Recently, I was interviewed for La Vie Magazine, a design magazine out of Taiwan. I was super excited to find that they had interviewed other amazing eating designers like Marije Vogelzang and Julie Rothhahn, so neat! They also used my picture from my thesis Eating Design book which was a pleasant surprise . The questions were fun and I was so glad to be a part of this. Thank you La Vie!


1. Where do you get your ideas from?
I find inspiration for my ideas from literally all around me: the environment, certain situations, feelings, needs, and wants. I find new ways of communicating ideas, stories, and messages through using all five senses; there are so many places to begin or look for new approaches when you expand your toolbox beyond just the visual or audio.

2. Have you had any experiences that you now look back on as having shaped your identity as an artist/designer?
Yes, as an urban planner I was frustrated with the lack of communication and understanding across diverse cultural, language, societal, educational, and economic backgrounds. I thought graphic design would be the bridge but soon realized that there was still something missing, something that honestly connects us all—everybody eats—but we also learn and understand better when we involve all five senses in the process. This is what made me realize I needed to shift my direction and perception about what design means for me by aligning my passions for food, connection, communication, design as an action, and people under something that really resonated: Eating Design.

3. What is the most difficult thing you’ve created or had the hardest time with?
When I have a hard time creating, it is because the origins of the project somehow do not resonate with me. That is when I take a step back and reassess if doing the project is the best path, or if there is a better way to approach it. The projects that I do end up doing always resonate in my heart which I believe is the reason for their success.

4. How can you describe the process whereby you create these things?
I start with aligning the fundamentals behind everything that I do—design as an action, communication, connection, people, and food. I then break it down and start working from more specific points in which my designs all start from: taste, place, personal history, memory, and community.

5. What role does art play in your daily life? As an artist/designer, is there ever such thing as a day off?
I don’t differentiate between daily life, art, and design—I believe they are one and the same. Everything around us can spark an idea or lead us to another project; it’s just about tilting your head a little to the side and getting a slightly different angle on what we perceive as familiar.

6. Are there any organizations or associations that you belong to?
Not really, I tend to make up my own (like Pietopia!) and invite/encourage others to join me!

7. Have you attended any notable exhibitions lately? What was it about and how did it go?
Yes, I went to the JOIN Design show in Seattle last June that I was a part of and it was incredible. The JOIN group focuses on the convergence of different design backgrounds and promotes emerging American design by providing designers a forum to show work and get feedback.

8. You know, we hear a lot in the news about the importance of eating organic food, we hear about locavorism, we hear about freeganism–food is being more and more politicized. Do we have to change the way we eat and how to practice with design?
Eating locally and organically should be a given, but unfortunately—based on political or societal reasons—it is not for many of us. The slow food movement, I believe, should be the way we live and eat, and Eating Design takes the concepts from that movement as a given. I think we should all pay closer attention to where our food comes from and how it got to our plates—you might be surprised with how different the same food can taste from two different places. But when you experience an Eating Design event, the food may taste different or feel different based on the experience you are having. To practice eating with design—if I understand the question correctly—is different than eating normally. As the designer, I am ultimately trying to solve a problem, communicate something, connect people, or incite interaction through the action of eating and an experience.

9. Have you ever worked with Eastern Food? Can you give some suggestions for a Taiwanese Chef?
I have not worked extensively with Eastern food, but I love it! I am planning on learning more about the history and rich heritage of Eastern cuisine, but until then I would like some suggestions from a Taiwanese chef!