Interviewed by Tara Duggan, San Francisco Chronicle. The article covers most of the work Tutu has done since July, 2018.
Please find out the interview here: Woven jerky and homemade meat as the food design of the future
“Tu, 25, is a food designer based in Daly City. Though she has a day job at a more traditional design consulting firm, Tu develops ideas for “alternative food futures” in anticipation of climate change and explosive population growth. Using design principles normally devoted to making smart phones or computers, she imagines what new forms food might take and then creates interactive educational exhibits about food sustainability that have been shown in museums and conferences in the Bay Area and Europe, including one currently on display at the California Academy of Sciences.”