Author

LinYee Yuan

LinYee Yuan is the founder and editor of MOLD, a critically-acclaimed print and online magazine about designing the future of food. In 2022, she launched Field Meridians, an artist collective committed to creating tools for ecological resilience through social practice. Through site-specific exhibition, publishing, and broadcast, Field Meridians engages the Crown Heights community to lay the foundations for food sovereignty in the heart of Brooklyn. She is currently an adjunct professor at Parsons, The New School and was previously the editorial director for the Emerson Collective, entrepreneur in residence for QZ.com and an editor for Core77, T: The New York Times Style Magazine and Theme magazine.

Recent Posts

MOLD 6 Editor’s Note
The Abolitionist’s Artist Way
Why Our Communities Need Compost
Humanity’s Silent Ally
Public Access
Investing in Our Future
Experimental Gastronomy
Work in Progress
Ecologies of Flavor
Tasting Algae in the Dark
Seeding Food Ecologies
A Food-Fueled Love-Letter to the Filipinx Diaspora
Seed Freedom: Toward an Earth Democracy
A Musical Millstone Arrives in New York
In Support of a Free Palestine
On a Seed Journey with Futurefarmers
A Brexit Banquet
Your Mouth Has Power: Brooklyn Launch Parties + Film Screening
A Message from Indigenous Leaders: Why Regenerative Agriculture is Not Enough
5th Istanbul Design Biennial, Empathy Revisited, Launches Today
On Designing for Diginity and Practices of Care, Notes from our SPACE10 Session
PlantPAPER Wants to Protect Your Most Precious Environments
Download MOLD Magazine’s Print Editions for Free
Food System Reads in the Time of COVID-19
Victory Gardens 2050: A Model for Food Sovereignty
VR Dining Debuts at James Beard House
Mapping the Saltworks of the Mediterranean with BOIR
Toilet Technology from the Land of TOTO
Food Design Friday: Chopsticks from Above, a Cup Noodle Fork, and Food as Medicine
Le Corbuffet is a Riotous Homage to the Art and Design of Cooking
Open Ag Tech: Gathering the GOAT Herd
Future Food Today Cookbook Launches at Space10
Hive Explorer is the Smart Insect Farm for STEM Education
MIT OpenAg Releases the Personal Food Computer 3.0, a STEM-Friendly Collaboration with Educators
Karenna Gore on the Moral Fight Against Climate Change
How Pro Soccer Star CJ Sapong Found Healing in Sacred Seeds
On Food Waste as a Resource for the Future, MOLD Magazine Issue 03 Editor’s Note
Martí Guixé Takes Aim at Food Design with Cross Bones and a Slingshot
Designing a System of Slow Tools for the Small Farm Revolution
8 Delicious Food Design Projects for New York Design Week 2018
Seaweed Sneakers Can Diversify Revenue Streams for Ocean Farmers
How AeroFarms is Designing a New Playbook for the Future of Agriculture
Eating Climate Change Through the Flood and Drought
7 Food Design Projects to Taste at Milan Design Week 2018
Makeup Guru Bobbi Brown Launches Beauty Supplements
Food Design Friday: Wine Collecting in Namibia, CRISPR in your Corn, and Culinary Medicine
Designing the Future of Drinking Water with Jane Withers and A/D/O
Kiki Musubi Delivers 24 Microseasons of Hand-Selected Japanese Rice
On Designing Tableware and Furniture for New Dining Rituals, and editor’s note for MOLD Magazine Issue 02
Love Mushrooms? Get Involved with Mycologos, the World’s First Online Mycology Institute
Contatto: Designing Gestures for Eating with Our Hands
Snøhetta’s “Underwater Restaurant” Connects Diners with their Food
Food Revolution 5.0 Curator on the Urgency of Design for the Real World
Designing the Next Generation of Yogurt Makers
Food Design Friday: Tasting Marina Abramovic, Noma on the Chopping Block and Dumpling Emojis
Setting the Table for Tomorrow: #MOLDMonthly at IdeasCityNewYork
This Food Waste Supermarket Aims to be Your “First Stop” for Groceries
Food Design Wins at the 2017 INDEX: Design to Improve Life Award
Francis Kéré’s Pavilion for Serpentine London Will Be a Hub for Feasting and Community Organizing
5 Supermarket Concepts For Understanding the Future of Food Retail
Rene Redzepi Goes Wild for Foraging with VILD MAD
With a Connected Smart Scale, IKEA Aims to Cut Food Waste in Half by 2020
Zero Gravity Dining at Slovenia’s Cultural Centre of European Space Technologies
This Decanter Will Keep Your Wine Fresh for Nearly Two Weeks
Energy Everywhere: BioLite’s CEO on Cooking, Lighting and Living Beyond the Grid
From Fake Meat to Cheese Architecture, Designing the Future of Food with Katja Gruijters
Tour a Milanese Dried Fruit Shop with Fabrica Creative Director Sam Baron
We’re Salivating Over These 8 Food Design Projects for Salone del Mobile 2017
A Manual for Farming Mealworms
The Nordic Food Lab’s Guide to Eating Insects and Jellyfish
DIY Your Own Garden Pavilion with this Open Source Growroom Plan
Designer Candy from Sweet Saba
In Mexico City, Slow Food with a Side of Mezcal
Designing the Story of Chinese Food in America
A Pinch of Salt Gets It’s Own Kitchen Tool with Alessi’s Pizzico
Food Design Friday: Blue Wine, Cooking with Plankton and a Guide to Bottled Water
In Beirut, An Afterlife for the Empty Wine Bottle
How to Eat Your Christmas Tree
Pineapple Leather is a Sweet Alternative to the Norm
How Google Trends Reveal the Rhythm of Food
Food Design Friday: #MakeAmericaCakeAgain, Doubts about GMOs and Customized Meal Delivery Based on Genetics
The Cheese Grotto is Like a Humidor for Your Favorite Cheese
Radicle Farm Company’s Radical Salad Proposition: A Living Salad
How MIT’s Artificial Bee Lab Might Save the Honeybee
SproutsIO’s Smart Kitchen Microgarden, Now Available on Kickstarter
On Markets, Movements and the Politics of Food
Aztec Food and an Apple of Gold: Caitlin Craggs’ Animated Short History of the Tomato
At Eataly World’s Italian Food Theme Park, Personal Produce Pings You When It’s Ripe for the Picking
Not Your Parent’s Veggie Burger: Impossible Foods Debuts Plant-Based Burger at Momofuku Nishi
Own a Piece of Modernist Dining History at the Four Seasons Restaurant Auction
Icons of Food History, Now in Book Form
5 Ideas from the Food Frontier at Food Loves Tech 2016
Airbnb and Ambra Medda Host Makers and Bakers During Salone Milan 2016
Is Kelp the New Kale? GreenWave’s Model for 3D Ocean Farming Might Feed the World and Restore the Seas
Why Slow Tools for Young Farmers Can Create a New Food Future
Make Space, These Trends from the 2016 Home and Housewares Show Are About to Invade Your Kitchen
Boost Egg Production with the Solar-Powered Henlight
SproutsIO’s Smart Growing System Will Revolutionize How You Get Your Greens
Hello: I’m a Kombo Introduces the Social Act of Dining
Farm Mealworm Meat in this Kitchen Hive from LIVIN Studio
When Your Lunch Lady is a Michelin-Starred Chef: Noma’s Head Chef Dan Giusti Launches Brigaid to Transform the School Lunch
Eataipei, a Taste of the World Design Capital 2016
Tomorrow’s Meatball is Meatless: 8 Future Scenarios for IKEA’s Swedish Meatball
This Kitchen Table Can Harness Heat From Your Coffee Mug to Charge Your Phone…For Free
This Museum Exhibition is a Lab for Flavor: Making It and Faking It
Farming with Food Scraps and Alicja Patanowska’s Porcelain PLANTATION
Plant Bones Grow Meat Even a Vegan Could Love
Nendo Peels Away Packaging for the World’s Happiest Banana
Easy Cheese and Eggos: LAZY MOM Makes Your Favorite Foods Fun Again
Could Underground Farms be the Future of Urban Agriculture? The Lowline Lab Gives Us A Taste of Subterranean Greens
At IKEA Temporary, a Concept Kitchen for 2025
Bistro In Vitro is Now Taking Reservations for 2028
A Ceramic Collection for the Islay: Helen Levi for Bruichladdich Whisky
When Will We 3D Print Our Food? A Report from the World’s First 3D Food Printing Conference
Eat Shit: Design Academy Eindhoven’s Potty Party for Milan Design Week 2015
A Moveable Feast: Peugeot Debuts a Food Truck for Milan
Packaging as Architecture: Nendo’s Chocolate Cabinet of Curiosities for BbyB
A Case for Packaging-Free Design: Original Unverpackt, Berlin’s Zero-Waste Grocery Store
Gemma Warriner’s “Twenty-Fifty” Confronts The Global Food Crisis
Food Illustrated: Jessika Tarr on EATERS Magazine, Berlin Bars and the “Big Salami”
Get wastED with America’s Best Chefs: Blue Hill Now Serving Food Waste on a Plate
Stockholm Design Week 2015: More Mushroom Material
A Swedish Beer Museum: Form Us With Love’s Ode to Beer
Stockholm Design Week 2015: The Melt and Recreate Lamp Is an LCA-friendly Ice Light
Stockholm Design Week 2015: Gelifoam Candy Resin
Stockholm Design Week 2015: Sofia Almqvist’s Dining Table for Active Eating
Francesca Zampollo’s Memories’ Cloth Turns Table Talk Into a Diary
This Moment in Seaweed: A Deep Dive into Ocean Farms, 3D Printing and Terroir
The Fungi Mutarium Grows Food from Toxic Waste
Glowing Sushi, Smog Meringues and Food Phreaking: Meet The Center for Genomic Gastronomy
A Very Specific Cutlery Set of Unnecessary Utensils
3 Häagen-Dazs Holiday Ice Cream Cake Designs
Margrethe Odgaard’s Palate-Palette Tastes Like an Explosion of Color
Sam Baron on Fabrica’s Extra-Ordinary Gallery for London Design Festival
Making Of The Aureola Tea Set by Luca Nichetto and Lera Moiseeva
Kickstart the Manual Coffee Maker For People Who Aren’t Afraid to Use Their Hands
On the FDA Nutrition Facts Food Label Redesign
Surprise! IBM’s Watson Sparks Culinary Creativity with Cognitive Cooking
Lickestra, an Interactive Ice Cream Orchestra from Emilie Baltz and Carla Diana
Tasty Textiles: Tomomi Tokuyasu’s Cuts of Beef Meat Patterns
Digital Food App Brings the Smells of Mugaritz to Your Phone
Hamhocks and Cold Cuts, Now Underfoot: Rugs by Chen Chen and Kai Williams for Tai Ping
Fabrico Próprio: A Portuguese Bakery Tour of Lisbon
Keep it Sweet: Matthias Borowski’s Candy-Coated Materials Project, The Importance of the Obvious
One of a Kind, Handmade, Special: Helen Levi’s Tableware for New York Sushi Ko
Cheers! Salud! Ganbei! OKOLO Invites You to Open & Drink!
Chef Jet: 3D Printed Confections from The Sugar Lab and 3D Systems
Tutti Frutti: Bompas & Parr Explode the Fruit Salad
Maya Weinstein’s DIY High-Fructose Cornsyrup Kit
The Deli Garage Wants to Fix Your Food
Burdens of Excess: Andrea Hasler’s Raw Designer Handbags
Tjep’s Il Treno, a Dining Booth for the Modern Traveler