To culminate MOLD Magazine’s Food Tool Design Club Open Call Series, we hosted a workshop event with open call curator Lily Consuelo Saporta Tagiuri to challenge attendees to imagine their own food tools using edible tools and ingredients. Hosted at Honey’s, participants were presented with an abundant spread of beautiful produce — seconds donated by Natoora—and given the prompt to design an edible vessel of their dreams that could be used to drink with.
Together, we brainstormed ideas for our vessels, asking questions like: How does it feel to hold it? How might the fruit or vegetable being used contribute to the taste of the liquid being drunk? How will it feel in your mouth?
The resulting vessels were far-ranging in form and function. From a spiral-inspired honey dew vcupcomplete with a functioning straw made of ginger, to a potato vessel inspired by the “shotgun” technique of drinking, to a sloping radish dropper meant to dole out one drip at a time, our participants delivered innovative techniques that reframed the act of drinking.
