Fried Green Tomatillo

Fried Green Tomatillo was a food installation highlighting three central components in cuisines of the deep south and the global south: fried, greens, and sweet acid. This project suggested that each of these components found in cuisines from the gulf of Mexico to Louisiana are sites for creolized aromatic and savory flavors in southern cuisine.

Stephanie Gonzalez moved to Cincinnati in 2020 from Los Angeles. She is the sous chef at Nolia in OTR and works connecting with various food communities throughout Cincinnati and Kentucky.

Arynn Blazer is a Cincinnati-based visual artist who combines textiles with a love of plants and works as Director of Programming at The Cincinnati Museum Center.