If kitchens are living climate systems, how will we need to reimagine them for the hotter decades ahead? Led by Adrienne Thadani, this speculative, participatory workshop asks how kitchens and gardens might be designed for the year 2045 or 2055 with “keeping cool” as the central design principle. Adrienne will guide participants through exercises that weave together spatial design, ecological thinking, and food futures — reframing the kitchen as a site of adaptation, creativity, and resilience. The session will conclude with a smorgasbord tasting of climate-resilient crops, imagining what could thrive in a kitchen garden in Mumbai in 2045/2055, and how those foods might shape diets and practices in response to rising heat.
Indulge in a sumptuous tasting menu including:
Artisanal Salts — a reminder that salt is one of the oldest, low-energy ways of preserving food.
Rosella Jam — from a plant that grows well in heat and drought; every part of it is usable.
Star Fruit with Salt — a local fruit that hydrates and can be eaten fresh, fermented, pickled, or preserved.
Rosella Tea & Blue Pea Tea
Event Venue & Nearby Stays
Conscious Collective - Vikhroli, Mumbai, India
INR 1350
