FARM TO TABLE
2019
Glazed stoneware
I always eat takeaway or cook supermarket bagged food. The first time I visited Lai Chi Wo, it gave me the impression of an Arcadia, with farmlands and Hakka foods. The second visit was with chefs, they said on the side of the road, “These grasses and flowers can be eaten; it will be perfect to pair this with that!” Then they put them carefully in a box together with the local organic plantation turmeric, lotus root and water melon. In the third visit, when I was having tofu dessert, I saw Aunt Yi-pak was picking some veg- etable for lunch. She picked only a few leaves from each plant, and left them to continue growing, sustainable for more fresh vegetable. I was very envious!
Walked with farmer Him and visited his farmland. We picked and tasted some plants, he told me their names and their specialty and how they could be cooked. I brought some back to my studio by a journey of boat, bus, train and bus again, it was really not easy to keep them fresh. We always learn about eating in the right season is good for health and good for our earth. Farm to table! I try to bring my discovery from farm to table in my own way.