A vessel and spoon for serving Greek yogurt, inspired by the corrugated cow shed roofs at The Holy Monastery of St. John the Forerunner in Anatoli, Thessaly, Greece*.
Commissioned for the inaugural issue of Mold Magazine, an editorial platform about designing the future of food.
The vessels have been milled in solid sapele wood by Nodus, a NYC based fabricating company, then finished and waxed by hand. The spoons have been 3d printed in steel and bronze.
Presented in a feature focusing on yogurt-making in the context of eight global cultures, representing the making tradition in each city of origin. Each vessel is a modern interpretation of the artifacts around the process of yogurt-making, speculating about its importance of how we eat in the future.
To coincide with the launch of the Magazine, the “Culturing Yogurt,” exhibition was held at Canal Street Market during New York Design Week 2017.
*The Greek Orthodox monastery was founded in the 16th century and revived by an international group of women monastics in 2000. The nuns inspired by each of their countries’ culinary traditions produce various artisanal products, the most famous of which being a superb quality strained yogurt.
Materials: sapele wood, brass
Dimensions: 11.2 x 16.7 cm