In The Azolla Cooking and Cultivation Project artists, researchers, farmers, gardeners, chefs and scientists experiment with cooking and cultivating the water fern Azolla. Azolla is one of the world's fastest growing plants and a rich source of nutrients. Yet it is virtually unexplored as a foodstuff for human consumption.
In 2011 The Azolla Cooking and Cultivation Project was shortlisted finalist for the French Prix COAL prize. During the summer 2014 the project was re-activated in the exhibition Vivre(s) at Domaine de Chamarande which gathered several artists with connections to COAL.
The re-activation consisted of an indoor installation with a small Azolla cultivation and a kitchen for cooking pancakes (crepé) with soy milk and dried Azolla. The Azolla was provided by Le Jardin des Plantes, the botanical garden in Paris. The installation was built out of wood from trees grown in the castle park.
Thanks to COAL, Domaine de Chamarande and Le Jardin des Plantes.