A copy of the slides is available here. (.pdf)
In this talk I will present three hypothetical recipes that use actual biotechnologies that were created in the lab or have been field tested.
These recipes and the stories behind their ingredients will make the technology of Genetic Engineering much saner or much scarier depending on your point of view.
At the end I will make the case for the Genomic Gastronomer, a DIY BioHacker with an interest in food.
“This week on The Food Seen Michael sat down with Catherine Kramer & Zack Denfeld to talk about biohacking, Monsanto and GMOs, using glow-in-the-dark fish to make sushi, plus Zack’s experiences in India and Cat’s social experiment distributing free food. Tune in for an extremely insightful look at the way we currently source food and the way we may some day source it, sci-fi style. This episode was sponsored by Hearst Ranch: grass-fed beef from California.”
Thanks to host Michael Harlan Turkell for putting together such an interesting podcast, and Roberta’s Pizza in Brooklyn for hosting, hooking it up and generally being awesome.
On July 18th the Center gave a talk titled “Eating GMOs: Glowing Sushi, Fish Tomatoes and Impossible Recipes” at the Next HOPE (Hackers on Planet Earth) conference at the Hotel Pennsylvania in New York. The theme for this year’s conference was “Visions of the Future from the Past.”
Although the Center didn’t get it’s act together to give a formal speech at the conference, there was room in the 4th track for day-of lectures. (It’s great that HOPE allows for such last minute additions.)
The audience had some great questions about emerging agricultural bio technologies. It was exciting to be able to talk to an audience of hackers, because we at the Center see a ton of parallels between the early years of phreaking and hacking, and what is currently happening in the world of biotechnology and biohacking.
One audience member had a really nice suggestion that people should get together to create an Electronic Frontier Foundation (EFF) for BioHackers. Maybe it could be called The Genomic Frontier Foundation (GFF): Defending Freedom in the BioTech Century.
However, the space of biohacking is so murky at this moment it is unclear what exactly it would be defending. I think we can safely say that a GFF would work towards removing unnecessarily restrictive IP regimes which prevent legitimate researchers and hobbyists from building on previous work.
So far the BioTech Industry has attempted to create strategies for genetic copy protection such only hacking hybrid plants, terminator gene style technologies and terms of service outlawing breeding each paralleling the way the Entertainment industry has tried to control its content. Perhaps young BioHackers could draw on the ideas and strategies of computer hackers in making inquiry and information sharing as open and free as possible.
In order to make the topic of Genomic Gastronomy relevant to the hacker community the talk tried to make case that studying and understanding the historical and technical precedents of agriculture and genetic engineering will make us more informed and sophisticated community of biohackers.
For example, hackers and phreakers who understand the technical specs and historical precedents that have defined the way that information flows through a system can explore and interact with more parts of a system and probe for exploits. Databases like the Information Systems for Biotechnology are a treasure trove for BioHackers who seek to understand how and why industry and government have focused on certain genomes or technologies at the expense of others, and how these initial conditions have defined boundaries of exploration that can be overcome with curiosity and ingenuity.
Here was the original hypothesis of why hackers might care about GMOs going into the talk
– Biotech is the Future
– There is no Honeymoon
– The BioTech industry is already consolidated and information and access are difficult to come by
– There is a rich but invisible history of technical and cultural detail for biohackers to mine
After spending the last few days reflecting on discussions with audinece member and reading entries from Dear Hacker, the above statements could be revised.
Biotech is the Future That is actually a technoutopic industry-hype statement. (Humans have been co-authoring the BioTech future since at least the advent of agriculture). One of the points that the Center has continuously made is that Permaculture and Organic farming are also forms of BioTechnology. Don’t believe the hype of a BioTech Panacea, just make informed decisions about how to deploy and hack the range of biotechnological systems available to improve the conditions on planet earth for human and non-humans.
There is no Honeymoon. The Center had assumed that there was some sort of honeymoon period for phone and computer hobbyists where everything was open and free before it was commercialized. And while the world wide web of 1998 is a very different place than the web of 2008, Dear Hacker and 2600 are both reminders that the free spaces were only carved out by curiousity and vigilence. There was no “honeymoon” for computer hackers, and there certainly doesn’t seem to be one for BioHackers.
The BioTech industry is already consolidated and information and access are difficult to come by. This still seems true, but there are lot’s of great organizations such as DIYBio, iGEM, OpenPCR, Hackteria, Center for Post Natural History etc. trying to reverse this trend.
There is a rich but invisible history of technical and cultural detail for biohackers to mine. Yes, but we need to find better resources and organize and visualize them in ways that make them useful to a larger number of curious BioHackers.
There may be a video of the talk floating around somewhere which we will post as soon as we are able to locate a copy. There were two other excellent food related talks at the conference. Gweeds from Food Hacking introduced his new project Food Genome, and served up some Sausage + Star Anise Fruit RollUps to the Audience while talking about Black Hat Food Hacking. Jeff Potter who wrote Cooking For Geeks spoke about hardware hacking Sous Vide cooking, important temperatures and other food chemistry. Inspirational both!
We started talking to Daisy about her Synthetic Kingdom project. How would some of the ingredients we were studying at the Center be represented in her new proposed taxonomy?
The Genomic Gastronomer is not only interested in the physical and chemical properties of an organism, but also a food stuff’s provenance. What are the cultural selection mechanisms and biotechnological affordances and biases that led to an organism’s current state and usage as a food? One way of starting to map the provenance of transgenic organisms is connecting the mother organism and the genes that are transferred horizontally into them.
Creating taxonomic and visualization standards would be particularly helpful in the ongoing research of the Center. One problem we have run into on Wikipedia is finding appropriate naming conventions for organisms such as the “Fish Tomato” which existed in a lab and in the cultural memory, but does not have a scientific or even commercial designation. At least a map of the phylum’s that are being connected is a useful start for tracing the provenance of the organism. On the other hand, the potential to hyperlink between articles HAS made it easy to reference The Winter Flounder in relation to the Fish Tomato.
The Center looks forward to helping designers and scientists create spaces on the tree of life for the ingredients that we study and consume!
On June 11th – The Center for Genomic Gastronomy will be speaking at CKS in Bangalore, India.
Food System Design: Innovation & Conservation
Zack Denfeld from the Center for Genomic Gastronomy will present a few projects that address the challenges facing the intentional design of food systems, making the case that eaters, cooks and taste matter. Glow-In-The-Dark-Sushi, Dairy Farmer Hackers, Brinjal BioDiversity and the Graveyard of Transgenic FoodStuffs will all be covered. The event will last 90 Minutes inclusive of Q&A.
CURRENT & UPCOMING
November 19, 2021 - October 01, 2022Planetary Indigestion, University of California Santa Cruz, US
October, 2021 - June, 2022Drought in Waterland, S+T+ARTS4Water, Veluwe region, NL
November 18, 2021 - December 12, 2021Grafill, risography exhibition, Oslo, NO
October 16, 2021SmakÅs, food and technology festival, Ås, NO
September 16, 2021 - December 31, 2021Food Phreaks! Biodiversity of the Kitchen, Center for Genomic Gastronomy Solo Show, Norwegian Center for BioArt (NOBA), Vitenparken at Ås, Norway
October 13-15, 2021ARTECH Contingency Exhibition, Aveiro, PT
June 12, 2021 - August 29, 2021'Breathe Deep', exhibition at Tomorrow Maybe gallery, HK
April 24, 2021OFF-biennale, Smog Tasting, Budapest, HU
January 11, 2021 - January 11, 2023‘Cultures of Biotech’ Art’s Work in the Age of Biotech, online Exhibition at University of Pittsburgh, US
December 11, 2020 - May 06 2021'Welcome to the O.F.F.I.C.E', BAD Award expo Evolutionaries, MU Eindhoven, Netherlands
September 02, 2019 - May 08, 2020SEED-O-MATIC, Colby College Museum of Art. Maine, US.
March 06 -07, 2020Digital Wild (Conference), Trondheim Electronic Arts Centre. Trondheim, NO.
January 24 - 25, 2020QuozArt Festival 2020, Alserkal. Dubai, UAE.
January 20, 2020Bergen Center for Electronic Arts. Food Phreaks: Taste, technology, and open culture. Bergen, NO.
November 08 - 10 2019Microwave International New Media Arts Festival 2019: E.A.T. Smog Tasting Take out, To Flavour Our Tears. Hong Kong, CN.
October 24 - November 21, 2019ClimATE, Aalto University, Espoo, FI.
October 11, 2019Edible Futures - Friday Forum. V&A Museum. London, UK.
August 23 - September 11, 2019Da Vinci Creative Festival 2019: Living life. Korea
June 07 - 10, 2019The Agri-Cultures.Seed-Links Exhibition. Svalbard, NO.
17 May - 29 September,2019Creatures made to Measure. Design Museum. Ghent, BE.
May 30 - June 05, 2019Women in Art, Science and technology, FEMeeting, 2019. Lisbon, Porto, PT.
February 28, 2019 - March 2, 2019Sustainable Foods, Kavli Frontiers of Science Symposium, 2019. Irvine, California, US.
February 14 - March 02, 2019Interactivos 2019: Eating Against Collapse, Medialab-Prado, Madrid, ES.
November 30, 2018 – March 10, 2019TFOT: AnthroAquaponics System, Reshape, MU Artspace, Eindhoven, NL
December 02, 2018 – April 28, 2019Food Revolution 5.0, GEWERBE MUSEUM - A collaboration with Museum of Arts and Crafts (MKG).Hamburg, DE.
October 03 -06, 2019New National Dish, Przemiany Festival, Copernicus Science Centre. Warsaw, Poland.
September 16, 2018-January 6, 2019De-Extinction Deli, Creatures Made to Measure – Animals and Contemporary Design, Museum Marta Herford, Germany
August 24, 2018To Flavour Our Tears Talk, RISD, Biodesign Symposium
August 24-September 27, 2018To Flavour Our Tears, RISD Nature Lab, Biodesign Exhibition
April 11 - Oct 08, 2018New National Dish, MAAT Museum’s exhibition ECO-VISIONARIES
June 22, 2018Endophyte Supper Club, Dublin, Ireland
June 19, 2018Talk, Endophyte Club, The Irish Architecture Foundation
May 12 - NOV 04, 2018Food Future Canapés, The Future Starts Here, Victoria and Albert Museum, London,UK.
May 25 - 27 2018Talk, Design Matters, Reconnecting Taste & Place, Hangzhou, China
April 13, 2018De-Extinction Dinner, Science Gallery Dublin
March 1, 2018Climate Fiction PT
Dec 21, 2017Serendipity festival, Goa India
October 21 - 29, 2017Dutch Design Week: Embassy of Food
October 19 - 21, 2017Experiencing Food (Lisbon)
October 2nd, 2017Variety Showcase, Culinary Breeding Network
Aug. 9-10, 2017Hackers & Designers Summer Academy
June 23-24, 2017Zine Hotspot — Cork Printmakers @ Waterstones
May 2017NEPTUN ART/ SCIENCE LAB
Nov. 8, 2016New National Dish, Jeu de Paume
Nov. 5 - Apr. 2, 20162116: Forecast of the Next Century
Nov. 5th, 2016KiKK Festival Workshop
OCT. 14-16, 2016Pixelache Festival visiting JYVÄSKYLÄ
Oct. 12, 2016Couterfactual Cuisine at IFTF
Sept 22-25, 2017Pixelache Festival, Interfaces for Empathy
Sept 15, 2016Food in Space, ESA, London Science Museum
June - September 2016Medialab Prado: Interactivos 10-Year Celebration
Spring 2015 - Summer 2016Leverhulme Trust, Artist in Residence, the Rowett Institute, Scotland
May 27-29, 2016May Festival, Aberdeen. Food Forecast
March - July 20162116 @ Glucksman Gallery, Cork, Ireland
10 March - 05 June 2016FIELD TEST Exhibition, Science Gallery, Dublin
18 March 2016Soylent Banquet, Internet Stadl, Dusseldorf
9—21, FEB 2016SMOG TASTING: SMOG SYNTHESIZER
5-6 FebraryDe-Extinction Deli, AND Fair, Rijeka Croatia
29 January 2016De-Extinction Deli, V&A London
- Sandor Katz Workshop (Trondheim)
- Ketelbroek Food Forest Site Visit
- ANTI-SMOG GUNS TO FIGHT AIR POLLUTION IN NEW DELHI
- Drought in Waterland
- What Can I Make With This Smoke-Tainted Wheat?
- Wildfire vs. Wheat
- Culinary Forensics Kitchen | RCA Sculpture Department
- Test Kitchen | Deep Fried Lights
- Test Kitchen | Chlorination Chicken
- Test Kitchen | Lamb and Four Clover
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