In the contemporary west, we have lost touch with local and seasonal eating, relying on imported and mass-produced foods to stay fed. With a system focused on quantity over quality of food, we find ourselves seeking nourishment from nutrient-poor options from unsustainable industrialized farms. How can we recreate our food future? Can we grow food sustainably in cities and share it communally without overpriced corporate chains? Can we build a resilient, local food system that nourishes our bodies and deepens our connection to the land? “A Recipe for a Food Future” tells the story of cooking a single dish with ingredients sourced entirely within a neighborhood. The suburban backyard is reimagined with picket fences repurposed as growing trellises, chicken coops and greenhouses are nestled amongst beds of herbs and apple trees. Our lawns, parks, traffic islands and boulevards transformed to become micro-farms, providing sustainable, communally grown food within our cities. As the story progresses, each ingredient gathered from the garden builds a connection to the plants, the food and the community that grew it. Through a series of maquettes and drawings, the process of harvesting and enjoying a home-cooked, homegrown meal is explored.