New York University
Marian Shaw, Kathy Wu
Pulmō Plastic speculates a near-future where humans make biodegradable, food-safe plastic from jellyfish collagen, vegetable glycerin, and chitosan. The team produced six material prototypes with different consistencies and properties to replace petroleum-based plastic polluting the ocean.
Stefani Bardin explores the influences of corporate culture and industrial food production on our food system and the environment. She works with neuroscientists, biologists, engineers, and gastroenterologists to ground her research in the scientific world. These investigations take the form of single and multi-channel videos, immersive and interactive installations as well as tools for measuring and/or mediating these influences. She is based in New York and teaches at ITP and Food Studies at NYU and Food + Design at Parsons.