Food, in its ubiquity, transcends language. I believe that by applying its powers of communication as a medium it is possible to impart the wisdom of sustainable consumption to others.
Writing and design are integral to my interest in the future of food; where design allows me to visualise my thinking, writing enables me to verbalise it. Both forms of communication are now integral to my practice. At the confluence of the two, I recently launched Finger Food Magazine: a contributor focussed space for stories, artwork, and essays, in any and all mediums, exploring cooking, craft, and creation.
I have taken my interest in exploring the future of food into my studies. In my current research, bread is my touchstone: it’s entwined history with agriculture; the infrastructural problems it causes; and the potential solutions it presents. My inquiry also focuses on queering food; how we can interrogate contemporary consumptive norms by altering our practises.
I find strength and inspiration in knowledge, and when I am not studying or writing I am usually reading. In my free time I regularly return to Bath, my hometown, to spend my time in the countryside, learning the language of the landscape and teaching myself botany through drawing and foraging.
+44 7540 052379
Greening the Grey, for The Preserve Journal [Issue 7],
The Botany of Dereliction, for Eyesore Magazine [Issue 5].
MA Art & Ecology at Goldsmiths.
The Trouble with Taxonomy, for The Preserve Journal [Issue 6].
Terram Pannis, for Filler Zine [Issue 5].
Launched Finger Food Magazine [Issue 1].
Invited speaker on ethical consumerism for "Survival and Success Conference"
Founded Finger Food Magazine.
Familiarity, for The Preserve Journal [Issue 5].
From Kneading Dough to Wedging Clay, for Horrid Covid Magazine.
From Kneading Dough to Wedging Clay, for Eyesore Magazine.
The F Word, with Eyesore Magazine.
Private chef catering
Cooking diploma at The Vegan Chef School
Freelance design work
Graduate BA Graphic Design at Central Saint Martins