Category archive for: Lucky Mi Fortune Cooking

Speaking of the Future…
how ’bout that market?

Market of the Future poster-child Juli Mata You're probably wondering how the future turned out. Last weekend's was a culmination of the test-phase with FREEHOUSE's de Markt van Morgen / the Market of the Future, in Rotterdam Zuid's Afrikaanderwijk. Lucky Mi Fortune Cooking has been experimenti... Read more

Posted on June 15, 2009 17:45

Rethinking the
Market of the Future

Market folk, people from Rotterdam's Afrikaanderbuurt and artists renew one of the Netherlands' largest open-air markets, the Afrikaandermarkt. My involvement in this mega project is one of the reasons I've written so little in this blog the past year. So much to write about, but no time to writ... Read more

Posted on June 5, 2009 23:35

And what will fuel the landscape of the future?

The answers are: the Edible City & Permaculture This week I attended a dinner at the Netherlands Architecture Institute (NAi), smack dab in the exhibition called MAAK ONS LAND, which literally translated means, MAKE OUR LAND but which was translated by the NAi as the hopeful, SHAPE OUR COUNT... Read more

Posted on March 6, 2009 19:42

Utopia is near

Back in the saddle after a fun and hugely productive work period at the Saint-Étienne Internationale Biënale du Design where I was invited to show the Lucky Mi Fortune Cooking project in the City Eco Lab. John Thackara brought together a burgeoning toolshed of projects that demonstrate how commu... Read more

Posted on December 9, 2008 17:52

Survival through dehydration

Looks like rat tails and bones. Guess I'm just getting visually prepared for the future! Well if the whole world goes to pot (and not in the good way) at least I will have dehydrated exactly 2 days worth of essential parsley root. And if I keep at it, soon I'll have saved enough celeriac chips ... Read more

Posted on November 4, 2008 20:39

Communauté Choucroute, Community Pickle,
a proposal

Jangdok are onggi or earthen jars storing jang (condiments) such as gochujang (chili pepper condiment), doenjang (soybean paste), ganjang (Korean soy sauce) or kimchi. Image from Save the Dinosaur's photostream and used entirely without permission. The following is a statement about food storag... Read more

Posted on October 30, 2008 16:48

A Kimchi Sunday

Turnip and turnip leaf kimchi in a pool of sauce shaped like the silhouette of a kimchi-lover Community/Communauté Choucroute is one of my proposals at the City Eco Lab in Saint-Étienne for the Design Biennial this November. Designing resilience into urban food systems is essential, and one way... Read more

Posted on October 27, 2008 11:49

Kids loved us,
loved our food

Chef Paul says 'Eat your pumpkin RotiRol' Lucky Mi, purveyor of in-situ snacks, enjoyed its new-kid-on-the-block status and dished up some Surinamese fusion food in our spanking new snack laboratory at the Zuidoost Kwakoe Festival this weekend. We dodged tropical size raindrops, gave the lab it... Read more

Posted on July 8, 2008 22:09

Lucky Mi Fortune Cooking

Local sk8r boi enjoys the coconut cassava bonbon with newly aromatic herring. In the past year I've been working with community food entrepreneurs; cooking studios, restaurants, small food stores, and local vegetable growers strengthening networks to innovate snacks that could be sold locally. ... Read more

Posted on June 19, 2008 22:33

Butterflies in my stomach

The date and milk-based cocktail 'representing' the Afrikaanderwijk is not pictured here because although scrumptious, it was not photogenic. That's always a problem with dates. Kruiskade Blossom Cocktail - chrystanthemum tea drinks in tetrapak - organic chysanthemum flowers - sour cher... Read more

Posted on May 8, 2008 6:10

Turnip green & pumpkin
ohitashi style sushi

Rescued from the bin: forgotten vegetables transformed into a memorable vegan sushi 40% of all produce is wasted on the route from field to fork. The number is actually more like 60% and it's easy to understand how the waste becomes heavier if we buy industrially produced food from far away pla... Read more

Posted on April 17, 2008 11:35

Citrofiliac

The Composer called me a citrofiliac! And though he seems to appreciate my cooking, he thinks I should use less citrus. Whatevs, by the time he gets back from his massive stint in the Old Country it'll be strawberry, soft fruit and rhubarb season. In lieu of citrussy freshness I'll show him ever... Read more

Posted on April 4, 2008 9:12

Kouba Libre
Supermarket Babylon

Homemade ice kouba in a sponsored freezer In the grain section there are more than 20 sorts of rice and then there's a formidable bulgur department. How often does one get to write that, formidable bulgur department, but there is one. Never mind the lack of competition, Babylon is hands down th... Read more

Posted on October 26, 2007 0:59