of old ice-lolly wrappers. They seemed well suited. I was in a bit of a debate, as to weather I should have called the flavour pineapple, or Rhubarb and Strawberry, but in the end, as the colour I chose was red, I decided to stick with the latter. I also came up with a few other possible typical English flavours like sherbet and strawberry & cream.