From "Culturing Yogurt," MOLD Magazine Issue 01. Designer Tala Yuan's "Calabash Bowls and Spoon" for Steinbeisser reimagines the Kenyan yogurt-making tradition of Pokot ash yogurt, which is fermented in calabash gourds. Photo by David Brandon Geeting. Styled by Priscilla Jeong.

Celebrate New York Design Week with MOLD and our special preview and exhibition of five bespoke design objects featured in MOLD Magazine Issue 01. In our feature “Culturing Yogurt,” we share the history and cultural context of yogurt-making from personal and professional kitchens that span the globe. Pairing chefs and designers from eight countries including Czechoslovakia, Greece, India, Jordan, Kenya, Lebanon, Russia and the United States, we commissioned designers to reimagine the tools for yogurt making and eating within a contemporary context.

We’ll be sharing five of these designs and their stories at Canal Street Market (265 Canal Street) this Friday – Monday, 11AM – 7PM. Come see the exhibit and then join us for Friday’s opening night Howard Street Block Party hosted by Tom Dixon and Dezeen along with 20 other Canal Street Market neighbors (including Opening Ceremony, Sonos, Roll & Hill, Sleep Jones and more). We’ll be partying from 5PM – 9PM so come down for some snacks and brews.

MOLD-Magazine-Culturing-Yogurt-GreeceIsForLoversYogurt vessel inspired by the cow sheds roofs at The Holy Monastery of St. John the Forerunner in Anatoli. Designed by Greece is for Lovers for MOLD. Produced by NODUS.

Culturing Yogurt
MOLD Magazine Issue 01 Preview

AN EXHIBITION OF NEW FORMS FOR YOGURT MAKING

Greece : Greece is for Lovers’ “Holy Yogurt Vessel”
Jordan : Hashem Joucka’s “3D Printed Jameed Press”
Kenya : Tala Yuan’s “Calabash Bowls and Spoon” for Steinbeisser
New York: Yiyi Mendoza’s “Stacking Yogurt Vessels”
Russia : Lera Moiseeva’s “Quark Breakfast Ceramics”

May 19 – 22, 11AM – 7PM Daily
Canal Street Market
265 Canal Street, NYC