IO Chats: Stefani Bardin
We hosted a special edition of IO Chats live from Industry City in Brooklyn this month as part of the Food Loves Tech innovation expo. Organized by Edible Manhattan and Edible Brooklyn, Food Loves Tech brought together leaders in the food technology space to showcase the future of food.
Our IO Chats guest was New York-based artist and educator Stefani Bardin. Through her interdisciplinary work and as a faculty member of NYU’s Food Studies program, Stefani explores the the corporate influence on our food and the environment. By combining scientific research with immersive and interactive multimedia installations, Stefani teaches about the challenges facing the modern food system through participatory experiences.
In advance of our broadcast, Stefani joined our CEO Jennifer Broutin Farah alongside Seek founder Robyn Shapiro and Daily Harvest CEO Rachel Drori for a panel moderated by MOLD editor (and IO Chats alum) LinYee Yuan. The group discussed how we can use design to improve our food system for the better.
Stefani and Jennifer continued the conversation afterwards on SproutsIO Live. Stefani described how she encourages her students to use food as a storytelling medium, helping to translate complex academic research for a wider audience. She and Jennifer also discussed culinary physics, food waste, and the transcendence of the perfect summer tomato.
Stefani closed out the broadcast by sharing her recipe for “zuppa di pesce”, one of her personal favorite dishes which she described as an “impressive but super easy” shellfish stew.
Stefani Bardin's Zuppa di Pesce
This is a recipe from the father of a friend from Zagreb, Croatia. The father is from Pula – the tip of Croatia’s Istrian peninsula along the Adriatic with deep Italian roots.
He made it without measuring – or even looking too much at what he was doing – there was always a glass of wine in one of his hands – he just kept telling us that Croatia had the best seafood in the world – and I think he’s right because this dish is one of the best things I’ve ever eaten.
People are really impressed by it when I make it – and my friend’s father was right – just get really really good seafood and always keep a glass of wine or booze in one hand while you make it.
Like my friend’s father – I don’t measure either – so this is to the best of my recollection:
- 1lb Wild shrimp (shells on, heads removed – optional), cleaned
- 1lb Littleneck clams (best quality), cleaned
- 2lbs Mussels (best quality), cleaned
- 4 Large Shallots, peeled + chopped
- Pinch or two crushed red pepper
- Olive oil
- 1 Bunch parsley, washed and chopped (stems are fine to include too)
- 1 Cup’ish white wine – whatever you’re already drinking
- Sauté shallots in a few tbsps of oil until soft in a large stockpot over medium heat
- Add crushed red pepper
- Layer the clams in first, then the muscles, then the shrimp on top (you can use any seafood you like, but the mollusks give it an oceany flavor. Scallops, lobster, crabs work too)
- Pour in wine and cover pot
- Check back in about 5 minutes to see if shells of clams and mussels are opening
- Once they are, you can gently stir the seafood around
- It’s done when all of the shellfish is opened and the shrimp are opaque
- Taste and adjust seasonings as needed (salt, heat, etc.)
- Stir in parsley and serve with excellent sourdough bread
- Book trip to Croatia