From Rags to Riches, and Rags Again, 2024 MATERIALS
FOOD & SILVERWARE

PERFORMANCE
FEBRUARY 21ST & JUNE 25TH, 2024

In the 1700’s, lobsters were such an abundant source of food that they were given the title “the poor man’s chicken”, being primarilly used as fertilizer or food for prisoners or slaves. Today, a lobster dish is considered a high-class luxury, some restaurants selling them for over thousands of dollars.

In 2024, during my residency at the Institute of Contemporary Art in San Diego, CA, I was awarded a grant of $10,000 for the production of my culminating exhibition. My first and last purchases with the grant were a “lobster dish” for myself, my consumption of the meals was documented through photography.




First Meal
Full Course Lobster Meal

1 hard-shell Maine Lobster tail, 1 Western Rock tail , a side of grilled brocolli, a Yukon Gold baked potato & 2 butter biscuits.

Purchased at Odyssey in Granada Hills, CA for $106.67



Last Meal
Attempted Homemade “Lobster-Roll”

Imitation crab, Wonderbread & Heinz mayonnaise.

Purchased at Walmart & H-Mart in San Diego, CA for $11.71