The Sausage of the Future: Talk & Sausage Tasting

Can the sausage be a solution to increase the diversity of our diet? Can it make a considerable contribution to a sustainable food culture? Join award-winning product designer Carolien Niebling and Brent Young, butcher and co-owner of The Meat Hook for a conversation on sausage making, challenging traditional production techniques and exploring new ingredients like insects, nuts and legumes to create the sausage of the future.

The basis of the conversation is Niebling’s research conducted at ECAL / Ecole cantonale d'art de Lausanne and published by Lars Müller Publishers. Presented by the Consulate General of Switzerland and swissnex in New York, the talk will take place in conjunction with Carolien Niebling’s booth at WantedDesign Brooklyn at Industry City from May 17 – 21, 2018.

The conversation will be followed by a tasting with sausages specially produced by Niebling and Young for their collaboration at the WantedDesign fair.

Carolien Niebling, born 1984, is a designer and researcher who specializes in food-related projects and lives and works in Lausanne, Switzerland. Graduated ECAL Master in Product Design in 2014, Niebling is the winner of the Grand Prix Design Parade at Villa Noailles, Hyères and the Hublot Design Prize, 2017.

The Meat Hook, founded by Brent Young and Ben Turley, is a whole animal butcher shop located in Brooklyn, NY, specializing in local meat from small, family-run farms in New York State. All of their beef is 100% grass-fed and grass-finished and the pork and lamb is pasture raised, the way it should be.

Space is limited, registration required.