Author

Merlyn Miller

Merlyn Miller is a graduate from Cornell University, Miller studied anthropology and food. In her free time, she can usually be found cooking for her roommates or salsa dancing.

Recent Posts

New Form, Same Flavor in Annie Larkins’ New Age Chicken Egg
Debuting at Dubai Design Week: Food for Rebuilding Communities and Participatory Design
African/American: Making the Nation’s Table with MOFAD and The Africa Center
Craving Candy? 3D Print Your Own Sugary Design with Katjes Magic Candy Factory
How Toast Ale Turns Bread Waste into Beer
De/Gusta De/Sign: Tableware and Tools at Venice Design Week
Food Design Friday: Red Meat Controversy, Food Waste Pigments and Future Food Scarcity
Food Design Friday: The Secrets of Gin, Ceramic Dumplings and Coffee-Based Shoes
Carbon Neutrality in the Restaurant Industry: Combatting Emissions with Zero Foodprint
Food Design Friday: A New Age Juicer, Gastronomy Meets Urban Ag and Dim Sum Sculptures
Ancient Agriculture in Future Food Systems: How Archaeology Can Inform Farming
Food Design Friday: Meatless Mooncakes, Illusory Food and Biology Meets Design
Harnessing the Power of Natural Ecosystems: How Aquaponics Really Works
Food Design Friday: Bioplastic Fantastic, Ancient Grains Grow in California, and Designing Expiration Dates
On Human-Machine Relations and Autonomous Food Production with Arvid & Marie
Food Design Friday: Cooking with Cannabis and a Compostable Shirt
Affordable Housing Meets Sustainable Agriculture at Bedford Green House
Food Design Friday: Better Butter, Facebook Cafes, and Designing with Tea Waste
Food Design Friday: Atomik Vodka, Flying Fish and Baking Bread with Ancient Yeast
How Fast Casual Restaurant Dig Supports Small Scale Farms
Food Design Friday: Climate Change Looms, a Personal Fungi Factory, and Artificial Tongues
Dairy Derivative or Superfood: What Is Insect Milk?
Food Design Friday: A Whole Lot of Dairy, and Minimalist Design for the Kitchen
Speculation and 3D Printing Plants: Mau Morgó Proposes a Plan for Cultivating Beauty
Food Design Friday: Flora-Based Ice Cream, Synthetic Flowers, and Can You Fry an Egg Outside?
Studio RaivioBumann Builds Installation for Urban Biodiversity in Helsinki
Food Design Friday: Hydroponic Dandelions, Food Art at Storm King, and Instagram’s International Snack Store
Documenting Taste and Sensory Preferences with FlavorWiki
Food Design Friday: Around the World in 125 Melons, and Some Things that Seem Fishy
Deep Dive: A Closer Look at the Importance of Algae
Food Design Friday: Desert Truffles, the Perfect Protein Powder, and Breakfast Cereal Beer
An Homage to Vintage Decor from Devon Made Glass
Food Design Friday: The Prospects for Insect Protein, Inside Noma, and Designing Dim Sum Tableware
Architecture Meets Urban Garden at LA Design Festival
Food Design Friday: Cyborg Plants, Accessible Cookware, and Growing Algae at Home
Interpreting Taste as Image with Eye Candy
Food Design Friday: Sonic Succulents, Coffee-Stained Lamps, and Making Textiles from Bread
Orez on Designing Products for the Zero-Waste Home
Food Design Friday: Cooking with Flowers, Recycling Eggs, and the Power of Camel Milk
Sourcing Technology for the Fast-Casual Restaurants of the Future
Curating by Color Palette: A Monochromatic Family Portrait Series
Food Design Friday: A Perfect Plant, Upcycling at Dubai Design Week, and Modified Tomatoes
Food Design Friday: Eating Invasive Species, Synthetic Biology 101, and a Floating Farm
Transforming Food Waste into Textiles with Agraloop
Food Design Friday: Cooking for Climate Change, Redesigning a Tea Pot and Biomimicry in Architecture
Benditas Studio: Creating Furniture for Food
Food Design Exhibits and Events to Check Out this May
Food Design Friday: Plastic Food Photography, Worm Salt, and A New Era of Design
Moka Pot: Design Icon and Symbol of Italian Coffee Culture
Food Design Friday: Sicilian Mangoes, Farming in a Grocery Store, and the Bugs That Help Make Candy
Food Design Friday: Playing Music for Your Cheese, Water VR at Milan Design Week, and an Original Coca-Cola Bottle
How Smallhold’s Minifarm System for Mushrooms is Restructuring Distribution Chains
Food Design Friday: 3D Printed Sushi, MAD’s Cooking School of the Future, and Brewing Tea with Data
Food Design Friday: A Plant-Based Exhibition, Farming Your Front Lawn, and Producing THC from… Yeast?
Innovative Startups at the World Agri-Tech Summit 2019
Food Design Friday: Lamp Farming, Plague Water Cocktails, and 3D Printed Cakes
In “Eating the Other,” Fashion and Food for Confronting the Objectification of Chinese Culture
Food Design Friday: Bacteria Batteries, Farming in the Apocalypse, and Fast Food AI
Food Design Friday: Root Sculptures, Recycled Food Waste for Furniture, and a Ghanaian Cocoa Museum
From Seed to Scents, Scenes from Marije Vogelzang’s Multisensory Seed Installation
Food Design Friday: Happy Hour on Wheels, the Secret Language of Plants, and Moon Food
Food Design Friday: Poultry Portraits, A Banana Collector and Veggie DNA
Food Design Friday: Pickle Ornaments, The History of Goldfish, and Silverware Gone Wild
From Mobile Farms to Commuter Cafes, Space10 Looks at the Future of Driverless Cars
Food Design Friday: IKEA x Tom Dixon’s Urban Farm, Food as Medicine, and High Elevation Coffee
Food Design Friday: Cacao Coffee, Mussel-Shaped Greenhouses, and AR in Farming
Food Design Friday: Alternative Meat Factories, K-Cup Cocktails, and Copyrighting Cheese
Pazdráti’s New Glass Jewelry Collection is a Commentary on Food Waste
Food Design Friday: Potato Plastic, Amazonian Ingredients + ASMR Food Videos
Food Design Friday: Self-Powered Greenhouses, Reusable Beer Bottles, and Urban Homes for Bees
Food Design Friday: Tupperware of the Future, The Disgusting Food Museum, and Growing Meat from Chicken Feathers
Exchanging Recyclables for Produce at Mexico City’s Mercado de Trueque
Food Design Friday: Farming in Space, Lamps Designed to Grow Plants, and Research on Manta Rays
Exploring a Lichen-Based Diet in “Unseen Edible”
Food Design Friday: Tales from the Crypt, Lettuce Robots, 3D Food Waste Printing
Food Design Friday: Pineapple Fiber Fabrics, A Cold Brew Coffee Maker, and Rebuilding Houses with Mushrooms
Constructing Healthy Places at Harvard Graduate School of Design
Connecting Fashion with Agriculture with FIT’s Composting Program
How MIT Student Organizations are Building a Better Food System
5 Food Design Picks for London Design Festival 2018
Food Design Friday: Potato Peel Packaging, a House Made of Chocolate, and Nutrigenomics
Food Design Friday: Japanese Dessert Design, The World’s Oldest Cheese and Saying Goodbye to a Coffee Pioneer
Food Design Friday: Redesigning Ramen, A Popsicle That Won’t Melt, and Floating Dairy Farms
Help Direct the Future of Food at SXSW
How Does a Studio Design the Family Meal of the Future?
Food Design Friday: Fats Made from Wood, a New McDonald’s Design, and Chocolatier Classes
Seek Food Launches Line of Cricket Protein Flours with a Cookbook
Food Design Friday: The World’s Oldest Bread, Cooking Kits for the Elderly, And Real Talk About Starbucks’ New Lids
‘From Farms to Incubators’ Puts the Spotlight on Women in Agriculture
Food Design Friday: Color-Changing Cans, Designing with Virtual Reality, and What You Didn’t Know about MSG
Food Design Friday: Building Houses Out of Jell-O, Saving Coffee Crops, and Eating Popcorn with Chopsticks
Hungry for Hungary? SANTOPALATO Shows Food Beyond the Plate in Two Concurrent Exhibitions
Connecting Sound and Texture, Chewing Jockey Heightens the Pleasure of Multisensory Dining
Pepi de Boissieu’s Food Experiences Celebrate the Ritual of Dining
Chloé Rutzerveld Shapes Food Technology Through Multi-Sensory Experience
Chitosan-based Packaging Help Could Solve Issues with Plastic Waste
Chef Alex Atala’s Instituto Atá Creates New Models for Sustainable Food Systems
This June, Global Leaders Gather at EAT Stockholm to Direct the Future of Sustainable Food Systems
At SIK/TENG, Wolfgang Amadeus provides the recipe and the music for a multi-sensory supper club