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01
Index
02
Calendar
03
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04
Field Meridians
Collections
Process
Series
The Ephemeral and the Durable
Format and What we Choose to Keep
Project
by Osmosis
Interview
Gardening as a Design Method
Essay
On Recipes: Changing Formats, Changing Use
Wayfinding through history and design of the cookbook
Essay
Wayfinding Through the History of the Cookbook
Essay
Cooking Under a Midnight Sun
Project
The 2024 Food Action Awards
Water rights and food sovereignty are at the forefront of the CLIMAVORE X Jameel at RCA partnership.
Project
Shaping Sonic Utopias with MYCOAUDIO
Project
Urchin Futures
Setting the table for a new circular economy in Rhode Island
Essay
A Black Woman’s Guide to Loving Through Birds
Essay
On Pothichoru
How the humble packed meal might foster a sense of egalitarianism
Interview
On Dining as Interface
The artist and architect Allan Wexler on what connects us.
Project
The Future of Cultivated Meat, Now
Broccopork, Mushchicken, and Peaf
Interview
Ikenga Wines and the Bio-Design Beverage Revolution
Interview
Architectures of Wellness
Healthy Materials Lab on our Material Future
Project
How the Wisdom of Coral Reefs are Inspiring Biodiversity
Essay
Girl Dinner: On the Immediacy of Desire
Essay
Re-Designing the Wine Bottle for an Eco-Future
Essay
The Many Layers of Queer Cakes
Reclamation through Decoration
Project
Licking Rocks
What if we could taste relaxing natural places?
Profile
Projecto Matéria is Portugal’s Encyclopedia of the Edible
Chef João Rodrigues roams his country looking for food and stories to share
Interview
Materializing a BioFabricated Future
Inside Biofabricate Summit 2022
Interview
Dreaming in DALL-E
Artist Meech Boakye on the World-Building Capacities and Limitations of Dall-E 2
Mini Livestock
How to Build an Ant Farm
Essay
Raw Living with Liver King
The Anti-design of Social Media's Latest Food Trend
Interview
In the Cut with Out of Seam
Tajah Ellis on creating portals through natural dye
Interview
Manhattan’s Most Anticipated Queer Potluck
What Telly Justice and Camille Lindsley Have Yet to Tell You About HAGS
The Evolution of Idli
From Old World staple to the world's largest batter factory, celebrating the humble south Indian breakfast staple in all its forms
Interview
Pasta Madre as Pretext for Exploration
On sourdough, ethical grains, and biodiversity with Panetteria Rio Dal 1929
The Proteins-from-Petroleum Pipeline
Lab-grown meat alternatives have a surprising history that dates back to a 1960's R&D team at British Petroleum
Profile
Pedagogies of the Sun
Traveling to the south of Portugal to catch the solar cooking contagion
Project
A Side of Mushrooms With Your Coffee
A circular urban farm brings mushroom-growing to Lisbon
Project
Unboxing Sustainable Packaging with Goods Index
A Norwegian Design Studio Creates A New Resource for Packaging Designers
Profile
Reimagining the Side Hustle
Alt Economy Provides the Tools for A New Informal Economy
Profile
A Visual Encyclopedia of Indian Food
Considering the ABC's of Indian Cuisine with Priya Mani
Essay
The Decontextualization of Dalgona
Reflections on a quarantine food trend and the ramifications of influencer foodways
Project
Star Route Farm is Farming Against This Mad World
A farm's transition to mutual aid
Profile
A Touchstone of Korean Sool-Brewing
The Heritage Microbial Practices at Hana Makgeolli
Project
From the Ground Up
How Biodiverse Vineyards Make for Better Wines and a Better Ecosystem
Project
A DIY Open-Source Spirulina Farm
The Spirulina Society system empowers you to grow nutritious algae at home.
Profile
Kreung Cambodia
Inspiring New Food Futures through Khmer Preservation Techniques
100 Days to “Cook and See” Unravels a Mystery of Missing Vegetables in Chennai
Product
Public School NY’s New “Bio-Leather” Sneakers Are Brewed like Kombucha
Profile
Meet the “Bacterial Care-Taker” behind New York’s Anti-Conquest Bread Co.
Interview
Sandor Katz on interspecies collaboration and reclaiming food through fermentation
Footwear, Ecology and Aroma Explorations from Studio Human Beings
Pairish Reimagines and Repackages Consumer Food Waste
Smooth vs Ridged Penne, a COVID-19 Pasta Drama
Essay
Designing a New Future for Flesh
The Case for the Carnal Skeuomorph
From Fish Waste to Bioplastic, MarinaTex Wins James Dyson Award 2019
New Form, Same Flavor in Annie Larkins’ New Age Chicken Egg
Coffee in the Future: Traceability and Sustainability
Craving Candy? 3D Print Your Own Sugary Design with Katjes Magic Candy Factory
Coffee in the Cup: Roasting and Brewing in Indian Coffee Culture
How Toast Ale Turns Bread Waste into Beer
What We Talk About When We Talk About Flavor
Scorched Earth: How Mezcal’s Growing Popularity Has Undermined Oaxaca’s Ecosystem and the Spirit’s Ancient Tradition
Adulting is hard. Should eating be easy? Designing food for the busiest stage of our lives
Dairy Derivative or Superfood: What Is Insect Milk?
The Rise of the Autotrophs
Mother’s Milk: From Handsfree Pumps to Spray Dried Powder, Redesigning Breastfeeding for Mothers and Infants
How Headspace Sensory is building a scent-based lexicon for the cannabis industry
The Science, Folklore and Joy of Eating with One’s Hands
Foraging in Oklahoma City with Nonesuch, “America’s Best New Restaurant”
Transforming Food Waste into Textiles with Agraloop
The Rise of Vegan Mozzarella is Sparking Italian Outrage
How the Largest Hunger Relief Org in the United States is Prototyping for Perishables
Material Futures: Mining Food Waste in the Anthropocene
Pomegranate and Poetry in Ancient Sangam Menus
Beyond Fermentation at Noma’s R+D Lab
Bio-Bean is Fueling Double-Decker Buses (and Cities) with Coffee Grounds
Closing the Loop: How Might We Design for Circularity?
Apeel is Fighting Food Waste with Food Waste
On Food Waste as a Resource for the Future, MOLD Magazine Issue 03 Editor’s Note
Performance Design at the Dining Table
Martino Gamper’s Ingredients for Design
Seek Food Launches Line of Cricket Protein Flours with a Cookbook
Designing Food for the World’s Rapidly Aging Population
Seaweed Sneakers Can Diversify Revenue Streams for Ocean Farmers
Chloé Rutzerveld Shapes Food Technology Through Multi-Sensory Experience
Makeup Guru Bobbi Brown Launches Beauty Supplements
Edible Archetypes Reimagine Famous Architectural Domes in Cake Form
Butter Makers: A Dialogue with Grant Harrington, Butter Purveyor to Michelin-Starred Restaurants
The Next Great Revolution in Wellness Will be Fungal
Kiki Musubi Delivers 24 Microseasons of Hand-Selected Japanese Rice
Materials Matter: Forging the Future of the Steel Thali
二十四節気を楽しむ厳選された日本のお米をKiki Musubiがお届けします
Organism Designers at Ginkgo Bioworks are Designing Tasty Food Flavors
The Neuroscience Behind the Impossible Burger
Culturing Yogurt: A Global History of Fermenting and Preserving
Meditations on Fermentation: A Taste of the Future from Baroo Chef Kwang Uh
On the Beauty and Bacteria of Natural Wines
Gut Feelings: Harnessing the Mind-Altering Power of Microbes
A Smarter Coffee: Afineur Unleashes Fermentation Through the Magic of Biotechnology
Design for the Other Other 90%: On Modernity and The Microbiome
Sweden’s Beer-Pizza Collaboration Gives New Life to Brewery’s Spent Grain
Exploring the Art of the Noodle with MIT’s Shape-Shifting Pasta
Perfect Day Milks Synthetic Biology for a New Kind of Dairy Alternative
WILD Adventure Cooking with Sarah Glover, Australia’s Insta-Famous Outdoor Chef
5 Tips for Outdoor Cooking from the MOLD Monthly Salon at Ludlow House
How a Zero Food Waste Initiative is Adding to the Triple Bottom Line of this Specialty Food Distributor
From Fake Meat to Cheese Architecture, Designing the Future of Food with Katja Gruijters
In Service: AvroKO on Connecting Meaning and Purpose in Hospitality
At Mugaritz, Going Beyond the Pleasure Principle to Create “Techno-Emotional” Cuisine
Designers Are Convincing Us All to Eat More Bugs—and Saving the World in the Process
From Beer to Beach, DB Breweries Upcycles Beer Bottles to Sand
In-Flight Entertainment Just Got Better: Cathay Pacific’s Betsy Beer is Designed to Be Drunk at 35,000 Feet
The Nordic Food Lab’s Guide to Eating Insects and Jellyfish
Designer Candy from Sweet Saba
In Mexico City, Slow Food with a Side of Mezcal
Could Mushrooms be the Next Sugar Substitute?
How This BioTech Startup is Tackling Malnutrition with Engineered Probiotics
How to Eat Your Christmas Tree
Biteback Fights Palm Oil Deforestation with Insect Oil
Pineapple Leather is a Sweet Alternative to the Norm
What is Native American Cuisine? A Thanksgiving Story
Taste Without Waste
Not Your Parent’s Veggie Burger: Impossible Foods Debuts Plant-Based Burger at Momofuku Nishi
Marble Sculpture or Cake? Kia Utzon-Frank Turns Dessert into Art
Yesterday’s Meat Tomorrow: The De-Extinction Deli To Go at the V+A
How 3D Food Printing Will Revolutionize The Daily Meal: A UX Journey for the FEED 3D Food Printer
Tomorrow’s Meatball is Meatless: 8 Future Scenarios for IKEA’s Swedish Meatball
How Design Can Get Your Child to Eat Her Broccoli
Plant Bones Grow Meat Even a Vegan Could Love
Design of the Danish Dog: Meet Polser, NYC’s Newest Street Meat Obsession
Food for Thought: The Icelandic Apple
The Digestive Car: Could a Cow Stomach Hold the Future of Sustainable Automobiles?
For Your Next Barbecue, Try Cobalt 60 Sauce For A Taste of Radiation
What France’s Ban on Supermarket Food Waste Means for Food Design
When Will We 3D Print Our Food? A Report from the World’s First 3D Food Printing Conference
How to Make Glowing Sushi
Stockholm Design Week 2015: More Mushroom Material
Stockholm Design Week 2015: Gelifoam Candy Resin
The Ergonomic and Exceptionally Handsome Handmade Cookware That’s Making Our Kitchen Dreams Come True
This Moment in Seaweed: A Deep Dive into Ocean Farms, 3D Printing and Terroir
You Can Now Turn Fresh Produce into a Nutritional Pill—but Why Would You?
Cook Your Way With Massimo Aurelio Cappella’s
One Way
Kitchen Tools
How Fake Wax Food is Made
Smog Tasting: Harvesting Air Pollution for Meringues
Making Gorgeous Textiles from Microalgae with Award-Winning Design Project, Algaemy
Glowing Sushi, Smog Meringues and Food Phreaking: Meet The Center for Genomic Gastronomy
Patagonia Designs Better Trail Food Inspired by a Tibetan Staple
Levitating Cocktails, the Hands-Free Way to Drink
Edible Mist Machines, the Latest Food Invention from Lick Me, I’m Delicious
Xamaleón Color Changing Ice Cream: Now with Aphrodisiac Ingredients
Ford and Heinz Partner to Make Bioplastics from Tomatoes
The New 100% Biodegradable Plastic Alternative That’s Made From Shrimp
Watch How the MoMA PS.1 Summer Pavilion’s Amazing, 100% Compostable Bio Bricks are Made
In the Studio with David Benjamin of Brooklyn Bio-Architecture Firm, The Living
Good Things Come in No Packages: WikiPearl’s Bite-Sized Meals and Treats Are Wrapped in Their Own Edible “WikiCells”
Could Scientists Synthesize Our Future Steaks?
It’s About Cluckin’ Time: Beyond Eggs’ Plant-Based Substitute Tastes Like the Real Deal
Surprise! IBM’s Watson Sparks Culinary Creativity with Cognitive Cooking
Celebrity Meat: Don’t Just Watch Your Favorite Actors—Eat Them
Profile—Beyond Food Porn: Julie’s Kitchen’s Food Collages
Burritobox Dispenses Hot, All-Natural Burritos from The World’s First Burrito Vending Machine
They’re Serving Pizza on Mars
One of a Kind, Handmade, Special: Helen Levi’s Tableware for New York Sushi Ko
Biogas and the Quest for the Self-Sufficient Kitchen at Vienna Design Week
Are Mushrooms the Next Great Building Material?
Wendy’s Grill Skills: The Square Patty Rap
Crabby Plastics: Jeongwon Ji’s BioElectric Chitin Polymer Bio-Plastics
An Alchemist’s Dressing Table: Lauren Davies’ Tools for Home Production of Natural Cosmetics
Maya Weinstein’s DIY High-Fructose Cornsyrup Kit
