Students explore the impact of food insecurity, sustainable practices, and literal and figurative nourishment. We use harvested clay from a local human-powered organic farm to build vessels for edible insects and share the meal of roasted crickets in sculptured containers.
We discuss the journey from seed to belly in food production and from mud to pot in clay production. What are the origins of your food and clay? What is the position of the artist in the modern mechanization of food and clay?
We consider how vessels changed historically with food preservation techniques and across cultures. Do we select a vessel for aesthetic, functional, cultural, or personal reasons? Students research vessels made for particular foods including fondue pots, tagines, bento boxes, mitad, and mortar and pestles.
I ask my students to discuss the experience of eating crickets, and the environmental, social, political, economic and health impacts. Through this thoughtful exchange we use clay to nourish, to empower, and to educate.