Rage Grief Comfort &

img_2456When Spatula&Barcode were invited to participate in the Municipal show, we knew immediately that we wanted to create a project about responses to the election.  The resulting project, “Rage Grief Comfort &” used simple foods to allow the public to express emotions and then asked the question, besides being angry and fearful, what else can we do. Continue reading

Community Research Kitchen

In September and October of 2016, Spatula&Barcode were artists-in-residence at the Bubbler space in the central branch of the Madison Public Library. Our primary goal here was to engage the general public in discussions about how they understand food systems as personal, social, and global.  


To this end, we could be found on site up to twenty hours a week engaged in a number of different kinds of activities: cooking, eating, conversing, playing games, diagramming, reading, looking things up, sorting ingredients and re-arranging the space. Continue reading

More Artists Feeding Farmers in October


On 23 October, Sarah Khan made a meal of marinated chicken in a yogurt sauce, eggplant with onions and tomato, and garbanzos and purple potatoes in a tamarind sauce, yogurt with mint, and a spicy cilantro chutney all served with brown rice.  Present at at the farm were Gretchen Cruse and Richard Shuman of Hickory Hill Farm (Loganville) as well as Sarah Khan, Henry Drewal and Meeta Mastani.

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Sarah writes:

We arrived walked and talked on the land, met chickens, cats, geese, old farm equipment and new, and chatted away, learned of the 4-generation farm history, and the challenges of working an organic farm in the midst of non-organic ones. Gretchen’s parents’ tenacity and commitment to land conservation proved visionary…and Gretchen manages to carry on the tradition on nearly 200 acres.

Henry and Meeta, helped with all aspects of the dinner and presentation, and Gretchen created a beautiful outdoor table, and a roaring fire in a big metal caldron to allow us to sit outside till into the evening, contemplating our work, lives, stars and spirits…

On 28 October, Faisal Abdu’Allah cooked a traditional Jamaican soup for Mike and Jean Martin (and guest Andrew Salyer) at Jones Valley Farm in Spring Green.