MOCK WILD uses artificial intelligence to synchronize and blend food forests with other farming types, creating hybrid landscapes and cuisines.

Food Forests make room for wild species in the form of crops and habitat. However, cooking a complete meal requires incorporating non-food forest ingredients.

Instead of trying to create one perfect approach to agriculture, MOCK WILD uses artificial intelligence to graft together complementary—but differently optimized—farming typologies through recipes and flavor.

What does it taste like to minimize ecological harm and maximize benefits for wild species? Do high-tech, hyper-efficient proteins pair well with regenerative microseasonal ingredients in the kitchen? 

Visit one of our MOCK WILD Picnic events to taste & debate food futures which are more technology-driven and more wild than the ones we inhabit today. 

Mock Wild Picnic #01: MVP x FFF

The MOCK WILD Picnic series takes two very different visions of the future of food and sticks them in a blender to see what happens. 

Join us on May 25, 2024 in Amstel Park for the very first Mock Wild Picnic, where we will be tasting a combination of food forest ingredients and alternative proteins. 

Register ahead of time here to reserve your picnic basket for 2-5 eaters, which you can pick up at the Orangerie and enjoy anywhere in Amstel Park. Tell us how many eaters to pack the picnic basket for (2-5) when you register and make a €2 deposit secure your basket before they run out. 

All the recipes will be created by the MVP x FFF Food Computer, an AI-assisted thinking and tinkering tool for harmonizing the rhythms and culinary possibilities of Minimum Viable Proteins (MVPs) and Food Forest Flavours (FFFs).

If you don’t register for a picnic basket ahead of time, or you don’t want to eat, just stop by the Orangerie where you can: Test the MVP x FFF food computer and view the MOCK WILD video and textile installation.

This project is developed as part of the Hungry EcoCities S+T+ARTS Residency which has received funding from the European Union’s Horizon Europe research and innovation programme under grant agreement 101069990.

Hosted by Zone2Source.

MENU
A. MIX & MATCH SODA STATION

Fresh Fermented Black Currant Soda 
Elderflower Syrup
Black Currant Syrup
Cola Plant Syrup
Herbs: Spruce Tops, Lemon Balm, Edible Flowers and more

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B. CHARCUTERIE BOARD

Pesto (Spruce Tops, Linden Leaf, Ground Ivy, Nutritional Yeast, Lemon, Garlic, Olive Oil, Sweet Chestnuts, Walnut).

Vegan Salami

Sweet Chestnut Crackers

Bon Mush Egg Salad

Quevana Aged Wheel 

Ramson Kimchi

Ramson Capers

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C. STARTERS

Vegan Puff Pastry
With Ground-Ivy, Ground-Elder + Sage

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A Saucy Leafy Wrap
Rice Paper Rolls with Food Forest Herbs & Plant-based Chicken & Shrimp. Sweet Chestnut, Peanut-butter, Dandelion vinegar and Elderflower Syrup dipping sauce.

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D. MAINS

Alexanders Salad
with Almonds, Dates & Quevana Smoked Vegan Cheese

Pine Tree Pesto Pasta
with Spruce Tops, Linden Leaf, Ground-Ivy, Nutritional Yeast, Sweet Chestnuts, & Walnut

Kimchi Knoodles
Ramson Kimchi, Noodles, This Isn’t Bacon

Witch’s Money Grab Bag
Orpine, Plant-Based Chicken, Vegan Mayo & Ramson Capers

Wild Green Dime Salad
10 varieties of wild greens with Sichuan Pepper Leaf & Dandelion Vinaigrette

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E. DESSERTS

Chestnut Puff Pastry Bites
With Black Currant & Vegan Vegart Marscapone

Berry Bliss Bombs
With Sweet Chestnut, Cola Plant, Chia, Elderflower, & Oatly Oatgurt