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I am a creative working at the confluence of food and art, and writing, whose practice focuses on food futures, queering consumption, the history of agriculture, and foraging and fermenting as social resistance.


I believe that food, in its ubiquity, transcends language, and by applying its powers of communication as a medium, it is possible to impart the wisdom of sustainable consumption to others. I thus use food in my practice to communicate the research I am doing.


In 2021 I founded Finger Food Magazine: a contributor focussed space for stories, artwork, and essays, in any and all mediums, exploring cooking, craft, and creation. The third issue of Finger Food is currently in progress.


When I'm not baking bent bread, peering at plants on the pavement, or painting erotic landscapes, you can usually find me foraging for my food or reading books on baking.

Barney Pau (he/they)



Click here for my resume.

Click here for catering.

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