Tags

MOLD Magazine

Bookclub
MOLD Magazine Earthseed Bookclub: Ch 1-8 Seed Saving and Survival Planning in Octavia Butler's Parable of the Sower
Editor's Note
MOLD 6 Editor’s Note
Project
Border Ecologies and the Gaza Strip A blueprint for solidarity and sovereignty at the Quadiah family farm
How to grow liveable worlds Ten (not-so-easy) steps
Essay
Orienting Towards Feeling for Navigation
Project
Humanity’s Silent Ally Soil Futures is piloting ways of living and learning from the soil
Project
Revisiting a Scatalog Colored poop would be a provocative conversation starter in any setting.
Essay
Table For One When are you ever really alone?
My Favorite Things 10 Designers on Dining Chairs
Profile
Experimental Gastronomy
Essay
Icons of the Table Modern Dining Design
Essay
Imagining a Parasitic Ethics of Food Waste Like many post-agricultural and post-industrial cosmopolitan cities, Hong Kong has an inequitable food system.
Interview
Fatberg: A Conversation Between Natsai Chieza & Mike Thompson
Essay
An Ode to Tapow Paper Examining the ubiquitous paper packaging for Singapore's most beloved dish.
Essay
Morphing Matter The science of imbuing meaning into the edible interfaces of tomorrow
Essay
Seeding Food Ecologies Why community economics is the future of food
Seed Freedom: Toward an Earth Democracy A Conversation with Vandana Shiva
Essay
Cataloguing Ancestral Seeds Truelove Seeds is sowing food stories for the future
Project
Planting a pavilion for Peacetown The North Philly Peace Park is establishing a new paradigm for ethical redevelopment
Essay
Life on the Ground, Death on the Cloud Digging into living archives to find the way forward
Project
An Alien in Bloom Mapping the fiore di loto and the economy and ecology of the Italian Tropics
Essay
Planting Performance A case for movement, ugly fruits and house plants
Essay
What is a Korean Pepper? Seed saving is a form of design, passing down ancestral imagining, one seed at a time.
Essay
Libraries Are For Learning To Seed The importance of seed libraries for resilient and food sovereign communities
Commission
A Seed Library from Angela Dimayuga
Commission
Proka: A Seed Library from Mae-ling Lokko and Selassie Atadika
Commission
Sanctuary for Seeds: A Seed Library from Chiaozza
Commission
A Seed Library from Ladies & Gentlemen Studio
Project
Super Crops to the (Climate) Rescue The Salk Institute’s Harnessing Plants Initiative gives roots a boost to mitigate the effects of climate change on a large scale
Interview
On a Seed Journey with Futurefarmers A reverse seed migration from Oslo to Istanbul
Essay
Seeding Viable Futures What seed biology can teach us about shared survival
Editor's Note
On SEEDS MOLD Magazine Issue 05 Editors Note
Essay
The Unseen as Fertile Ground for New Wisdom
We’re Hiring an Assistant Editor
A spread from MOLD Magazine's Issue 04: Waste, which reads
Could Community Fridges be a Triumph of the Commons?
Download MOLD Magazine’s Print Editions for Free
Essay
Designing a New Future for Flesh The Case for the Carnal Skeuomorph
Essay
Toilet Technology from the Land of TOTO
What We Talk About When We Talk About Flavor
Project
Lickable Cities Reimagining Engagement with our Built Environments
Open Ag Tech: Gathering the GOAT Herd
The Rise of the Autotrophs
How Headspace Sensory is building a scent-based lexicon for the cannabis industry
The Science, Folklore and Joy of Eating with One’s Hands
Sensory Trip: How Tech Might Help Us Embrace Culinary and Ecological Diversity
Would You Eat a Robot? Augmented Food Studio’s Ingested Interactions
Flavor in Your Ear: Learnings from the World of Food ASMR
Chef Selassie Atadika and the Geographies of New African Cuisine
Neuroenology and the Neuroscience Behind Creating the Flavor of Wine
A Manifesto for Sensing in the Age of Sensors
On Designing for the Senses, MOLD Magazine Issue 04 Editor’s Note
A page from MOLD Magazine Issue 03: Waste, which reads
How the Largest Hunger Relief Org in the United States is Prototyping for Perishables
Material Futures: Mining Food Waste in the Anthropocene
Massimo Bottura on the Art of Dining with Dignity
Beyond Fermentation at Noma’s R+D Lab
Plentiful’s Reservation App Is Designing Dignity Into the Charitable Food System
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
Designing for Systems, Not Symptoms: A Food Waste Manifesto
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
Food Is the Connected Device for the Modern World
Eat Without Regret: Project Nourished on Dining in Virtual Reality
How to Design for Solo Diners
Sarajevo’s Improvisational Design for Dining Under Siege
Profile
Martí Guixé Takes Aim at Food Design with Cross Bones and a Slingshot
Marije Vogelzang’s VOLUMES Add Heft to the Plate, Not the Body
Designing Food for the World’s Rapidly Aging Population
Butter Makers: A Dialogue with Grant Harrington, Butter Purveyor to Michelin-Starred Restaurants
The Next Great Revolution in Wellness Will be Fungal
On Designing Tableware and Furniture for New Dining Rituals, and editor’s note for MOLD Magazine Issue 02
Materials Matter: Forging the Future of the Steel Thali
Near future algaculture symbiosis suit by London-based designers BurtonNitta.
Burton-Nitta’s symbiotic algae suits hint at the shape of our future dining tools
Spoon Glass by Michel/Fabian. Photo by Kristy Noble and styling by Olivia Bennett for MOLD Magazine.
Beyond Food to Mouth, Cutlery Also Designs Table Manners
Michel/Fabian on Crossmodalism and the Pleasures of the Knife, Fork, Spoon and Hand
The Taste of Cutlery and the Multisensory World of Eating
A Nomadic Feast: Studio Tinkah embraces tableware without the table
Organism Designers at Ginkgo Bioworks are Designing Tasty Food Flavors
It’s the Year 2036. A Speculative Tour of Products from the Microbiome Era
Amino Labs Brings Synthetic Biology from the Lab to the Classroom
Calabash Bowls and Spoons by Tala Yuan for Steinbesser. Photography by David Brandon Geeting.
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
Mario prototype developed by MIT’s Senseable City Lab in collaboration with the Alm Lab.
One Man’s Sh*t Is Another Man’s Treasure: How Sewage Systems Tell The Story Of Social Nutrition
Gut Feelings: Harnessing the Mind-Altering Power of Microbes
Photography by Corey Olsen for MOLD Magazine Issue 01.
A Smarter Coffee: Afineur Unleashes Fermentation Through the Magic of Biotechnology
Design for the Other Other 90%: On Modernity and The Microbiome
Preview MOLD Magazine at the Culturing Yogurt Exhibition
We’re Launching the First Magazine about the Future of Food