The Lady Cheese Shop est. 2011
Human Cheese is a socio-technical and economic system for sourcing, making and distributing human cheese, positioned as a real commodity. Sourcing human milk via the internet, making cheese in my kitchen, and adopting the storytelling practices of small-scale artisanal food brands, Human Cheese culminates in The Lady Cheese Shop: an installation that presents ethically sourced, locally made cheeses made from ‘the original natural food’ – human milk.
Three delicious human cheeses are available (made from the milk of three different women), accented with delectable food pairings inspired by the cultural and microbial terroir of each cheese. Two cheeses made from local New York milk (Chelsea and Midtown), one imported milk (Wisconsin). Milk was purchased and donated via internet/FedEx and in person. In the face of uncertain bodily, technological and food futures, Human Cheese aims to provoke a space for discourse around norms and practices with regards to food production, emerging bioavailabilities, and the commodification of bodies.
Sara Hymanson, Wesley Wingo, Samuel Bamuel, Shimpei Takeda, Dan Scofield