Created in 2013 and backed by a successful Kickstarter campaign in 2014, KarmaPop was a community art project exploring the intersection of fine art, culinary art, and urban agriculture. Using Ice Pops, I created a body of work that focused on Mid-Atlantic seasonality in order to spark conversations about sustainable food systems, minority-owned farms, and food apartheid. Local sweet and savory crops were transformed into a frozen dessert menu that featured flavors such as Sweet Celery, Elderflower & Orange Blossom, Berry Beet, Parsley Buttermilk, Salted Honey Sage, Blueberry Balsamic with Black Pepper, Tulsi Chocolate Mint, Raspberry Dill, Grilled Sweet Corn & Roasted Strawberry, and Okra Lime Creamsicle. To better understand urban agriculture and farm-to-table business, I accepted a 9-month Americorp term with Real Food Farm as their Mobile Market Manager and learned how the majority of urban farms serve as community centers. The neighborhood farm stands and mobile markets created by these farmers aim to end systemic obstacles in the fight for food sovereignty. The ice pops or “KarmaPops” allowed consumers to consider the source of ingredients used and their journey from farm to stick. KarmaPop as a concept fully came to an end in the summer of 2018.
