Brain Trust dinners will be prepared with ingredients that are available outside of industrial agriculture or the supermarket distribution system.
Brain Trust Culinary Collection is made under the umbrella of the Brain Trust – David Graeber’s Institute Project.
I have been involved for many years in the Open Source Food project, aimed at spreading independent DIY food production and distribution among people, like myself, who don’t have access to significant resources: land or complicated expensive machinery.
Brain Trust dinners will consist with guest chefs, each of whom will publicly prepare a meal using ingredients that will be available outside of industrial agriculture or the big supermarket distribution system.
We will be cooking from foods harvested from the forest, from seaweeds and oysters grown on small farms in rivers and along seashores, from invasive species, mushrooms and micro-algae.
Some of the choices of our cooks may seem strange or even shocking. But the environmental and social changes we face as humanity are equally likely to be radical.
We don’t know how much time we have to prepare for these changes. Some scientists think not much at all. Perhaps only a few years.
The worst that can happen is that the social fabric breaks down. So we decided to concentrate on building as wide a network of solidarity as possible, consisting of micro-communities of mutual aid connected by common ideas about how to prepare for the changing reality.