A Filipinx Drag horror comedy cooking show that re-imagines the tastes and tales that bring us home.
You are invited to be my dinner guests. I promise to engage all of your senses as I cook, play and serve food. You see, with just one bite of the right dish, you can taste the stories from back home – each ingredient and way of cooking providing its own lesson.
These stories tell of our homeland, our bodies, and our Monsters. Mmm, it’s going to be delicious.

Mars Made: Retroforms Future Cactus Garden Experience

Mars Made: Retroforms Cactus Garden Experience is a speculative futures exhibition of work from a Martian Artist Residency Program in the 23rd Century. This show is an artist’s reaction to a once in a lifetime opportunity to visit and experience the Martian environment. From the original underground lava tube gardens to the black sky views from Olympus Mons, this show is a representation of the feeling from being in an Earth alien world. Viewer’s of all ages are invited to experience an environment which wonders at the possibilities of human expression in a human inhabited interplanetary solar system.

This exhibition is the culmination of work developed through a collaboration with ASU’s Interplanetary Initiative under the Pilot II project: The Five Senses in Space and a Sculpture Master of Fine Arts program to create a full immersive environment with a fun and positive vision of the future. The Mars Habitat and future cactus garden are compliments of one another with a basis in speculative science and imaginative artistic expression.


Connectivity_Café is an immersive space that engages human perception, stimulates conversation, and allows for “enchanted” interactions using everyday utensils. Objects and environment are designed to amplify commonplace gestures and behaviors into expressive instruments of improvised playfulness and spontaneous collaboration. The interaction that emerges between participants within this activated space, mediated by seemingly benign objects, emphasizes the dining event as a ceremony performed collectively. We believe that approaching dining as an experiential form gives us a platform for exploring ceremony and ritual as improvisatory events. Join us in the café to make some music with new friends!
Connectivity_Café is an experimental dining experience in which a meal is reimagined as a vehicle for expressive interaction. In this experience, dining is viewed as a social event that may be shaped and conditioned to enable surprising and meaningful sense-making among guests.
The construction of dramatic and theoretical social frameworks is at the center of our research. To fully explore the dining experience as an expressive medium, we carefully cultivate a multitude of immersion methods that challenge and advance current ideas of habitual actions in the dining context. We invite guests to partake in a meal— an inherently communal enterprise—in an “activated” environment where sensor data is processed and synthesized into gesturally modulated expressions. Interactions among guests and reactions from the utensils and other objects create a “theater of things” where expressive gestures are rewarded with unexpected responses from the environment. The primary focus of this experimental meal-as-event is to encourage creative intimacy in a poetic atmosphere. The Connectivity Café promotes conviviality and transforms the isolation and exclusivity that is often the byproduct of new media. We also seek to answer questions about what kinds of artistic expressions may be possible in a ritual context, and how we can stimulate a synesthetic experience that catalyzes a sensory and cognitive appreciation for culture, food history, social behavior, and interpersonal relationships.
Connectivity_Cafe_vBuffet is an audio-sculptural iteration of the larger project in which visual and haptic expressions can also be shared with remote locations via telematically-mated objects and media. More about this project can be viewed at


“ArtKitchenFerment” is an interactive art environment that engages with the processes, creative results, and byproducts of food fermentation. Part art installation, part interactive workshop, “ArtKitchenFerment” invites participants of all ages to expand their notions of beauty, use, taste, and liveliness in common fermented foods such as sauerkraut and kombucha. Put on your apron and participate in a cabbage-dye art demonstration, compose a bacteria-inspired recipe poem, and make a piece of kombucha “leather” jewelry. Cook some books in our fermentation library, or watch an interactive video installation as you ponder the magical microbes that make up our unruly world!

In “ArtKitchenFerment,” fermentation experimentalists Sean Nash and Stephanie Maroney combine their artistic work and interdisciplinary research to demonstrate how food fermentation practices expand beyond the plate and the palate and into the future edges of our material and sensory imagination. Each of the three stations offer aesthetic, educational, and participatory components, playing with the idea of the kitchen as a multi-faceted space of creation and inquiry. In “ArtKitchenFerment,” the “kitchen of the future” is a messy and imaginative space where food byproducts become objects of beauty rather than waste.

The Great Sunflower Project

Visit “The Great Sunflower Project” to learn about how you can participate as a citizen scientist in real research about the health of pollinators, from hummingbirds and bats to bees and flies. These tireless animals are key to our world’s food supply! Plus, find out about our other citizen science kits that you can check out from participating local libraries, and about ways to celebrate Citizen Science Month in April 2020! We’ll have activities for all ages, and while supplies last, we’ll be distributing seeds for the Lemon Queen sunflower, a tall, branching variety that is particularly attractive to bees!


Epicurean Endocrinology uses food and vernacular cooking to examine the intersections of food production, endocrine disruptors, corporate/institutional influence, and cultural ideology as they relate to biopolitics. By framing careful examination of how food affects hormone production and use in human bodies through the acts of cooking and consumption, we explore how endocrine disruptors permeate food through biological processes and industrial agricultural externalities. We investigate and represent how food affects notions of gender and entrenches gender norms, and how corporate and institutional actors influence endocrine systems in eco-bodies through industrial waste, agricultural runoff, and other “residues of neoliberal pursuit”.

Epicurean Endocrinology exposes and emphasizes the performative similarities and gendered cultural associations between kitchens and laboratories. As such, we developed the travelling Kitchen/Lab, a gallery-based incubator for experimentation and workshops.

“Kitchen/Lab” is a mobile performance and workshop space that doubles as a gallery exhibition, with all the DIY tools required to run endocrine disruptor detection and extraction workshops.

Party of—

“Party of—” is an interactive performance installation that explores what it means to eat by asking questions about consumption: How do/are you consume/d? At whose expense does consumption happen? Can one avoid being consumed by what one consumes—that is, “becoming what you eat”? What are the structures that uphold oppressive systems of consumption?

While interacting with each other and with the audience, the performers will play the roles of the consumer and the consumed using dance, theatre, and spoken word. Anchoring the performance space is a large table with place settings made of various forms of packaging, scraps of material, and receipts. At first, the performers are contained by a transparent barrier that separates them from the audience. This denotes the largely invisible production and consumption cycles present in all our lives. Through this work, we seek to make those cycles more apparent and visible to audience members.

We will activate the entire performance space through soundscapes, interactions with the audience members, durational performances, and tactile art engagements. Upon entering the space, audience members will encounter a table set just for them and the performers guiding them through the interactive experience.

Orchestrer la perte/Perpetual Demotion

A machine nourishes its humans. Stardust or cyborg, social or technical, all things feed and are fed. “Orchestrer la perte / Perpetual Demotion,” a shiny feeding robot, perpetuates patterns of nurturing and domination. It is hybrid, a human-food-technology system. People approach it; an attendant sits nearby; a spoon will soon approach a mouth. Will it open? Will the eater submit? Will the robot accept? The human chews, swallows, and processes. Microbes rearrange and stabilize tissue. The machine resets, the cycle repeats. In these movements, bodies gain just as they lose control—eating, determining, and orchestrating their own demotion.

“Orchestrer la perte / Perpetual Demotion” is an interactive installation consisting of a feeding robot, human eaters, contextually designed foods, a mini-fridge, and a silent attendant. The piece deals with the relations of influence and dependence among human actions and technologies, their residues, and the “natural” world. The fermented and industrially stabilized food pastes that are served up constitute a pivot around which the piece’s central themes orbit.

As an eater steps up to the installation, the reflective delta robot tracks her facial features and brings a paste-laden spoon to her mouth. To eat, or not to eat? When all the spoons have been emptied, the attendant busies themselves with refilling and replacing them, neatly lined up in front of the robot. This human is happy to do his work, happy to serve the robot.

Only at specific moments do our psychological defenses allow our bodies to be penetrated. Acts of romantic and parental love, medical and geriatric care—these are the rare and intimate times when we let ourselves be fed by another. Private spaces, however, are increasingly being probed by external bodies, particularly in the digital realm; our metadata is mined, our movements are tracked, and our socio-affective and psychological oscillations are analyzed, all thanks to social media and our “intelligent” portable devices. For better or for worse, the capacity of individuals to self-determine finds itself affected and infected by technologies both omnipresent and obscured.

Food Carbon Footprint Index

The Food Carbon Footprint Index (FCFI) invites participants to engage in a social experiment wherein their food choices are monitored and indexed based on their daily carbon footprint. Participants will receive a daily allotment of 100 CO2 points, and will be asked to log their meal choices via a web application. Meals with a higher carbon footprint will require more CO2 points, while carbon-friendly meals will require far fewer. Participants will be graded based on their food choices, and their rank will be displayed on a leaderboard projected at Emerge 2020. Those who exceed their daily carbon allotment will be “fined” and subject to public shame.

FCFI seeks to complicate our relationship with the “power of individual choice” in the face of a looming global environmental devastation. When capitalism requires that the individual bear the burden of responsibility in making smart, moral decisions with the low-burning hope of a share in prosperity, who benefits and who loses? Do these efforts actually encourage self-development for the collective good, or is there another way? Should each of us individually bear the brunt of environmental responsibility? With the future of our species hanging in the balance, what is the best way forward?


GastroGrub3d is asking the question: Can combining a novel food production process (3D printing) and a novel food base (powdered insects) take us beyond novelty and create beautiful, nutrient-rich, customizable snacks that meet the diverse dietary needs of the U.S. population?

Our current animal-protein food industry is not sustainable for a growing population, but initiating a massive cultural shift away from American food staples will take innovation and creativity.

3D printing within the food industry is still in its infancy, but shows promise in complex and unique shapes, textures, and structures, as well as incredible customization in personalized ingredients and data-driven nutrient matching. What it lacks in industrial output potential, it makes up for in individuality.

Insect-based foods are seen as a novelty in the U.S., with only a few select restaurants designing high-dining experiences that use insects. Public opinion generally dismisses them as unpalatable and “gross.” But crickets (along with mealworms, beetles, and even scorpions) offer a more sustainable, nutrient-rich alternative to traditional meat sources.

GastroGrub3d wants to bring 3D printed insect based snacks to the public, with the hope of getting people to consider how options are changing. Our team draws on our experiences as nutritionists, chefs, and technologists to create uniquely sustainable and nutritious snacks for you to try!

Manna from Psyche

“Manna From Psyche” is a large-scale, site-specific, outdoor augmented-reality public art installation by William T. Ayton created specifically for Emerge 2020. It depicts the asteroid Psyche (based on a 3D model inspired by scientific data) rotating gracefully, high above the heads of spectators, showering them with the metaphorical fruits of investigating the cosmos.

The installation will be viewable via iOS and Android apps, freely downloadable from the respective app stores onto users’ phones. For visitors who are unable to download or use the apps, we will provide postcards and brochures, plus a video screen showing the 3D model.

The installation incorporates ideas of space exploration and scientific study with the idea of human nourishment, combined with site-specific elements: the asteroid will be colored with tones related to the Arizona landscape and textured with original paintings incorporating stylized interpretations of petroglyphs also seen in the local area—especially spirals, which also allude to the Fibonacci sequence and harmonious proportions seen in nature.

Connecting the distant to the near, the technological to the natural environment surrounding us, “Manna From Psyche” is a sociopolitical and humanistic commentary on science, art, and the idea of gaining sustenance for human advancement and survival from scientific inquiry in our solar system.

Bingo! Food is cooperation

Bingo! Food is cooperation is an interactive social practice artwork that explores the cooperative behavior found in kombucha, and an interactive game that encourages us to think about food and food sharing as integral parts of everyday life.

We don’t often think about behavior in terms of microbes, but our recent paper, “Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem,” published by the Aktipis Lab, presents kombucha as a model system for addressing important questions about the evolution of cooperation and conflict in diverse multispecies systems. Kombucha is just one of many foods containing a multitude of cooperative species; other examples include yogurt, cheese, sourdough bread, and kefir.

We see kombucha as a complex system that is heavily reliant on multiple species interacting with each other, which parallels our own experience with food. COOPERATION+FOOD+BINGO! players will interact with strangers, friends, and family and have lively discussions about food, cooperation, and other human behavior.

This is Not a Hot Dog

This installation by The Arizona Cancer Evolution Center explores the iconic hot dog through the lens of cancer, food insecurity, and human behavior.

The title pays homage to the famous painting by Rene Magritte, “The Treachery of Images”—more commonly known as “This is Not a Pipe.” In this work, Magritte encouraged viewers to explore the difference between an object and the image of an object, playing with constructs of language and visual representation. We will follow Magritte’s lead, playing with the image of a hot dog and the many associations, words, and relationships that people have with this American icon.

The installation explores the multitude of meanings a simple food can have to a wide variety of eaters. Food is not just food; it represents myriad ideas that can be unpacked and investigated. Class, memory, health, disease, ritual, and family can all be explored through the hot dog.

Is the hot dog an emblem of Fourth of July picnics? Cancer? Food insecurity? Baseball?

This installation invites you to add your own thoughts and ideas. We want to know: what does a hot dog mean to you?

Shared Food, Shared Land

The Southwest is a land of a long history of being a food culture, from Hohokom’s farming traditions to Hopi dryland farming, to O’odhom’s saguaro fruit harvests, to various corn dishes. Yet today, many of the region’s inhabitants are unaware of this history. Indigenous communities, as well as today’s new migrants, established and continue to bring their food heritage. Our workshop is an invitation to share this food together, to reconnect to our senses, to reconnect to this land and the people in it.

The workshop will occur 3-4 times throughout the day, and participants will be invited to engage with local and indigenous food makers and storytellers from around Arizona. We will be seated at a table and will first prepare parts of a meal together; this might include removing fruits from the stem, chopping, mashing, etc., as we talk about the food, its origins and health benefits, and explore how people relate to it. The task-oriented nature of the interaction creates a sense of connection between the participants, the food, and one another. The food preparation will follow a concentric circle structure, in which each station of preparation moves the participants further outward, allowing them to see the remnants of the work they have done. The workshop will end with an optional tasting session of the food, some of which will be partially pre-prepared. Each group will be considered a “generation” who is preparing food both for themselves and for subsequent generations, connecting the cohorts of participants together across time.

If interested to learn more about our speakers and participate please click the following link and RSVP in the website

Meals For Mars

Meals for Mars explores our food impact on Earth by investigating what it would be like to “Eat Like A Martian.” The exhibit considers what Martian food might be like when we first settle the Red Planet. Dr. Sian Proctor lived for four months in a Mars simulation funded by NASA to investigate food strategies for long-duration spaceflight. She wants to inspire people to leverage space-food technologies in order to be more sustainable and food-savvy here on Earth. The goal of the Meals for Mars experience is to help people understand how their food choices can make a difference here on Earth. By using freeze-dried fruits, meats, and vegetables, people can create a more sustainable food pantry. The exhibit will provide examples of freeze-dried fruits, meats, and vegetables along with recipes, cooking tips, photos, and videos of what it’s like to live and cook in a Mars analog site called Hawai’i Space Exploration Analog and Simulation (HI-SEAS), on the slopes of Mauna Loa in Hawai’i.