New Earth - Meal Ready to Eat


Preparing for climate change is not just about prevention, but includes disaster preparation like New Earth MRE (Meal, Ready to Eat). Each of these packages is specially dehydrated by the artist, Tattfoo Tan, to make them shelf stable. If kept away from sunlight and moisture, MRE should last up to a year from the date prepared. Food can be rehydrated by adding boiling water and covering it with a lid for 20-30 minutes to expedite the process, then cooking until the desired texture is reached.

For centuries, dehydrating food has been seen as a survival necessity.  Many believe this preservation method is the safest, most affordable and best way to preserve flavors of foods.  The dehydration process removes moisture from the food so that bacteria, yeast, and mold cannot grow.  The added benefit is the dehydration process minimally affects the nutritional content of food. In fact, when using an in-home dehydration unit, 3%-5% of the nutritional content is lost compared to the canning method which losses 60%-80% of the nutritional content.  Additionally, vitamins A and C, carbohydrates, fiber, potassium, magnesium, selenium and sodium are not altered or lost in the drying process.  Therefore, the end result is nutrient packed food that can be stored long term.

In the aftermath of Hurricane Sandy, here in New York City, food supplies were cut off. The local supermarket was flooded and food was destroyed and had to be thrown away. The National Guard was handing out food rations in some places, and the queue was long especially when time waiting in line could be better spent in clean-up and recovery. If everyone can take some effort to stock up their own emergency food ration, it will help in recovery efforts.

Modern society is so used to acquiring its food from supermarkets, delis or restaurants. We have to have provision for times of emergency both for ourselves and our community at large. Hurricane Sandy is a wake-up call. When disaster happens, there will be no food, no petrol, and no car to buy any food anywhere. Why place ourselves in a position of helplessness? We should not despair, but be prepared.


Don't Despair. Be Prepared.

#teotwawki #shtf #apocalypse #mre








A project that combines well one of the
most difficult design challenges: designing microscope and microscope at the same
time. It draws inspiration from the global
topic (food supply during natural
catastrophes and emergency situations)
and proposes a simple, almost elementary
but clever solution. An example of what
design could mean within a complex world.

A very smart idea and brave concept.
It combines design, food and reality.

- 2013 Core77 Food Design Jury



New Earth MRE is Food Design Professional Winner of the
Core77 2013 Design Awards

Recognizing excellence in all areas of design enterprise, the Core77 Design Awards celebrates the richness of the design profession and its practitioners. In 2013, there are 17 categories of entry, providing designers, researchers and writers a unique opportunity to communicate the intent, rigor and passion behind their efforts. From client work to self-initiated projects, entrepreneurial to pro-bono engagements, the Core77 Design Awards embrace a wide diversity of enterprise: commercial, cultural, social, environmental and discursive.

As the jury explained in their comments, the New Earth MRE, a project that combines well one of the most difficult design challenge: designing macroscope and microscope at the same time. It draws inspiration from the global topic (food supply during natural catastrophes and emergency situations) and proposes a simple, almost elementary but clever solution. An example of what design could mean within a complex world. This year’s Food Design jury team is based in Milan, Italy and consisted of Francesca Sarti, Jury Captain, Creative Director at Arabeschi di Latte, Marco Velardi, Juror, Editor in Chief at Apartamento magazine, Stefano Paleari, Juror, Graphic Designer and Creative Director at Gnam Box, Riccardo Casiraghi, Juror, Designer at Gnam Box, Evangelia Koutsovoulou, Juror, Founder of Daphnis and Chloe. The Food Design Category honors excellence in the fields of service of eating, cooking, serving, distributing or experiencing food.

A truly global effort, the Awards program embraces a fresh and transparent judging process. A selection of international design leaders, based in various cities around the world, served as jury captains. Each of these individuals recruited judging partners to work with them on a particular design category. These teams judged simultaneously in different locations and time zones worldwide, and then participated in a live broadcast in their home city announcing the honorees.

The Core77 Design Awards announced their 2013 Winners, Runners-up and Notables during the week of June 10-17, 2013. This was their third annual program.

Since 1995, has been an indispensable design magazine and resource serving the greater online community. Founded by designers living and working in New York City, today the network includes daily design news, thought leadership, professional development, industry advocacy and community outreach.

For more information about the full awards program please go to




"By failing to prepare,
you are preparing to fail"

- benjamin franklin



Marfa Dialogues/NY is a collaboration between the Robert Rauschenberg Foundation (RRF), Ballroom Marfa (a leading cultural arts center in Marfa, Texas) and the Public Concern Foundation (a New York-based non-profit dedicated to the advancement of progressive values and public education on social themes).  Throughout October and November of this year, the Marfa Dialogues/NY program partners will present a variety of projects that examine climate themes via public conversations, community forums, art exhibitions, performance art, panel discussions, publications, theatrical productions, musical performances, film exhibitions and more. RRF has provided grants to 18 organizations and we are looking to add additional associate partners who have climate change-related programming occurring this coming October and/or November to a common Marfa Dialogues/NY calendar.

Marfa Dialogues/NY will produce a website featuring a calendar of these events taking place in NYC during the run of the project, as well as providing ongoing context and discussion for participants – the involvement of artists and the integration of cultural activities help to broaden the conversations, expand the audience and make the themes more accessible. We'll be hosting and promoting the online events calendar, we'll provide links to other participants and their sites, and we'll be sharing content across digital platforms including social media.  

NEMRE box: 20" width x 12" tall x 33" length


Miso Vegetables Soup
Portion serve two. Made on October 18, 2012




Fried Rice with Beans, Corns and Snow Peas
Portion serve two. Made on October 18, 2012






Four Colored Bellpeppers Pasta
Portion serve two. Made on October 27, 2012




Three Beans Chili
Portion serve two. Made on October 29, 2012



Mash Potato with Bacon and Leeks
Portion serve two. Made on December 9, 2012



Beet with Onions, Anchovy, Fennel and Balsamic Vinegar
Portion serve two. Made on January 7, 2013


Carrot Soup with Ginger and Sun Dried Tomato
Portion serve two. Made on January 23, 2013


Apple Sauce Proscuitto
Portion serve two. Made on January 24, 2013



Spicy BBQ Kale Chips
• 1 head organic kale, torn
• 2 chipotle chilies, soaked
• 1/2 cup soaking water from chipotle chilies
• 2 tablespoons olive oil
• 3 tablespoons nama shoyu or tamari
• 2 tablespoons apple cider vinegar
• 1 teaspoon paprika
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• Pinch of cayenne
• 1 cup sun-dried tomatoes
• 1 cup soft dates
1. Blend all ingredients except kale in a high-speed blender until smooth.
2. Thoroughly combine the kale and sauce in a bowl until all the kale is coated.
3. Evenly scatter the kale on a nonstick dehydrator sheet in a way that will allow air to circulate around it.
4. Dehydrate at 105 degrees F for around 10 hours. Remove from the nonstick sheet, transfer to a mesh sheet and continue dehydrating until the kale is completely dry.


CHEESY Kale Chips

1 large bunch of kale
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
3-4 tablespoons fresh squeezed lemon juice
1 Tablespoon agave
2 Tablespoons nutritional yeast
1/4 teaspoon onion powder
1/4 tsp turmeric powder
1/2 teaspoon Himalayan sea salt

Rinse kale, spin dry, remove stems and tear into bite size pieces. Blend the ingredients for the cheesy seasoning until smooth. Transfer kale and seasoning to a large bowl and mix well using your hands to ensure the leaves are well coated. Dehydrate at 110 degrees overnight.

TIP for keeping Kale Chips Crunchy.
Take a small fabric bag and fill it with uncooked rice. Place the it in an airtight glass container with a lid and seal up the kale chips.


NEMRE in Value of Food at Cathedral of St. John the Divine, 2015-2016


American Wasteland: How America Throws Away Nearly Half of Its Food


Web Resources:

Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill

No bad apples: Grocery store cuts waste and cost by selling imperfect fruit

Reduce food waste dramatically with simple acts, says UN

Egg in a box

7 tips on how to reduce food waste in your kitchen

The NYS 2100 Commission Report: Building Resilience in New York

The eat of battle - how the world's armies get fed



Sing Tao Daily, July 15, 2013

DNAinfo, Artist Exhibits Discarded Food for Emergency Preparedness Show, October 8, 2013

Build Your Own Emergency Meals For The Next Disaster-With Free Discarded Food

How To Prepare For Climate Disasters? Artist Says Dehydrate Food

Nutrition Isn't Pretty, Creative Time Reports, March 31, 2014

Artist Tattfoo Tan Used Food Waste To Create Survival Supplies, February 22, 2016