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What was kind of interesting in the process was testing different foods, not only to see how they formed clothing, but we also had to take into consideration how long something could be out before the bananas or the steak turned brown; how long before the pasta just fell apart? It was things like that that were trial and error previous to shooting, working out the kinks and seeing how much time we had and how long to prepare.

You collaborated with the production company SOTU for this project. How did that partnership come about?
SOTU is a production company that is run by Ami Goodheart. I had come across her when I was looking for some interesting props for a project I was doing. Her production company does a bunch of things, but they make these off-the-wall incredibly creative costumes quite often, and they also produce dance and performances.
     I ran this idea by Ami, and she just immediately loved it, and from that moment on, she had a crew of about 15 people that worked on the project entirely for free, sort of for the love of the idea and for the art of it. Literally, the day that we talked about the idea on the phone, she was already looking for inspiration, so we went to Whole Foods and sat there at the meat counter and just looked at all of the different meats. Her mind was racing about what kinds of full meals would also look fashionable. Everything had this design element to it that she really wanted to make sure was there.

So you had the initial vision for it. Where did that come from?
Being in New York for so long, one of the things that I find that I don’t find anywhere else is just the ability to have pretty much any kind of food that you want at any time of the day, anywhere.