Future Based2024-06-14T13:52:40+02:00

Credits to the Chicken with Catherine Oliver

  Dr Catherine Oliver is a geographer and researcher currently working with urban chickens and keepers in London at the Department of Geography, University of Cambridge. From September of this year, she will be relocating to Lancaster [...]

Animal Technology with Ilyena Hirskyj-Douglas

    Ilyena Hirskyj-Douglas is Lecturer/Assistant Professor in Animal-Computer Interaction at The University of Glasgow in Scotland (UK). Her research explores how animals interact with computer systems and how to designing and build methods to [...]

Voicing Non-human Life with Klaas Kuitenbrouwer

Klaas Kuitenbrouwer studied history at the University of Utrecht, developed an art practice that moved into the field of digital culture. Since the late1990ies Klaas works at the intersections of culture, technology and ecology and I [...]


Review by Oscar Salguero May 19, 2021 Outside the window, a mask is not an unusual sight. I am stuck at home, scrolling, when I stumble upon an Instagram post Instagram post that was later deleted (or archived) as of December 24, 2021 of a woman wearing an elaborated red mask, 105 likes, organic looking, 3D printed, lush... It is #covidcouture, an ode to viral protection times. The description reads: “armored face masks pre-digested fabric adaptogenic t-shirts. LMX ULTD (extra)statecraft consumer garment luxury. Available now.” LMX ULTD is still a mystery to me. Since May, I have exchanged a few direct messages with them, though purposely avoiding any conceptual discussions of the project. Instead, [...]

Salmon: A Red Herring by Cooking Sections Review by Oscar Salguero

“In the realm of colour, chemical colour, synthetic colour, nothing remains the same as it was yesterday.” - Esther Leslie [Synthetic Worlds] In the ocean your global positioning is in constant fluctuation. If you are salmon in the wild a krill appeals to you. It is pure sustenance. Carotenoids that tint float, draw you in… “Crustaceans swimming at 63°29’19.8”N, 10°21’55.7”E might be redder than those at 56°52’01.7”N, 6°51’00.6”W, but pinker than those at 56°41’24.9”N, 175°58’53.5”W.” If you are a scientist, synthetic DNA sequences populate your screen [mind]. If you are a designer: Pantone codes, hex codes, systems. A language is pure control. “Salmon: A Red Herring” is [...]

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