FIGWASPE 

       
        Exhibits  
               Ephemera
               Calyxes
               Heavenly Pursuit
               Petrichor              
               Whispers of Nature
               Half-Shell       

        Food Designs
               Moss Butter
               Yves
               Treasure Eggs
               Variations on Tulip
               Variations on Blackcurrant Leaf
       
        Projects           
               Stonescape | for Armadillo                     
               Palette | for Rivian       
               Glass Madeleines | for NYFW
               Nantou | for CHA CHA at WSA 
               15th Anniversary | for Spinelli Kilcollin       
               Cuboid Earth| for Noon World                
               Amber Solis | for Ayond
               Nakagin | for Lawson-Fenning
               Ephemeral Matter | for Hudson Wilder
               Ephemeral Matter II | for Hudson Wilder
               Luminescence | for Lumens
               Thiebaud | for Posh
               Herbarium | Instagram x Impact Media
               NY Fashion Week | for HAUS Incubator   
               Laden Table | for NY Creatives Dinner
               Humboldt Fog | for Cypress Grove                    
        Info
        Contact    

      
               
           
        



EPHEMERA, 2026 — Food Installation
At *FUGUE Gallery. A transparent, edible garden of botanicals, inviting the experience of encountering, examining and tasting wild plants and aromas, as it was with the explorations of pioneering naturalists.  
EPHEMERA, 2026 — Food Installation
At *FUGUE Gallery. A transparent, edible garden of botanicals, inviting the experience of encountering, examining and tasting wild plants and aromas, as it was with the explorations of pioneering naturalists.  
EPHEMERA, 2026 — Food Installation
At *FUGUE Gallery. A transparent, edible garden of botanicals, inviting the experience of encountering, examining and tasting wild plants and aromas, as it was with the explorations of pioneering naturalists.  
EPHEMERA, 2026 — Food Installation
At *FUGUE Gallery. A transparent, edible garden of botanicals, inviting the experience of encountering, examining and tasting wild plants and aromas, as it was with the explorations of pioneering naturalists.  
EPHEMERA, 2026 — Food Installation
At *FUGUE Gallery. A transparent, edible garden of botanicals, inviting the experience of encountering, examining and tasting wild plants and aromas, as it was with the explorations of pioneering naturalists.  
EPHEMERA, 2026 — Food Installation
At *FUGUE Gallery. A transparent, edible garden of botanicals, inviting the experience of encountering, examining and tasting wild plants and aromas, as it was with the explorations of pioneering naturalists.  
EPHEMERA, 2026 — Food Installation
At *FUGUE Gallery. A transparent, edible garden of botanicals, inviting the experience of encountering, examining and tasting wild plants and aromas, as it was with the explorations of pioneering naturalists.  
EPHEMERA, 2026 — Food Installation
At *FUGUE Gallery. A transparent, edible garden of botanicals, inviting the experience of encountering, examining and tasting wild plants and aromas, as it was with the explorations of pioneering naturalists.  
CALYXES, 2025 — Food & Horticultural Installation
At Glass Rice Gallery. A garden of live flora and designed tastes, featuring plants as vessel, substance and garnish, and culinary origin and homage. This installation centers the act of picking from the earth’s verdance and floridity as the beginnings of the culinary experience, and intersperses a bed of edible florals with tastes that not only reference their natural sculpture, texture and form, but pair with and mutually amplify these garnishes to create an earth-centered culinary experience. 
CALYXES, 2025 — Food & Horticultural Installation
At Glass Rice Gallery. A garden of live flora and designed tastes, featuring plants as vessel, substance and garnish, and culinary origin and homage. This installation centers the act of picking from the earth’s verdance and floridity as the beginnings of the culinary experience, and intersperses a bed of edible florals with tastes that not only reference their natural sculpture, texture and form, but pair with and mutually amplify these garnishes to create an earth-centered culinary experience. 
CALYXES, 2025 — Food & Horticultural Installation
At Glass Rice Gallery. A garden of live flora and designed tastes, featuring plants as vessel, substance and garnish, and culinary origin and homage. This installation centers the act of picking from the earth’s verdance and floridity as the beginnings of the culinary experience, and intersperses a bed of edible florals with tastes that not only reference their natural sculpture, texture and form, but pair with and mutually amplify these garnishes to create an earth-centered culinary experience. 
CALYXES, 2025 — Food & Horticultural Installation
At Glass Rice Gallery. A garden of live flora and designed tastes, featuring plants as vessel, substance and garnish, and culinary origin and homage. This installation centers the act of picking from the earth’s verdance and floridity as the beginnings of the culinary experience, and intersperses a bed of edible florals with tastes that not only reference their natural sculpture, texture and form, but pair with and mutually amplify these garnishes to create an earth-centered culinary experience. 
CALYXES, 2025 — Food & Horticultural Installation
At Glass Rice Gallery. A garden of live flora and designed tastes, featuring plants as vessel, substance and garnish, and culinary origin and homage. This installation centers the act of picking from the earth’s verdance and floridity as the beginnings of the culinary experience, and intersperses a bed of edible florals with tastes that not only reference their natural sculpture, texture and form, but pair with and mutually amplify these garnishes to create an earth-centered culinary experience. 
CALYXES, 2025 — Food & Horticultural Installation
At Glass Rice Gallery. A garden of live flora and designed tastes, featuring plants as vessel, substance and garnish, and culinary origin and homage. This installation centers the act of picking from the earth’s verdance and floridity as the beginnings of the culinary experience, and intersperses a bed of edible florals with tastes that not only reference their natural sculpture, texture and form, but pair with and mutually amplify these garnishes to create an earth-centered culinary experience. 
CALYXES, 2025 — Food & Horticultural Installation
At Glass Rice Gallery. A garden of live flora and designed tastes, featuring plants as vessel, substance and garnish, and culinary origin and homage. This installation centers the act of picking from the earth’s verdance and floridity as the beginnings of the culinary experience, and intersperses a bed of edible florals with tastes that not only reference their natural sculpture, texture and form, but pair with and mutually amplify these garnishes to create an earth-centered culinary experience. 
CALYXES, 2025 — Food & Horticultural Installation
At Glass Rice Gallery. A garden of live flora and designed tastes, featuring plants as vessel, substance and garnish, and culinary origin and homage. This installation centers the act of picking from the earth’s verdance and floridity as the beginnings of the culinary experience, and intersperses a bed of edible florals with tastes that not only reference their natural sculpture, texture and form, but pair with and mutually amplify these garnishes to create an earth-centered culinary experience. 
CALYXES, 2025 — Food & Horticultural Installation
At Glass Rice Gallery. A garden of live flora and designed tastes, featuring plants as vessel, substance and garnish, and culinary origin and homage. This installation centers the act of picking from the earth’s verdance and floridity as the beginnings of the culinary experience, and intersperses a bed of edible florals with tastes that not only reference their natural sculpture, texture and form, but pair with and mutually amplify these garnishes to create an earth-centered culinary experience. 
CALYXES, 2025 — Food & Horticultural Installation
At Glass Rice Gallery. A garden of live flora and designed tastes, featuring plants as vessel, substance and garnish, and culinary origin and homage. This installation centers the act of picking from the earth’s verdance and floridity as the beginnings of the culinary experience, and intersperses a bed of edible florals with tastes that not only reference their natural sculpture, texture and form, but pair with and mutually amplify these garnishes to create an earth-centered culinary experience. 
CALYXES, 2025 — Food & Horticultural Installation
At Glass Rice Gallery. A garden of live flora and designed tastes, featuring plants as vessel, substance and garnish, and culinary origin and homage. This installation centers the act of picking from the earth’s verdance and floridity as the beginnings of the culinary experience, and intersperses a bed of edible florals with tastes that not only reference their natural sculpture, texture and form, but pair with and mutually amplify these garnishes to create an earth-centered culinary experience. 
VARIATIONS ON BLACKCURRANT LEAF — Food Design & Research
I) A bowl of candied blackcurrant leaves and goldenrod, with ice cream made from the juice of grilled peaches rested in their charred skins. Finished with blackcurrant leaf oil. 
VARIATIONS ON BLACKCURRANT LEAF — Food Design & Research
I) A bowl of candied blackcurrant leaves and goldenrod, with ice cream made from the juice of grilled peaches rested in their charred skins. Finished with blackcurrant leaf oil. 
VARIATIONS ON BLACKCURRANT LEAF — Food Design & Research
II) Flowering maple, late-season blackberries and blackcurrant leaf-lemon possed in pâte sucré. 
VARIATIONS ON BLACKCURRANT LEAF — Food Design & Research
III) Candied blackcurrant leaf atop a boule of milk ice cream. Finished with syrup of blackcurrant and rhubarb vinegar. 
STONESCAPE — Food & Installation Design.

Stone-textured entremets and suiseki cakes for Armadillo at SF Design Week.
STONESCAPE — Food & Installation Design.

Stone-textured entremets and suiseki cakes for Armadillo at SF Design Week.
STONESCAPE — Food & Installation Design.

Stone-textured entremets and suiseki cakes for Armadillo at SF Design Week.
STONESCAPE — Food & Installation Design.

Stone-textured entremets and suiseki cakes for Armadillo at SF Design Week.
STONESCAPE — Food & Installation Design.

Stone-textured entremets and suiseki cakes for Armadillo at SF Design Week.
STONESCAPE — Food & Installation Design.

Stone-textured entremets and suiseki cakes for Armadillo at SF Design Week.
PALETTE — Creative & Culinary Direction, Installation Design
An edible canvas, its palette of hidden colors discovered through the shared, playful act of eating. For Design Bay Area and Rivian. 
PALETTE — Creative & Culinary Direction, Installation Design
An edible canvas, its palette of hidden colors discovered through the shared, playful act of eating. For Design Bay Area and Rivian. 
PALETTE — Creative & Culinary Direction, Installation Design
An edible canvas, its palette of hidden colors discovered through the shared, playful act of eating. For Design Bay Area and Rivian. 
PALETTE — Creative & Culinary Direction, Installation Design
An edible canvas, its palette of hidden colors discovered through the shared, playful act of eating. For Design Bay Area and Rivian. 
PALETTE — Creative & Culinary Direction, Installation Design
An edible canvas, its palette of hidden colors discovered through the shared, playful act of eating. For Design Bay Area and Rivian. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 

PETRICHOR, 2025 – Food, Scent and Floral Installation

At Problem Library. An installation of flavor, fragrance and earthly form, celebrating the light, flora and microclimates of the Bay Area. Featuring scents by Arianna Khmelniuk and floral sculpture by Abby St. Claire. 
MOSS BUTTER — Food Design
Sculptures of butter evoking the mossy forests and mountains of Asia.


MOSS BUTTER — Food Design
Sculptures of butter evoking the mossy forests and mountains of Asia.


MOSS BUTTER — Food Design
Sculptures of butter evoking the mossy forests and mountains of Asia.


SPINELLI KILCOLLIN— Creative & Culinary Direction
Food forms designed for Spinelli Kilcollin’s 15-year anniversary celebration. 
SPINELLI KILCOLLIN— Creative & Culinary Direction
Food forms designed for Spinelli Kilcollin’s 15-year anniversary celebration. 
SPINELLI KILCOLLIN— Creative & Culinary Direction
Food forms designed for Spinelli Kilcollin’s 15-year anniversary celebration. 
SPINELLI KILCOLLIN— Creative & Culinary Direction
Food forms designed for Spinelli Kilcollin’s 15-year anniversary celebration. 
SPINELLI KILCOLLIN— Creative & Culinary Direction
Food forms designed for Spinelli Kilcollin’s 15-year anniversary celebration. 
SPINELLI KILCOLLIN— Creative & Culinary Direction
Food forms designed for Spinelli Kilcollin’s 15-year anniversary celebration. 
SPINELLI KILCOLLIN— Creative & Culinary Direction
Food forms designed for Spinelli Kilcollin’s 15-year anniversary celebration. 
VARIATIONS ON TULIP — Food Design
Preparations of tulip, raw and cooked. Picked and eaten by the flower stem. 
I) Yuzu-cured scallop with pickled tulip petal, rosa del veneto and shiso fumi. 
II) Poached lobster with fennel and saffron rice. 
VARIATIONS ON TULIP — Food Design
Preparations of tulip, raw and cooked. Picked and eaten by the flower stem. 
I) Yuzu-cured scallop with pickled tulip petal, rosa del veneto and shiso fumi. 
II) Poached lobster with fennel and saffron rice. 
VARIATIONS ON TULIP — Food Design
Preparations of tulip, raw and cooked. Picked and eaten by the flower stem. 
I) Yuzu-cured scallop with pickled tulip petal, rosa del veneto and shiso fumi. 
II) Poached lobster with fennel and saffron rice. 
VARIATIONS ON TULIP — Food Design
Preparations of tulip, raw and cooked. Picked and eaten by the flower stem. 
I) Yuzu-cured scallop with pickled tulip petal, rosa del veneto and shiso fumi. 
II) Poached lobster with fennel and saffron rice. 
VARIATIONS ON TULIP — Food Design
Preparations of tulip, raw and cooked. Picked and eaten by the flower stem. 
I) Yuzu-cured scallop with pickled tulip petal, rosa del veneto and shiso fumi. 
II) Poached lobster with fennel and saffron rice. 
YVES — Food Design
Approaching Yves Klein blue. Dark chocolate bars filled with burnt black cherry ganache and almonds. 
YVES — Food Design
Approaching Yves Klein blue. Dark chocolate bars filled with burnt black cherry ganache and almonds. 
YVES — Food Design
Approaching Yves Klein blue. Dark chocolate bars filled with burnt black cherry ganache and almonds. 
YVES — Food Design
Approaching Yves Klein blue. Dark chocolate bars filled with burnt black cherry ganache and almonds. 
Culinary and horticultural artist based in Brooklyn, NY. Projects on location globally. 
Hanna Hurr © 2025