"What do I have to eat?"
Long before supermarkets taught us what we should buy to eat, we simply looked around and ate what looked good. A Curious Harvest marks a return to this kind of thinking. Focusing on ingredients, from the common to the curious, rather than finished dishes Maximus Thaler of The Gleaner's Kitchen offers a choose-your-own primer for preparing tasty, nutritious meals without dogma or shopping lists. Inside each ingredient is beautifully and reverently illustrated by Dayna Safferstein. On each page is information about storing and preparing, when to roast and when to juice, and what goes well with what. What you won't find are complicated recipes requiring expensive trips to the supermarket. The result is nothing short of radical.
Dayna Safferstein is an illustrator and silkscreen artist, and graduate of The School of the Museum of Fine Arts, Boston and Tufts University. Dayna has a special affinity for drawing food, with a focus on vegetables. Her work has been featured in numerous Boston shows, as well as in Vermont and California. Among her recent freelance clients are the Balagan Film Series, Salad Magazine, and Carlson Media Coaching. She is currently collaborating with author Helen Jonsen (author of Kangaroo's Comments and Wallaby's Words) to produce a children's e-book. www.cargocollective.com/daynasafferstein
Dayna Safferstein lives in Brooklyn, New York, for the moment. She graduated in 2013 from the School of the Museum of Fine Arts, Boston, and Tufts University, where she specialized in illustration and screenprinting. Her favorite things to draw are vegetables, car fresheners, and yetis. She has a voracious appetite. Visit her online at daynasafferstein.com.
While a resident at the cooperative living Crafts House on the campus at Tufts University, Maximus Thaler started cooking for large groups of people. His creative efforts there were recently the subject of a limerick on NPR's "Wait, Wait Don't tell me." He's spent summers cooking for the Bread and Puppet Theatre, a radical puppet theatre in northern Vermont where he fed 100 people on approximately $1 per person per day. This is where Maximus learned how to cook large quantities of high quality food at almost no cost. In January 2013 Maximus started the process of opening The Gleaners' Kitchen. The Kickstarter campaign has raised over $3,000. The project has been featured in Time Magazine, The Boston Globe, The Huffington Post, Boston Public Radio and many other news publications and blogs. www.thegleanerskitchen.org
Maximus Thaler graduated from Tufts University in 2013, where he studied alchemy, biology, art, physics, and philosophy, with a minor in communal living and Dumpster diving. His cooking style and food ethics are influenced by the Bread and Puppet Theatre and also a general appreciation for what grows in the dirt. More information on Dumpstering can be found at thegleanerskitchen.org.